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Alton brown sauerbraten recipe6/13/2023 ![]() Add gingersnap powder to the cooking pan and pour degreased gravy and pureed vegetables over. Strain gravy skim fat off of liquid gravy (I like to leave a little for flavor). (Add more marinade as it cooks to keep the liquid level about the same.) How long will depend on the cut of meat and the strength of the simmer the meat should be tender but not falling apart. Cover and simmer over very low heat for 3 ½ -5 hours. Pour in marinade so that it covers about one third of the meat. When browned, place chopped onion and carrot under the meat. Dust meat with flour and brown in Dutch oven. Remove meat from marinade and dry surface with paper towels. Stir and turn meat at least once a day more often if marinating for the shorter amount of time. Marinate in fridge for a minimum of 2 days and for up to 5 days. If meat is not covered by ½ or 2/3 add some more wine and vinegar (at a 50:50 ratio). Bring liquid marinade ingredients to a brief boil then let cool to RT and pour over meat. Rub non-liquid marinade ingredients onto the meat. The added lemon, orange and ginger root are a bit different than some traditional recipes but I they've worked pretty well.ĥ lb chunk of stewing beef (brisket or blade chuck are best but leaner bottom round will work)Ģ quarter-sized pieces of fresh ginger rootģ-4 healthy sprigs of thyme or 2 tsp dried unlike the Alton Brown version there is no sugar added. Here is a recipe I've made a few times which is adapted from one given in 'Yankee New England Cookbook" by Leslie Land. I've made a German pot roast with bear and Belgian carbonnade but I wouldn't have thought of beer and vinegar together. Slice the meat and serve with the sauce.The beer and vinegar pot roast sounds interesting. ![]() Strain the sauce through a fine mesh sieve to remove any lumps.Whisk in the gingersnaps and cook until thickened, stirring occasionally. ![]()
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