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Sauerbraten II |
"This is an antique family recipe I've loved for 40 years. It does wonders for difficult meat."
Ingredients :
- 15 gingersnaps
- 4 1/2 kilos rump roast
- 7 potatoes, peeled and quartered
- 6 carrots, reduce into 1 inch portions
- 6 stalks celery, cut into 2 inch portions
- 1 onion, quartered
- 2 cubes red meat bouillon
- half teaspoon freshly ground black pepper
Instructions :
Prep : 20M | Cook : 6M | Ready in : 6H20M |
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- Line the lowest of a massive Dutch oven or gradual cooker with the gingersnaps. Place the roast at the cookies and cowl with water. Place the potatoes, carrots, celery and onion on top of the beef, and crumble the bouillon cubes into the water. Bring to a boil, lessen heat and simmer three to six hours (or eight hours on low in a slow cooker), until meat is smooth.
Notes :
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