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How To make Brisket Of Beef with Sauerkraut and Dumplings
3 lb Beef brisket
1 1/2 qt Sauerkraut
1 ea Onion, sliced
2 T Shortening
1 x Salt & pepper
1 x *dumpling dough
Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen
In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.
For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables
3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies
Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!
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Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
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The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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Creole/Boiled Beef Brisket (Ep. 389) | Gourmet Cooking with Earl Peyroux | WSRE
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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