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#SAUERBRATEN AND SPAETZLE RECIPE LICENSE#

Step 4, Bring to a boil and simmer 5 minutes. Step 3, Combine the wine, 1 pint water, wine vinegar, the sliced onion, bay leaves, peppercorns, cloves and sugar.

Slice beef and arrange in large baking dish. Step 1, Put the pot roast in a large porcelain, glass or earthenware container.

Bring to boil, scraping up any browned bits. Pour into roasting pan and place over medium-high heat. Boil until thick, stirring often, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Stir over medium heat until dark brown, about 10 minutes.

Mix 1/4 cup oil and flour in heavy large skillet.

Strain marinade (do not clean roasting pan). Pour any accumulated juices from roasting pan into marinade. Wait until spaetzle float to the top, then let them cook additional 2 3 minutes. Press about of the batter through a spaetzle maker or strainer. Remove beef from marinade and place in roasting pan reserve marinade. In the meantime, heat water in a large pot. Cover and chill 2 days, turning beef twice daily. Add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. Cook and stir for 5 minutes or until tender drain. Holding over the boiling liquid, press batter through holds of colander. Swabian Sauerbraten with red cabbage and spaetzle is one the most cooked dishes on Christmas Eve at my families house. Place spaetzle batter in a colander or spaetzle press.

Place beef in bowl slightly larger that beef. Sauerbraten recipe: A less expensive cut of beef which is pickled, cooked in the marinade and then served with a sauce which is created by adding gingersnap. In a large saucepan, bring water or broth to a rapid boil.

Combine first 8 ingredients in large saucepan and bring to boil.

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#SAUERBRATEN AND SPAETZLE RECIPE LICENSE#

Slice roast and serve with vegetables and gravy. Sauerbraten with red cabbage and spaetzle License high-quality food images.

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest. Transfer roast to a cutting board and cover with aluminum foil. You can of course use beef for this recipe brisket or a chuck roast would be good, and you could also use London broil or tri-tip. Strain marinade and pour 2 1/2 cups over roast reserve remaining marinade. Once your meat has been marinated, use a heavy-bottomed pot to brown the pieces and then braise them. This is usually served with red cabbage and potatoes, and it’s perfect for wintertime meals or any time you want something rich and hearty. Remove roast from marinade and place atop vegetables. Sauerbraten is a very traditional German dish made from marinated beef in buttermilk and spices. Place onions, carrots, and celery in a slow cooker. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Allow marinade to cool and pour into a resealable plastic bag.

Sauerkraut and Prosciutto Tray Pizza A tasty, healthy pizza with sauerkraut, onion, Black Forest prosciutto, tomato and Emmentaler cheese as toppings. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. John-Grubb’s version of the classic German dish.