![]() Pre-slice the roast beef and pour over with some of the ginger snap gravy and serve with some egg noodles, spaetzle or dumplings-reserve the rest of the gravy on the side for serving to your family or guests. ![]() ( If some of the ground/finely crushed cookie pieces are to big and don't dissolve in the gravy then you may need to strain the gravy after cooking and before using)Ĩ. ![]() Bring to a low boil mix the flour with a little water till smooth and add to the cooking liquid in the saucepan and stir until thickened-about 3 to 4 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Place the strained vegetables in the pot (along with the bacon if using) and cook for 5-7 minutes. Leave about 2 tablespoons of the oil/fat in the pot. Take 4 to 6 cups of cooking liquid and add to a saucepan with 2 tablespoons of butter and 20 finely crushed ginger snap cookies.ħ. If using bacon, fry the bacon until done. Remove Roast from pot when done and place covered in foil on a cutting board for 5 minutes to rest.Ħ. ( Also can cook it on high for 5 to 6 hours)ĥ. Add roast to crock-pot and cook on high for 60 to 90 minutes & then reduce temperature to low & continue cooking 6 to 8 hours till fork tender. Heat a pan on high heat, apply salt and pepper to the beef on all sides then sear & brown the beef in the pan on all sides ( approx. Remove beef and pat dry then strain marinade, adding it to the slow cooker with the stock and water.ģ. Meanwhile set up slow cooker by adding 1 tablespoon olive oil, 1 cup of beef stock and 2 cups of hot water on high temperature.Ģ. Remove from the refrigerator and set on counter for 30-60 minutes. Cover cook on Low heat setting 7 to 9 hours. Close the pot and cook on a low-heat setting for 6 hours, or until the pork is cooked through. In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves. Pour the vinegar mixture over the pork and vegetables. Stir well and bring the mixture to a boil over medium-high heat. Add carrots, onions, and celery to saucepan. Remove roast to slow cooker, if using, or place on a plate. In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat. Seal and set overnight or up to 2 days in fridge to fully marinate turning occasionally.ġ. Top with garlic, onions, cloves, and bay leaves. Trim beef roast and place in large plastic bag with Marinade ingredients.Ģ.
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