![]() So while it's delicious, it requires forethought in order to cook it. It won't look as pretty on the plate, but will immensely help the tenderness.Īnd that is my new favorite way to create something delicious out of beef round.This traditional German pot roast is typically marinated for several days before it is cooked. If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. Pull away slices of meat and serve with the sauce. Alton calls for straining the sauce again, but I liked thickness of it so I skipped that step. Heat gently until thickened (it didn't take long for mine to thicken, about a minute). Pour the sauce through a strainer to remove the solids, then return to the braising dish and stir in the crushed gingersnaps. ![]() When the meat is done, remove it from the liquid and keep warm. The marinade will reduce considerably, and become thick and rich. The meat doesn't need to be submerged, there just needs to be some liquid. Keep an occasional eye on the liquid levels to make sure there's ample moisture to avoid burning, adding a little water if needed. Add the sugar and heat gently to dissolve.Īdd the meat, cover tightly, and place in the middle rack of the oven. Remove the meat from the bag and set aside, then pour the marinade into a large dutch oven or other braising vessel that can be covered. When the meat is done marinating and you're ready to cook, preheat the oven to 300F. Seal and refrigerate for three days, turning once a day to redistribute the mixture. Pour in the vinegar marinade and remove as much air from the bag as possible. This step is essential to creating flavor, and brown is flavor.Īllow the meat to cool somewhat, then transfer to a large freezer bag. I seared mine for probably ten minutes, until no pink was left and there was tons of caramelization. Sear the beef round heavily on all sides until very well browned. ![]() In the meantime, heat the vegetable oil in a large skillet over medium-high heat. Bring to a boil, then simmer for ten minutes.
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