![]() Turn off the slow cooker and open the lid. Close the pot and cook on a low-heat setting for 6 hours, or until the pork is cooked through. Pour the vinegar mixture over the pork and vegetables. Stir well and bring the mixture to a boil over medium-high heat. Strain the sauce through a fine mesh sieve to remove any lumps. In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. Cover and cook on LOW for 10 to 12 hours. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Combine onions, celery, soup, vinegar, beef stew mix, and brown sugar. Return the liquid to the pan and place over medium-high heat. ![]() Remove the meat from the vessel and keep warm. ![]() If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Cover and cook on low for 7-9 hours or high for 3 -4 hours, until the vegetables and meat are tender and cooked through. Add the remaining ingredients, including the rest of the broth, to the slow cooker. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Transfer the contents of the pan to the slow cooker. 2 Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper in a large liquid measuring cup. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. 1 Place the beef in the base of a 6-quart slow cooker. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the. Pat the bottom round dry and rub with vegetable oil and salt on all sides. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Ingredients: beef roast, seasonings, red wine vinegar, red wine, onions, butter/oil, carrots, celery, cornstarch, sour cream, gingersnaps (optional). Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. ![]() In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. ![]()
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