Food Network Sauerbraten Recipe

SlowCooker Sauerbraten Recipe Food Network Kitchen

WEBSep 29, 2020 · Directions. Dissolve the bouillon cube in 1/4 cup warm water and set aside. Heat the olive oil in a large nonstick skillet over medium …

Rating: 4.4/5(5)
1. Dissolve the bouillon cube in 1/4 cup warm water and set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Season the beef generously with salt and pepper. Add to the skillet and cook, turning with tongs, until browned on all sides, about 8 minutes. Remove to a plate.
2. Add the tomato paste to the pan and cook, stirring, until browned and slightly dry, about 30 seconds. Add the vinegar and the bouillon mixture, scraping up the browned bits from the bottom of the pan. Transfer the mixture to a 6- to 8-quart slow cooker along with the beef, ginger cookies, cheesecloth bundle, onion, chopped celery and carrots. Cover and cook on low until the meat is very tender, 8 hours.
3. Before serving, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and divide among shallow bowls. Transfer the beef to a cutting board and slice. Discard the cheesecloth bundle. Serve the beef, vegetables and sauce over the noodles and top with the celery leaves.

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Sauerbraten Recipe Food Network

WEBDec 10, 2016 · Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat …

Rating: 4.5/5(5)
1. For the marinade:
2. Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
3. Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
4. In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.

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Sauerbraten Recipe Food Network

WEBAug 26, 2015 · Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk …

Rating: 5/5(1)
1. The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)
2. Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.
3. Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the ov
4. The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.

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