Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
German Sauerbraten
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- #42696
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds chuck pot roast
1 package instant meat marinade
2/3 cup white vinegar
4 whole cloves
4 peppercorns
1 onion, sliced crosswise
1 carrot, sliced crosswise
1 rib celery, sliced
2 tablespoons vegetable oil
2 tablespoons flour
1/3 cup finely crushed gingersnaps
1 bay leaf
directions
Pour marinade into Dutch oven with tight lid. Add vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot and celery and blend. Place meat in marinade after piercing all surfaces deeply with fork. Marinate only 15 minutes, turning often. Cover and simmer over low heat, adding water if necessary until nearly tender, about 1 1/2 hours.
Remove meat. Pass vegetable and liquid through sieve; measure. Add water to make 2 1/2 cups. Set aside.
Heat oil in Dutch oven, blend in flour and brown. Reduce heat. Add puree, stirring. Return meat to pot. Cover and cook over low heat 1/2 hour until tender. Remove meat. A
dd crushed gingersnaps to pot juices. Blend. Cook until thickened. Serve over meat, cut in thin slices at 30 degree angle.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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