Created
October 28, 2014 00:27
-
-
Save ncexpat/c9ba1e586b3bd50b4d20 to your computer and use it in GitHub Desktop.
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Sauerbraten (Silesia) | |
Marinade: | |
1 onion, sliced | |
1 carrot, sliced | |
8 peppercorns | |
1 bay leaf | |
6 TB vinegar* | |
500 – 600 g roast beef | |
Salt | |
Pepper | |
2 TB oil and 1 TB butter | |
20 g flour | |
Combine the ingredients for the marinade with 1 liter of boiling water and cook for 10 min. Cool and pour over the roast. Cover and refrigerate 2-4 days, turning meat several times. | |
Remove the roast from the marinade and salt and pepper on all sides. Dust all sides of the roast with flour. | |
Heat oil/butter in Dutch oven and brown meat on all sides, and then add enough marinade so that half of the roast is in the marinade. Cover and cook for 2 hours, turning the roast frequently. Add water as necessary so that half of the roast is in the marinade/sauce. Put the marinade/sauce through a sieve and thicken with flour or cornstarch. | |
Slice meat and pour some of the sauce over the meat, serve the rest of the sauce separately. | |
I used cider vinegar. | |
I also added 2 beef bouillon and some red wine to the sauce. | |
Inexpensive wine recommendation: Pepper Wood Grove Syrah |
Sign up for free
to join this conversation on GitHub.
Already have an account?
Sign in to comment