SAUERBRATEN
This recipe has been in our family forever. It originated in East-Prussia, instead of beef my ancestors used venison. The "sauer" in this braten is very mellow. If allowed to marinate long enough, the meat will be so tender you will not need a knife
Provided by Renate
Categories Meat
Time P5DT3h
Yield 6-9 serving(s)
Number Of Ingredients 10
Steps:
- Place roast into a large pan; pour buttermilk over roast to completely cover it.
- Add onion, bay leafs, and whole allspice to buttermilk.
- Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
- Remove roast from marinate, discard marinade, wash, and pat dry.
- Heat oven to 350ºF.
- Heat beef stock.
- In large heavy Dutch oven heat oil on high and brown roast on all sides.
- Add hot beef stock to browned roast and place in oven.
- Bake for@ 2 1/2 hours.
- Turn of oven.
- Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
- Remove Dutch oven from heat, remove roast from warm oven.
- Stir sour cream into sauce.
- Slice roast and ladle some sauce over roast.
- Serve with Half and Half potato dumplings and sweet and sour red cabbage.
Nutrition Facts : Calories 560.1, Fat 36.2, SaturatedFat 15.2, Cholesterol 150.8, Sodium 652.6, Carbohydrate 5.8, Fiber 0.1, Protein 49.4
CHICKEN AND WATERCRESS SOUP
Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.
Provided by Kim Ong
Categories Chicken
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
- Bring chicken stock to boil in a saucepan.
- Add in the mushrooms and cook for 2 minutes.
- Add in the chicken and stir to separate the chicken slices.
- When soup starts to boil, add in the watercress and stir.
- Cook for 1-2 minutes.
- Remove and serve in a soup bowl.
PORTUGUESE CHICKEN SOUP (CANJA)
Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
- Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
- Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
- Garnish with lemon slices and mint leaves.
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