Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage. Pour gravy over the meat slices on a serving platter.The wort will be boiled for 60 to 120 minutes depending on the flavors that are to be brought out. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water). The wort (formerly mash) is boiled at a high temperature to stabilize the proteins released in the mash.When meat is done, remove from pan to a platter and slice into slices. Add the raisins, honey and crushed ginger snaps.Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce.Brown meat evenly on all sides, including the ends. One of the most popular dishes is the sauerbraten, a Bavarian style pot roast. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Hofbrauhaus Hofbru beer is brewed using original recipes from Wilhelm V. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact.Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.Mix sauce ingredients together and place around toast.When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.In a dutch oven, brown roast on all sides.At end of 3-5 days, remove meat from buttermilk marinade.Let marinade work and flavor the meat all that time. For the slow cooker, cook covered on low for about 7 to 8 hours. ![]()
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