Bring the liquid back to a simmer, cover the Dutch oven and braise the Sauerbraten for about 3 – 4 hours in a 300 F. ![]() Bring the liquid to a boil and pour it over the meat in the Dutch oven or casserole.ħ. Pour the strained marinade into the pan in which the meat was seared and deglaze the bottom of the pan. Transfer the meat to a Dutch oven or deep casserole. Heat the goose (or other cooking) fat and 1 Tablespoon of butter in a heavy pan over medium heat and sear the roast on all sides. Discard the vegetables, herbs and spices collected in the colander.Ħ. On the fifth day, remove the meat from the marinade and strain the marinade through a colander placed over a mixing bowl. Cover the bowl and marinate the roast for 4 days in the refrigerator.Ĥ. vinegar, wine, bay leaves and about 5 cups of water, or enough so that the marinade covers the meat.ģ. Put the meat in the earthenware or glass bowl, along with the onions, carrot, celery, cloves, peppercorns. Rub the meat with the Kosher salt and coarse ground black pepper.Ģ.
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