Marinated roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Roast (beef, pork, game) |
| 2 | eaches | Parsnips |
| 2 | eaches | Carrots |
| Optional) | ||
| 1 | each | Big onion |
| 3 | eaches | Stalks celery |
| 5 | eaches | Bayleaves |
| 5 | eaches | Juniper berries ( |
| Water | ||
| 1 | each | Tb Salt |
| 1 | teaspoon | Thyme |
| ½ | cup | Vinegar or wine |
| 2 | eaches | Cloves garlic |
| 300 | millilitres | Sour cream |
| 3 | eaches | Tb Flour |
| 15 | eaches | Whole black pepper |
| 2 | eaches | Tb Sugar |
| 1 | each | Tb Vinegar or wine |
| Salt and pepper to taste | ||
Directions
MARINADE
Cut up the veggies for the marinade and mix together. Put the roast into a big pot, and add vinegar or wine, spices and water so that the meat is covered. Let sit in a cool place for 3-4 days turning the meat over twice daily.(Place the berries and whole pepper into a bag for easy removal.) COOKING INSTRUCTIONS: Bring the whole mixture to a boil and boil for 15 min (watch the boilovers as it foams). Remove the meat and boil the "marinade" for another 1½ hrs till there is only about 4 cups of fluids left. In the meantime finish the meat in the oven or microwave till the internal temperature reaches 170 F pork, game (160 F beef). Let stand for 15 min. after temp. is reached. After the "marinade" is reduced remove bayleaves, whole pepper and juniper from the liquid. In a blender blend 2 cups of boiled vegetables in 4 cups of liquid. DO NOT use more than 8 pcs of sliced carrots ( I slice them into obout ¼ inch thick circles) or the gravy will be too bitter. Put the blended liquid into a pot, add the sour cream with approx. 3 tablespoons of flour mixed in it, little bit of vinegar to taste and slowly bring to a boil. Add the roast which is cut up into ¼ inch thick slices and simmer for approx. 10 min. Salt and season to taste. Serve with knedle or noodles, cranberries on a side. Enjoy. Cooking time: 3 hrs.
Submitted By FRED TOWNER On 10-13-94