Prep Time:
10 MinCook Time:
3 Hrs 10 MinReady In:
3 Hrs 20 Min
Ingredients
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 1 (4 pound) beef top round roast
- 2 1/2 cups water
- 2 cups cider vinegar
- 2 medium onions, sliced
- 1/3 cup sugar
- 2 tablespoons mixed pickling spice
- 1 teaspoon whole peppercorns
- 8 whole cloves
- 2 bay leaves
- 2 tablespoons vegetable oil
- 14 gingersnaps, crushed
Directions
- Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
- Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
- Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.
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video by TrueTreats
Welcome to True Treats International Food Tour! We are surveying foods from across the globe. We will be hitting every major content and sharing out favorite dishes from each as we teach you how to make each and every one.
video by TanishaCookz
Hello, I'm going to share the way i make Black Forest Cake. The cake i'm going to make is called Chocolate Genoise. You can use the chocolate cake mix in a box as a substitute if you feel lazy :P I do have the measurements converted into cups & teaspoons at http://www.tanishacooks.com/2010/11/23/blackforestcake/ Follow me at twitter @tanishacooks Lemme know how it works out and send me a picture of it if you can at youtube@tanishacooks.com ENJOY!!
Prep time: about 30 minutes
Ingredients:
- 1 tbsp. yeast
- ½ c. warm water
- 1 tsp. honey
- 1-1/3 c. flour
- 1 tsp. salt
Utensils:
- oven (you'll need help from your adult assistant)
- small bowl
- mixing spoon
- medium-size bowl
- cutting board, sprinkled with flour
- baking sheet, sprayed with nonstick spray
- measuring cups and spoons
Directions:
- Preheat the oven to 325° Fahrenheit (165° Celsius).
- Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
- Mix the flour and salt together in a medium bowl.
- After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
- Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
- Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
- Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
- Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
- Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12
Serving size: 1 pretzel
Nutritional analysis (per serving):
56 calories
1 g protein
0 g fat
12 g carbohydrate
0 g fiber
0 mg cholesterol
192 mg sodium
2 mg calcium
0.7 mg ironNote: Nutritional analysis may vary depending on ingredient brands used.
Reviewed by: Allison Brinkley, RD, LD/N
Date reviewed: March 2009
recipe: ostwestwind.twoday.net/stories/4620335/ Rezept: ostwestwind.twoday.net/stories/4620486/
video by badchuckie
Chuck and Mary visit Bucyrus during the first hours of the festival.
Even the mention of it will make your mouth water. You will definitely eat all of it at one sitting no matter how full you already are. And the “way to a man’s heart is through his stomach” proverb was probably invented by men who wanted women to cook it for them more often. Yes, I’m talking about bratwurst.
If you have missed out on the pleasure of trying one of those I would recommend stopping to read this post immediately and hurriedly making your way to the nearest deli. The rest of you will know that a bratwurst is a sausage usually prepared of veal, pork, or beef. If the name in English sounds unusual to you that’s probably because it was borrowed from German. In German, in its turn, the word was derived from Old High German “Brätwurst”, from two roots standing for “finely chopped meat” and “sausage”. Since then, the term has undergone certain changes in the perception of native speakers. Thus, even though the “brat” in “bratwurst” originally described the way the sausages are made, nowadays Germans associate it with the verb “braten”, which means “to pan fry” or “to roast”.
One of the oldest documents in the world referring to bratwurst dates back to as far as 1404 and is currently presented within the collection of the German Bratwurst Museum in Thuringia. Although bratwurst has not existed in other parts of the world for nearly half as long as in Germany, it is widely spread in some of them. For instance, in the 1920s bratwurst was popularized in some states of the USA, especially in the state of Wisconsin where the largest ancestry group is German. Nowadays, both Sheboygan, Wisconsin and Bucyrus, Ohio claim to be the Bratwurst Capital of the World. With Sheboygan being home to America’s largest bratwurst manufacturer, the largest annual bratwurst festival, however, takes place in a much smaller town of Bucyrus.
But even though bratwurst is a common sausage in the US, Germany remains the motherland of its original recipes. There, bratwurst can be found nearly anywhere, but my personal favourite is Dusseldorf that hosts not only one of the largest varieties of recipes, but also a number of cafes named after the famous sausage. So, if you want to try bratwurst comme il faut catch one of the short flights to Dusseldorf and plunge into the atmosphere that will complete your every meal.
Don’t worry if a trip to Germany is not high on your priority list at the moment: bratwurst dishes can be prepared in the comfort of your own home. The variety of bratwurst recipes is only limited by your imagination, but you should remember that you will never find fish in a proper bratwurst. Any of the meats can be used, although beef-only brats are not common either. Another tip to keep in mind is that wurst gourmets never use yellow mustard. Instead, brown mustard or hot Sauerkraut can be added. Finally, boiling your bratwurst before grilling will give it that unmistakable taste.
Whether you decide to enjoy a delicious bratwurst meal in front of your TV at home or at one of authentic German restaurants, I strongly recommend that you do it and do it fast, as bratwurst has become one of the latest victims of escalating tensions over Iran’s nuclear programme. The diplomatic crisis is driving up the price of sausage casing, and the cost of importing sheep intestines from Iran is also rising. With the future of the sausage industry threatened, we should all grab our chance to enjoy the famous delicacy at acceptable prices.
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Prep Time:
5 MinCook Time:
20 MinReady In:
25 Min
Ingredients
- 4 (12 ounce) cans beer
- 1 large onion, diced
- 10 bratwurst
- 2 teaspoons red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
- Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
- Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Amount Per Serving Calories: 382 | Total Fat: 27.4g | Cholesterol: 69mg Powered by ESHA Nutrient Database
Nutritional Information
Beer Brats
Servings Per Recipe: 10
Amount Per Serving
Calories: 382
- Total Fat: 27.4g
- Cholesterol: 69mg
- Sodium: 1031mg
- Total Carbs: 9.7g
- Dietary Fiber: 0.5g
- Protein: 13.8g
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Place sauerkraut in a ... Simmer uncovered 45 minutes. Meanwhile, grill the bratwursts. Add bratwurst to the ... cover and simmer 15 minutes.