Sauerbraten - Recipes - Page 12

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Results 111 - 120 of 210 for sauerbraten

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111. SAUERBRATEN

Coat roast with Worcestershire, Kitchen Bouquet and Washington powder (not essential). Dust with garlic powder, salt and pepper. Brown in ...

112. SAUERBRATEN

Oven; 325 degrees. Total cooking time; 2 to 2 1/2 hours. In crock or large bowl, combine 2 1/2 cups water, wine vinegar, sliced onions, ...

113. SAUERBRATEN WITH RED CABBAGE

In large bowl mix 1 cup vinegar, wine, onion, celery, carrot, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in ...

114. SAUERBRATEN

Trim meat of all but a thin layer of fat. Place in large glass bowl. Add water, vinegar, sugar, onions, salt, pepper and pickling spices to ...

115. SAUERBRATEN

Marinate roast 2 to 4 days before serving. In a large bowl, make marinade by combining the first 10 ingredients in the left column. Set ...

116. SAUERBRATEN WITH RED CABBAGE

Mix marinade ingredients in a large bowl. Wipe meat with damp paper towels and place in marinade. Refrigerate, covered, for 2 or 3 days, ...

117. SAUERBRATEN

Bring water and cider vinegar to a boil. Add onion, bay leaves, peppercorns and sugars. Add meat. Let this cool and put into refrigerator, ...

118. SAUERBRATEN

In a large bowl combine first 10 ingredients; add meat. Cover; refrigerate 36 to 72 hours, turning meat occasionally. Remove meat; wipe dry ...

119. SAUERBRATEN

In a large bowl combine vinegar, wine, water, onions, celery, carrots, garlic, salt and pepper. Wrap bay leaves, juniper berries and cloves ...

120. SAUERBRATEN

Place pot roast in a large glass bowl. In a saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. ...

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