Sauerbraten Using Crisco Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Water | 2 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Onion | 1 | |
| Cloves - 4 whole | ||
| Peppercorns | 4 To taste | |
| Bay leaves | 2 | |
| Beef rump roast - 2 ½ pound | ||
| Crisco | 2 Tablespoon | |
| Crumbs | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1. In a saucepan, boil water, wine, vinegar, onion, cloves, peppercorns, and bay leaves; simmer for about 5 minutes.
2. Let the mixture cool down completely.
3. In a large bowl, place roast and pour wine mixture on top; mix until well coated.
4. Cover the bowl and refrigerate for 2-3 days; turning roast twice daily.
5. Remove roast from bowl 2 hours before serving.
6. Using paper towel, pat dry roast and strain marinade.
MAKING
7. In a Dutch oven, heat Crisco and brown roast in it.
8. Add the strained marinade, cover and simmer for 1 1/4 to 1 1/2 hours until meat is tender.
9. If the roast is too dry, water can be added.
10. In a plate, remove the roast and keep aside.
FINALISING
11. Into a large measuring cup, pour the pan juices and skim off fat.
12. Add enough water to make the juice 2 cups.
13. Return 2 cups of juices to the Dutch oven and stir in gingersnap crumbs.
14. Stir and cook for 5-10 minutes until crumbs dissolve and gravy is thick.
SERVING
15. Spoon sauce over the roast and serve immediately.
1. In a saucepan, boil water, wine, vinegar, onion, cloves, peppercorns, and bay leaves; simmer for about 5 minutes.
2. Let the mixture cool down completely.
3. In a large bowl, place roast and pour wine mixture on top; mix until well coated.
4. Cover the bowl and refrigerate for 2-3 days; turning roast twice daily.
5. Remove roast from bowl 2 hours before serving.
6. Using paper towel, pat dry roast and strain marinade.
MAKING
7. In a Dutch oven, heat Crisco and brown roast in it.
8. Add the strained marinade, cover and simmer for 1 1/4 to 1 1/2 hours until meat is tender.
9. If the roast is too dry, water can be added.
10. In a plate, remove the roast and keep aside.
FINALISING
11. Into a large measuring cup, pour the pan juices and skim off fat.
12. Add enough water to make the juice 2 cups.
13. Return 2 cups of juices to the Dutch oven and stir in gingersnap crumbs.
14. Stir and cook for 5-10 minutes until crumbs dissolve and gravy is thick.
SERVING
15. Spoon sauce over the roast and serve immediately.
Chef
