BUTTERMILK AND HERB MARINATED CHICKEN
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g
TRADITIONAL SAUERBRATEN
I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.
Provided by Chris Simpler
Categories World Cuisine Recipes European German
Time P2DT4h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g
RENATE'S UNIQUE BUTTERMILK MARINATED SAUERBRATEN
This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here).
Provided by Tiomarrano
Categories German
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate Roast in buttermilk marinade as follows:.
- Buttermilk enough to COVER whole roast.
- Add to buttermilk:.
- 12 whole pepper corns.
- 2 bay leaves, crushed and broken.
- 2 large onions, sliced.
- Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
- At end of 3-5 days, remove meat from buttermilk marinade.
- Discard marinade and rinse meat.
- In a dutch oven, brown roast on all sides.
- When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
- 1 1/2 cups raisins.
- 12 peppercorns.
- 2 bay leaves.
- 4 cups of water.
- 2 cups fresh buttermilk.
- Mix sauce ingredients together and place around toast.
- Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
- In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
- Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
- When meat is done, remove from pan to a platter and slice into slices.
- Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
- Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.
Nutrition Facts : Calories 611.2, Fat 28.5, SaturatedFat 11.3, Cholesterol 141.6, Sodium 214.6, Carbohydrate 37.7, Fiber 2, Sugar 27.5, Protein 51.2
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
SAUERBRATEN
Provided by Food Network
Categories main-dish
Time P3DT2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the marinade:
- Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
- Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
- In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
- After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
- Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
- Strain marinade and set aside.
- Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
- Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
- Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!
MARINADE FOR BEEF (SAUERBRATEN)
Make and share this Marinade for Beef (Sauerbraten) recipe from Food.com.
Provided by TishT
Categories Fruit
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Place all ingredients into a stainless steel sauce pan and bring to scalding (don't boil).
- Remove from the heat.
- Place your uncooked meat into a coverable non aluminum container and pour the hot marinade over it, then let it cool before refrigerating.
- Marinate for 4 days before you cook the meat.
Nutrition Facts : Calories 72.4, Fat 0.1, Sodium 938.2, Carbohydrate 15.4, Fiber 1.3, Sugar 11.3, Protein 0.5
BUTTERMILK MARINADE
Use this tangy recipe with chicken fish, or other seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Marinades 2 pounds of meat or fish
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.
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