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Results 61 - 70 of 210 for sauerbraten
Brown the meat on all sides in butter. It's best to use a heavy bottom pan like a Dutch oven. When the meat is brown on all sides add the ...
Season the roast with pepper. Place in a Dutch oven to roast, uncovered, in a 475 degree oven until both sides are browned, turning once, ...
Wash and dry beef well. Place in deep bowl. Combine water, vinegar, onion, cloves, bay leaf, peppercorns, salt and sugar in a pot and bring ...
Put meat in heavy kettle or Dutch oven and brown on all sides. Remove from kettle and pour off fat. Put a rack in kettle, add meat and 3/4 ...
65. EASY SAUERBRATEN
Line shallow pan with heavy foil; place roast in center. Pour vinegar over and sprinkle with bay leaves, garlic and dash of pepper. Cover ...
In covered bowl place meat, salt, onions, cloves, vinegar, water, bay leaves. Refrigerate 24 to 36 hours. Turn meat occasionally. To cook: ...
2 tbsp. flour 1/8 tsp. pepper 1/4 c. shortening or oil 1 onion, peeled and sliced 1/2 tsp. mustard seeds 1/3 c. ginger snap crumbs 1/2 c. ...
Mix above and let stand in refrigerator for 2 days. Put in roasting pan and bake until meat is tender. Approximately 2 hours. Remove meat ...
Place roast in earthenware bowl (never metal) with onions, seasonings, vinegar and boiling water; cover. Marinate 3 days or more in ...
Pour marinade into dutch oven with tight lid. Add vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot and celery ...
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