![]() 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. Do not overheat or allow to boil or it may curdle.The beer and vinegar pot roast sounds interesting. Stir sour cream gently into the liquid remaining in the pot and slowly heat until warm all the way through. Remove meat from the pot and place on a serving platter. Cover and simmer again for another 3o minutes. Do not discard the liquid in the pot as you will still need it! Slice the roast into thick slices and return it to the pot of liquid, stirring in the ginger snaps and raisins (plump them first in a little boiling water). Add more of the reserved liquid as necessary.Īt this point, remove the roast from the pot and let it cool until more easily handled. Cover the pot and simmer for an hour and a half. Reduce the heat to low and add the reserved vegetables and 1 cup of the reserved liquid to the pan. Sear the roast on all sides, about 1-2 minutes on each side. Heat the oil in a large deep frying pan, stock pot, or Dutch oven (must have a lid though!) and bring to medium high heat. Discard the bay leaf and peppercorns but reserve both the vegetables and the remaining liquid. When it’s time to prepare dinner on the fifth day, remove the roast from the marinade and pat it dry gently with some paper towels. Once again, not that I have any personal experience with this, but just imagining that seal releasing and a lovely sauerbraten-to-be landing on its errr rump on the kitchen floor. I know, I know, it only saves a few little steps but hey every one counts right? Oh and if you are a bit of a ummm klutz like me, I would suggest that you make sure to do your “turning of the zipper bag” over a sink or something. I would still place this into a bowl or pan just in case the bag leaks or you fail to seal it properly (now who would do a thing like that?…shifty eyes…whistling a little tune nonchalantly), however, I find it much easier to then just flip the bag around and over rather than having to unwrap, use something to turn the roast, and then rewrap. Note: If you are using a fairly small roast, you can place it in a zipper storage bag – use one of the large heavy duty freezer ones – and pour the marinade in the bag with it. Once or twice a day for each of those days you need to turn the roast over to ensure that the entire roast is being infused with the marinade. The roast remains, marinating in this vinaigrette solution for five days. Pour the vinaigrette over the meat, cover with plastic wrap, and put into the refrigerator. Be sure to place the meat into some sort of bowl or pan that is not metallic as the metal will interact and react with the vinegar mixture and this will adversely affect the taste. Do not let it come to a full boil! Poke holes into the roast to allow the marinade to be really infused right into the meat. Heat this mixture, stirring frequently until it comes up to a gentle bubbling. In a large saucepan over medium heat, combine the vinegar, water, brown sugar, spices, herbs, onion, carrots, and celery. 2 cups of vinegar, my personal preference for this recipe being cider vinegar.Ok well, of course I am SURE that mine is the best but only by the slightest of hairs! □ In fact it is so similar that I truly believe that in a side by side taste test, you would not be able to discern the difference. I keep this recipe close to my heart, a carefully guarded family secret so I will not be sharing it with you BUT I have searched out and found one that is oh so close to mine. I have an old Gagen family recipe for authentic German potato salad which has been passed down through my family and originated and was brought over from Germany to the United States by my great-great-grandmother. ![]()
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