German Sauerbraten Recipe – How To Make Sauerbraten – Sauerbraten Recipe

Ingredients

Marinade

• 2 large yellow onions chopped
• 2 large carrots chopped
• 1 large leek chopped
• 3 cloves garlic minced
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 8 juniper berries
• 6 whole cloves
• 10 whole black peppercorns cracked
• 2 1/2 teaspoons kosher salt
• 1 Tablespoon sugar
• 2 cups red wine
• 1 1/2 cups red wine vinegar
• 1 cup beef broth
• 1/2 cup golden raisins optional

Roast

• 3-4 pounds beef chuck roast or rump roast
• 2 Tablespoons vegetable oil
• 10 gingersnap cookies crushed

Instructions

• In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
• Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
• Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
• Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
• Bring the liquids to a boil, then cover and reduce heat to a simmer.
• Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done, if you prefer.
• Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
• Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
• Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
• Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.

This delicious recipe and photos were created by HouseOfNashEats.com, we simply shared it. Please check them out for more great ideas!

Keto PF Chang Lettuce Wrap Recipe – Keto Friendly Lettuce Wrap – Lettuce Wrap Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

• 1 lb ground chicken
• 1 Tbsp oil
• 1 small yellow onion, finely chopped
• 1 Tbsp ginger, finely chopped
• 4 cloves garlic, finely chopped
• 4 oz mushrooms, chopped
• 1/2 red bell pepper, julienne cut
• 1 Tbsp sesame oil
• 2-3 Tbsp tamari sauce
• 1 tsp white vinegar
• 1 tsp monk fruit sweetener (optional)
• 1 Tbsp chili garlic sauce
• 2 Tbsp cilantro, chopped
• 4 green onions, chopped green and white part separately
• 1 head Boston or butter lettuce

Instructions

1. Heat oil in wok over medium high heat. Add in onions along with white part of green onions. Sauté till translucent. Add chicken, break up and sauté for 5 minutes. Stir in mushrooms, bell pepper, garlic, ginger along with tamari sauce, vinegar, monk fruit sweetener and chili garlic sauce. Cook till chicken is fully cooked. Stir in green part of the green onions and cilantro.
2. Separate the lettuce leaves from the head. Scoop generous amounts of chicken mixture into the lettuce leaf boats and enjoy.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Please check them out for more great ideas!

Red Wine Braised Short Ribs Recipe

Prep: 30 mins – Cook: 3 hrs – Total 3 hrs 30 mins

Ingredients

Braised Short Ribs:

• 2 lbs Bone-In Short Ribs (see note)
• 2 Tbsp Cooking Oil (use anything that works at high heat – I like avocado, grapeseed, or vegetable oil)
• 1 cup diced Onion
• 3 ribs Celery, chopped
• 1 ½ cup diced Carrot
• ½ cup Red Wine (any variety)
• 4 cups Unsalted Beef Stock (sub chicken or vegetable stock)
• 6 sprigs Fresh Thyme

Parmesan Polenta:

• 3 cups Milk
• 2 cups Water
• ½ tsp Salt
• 1 cup Uncooked Polenta (or grits; use regular, not quick cook polenta / grits)
• 2 Tbsp Butter
• ½ cup grated Parmesan Cheese

Instructions

Stovetop/Oven

• Preheat oven to 325°F / 177°C.
• Generously season short ribs on all sides with salt and pepper.
• Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer short ribs to a plate and return pan to heat.
• To heated pan, add onion, celery, and carrots to hot pan. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, about 4 minutes. 
• Pour red wine over vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. Add stock and thyme sprigs. Add short ribs back to the pan. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if needed.)
• Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2.5 to 3 hours. 
• When nearly finished cooking, make polenta (see below).

Instant Pot

• Generously season short ribs on all sides with salt and pepper.
• In a 6-quart Instant Pot turn on the sauté function to normal / medium. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer short ribs to a plate.
• If the Instant Pot looks dry, add some more oil. Add onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, about 4 minutes.
• Pour red wine over vegetables and stir, scraping up any more browned bits that remain in the pan (be very sure to scrape the bottom of the pot very clean or you may get the burn message during cooking).
• Turn off the sauté function. Add stock and thyme sprigs. Nestle short ribs in the liquids.
• Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 60 minutes.
• Let pressure naturally release for 15 minutes and then manually release any remaining pressure.
• When nearly finished cooking, make polenta (see below).

Slow Cooker

• Generously season short ribs on all sides with salt and pepper.
• Heat a large skillet or Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer short ribs to a plate and return pan to heat.
• To heated pan, add onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, about 4 minutes. 
• Pour red wine over vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. 
• Scrape the contents of the pan into the bowl of a 6-quart Slow Cooker. Add stock and thyme sprigs. Nestle short ribs in the liquids. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if needed.)
• Slow cook on low for 8 to 10 hours or high for 4 to 5 hours.
• When nearly finished cooking, make polenta (see below).

Parmesan Polenta

• While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the polenta is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated. Spoon polenta into serving bowls. Top each serving with short ribs and a couple spoonfuls of cooking liquid.
• Enjoy!

This delicious recipe and photos were created by InquiringChef.com, we simply shared it. Check them out for more great ideas!

Red Wine & Cranberry Braised Short Ribs Recipe

Prep: 20 mins – Cook: 6 hrs – Total: 6 hrs 20 mins

Ingredients

• 5 pounds bone in, beef short ribs
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups dry red wine, such as Cabernet Sauvignon
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or honey
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups fresh cranberries
• mashed potatoes, for serving

Instructions

Slow Cooker

• Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
• To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Oven

• Preheat the oven to 325 degrees F.
• Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Check them out for more great ideas!