1 clove garlic thinly sliced into slivers.½ – 1½ cups vinegar (depending on how sour you want to make it).If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours. This recipe calls for the marinade to be around 24 hours and is not refrigerated. If you like it more sour, you can leave it to marinade for a longer period of time. This is one of those recipes that you can certainly experiment with. So although the cubbards are getting bare we still can manage a few interesting meals. So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal. A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors). We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night. I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up. Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast. This one can be cooked in either the oven or your Crock Pot. “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany. ![]() I’m not so sure about that but it is one of my favorites. Some say sauerbraten is the national dish of Germany.
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