🫙 From the Spice Rack
Brigitte's Sauerbraten
2 lb Boneless roast beef 1/2 l Buttermilk 1 c Red wine 1 Bayleaf 1 Onion, sliced 2 Cloves 2 Peppercorns 5 Strips of bacon 1/2 l Water 1 cn (small) tomato paste 3 tb Cornstarch 2 Ca...
maineasy
Ingredients8 items
Ingredients
- 2lbboneless roast beef
- 1/2l buttermilk
- 1cup red wine
- 1bayleaf
- 1onion, sliced
- 2peppercorns
- 5strips of bacon
- 1/2l water
Directions
- 1
2 lb Boneless roast beef 1/2 l Buttermilk 1 c Red wine 1 Bayleaf 1 Onion, sliced 2 Cloves 2 Peppercorns 5 Strips of bacon 1/2 l Water 1 cn (
- 2
Put the meat in a ceramic or glass bowl
- 3
Pour the buttermilk, wine, and bayleaf over the meat
- 4
Add the peppercorns and onions
- 5
Keep in the refrigerator for at least 3 days, marinating the meat daily
- 6
After 3 days, remove meat from the refrigerator
- 7
In a deep Dutch oven, fry the bacon and set aside
- 8
Put meat in the bacon drippings and brown on all sides quickly