![]() Remove the Dutch oven from the heat and let cool for 5 minutes. ![]() Add the mixture into the simmering liquid slowly, stopping when it has reached desired thickness for gravy. In a small dish, mix the cornstarch with a little bit of water. Remove the meat from the pot and set aside.Reduce the heat to low and cook, covered, for three hours. Add the cup of bone broth (or water, if you don’t have broth on hand) to the Dutch oven.Let the vegetables cook until they’re lightly golden brown. Add the remaining onion along with the sliced carrots and celery to the Dutch oven.When the tallow is hot, sear the roast well on all sides. Heat the 2-3 tablespoons of bison tallow in a large Dutch oven.Once marinated for the desired amount of time, drain the meat.Turn the meat over once or twice per day so that it absorbs the marinade evenly. Let the meat marinate in the refrigerator for 3-5 days (for optimal flavor – but you can shorten the marinating time and still get a delicious sauerbraten). Cover the bowl securely with plastic wrap.Add just enough water that the marinade covers the meat completely. Add in the red wine vinegar, red wine, bay leaves, peppercorns, cloves and one of the onions. Place the meat in a large glass bowl (or ceramic – just don’t use a metal or plastic one).Make sure it’s a nice, abundant coating – don’t be afraid to overseason. ![]()
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