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Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
That steady workhorse, the Crock Pot, with its simple settings ("high, low, warm") and heavy ceramic interior is a valuable part of any kitchen setup all year long.
1. Start by washing your corned beef. Rinse excess salt from the meat; dry with paper towel. Trim fat with a sharp knife, putting upwards not down so it doesn't go into the meat itself.
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...
Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2]
The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A slow cooker is quite different from a pressure cooker and presents no danger of an abrupt pressure release. The "crock", or ceramic pot, itself acts as both a cooking container and a heat reservoir. Slow cookers come in ...
Place a skillet on the stove and add half the oil along with the onions. Pan-fry on high heat until golden brown and a bit crispy around the edges, 10 minutes. Move the cooked onions over to the edge of the pan and increase the heat. Add another tablespoon of oil. Season the steaks on both sides with salt and pepper and put them in the pan.
Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle. [5]