Marinated Roast Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Roast, (beef, pork,
1 t: Thyme,
- game),
1/2 cup: Vinegar or wine,
2 each: Parsnips,
2 each: Cloves garlic,
2 each: Carrots,
300 milliliter: Sour cream,
Optional),
3 each: Tb Flour,
1 each: Big onion,
MARINADE
3 each: Stalks celery,
15 each: Whole black pepper,
5 each: Bayleaves,
2 each: Tb Sugar,
5 each: Juniper berries, (
1 each: Tb Vinegar or wine,
Water,
Salt and pepper to taste,
1 each: Tb Salt,
Directions:
Cut up the veggies for the marinade and mix together. Put the roast
into a big pot, and add vinegar or wine, spices and water so that the
meat is covered. Let sit in a cool place for 3-4 days turning the
meat over twice daily.(Place the berries and whole pepper into a bag
for easy removal.) COOKING INSTRUCTIONS: Bring the whole mixture to a
boil and boil for 15 min (watch the boilovers as it foams). Remove
the meat and boil the "marinade" for another 1.5 hrs till there is
only about 4 cups of fluids left. In the meantime finish the meat in
the oven or microwave till the internal temperature reaches 170 F
pork, game (160 F beef). Let stand for 15 min. after temp. is
reached. After the "marinade" is reduced remove bayleaves, whole
pepper and juniper from the liquid. In a blender blend 2 cups of
boiled vegetables in 4 cups of liquid. DO NOT use more than 8 pcs of
sliced carrots ( I slice them into obout .25 inch thick circles) or
the gravy will be too bitter. Put the blended liquid into a pot, add
the sour cream with approx. 3 tablespoons of flour mixed in it,
little bit of vinegar to taste and slowly bring to a boil. Add the
roast which is cut up into .25 inch thick slices and simmer for
approx. 10 min. Salt and season to taste. Serve with knedle or
noodles, cranberries on a side. Enjoy. Cooking time: 3 hrs.
Submitted By FRED TOWNER On 10-13-94
Source from luhu.jp
into a big pot, and add vinegar or wine, spices and water so that the
meat is covered. Let sit in a cool place for 3-4 days turning the
meat over twice daily.(Place the berries and whole pepper into a bag
for easy removal.) COOKING INSTRUCTIONS: Bring the whole mixture to a
boil and boil for 15 min (watch the boilovers as it foams). Remove
the meat and boil the "marinade" for another 1.5 hrs till there is
only about 4 cups of fluids left. In the meantime finish the meat in
the oven or microwave till the internal temperature reaches 170 F
pork, game (160 F beef). Let stand for 15 min. after temp. is
reached. After the "marinade" is reduced remove bayleaves, whole
pepper and juniper from the liquid. In a blender blend 2 cups of
boiled vegetables in 4 cups of liquid. DO NOT use more than 8 pcs of
sliced carrots ( I slice them into obout .25 inch thick circles) or
the gravy will be too bitter. Put the blended liquid into a pot, add
the sour cream with approx. 3 tablespoons of flour mixed in it,
little bit of vinegar to taste and slowly bring to a boil. Add the
roast which is cut up into .25 inch thick slices and simmer for
approx. 10 min. Salt and season to taste. Serve with knedle or
noodles, cranberries on a side. Enjoy. Cooking time: 3 hrs.
Submitted By FRED TOWNER On 10-13-94
Source from luhu.jp