Put the meat back into the pot, cover with gravy, and simmer for 20 minutes. Slowly pour into the pot, stirring constantly. In a small jar, combine beef stock, 4 tablespoons of flour, and sugar. Using an immersion blender, carefully blend the liquid in the pot, veggies and all, all the while keeping the heat on the pot. Brown on all sides.Īdd the marinade, cover and simmer for 2.5 to 3 hours, turning every 30 minutes or so.
Heat oil in a dutch oven, dredge the meat in 2 tablespoons of flour and the salt and pepper. On the fourth day, remove the meat and wipe dry. Refrigerate for four days, turning twice a day. In a separate bowl, combine the first 13 ingredients and pour over the meat. Place the roast in a very large container with a lid. Schweinshaxe (Bavarian Roasted Pork Knuckle) She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day. So pull up a sessel and check out these great Oktoberfest Bash recipes! Word of warning, eat before you browse these recipes because they will make you stupid hungry.īeef with Beet Puree & Purple Cauliflower
The end result is amazing! Even my teenaged niece loved it. But it sits for four days in a lovely marinade of wine, vinegar, and earthy things like juniper berries and clove. But it’s my new favorite recipe! Basically, it’s a German pot roast.
Yeah, I know, it doesn’t sound very dreamy, it’s got the word sauer in it. We don’t have much of a German thing happening in Mobile, but I love to try new food and I get to play along with some great blogs. Craft Beering was kind enough to invite me to participate in their Oktoberfest Bash! I am so excited about this guys! Great blogs, making great German food, all for you!
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