Heat a large ovenproof pot over medium heat and add the olive. Strain the marinade, discarding the solids. Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Remove the meat from the marinade and pat dry season with salt. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. ![]() Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Drain the potatoes very well, and mash them or put them through a potato ricer. Add the quartered potatoes and cook until tender, about 15 or 20 minutes. Heat a large ovenproof pot over medium heat and add the olive oil. To make the dumplings: Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Remove the meat from the marinade and pat dry season with salt. ![]() Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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