Sauerbraten V Tasty Recipes

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Sauerbraten V

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Ingredients :

four kilos rump roast
salt and pepper to taste
1 cup crimson wine
1 cup pink wine vinegar
2 cups water
2 cloves garlic, minced
three/four cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
three whole cloves
1 cup all-motive flour
2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons water
1 half cups bitter cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H20M

Rub the roast with salt and pepper and area in a massive non-metal bowl. In a medium saucepan, combine wine, vinegar and a couple of cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
Remove the meat from the marinade and punctiliously pat dry. Dredge in 1 cup flour (can also use extra or less if vital). Heat bacon grease in a Dutch oven over medium-excessive warmness. Brown roast in drippings on all aspects. Pour in 1/2 the marinade, lessen heat to low, cowl and simmer until gentle, three hours.
Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring till gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

Notes :

Try the usage of a Reynolds® sluggish cooker liner on your gradual cooker for less difficult cleanup.

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