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Marinated Roast Categories: main dish, meats, pork, game, beef 5 lb roast (beef, pork, game) 2 each parsnips 2 each carrots 1 optional) 1 each big onion 1 teaspoon thyme 1/2 cup vinegar or wine 2 each cloves garlic 300 ml sour cream 3 each tb flour ----MARINADE---- 3 each stalks celery 5 each bayleaves 5 each juniper berries ( 1 water 1 each tb salt 15 each whole black pepper 2 each tb sugar 1 each tb vinegar or wine 1 salt and pepper to taste Cut up the veggies for the marinade and mix together. Put the roast into a big pot, and add vinegar or wine, spices and water so that the meat is covered. Let sit in a cool place for 3-4 days turning the meat over twice daily.(Place the berries and whole pepper into a bag for easy removal.) COOKING INSTRUCTIONS: Bring the whole mixture to a boil and boil for 15 min (watch the boilovers as it foams). Remove the meat and boil the "marinade" for another 1.5 hrs till there is only about 4 cups of fluids left. In the meantime finish the meat in the oven or microwave till the internal temperature reaches 170 F pork, game (160 F beef). Let stand for 15 min. after temp. is reached. After the "marinade" is reduced remove bayleaves, whole pepper and juniper from the liquid. In a blender blend 2 cups of boiled vegetables in 4 cups of liquid. DO NOT use more than 8 pcs of sliced carrots ( I slice them into obout .25 inch thick circles) or the gravy will be too bitter. Put the blended liquid into a pot, add the sour cream with approx. 3 tablespoons of flour mixed in it, little bit of vinegar to taste and slowly bring to a boil. Add the roast which is cut up into .25 inch thick slices and simmer for approx. 10 min. Salt and season to taste. Serve with knedle or noodles, cranberries on a side. Enjoy. Cooking time: 3 hrs. Submitted By FRED TOWNER On 10-13-94 Yield: 8 servings |
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