![]() ![]() If necessary, more of the spiced vinegar may be added. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. Cover tightly and cook over low flame about 3 hours or until meat is tender. Add the carrots and onions and 1 cup of the spiced vinegar. Put meat in a dutch oven and brown well on all sides. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Place meat in an earthen dish and add vinegar and enough water to cover. Add crumbled gingersnaps to sauce in crockpot. Cover and cook 5-6 hours on high, turning roast occasionally. Add the Marinade Stovetop or Oven: Pour the marinade over the beef in the dutch oven and bring to a bubble. Add the beef and brown it on all sides, about 5 - 6 minutes a side. Add all other ingredients except gingersnaps. In a large dutch oven (if cooking by oven or stove top) or large skillet (if transferring to a slow cooker), heat the olive oil over medium-high heat. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. 13 cup brown sugar 13 cup vinegar 8 gingersnaps directions Sprinkle roast on all sides with salt & pepper. ![]() A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Serve hot with potato dumplings and red cabbage.Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. Strain the cooking liquid into a large saucepan.īring to a boil over medium-high heat and cook, stirring occasionally.Īdd ground ginger and cook until desired thickness. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. Slice the meat and transfer to serving plates Step 5 Season beef liberally with salt in large bowl. ![]() Using tongs, remove cooked meat from the cooker and transfer it to a cutting board. Turn off the slow cooker and open the lid. Step 3Ĭlose the pot and cook on a low-heat setting for 6 hours, or until the pork is cooked through. Pour the vinegar mixture over the pork and vegetables. Stir well and bring the mixture to a boil over medium-high heat. In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. Top with garlic, onions, cloves, and bay leaves. Remove browned meat from the skillet and transfer to the slow cooker.
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