Sauerbraten V You Have To Try

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Sauerbraten V

"I hope you like this recipe!"

Ingredients :

4 kilos rump roast
salt and pepper to flavor
1 cup purple wine
1 cup purple wine vinegar
2 cups water
2 cloves garlic, minced
three/four cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
three entire cloves
1 cup all-cause flour
2 tablespoons bacon grease
2 tablespoons all-motive flour
2 tablespoons water
1 1/2 cups sour cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H20M

Rub the roast with salt and pepper and area in a massive non-metal bowl. In a medium saucepan, integrate wine, vinegar and 2 cups water and produce to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the red meat. Cover and refrigerate 12 hours or overnight.
Remove the meat from the marinade and carefully pat dry. Dredge in 1 cup flour (may use greater or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all facets. Pour in half of the marinade, lessen warmth to low, cover and simmer until soft, 3 hours.
Remove meat to serving platter. Increase warmness to medium-high; blend 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

Notes :

Try the usage of a Reynolds® sluggish cooker liner for your slow cooker for simpler cleanup.

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