Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Allow to marinate overnight in the fridge. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Put the meat in a casserole and pour in the 700 ml beef stock and vinegar. I love the gingersnap gravy but I almost forgot to add. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Category: Category: Main Courses: Beef, Pork and Lamb Ingredients: Ingredients: 4 lbs rump roast or 4 lbs boneless bottom round roast 1 tablespoon canola oil 3. The cut of meat I used was a prime rib roast that I needed to use. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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