Remove the meat from the vessel and keep warm. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. After 3 days of marinating, preheat the oven to 325 degrees F. If the meat is not completely submerged in the liquid, turn it over once a day. 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. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. 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.Pour sauce over meat and serve immediately. Stir sour cream into heated liquid and heat through, but do not allow to boil. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove roast from pan, and let cool slightly.Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Sear all sides of roast quickly, 1 to 2 minutes each side. Heat oil in Dutch oven over medium-high heat.Strain liquid from vegetables, reserving both. Remove bay leaf and peppercorns from liquid and discard. Remove roast from liquid pat dry with paper towels.Cover and refrigerate for five days, turning once daily. Poke deep holes in roast and place in non-metal bowl. ![]() Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
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