German Pot Roast With Vermouth And Juniper Recipes

GERMAN POT ROAST WITH VERMOUTH AND JUNIPER.

Steps:

• Rub the large piece of meat with salt and pepper, then spread a thin layer of mustard (strong mustard will give a greater spicy flavor at the end) onto it. Set this spiced roast aside to soak in the flavors while you do the next steps.
• Roughly chop the onion. Wash the celery, and cut it into finger length slices. Slice the thick bacon into 1/4" strips.
• Heat a heavy stewing pot, add sunflower oil, and sear the roast on all sides. Remove the meat to a dish. Brown the onions, celery and bacon in the pot that you seared the meat inches Reduce heat so nothing burns.
• Pour the dry vermouth (I use Noilly Prat) into the stew pot. Add the bay leaf, the peppercorns and juniper berries, then lower the meat into the pot. Cover, and set the heat to its lowest level to slow cook this.
• After an hour, turn the meat. If the liquid reduced too much, add a cup of water. After another hour, the meat should be tender. If not, cook a while longer. You want it to be tender, but firm enough to slice.
• When ready, take the meat out, and wrap it in aluminum foil.
• Now, use a slotted spoon or small colander to strain the vegetables. Discard them. Now, strain the sauce through a fine sieve. Reduce this strained sauce in a saucepan, and reduce it until it has the consistency of a light gravy. Season with salt, pepper, and mustard, if desired.
• Slice the roast into thick serving pieces, and warm the slices in the sauce you have produced. Serve when warmed through. Serve with boiled or mashed potatoes and mushrooms, carrots and/or peas.

GERMAN STYLE POT ROAST

Steps:

• In dutch overm brown roast over medium heat.
• Blend soup mix with water and beer.
• Mix in brown sugar and caraway seed.
• Simmer on stovetop, covered 2.5 hours or until tender.
• Thicken gravy if desired.

GRAMPA'S GERMAN-STYLE POT ROAST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

GERMAN-STYLE BEEF ROAST FOR THE CROCK POT

Steps:

• Trim fat from meat.
• If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
• In a large skillet brown the meat on all sides in hot oil and drain fat.
• In the cooker, combine the carrots, onions, celery, and pickles.
• Place the meat on top of vegetables.
• In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves.
• Pour over meat and vegetables in cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
• FOR GRAVY:.
• Transfer vegetables and cooking liquid to a 2-quart saucepan.
• Skim fat and discard bay leaves.
• In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle.
• If desired, sprinkle with parsley.

BAVARIAN POT ROAST

Steps:

• In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

GERMAN POT ROAST (EYE OF ROUND)

Steps:

• In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
• While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
• Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
• In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
• Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.