Sauerbraten (ian Fowler) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Brisket of beef,
1/4 pint: Pickling vinegar or vinegar+pickling spice,
1/4 pint: Proper beef stock,
Crushed garlic,
1: Chopped onion,
2: Bayleaves,
Salt,
Pepper,
Brown sugar,
Oil or rendered chicken fat, (schmaltz).
Directions:
If rolled, open out the beef. Place in a glass dish, and add
bayleaves, onion, garlic, salt, pepper a pinch of sugar and the
pickling mixture. Cover and put in the fridge for 3 days. Now and
then, turn the meat and pour the liquid back over.
Drain the meat and dry. Strain the liquid and make back to 1/4 pint.
Add the stock to this liquid. Seal the meat in hot oil or fat. Put
into a covered dish, add liquid.
Cook for about 4 hours in a low oven (Mk 3).
Remove the meat, slice and serve. Thicken the liquor and pour over.
Latkes are the best thing to go with this!
Source from luhu.jp
bayleaves, onion, garlic, salt, pepper a pinch of sugar and the
pickling mixture. Cover and put in the fridge for 3 days. Now and
then, turn the meat and pour the liquid back over.
Drain the meat and dry. Strain the liquid and make back to 1/4 pint.
Add the stock to this liquid. Seal the meat in hot oil or fat. Put
into a covered dish, add liquid.
Cook for about 4 hours in a low oven (Mk 3).
Remove the meat, slice and serve. Thicken the liquor and pour over.
Latkes are the best thing to go with this!
Source from luhu.jp
Tags
Meats