It was also, thanks to the raisins and gingersnap cookies, just sweet enough to compliment the sour flavor without being too much. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.Įxcellent recipe with delicious gravy, so make sure to make plenty of mashed potatoes! The potatoes will 1.) soak up that fantastic gravy and 2.) make sure that you have leftover beef for sandwiches the next day! The meat and marinade really maintained that "sauer" flavor that I was looking for which other recipes, with shorter marinade times and less vinegar, did not have.Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste). Bring to a boil and thicken with prepared thickener (mix flour with a little water). ![]() Return broth to pot, add gingersnaps, apple butter, and raisins. Remove meat and pour the broth through a fine sieve.Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender. Melt butter in a large cooking pot and brown beef in it on all sides.Remove the beef and pat dry with paper towels then salt and pepper all sides.Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil then simmer for 10 minutes before removing and cooling slightly.Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine.
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