![]() ![]() Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize. Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions. The sweet and sour compliment each other. Place the lid on the dutch oven and bake for 2 - 2 hours at 350F. A delicious German dish consists of a beef roast marinated in a sour sauce and served with a thick sweet gravy. Pour the reserved marinade over the beef and bring it to a bubble. ![]() Brown the beef on all sides, about 5 - 6 minutes per side. And it has the same wonderful flavors and textures as the more difficult to make original. This easy and simple crockpot sauerbraten recipe cooks in your slow cooker and takes about 20 minutes to put together. Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. In a large dutch oven, heat the olive oil over medium-high heat. Traditional sauerbraten has the most wonderful sweet and sour flavor and the meat is very tender from long, slow cooking. One of the recipes that she loves is the german favorite, Sauerbraten. One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats. ![]()
0 Comments
Leave a Reply. |