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Sauerbraten (German Pot Roast)
by
Russ Crandall
Текущий рейтинг: 4.0
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.%3C/p%3E%3Cp%3E2.%20After%20it%20has%20brined,%20remove%20the%20roast%20from%20the%20brine%20and%20pat%20dry.%20Reserve%20the%20brine%20%E2%80%93%20veggies,%20spices,%20and%20all.%20Warm%20a%20Dutch/French%20oven%20over%20med/low%20heat%20then%20add%20the%20sliced%20bacon%20and%20cook%20until%20crispy%20and%20most%20of%20the%20fat%20has%20rendered%20out;%20with%20a%20slotted%20spoon,%20remove%20the%20bacon%20and%20set%20aside%20(you%20won%E2%80%99t%20need%20it%20for%20several%20hours,%20so%20but%20sure%20to%20put%20it%20in%20an%20air-tight%20container%20to%20keep%20from%20getting%20stale).%20You%20should%20have%20about%201%20tbsp%20of%20rendered%20fat%20in%20the%20dutch%20oven;%20if%20not,%20add%20some%20lard%20or%20coconut%20oil.%3C/p%3E%3Cp%3E3.%20Increase%20the%20heat%20to%20medium%20and%20allow%20to%20come%20to%20temperature,%20about%201%20minute,%20then%20add%20the%20roast%20and%20brown%20it%20on%20each%20side,%20about%203%20minutes%20per%20side,%20for%20a%20total%20of%20about%2012%20minutes.%20Remove%20the%20roast%20and%20set%20aside.%20Reduce%20the%20heat%20to%20low%20and%20add%20the%20sliced%20onion.%20Saut%C3%A9%20until%20mostly%20caramelized,%20about%2025%20minutes.%20Caramelizing%20the%20onions%20will%20help%20bring%20out%20their%20sweetness%20and%20will%20help%20cut%20down%20on%20the%20vinegary%20brine%E2%80%99s%20taste.%3C/p%3E%3Cp%3E4.%20As%20the%20onions%20cook,%20preheat%20your%20oven%20to%20325F.%20Once%20the%20onions%20have%20caramelized,%20return%20the%20roast%20to%20the%20pot,%20along%20with%20all%20of%20the%20veggies%20and%20spices%20from%20the%20brine%20(fish%20them%20out%20with%20a%20slotted%20spoon).%20Pour%20in%20enough%20of%20the%20brine%20liquid%20to%20reach%20halfway%20up%20the%20roast%20(for%20me,%20it%20was%20all%20but%201/2%20cup%20of%20the%20brine).%20Add%20the%20piece%20of%20ginger%20and%201/4%20cup%20of%20the%20golden%20raisins.%20Increase%20the%20heat%20to%20medium%20and%20bring%20to%20a%20simmer,%20then%20cover%20and%20put%20in%20the%20oven.%20Roast%20until%20tender,%20about%203-4%20hours.%3C/p%3E%3Cp%3E5.%20Once%20the%20roast%20is%20tender,%20set%20it%20on%20a%20cutting%20board%20to%20rest%20for%2010%20minutes%20before%20slicing.%20As%20it%20rests,%20let%E2%80%99s%20prep%20your%20gravy.%20Strain%20the%20braising%20liquid%20in%20a%20saucepan,%20discarding%20the%20solids.%20Bring%20the%20saucepan%20to%20a%20simmer%20on%20med/low,%20then%20add%20the%20honey.%20Add%20salt%20and%20pepper%20to%20taste,%20and%20more%20honey%20if%20it%E2%80%99s%20too%20sour;%20the%20gravy%20should%20be%20somewhat%20sour,%20but%20not%20overwhelmingly%20so.%20It%E2%80%99ll%20smell%20more%20sour%20than%20it%20tastes.%3C/p%3E%3Cp%3E6.%20Slice%20the%20roast%20then%20garnish%20with%20the%20cooked%20bacon%20and%20the%20remaining%201/4%20cup%20golden%20raisins,%20the%20pour%20the%20gravy%20over%20the%20roast.%20Finally,%20garnish%20with%20fresh%20parsley%20and%20serve%20with%20red%20cabbage%20and%20boiled%20potatoes.%3C/p%3E){kind=link}