![]() Remove the meat from the marinade and pat dry with a cloth or paper towel. ![]() Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. If the meat is not completely submerged you will have to turn it one or twice a day. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat.Bring the quart of water to a boil add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.Ĭopyright © rantsravesandrecipes 2013 all rights reserved It doesn’t cost you anything and we profit from the ads and purchases. If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. Oktoberfest could become my favorite time of year, I’ll give it 5 paws. Henckels Four Star II 2-Piece Carving Set Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry Here are a few items to help make this recipe: *This recipe can also be made in the slow cooker, follow all directions but allow at least 6 – 8 hours for the meat to cook. Serve with Kartoffelkloesse or mashed potatoes, and red cabbage. You can also add sour cream or creme fraiche for a different flavor. If you feel the sauce is too light in color add the gravy master. If you feel the sauce is not thick enough use the roux. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened. When the meat is cooked remove it to a warm plate and cover with foil. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ – 4 hours until edges of meat fall off easily. Once browned remove to a plate and add the onion and cooked until softened. Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat. Remove the meat from the marinade and pat dry with a cloth or paper towel. ![]() ![]()
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