Sauerbraten Using Crisco Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Water2 Cup (16 tbs)
 Dry red wine1/2 Cup (16 tbs)
 Red wine vinegar1/2 Cup (16 tbs)
 Onion1
 Cloves - 4 whole
 Peppercorns4 To taste
 Bay leaves2
 Beef rump roast - 2 ½ pound
 Crisco2 Tablespoon
 Crumbs1/3 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.
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