![]() You can add up to a ½ cup lemon juice when making the gravy. Sour: Use cider vinegar instead of red wine vinegar, or add a cup of dry red wine like Pinot Noir for a different sour flavor.You can return the veggies to the gravy after you strain the spices. Veggies: Add aromatic vegetables like leeks, carrots, and celery to your marinade.Make it with mutton or lamb during the spring holidays! Meat: Sauerbraten is a great recipe for any lean or tougher roast like pork roast, venison, lamb roast, bottom round, or chuck roast.Check out our variations on how to adjust sweet and sour flavors. Taste and adjust your gravy to your liking, depending on how sweet or sour you like it. ![]() You can marinate the beef in the dutch oven or a large container instead of a bag, just be sure to turn the meat daily if it is not fully submerged in the marinade.Strain the braising liquid with a fine-meshed strainer so that no bay leaves or cloves remain, and you get a smooth and thick gravy.Sauerbraten will cook quicker the longer it has been marinated, so check the temperature periodically after 2 hours, especially if you marinate for more than 3 days. ![]()
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