Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Add a small amount of the marinade to deglaze the pot and scrape up all the bits. Add the onion to the pot and cook on medium-low heat and caramelize the onions for a about 10-15 minutes. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Sear the brisket on all sides in the butter/bacon fat. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Stir in the chopped garlic and chopped thyme and cook 1 minute. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Pat the roast dry with paper towels, and brown it on all sides in the hot oil. Seal the bag and refrigerate for 2 to 3 days, turning daily. Heat the oil over medium-high heat in a Dutch oven or heavy-bottomed large saucepan. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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