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How To make German Sauerbraten Coca Cola
4 lb Beef rump, sirloin tip, OR
Round bone chuck, boneless 1 1/2 c Vinegar
1 c COCA-COLA
3/4 c Water
3 Onions, sliced
2 Stalks celery, sliced
2 Carrots, sliced
10 Whole black peppercorns
10 Whole cloves
3 Bay leaves
2 tb Sugar
1 1/2 ts Salt
Flour 3 tb Oil or shortening
GRAVY:
3 c Drippings plus strained
Marinade 5 tb Flour
5 tb Ginger snap crumbs
2 to 4 days before serving, wipe the meat with a damp cloth, then place in
a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350?F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981
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Ich habe dieses Fleischrezept in Restaurant gelernt, jetzt koche ich es auf die einzige Weise
Ich habe dieses Fleischrezept in Restaurant gelernt, jetzt koche ich es auf die einzige Weise! In diesem Video zeige ich Ihnen das Rezept für Schweinebauch, das meine Familie so sehr liebt. So wird Schweinebauch in einem Restaurant zubereitet, in dem meine Familie gerne isst. Schweinebauch in einer Pfanne in einer großartigen Sauce lässt niemanden gleichgültig. Probieren Sie dieses Rezept aus, es wird Ihnen bestimmt gefallen. Kochen Sie mit Liebe!
Zutaten:
1 ½ kg Schweinebauch
2 Knoblauchzehen
1 Zwiebel
Ingwer
2 grüne Zwiebeln
2-3 Esslöffel Zucker hinzugeben
2-3 tbsp sugar
1-2 Sternanis
1 Teelöffel Pfefferkörner
2-3 Esslöffel helle Sojasauce
2 Esslöffel Austernsauce
Ca. 300ml Wasser
Guten Appetit!
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Instant Pot Roast (Best Ever - Literally)
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Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe).
Now I've gotta tell you folks, this isn't just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that's going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot!
Oh, and IT'S SUPER EASY TO MAKE! But hey, don't take my word for it - let the video speak for itself!
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Braised Beef Short Rib Recipe - Restaurant Style
In depth article and show notes found here:
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
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Tandoori BBQ Beef Ribs Recipe | Grilled beef short ribs recipes | Wilderness Cooking
The secret to mouthwatering beef ribs is to cook them the right way. Wilderness Cooking's master chef Tavakkul is showing you how to cook bbq beef ribs in the tandoori. All you need to take the ingredients! This Oven Baked Beef Ribs recipe is so easy.
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