A few beef tips

You are best visiting a proper butcher instead of a generic food store. A proper butcher is likely to serve a wider range of beef cuts than the self-service store, the beef will be better quality, will probably have stored it properly, and he will be able to advise you on cooking procedures.

Beef is an awful lot more prized in the Usa than anywhere else in the world. If one were to total the beef consumed in the world, you may well be amazed to find that the 'u.s.' consumes approximately a quarter of the beef.

Cook safely

Don't let yourself be distracted while cooking.
Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.

Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gi

	Category	Beef Recipes
	Views	175
	Ratings	0

Ingredients And Procedures

4 lb Rump roast; beef, boneless

8 ea Peppercorns

1 ea Bay leaf

1 c Water

1/4 c Vegetable oil

2 c Water; boiling

1/2 c Sour cream

2 ea Onions; thinly sliced

4 ea Cloves; whole

1 c White vinegar; mild

1/2 c Cider vinegar

1/2 ts Salt

10 ea Gingersnaps

1 tb Unbleached flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Rate this recipe!

Post this recipe to your site

<h1>Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gi</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Rump roast; beef, boneless <P>8 ea Peppercorns <P>1 ea Bay leaf <P>1 c Water <P>1/4 c Vegetable oil <P>2 c Water; boiling <P>1/2 c Sour cream <P>2 ea Onions; thinly sliced <P>4 ea Cloves; whole <P>1 c White vinegar; mild <P>1/2 c Cider vinegar <P>1/2 ts Salt <P>10 ea Gingersnaps <P>1 tb Unbleached flour <P>Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>