![]() ![]() Buttermilk is also used as a marinade in certain regional varieties. The acidic marinade helps tenderize the meat before it cooks. The marinade may also include vegetables such as onions, celery, and carrots. Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. Marinating the roast Ī solid cut from the bottom round or rump is marinated for three or four days, or as many as ten, before cooking. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat. Tougher, less expensive cuts of meat are used-typically a rump roast or bottom round of beef. Sauerbraten can be made with many different kinds of roasting meat. Raisins and sometimes sugar beet syrup are added in cooking to provide sweetness to complement the sourness of the marinade.
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