Start by mixing the red wine, red wine vinegar, onion, carrot, bay leaves, juniper berries, peppercorns, 1 teaspoon caraway seeds, and the salt in a large saucepan. One 2 1/2- to 3-pound beef bottom round roastġ 1/2 cups frozen pearl onions (do not thaw)ġ. Or click the link at the bottom of this page to hear the podcast directly in your browser. If you'd rather find it and even subscribe on iTunes, click this link. If you haven't heard our podcast about this recipe, check it out in the media player at the top of the main recipe page, pulling down the menu at the center top until you find the one for sauerbraten. Make boiled or mashed potatoes to go alongside. Here's a big roast for your holidays, perfect fare for a chilly night. Something's got to get you through that central European winter. Cool for 10 minutes, then chunk into bits to serve in pita with sour cream, chopped lettuce, and chopped tomatoes. Uncover and continue roasting until the meat is falling off the bone, until a meat fork stuck into the leg comes out without any resistance, about 2 more hours. Keep the leg out at room temperature while the oven heats.Ĥ. Set the rack in the center of the oven heat the oven to 350F. Smear this paste all over the lamb and put the meat in a large roasting pan.Ģ. Mix the garlic, oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl.
6 medium garlic cloves, put through a garlic pressġ.Makes 6 - 8 servings with other sides on the table If you'd like to hear the episode it comes from, check out the media player at the top of the Recipe page or click the link at the bottom of this page. And you'll need to remove any large blobs of fat you see-although there probably won't be many, if any at all. You'll need a bone-in leg for the best flavor. We can't imagine a better way to make a leg of lamb. Three Sauces for Schwarma-Style Leg of Lamb Stir in the harissa until well distributed. Begin whisking in the olive oil in a slow steady stream, then do the same with the vegetable oil, whisking fast and constantly, until thickened like a loose mayonnaise.Ģ. Put the egg, lemon juice, and garlic in a medium bowl. 1/2 cup vegetable or other neutral-flavored oilġ.Whisk in just enough water in dribs and drabs until the sauce is pourable if still thick, about like crepe batter. Whisk everything except the water in a medium bowl until smooth. Rinse the cucumber bits to get rid of the sale, then squeeze them firmly but gently to remove excess moisture. Toss the cucumber bits with the salt in a colander set in the sink set aside for 30 minutes.Ģ. 1 medium garlic clove, put through a garlic pressġ.2 medium cucumbers, peeled, seeded and chopped.Or you can click the link at the bottom of this page for it. If you want to hear the podcast, it's in the menu in the center of the media player at the top of the main recipe page. Today, we got the sauces to go with both. We did a Schwarma-style leg of lamb, then homemade pita bread on the grill.
#PRESSURE COOKER SAUERBRATEN SERIES#
As you may know, two weeks ago, we started a podcast series heading up to Easter.
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