Cover bake until beef is very tender, about 2 1⁄2 hours. Return beef to pot with reserved marinade and sachet boil. Add remaining onions to pot cook, stirring, until caramelized, about 18 minutes. Add beef cook, turning, until browned all over, about 25 minutes. Dutch oven over medium-high heat cook until bacon renders its fat, about 10 minutes. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. Remove beef from marinade pour marinade through a fine strainer into a bowl, and dry beef thoroughly. Cover and refrigerate, turning once or twice a day, for 5 days. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. Season beef liberally with salt in large bowl.Mimi Sheraton, author of The German Cookbook (Random House, 1965) What You Will Need It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy browning flour in the conventional einbrenne (roux) never yielded that result. It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. Mimi Sheraton, author of The German Cookbook
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |