Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Top with a dollop of sour cream, if desired. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Carve roast against the grain into slices that are about 3/8 inch thick.Add the additional brown sugar, if desired, and/or lemon juice to taste. Boil the liquid until it is reduced by half, about 10 minutes. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Strain and degrease the braising liquid, and discard the solids.Remove beef from pan and keep warm, covered with foil. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Bring liquid to a boil and boil for 5 minutes. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade.When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat.Combine the flour, salt, and black pepper on a large plate, mixing well.Strain marinade, reserving the liquid and onions discard the cheesecloth bag. When ready to cook, bring marinated beef to room temperature, about 2 hours.Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator. Close bag and turn upside down a few times to cover meat well with marinade. Put it into a large resealable plastic bag and pour the marinade over it. Prick the top round on all sides with a fork.Turn off the heat, and cool to room temperature. Add this to the saucepan, and bring mixture to a boil. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions.
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