Pour in the vinegar marinade and remove as much air from the bag as possible. This step is essential to creating flavor, and brown is flavor.Īllow the meat to cool somewhat, then transfer to a large freezer bag. I seared mine for probably ten minutes, until no pink was left and there was tons of caramelization. Sear the beef round heavily on all sides until very well browned. In the meantime, heat the vegetable oil in a large skillet over medium-high heat. Bring to a boil, then simmer for ten minutes. 18 dark old-fashioned gingersnaps (about 5 ounces), crushedĬombine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a saucepan.1/2 teaspoon freshly ground black pepper.1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat.I could see why the tradition of an afternoon Sunday roast is popular in Europe: polishing off the last few bite, a carefully orchestrated combination of potatoes, meat, and cabbage, so the seductive combination of those tastes would linger-I felt full and lazy, reminiscing on a long, relaxing evening stretching out before me before Monday came 'round. With the strong caramelized flavors of the meat and the pungency of the sauce, the creamy mildness of boiled potatoes ended up being a superior pairing.Įlin and I devoured this roast on Sunday with the late afternoon light waning. For the potatoes, I resisted my urge to roast them (it's by far my favorite way to prepare new potatoes) and followed the more traditional German way of boiling them. While the meat was cooking, I shredded some savoy cabbage, which would be simply braised with white wine and a handful of juniper berries for about a half hour until tender. A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (juniper berries, cloves, bay leaf) plus the welcome addition of mustard seeds. However, I didn't have to look much further than Alton Brown for a good recipe-the reviews on the recipe's page at Food Network are almost exclusively raving. Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions.
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