Add the red wine vinegar and the red wine to a large bowl. Let the mixture simmer for 10 minutes, then take the pot off the heat and allow the marinade to cool to room temperature. Turn down the heat and put the lid on the Dutch oven. Mix in the red wine, red wine vinegar, and water, then bring the marinade to a boil. Rinse the meat and pat dry with a paper towel. Start by placing the vegetables, herbs, spices, salt, and sugar into a Dutch oven. If you have time, try the traditional German sauerbraten and see which you like better. Steps: Marinate the meat for about 5 to 10 days before you want to serve this dish.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.Stir into the liquid and heat and stir for 5 minutes. Add the brown sugar and gingersnaps, stirring until dissolved. Strain liquid and return to crock pot, turn to high. Remove beef to a platter and slice 1/4' thick. If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Use an immersion blender to blend the veggies into the cooking liquid.Remove meat and let rest, covered, while you make the gravy.Do a 10 minutes natural pressure release and then a quick release.
Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Bring to a simmer, cover, then put in the oven for approximately 1 hours until meat is tender. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions). Add the carrot and onion and soften them slightly. Spinach spaetzle are a perfect complement to venison or any other roast meat. Melt butter in a Dutch oven and brown the meat on all sides. Swabian recipe for finger-like German-style gnocchi. Add oil, bacon fat, or butter and brown meat on all sides. Chef Olaf created this side dish recipe to help people fall in love with the mild, broccoli-like flavor of kohlrabi. This traditional German Sauerbraten recipe origins from the Rhineland. approx 2 pounds bottom round beef roast This Sauerbraten recipe (traditional German pot roast) is made in the slow cooker.2 tablespoons oil, bacon fat, or butter.
0 kommentar(er)
