Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard.
and my guests loved it!ġ tablespoon plus 1 teaspoon kosher salt, additional for seasoning meatġ8 dark old-fashioned gingersnaps (about 5 ounces), crushed I plan on making this again despite the amount of time it takes to prepare. After it boiled a bit, a gorgeous, thick and rich gravy was made and perfectly complimented the roast. What was interesting about making a gravy from the marinade is the addition of powdered gingersnap cookies. It's such a acidic mixture that to balance it out, some sugar and spices are needed.
Once the roast has baked up, the marinade is strained and then placed in a pan to boil. It may seem like it takes up quite a bit of time, but the results definitely pay off. It's covered and baked at a low temperature for about 4 hours. I didn't get a chance to pick any up at my local spice shop but even without the juniper berries, the dish was delicious! The roast marinates for 2-3 days (I marinated for 2) and then sugar is added to both the marinade and meat. Traditionally, juniper berries are used in making this dish. The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. It took about 3 days to prepare but worth every minute. For my recent German Wine & Dine event, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast. Ruski Way Deli & Cafe assumes no liability for inaccuracies or misstatements about products.During the fall, a good pot roast is a great comforting dish to enjoy. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Contact your health-care provider immediately if you suspect that you have a medical problem.
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