Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Serve slices of roast with the sauce poured over top and sides of roasted potatoes, vegetables or spatzle. No idea what to search for Start browsing till you find something. 1) In a large saucepan over high heat, combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. Heat the liquid to medium high heat and whisk in the crushed cookies until the sauce is thickened. Strain the liquid to remove all solids and return to a pan. Cover the dish and cook at 325✯ for 4 hours.Īfter cooking, remove the meat and place back in the oven to stay warm. Turn it over once per day so that all sides soak in the marinade.Īfter three days of marinating, remove the roast from the refrigerator and sprinkle the sugar into the marinade. Heat a large saute pan over high heat add. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Place the roast in the refrigerator and let sit for three days. Directions In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay. Place the roast in a nonreactive (glass, earthenware, plastic or enamel) oven-safe container and pour the cooled marinade over the roast. Remove from heat and let cool enough for 15 minutes. Lower the heat and simmer for 10 minutes. Stir to combine, cover and bring to a boil. Add the water, wine, vinegar, lemon juice, onion, carrot, cloves, garlic, bay leaf, salt and peppercorns into a large saucepan.
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