Sauerbraten V You Have To Try

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Friday, September 20, 2013

Sauerbraten V

"I hope you like this recipe!"

Ingredients :

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

Instructions :

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

Rub the roast with salt and pepper and area in a big non-metallic bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and produce to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the pork. Cover and refrigerate 12 hours or in a single day.
Remove the meat from the marinade and punctiliously pat dry. Dredge in 1 cup flour (may additionally use extra or much less if vital). Heat bacon grease in a Dutch oven over medium-excessive heat. Brown roast in drippings on all sides. Pour in 1/2 the marinade, reduce warmth to low, cowl and simmer till smooth, 3 hours.
Remove meat to serving platter. Increase warmth to medium-high; blend 2 tablespoons flour with 2 tablespoons water and add to pan, stirring till gravy thickens. Stir in bitter cream. Pour sauce over sliced meat.

Notes :

Try using a Reynolds® sluggish cooker liner to your sluggish cooker for easier cleanup.

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