This is really important cause otherwise, your seitan turns out too chewy. Remove the roast from the pan again, slice, and pull apart with the help of two forks to shred the loaf into bite sized chunks.Let simmer for 20 minutes until the sauce becomes creamy. Add four to five big scoops of the vinegar marinade and stir.Now deglaze with vegetable stock and mix well, so that no lumps form. Add tomato paste and flour to the pan and allow to roast briefly.If the seitan roast turned brown, take it out of the pan. Add the onions from the marinade and fry.Heat a large and tall pan with 4 tablespoons of vegetable oil and fry the seitan roast from all sides.Take the seitan roast from the vinegar marinade the next morning and drain well.Allow marinating overnight at room temperature. Peel and quarter onions and add them to the marinade.Add bay leaves, cloves, and juniper berries. The roast should almost be covered completely. In another bowl, add water, red wine vinegar, and red wine.Mix the seitan fix powder to the cold vegetable stock and knead with your hands.Add the vegetable stock, mustard, and soy sauce and stir well. Mix all spices for the seitan roast in a big bowl.We used it for our homemade spaetzle and to thicken the sauce. They have a large selection of vegan products for your vegan Christmas dinner, such as wheat flour. We're happy that Edeka supported us and this recipe. Better prepare the spaetzle right before serving, cause they need to be fresh. After that, you can prepare the seitan roast easily in the morning and heat it in the evening just for a short time. Also, the seitan roast needs one night to marinate. We recommend to prepare the red cabbage the day before and only to heat it shortly before serving. Besides, we also prepared our () and homemade spaetzle. Don't worry we wrote down the exact way in the recipe. ![]() Since we need very soft seitan in the end, we cut down slices and with the help of two forks we break up the seitan. You get seitan powder in a lot of supermarkets in Germany. As a substitute for beef, we used seitan, which can quickly be turned into a big roast with the help of vegetable broth and spices. So the meat spends many hours before it gets fried and simmered and finally turns out very, very soft and tender. The typical Swabian specialty is usually made from beef and gets marinated for several days. My grandmother gave the recipe to my mother, and since then we have been eating Sauerbraten every and every year. The flavor and contributes greatly to the tenderness of the roast.Swabian Sauerbraten with red cabbage and spaetzle is one the most cooked dishes on Christmas Eve at my families house. The three days of marinating is essential, as far as I'm concerned. However, the gravy will be terrific without it. Of butter, some cream or a little red wine. Note: You may wish, as some cooks do, to enliven your gravy by adding to it a tablespoon Pour some of the hot gravy over the sliced roast before bringing it to the table.(If you have a few flour lumps, don't despair just strain the gravy into the container in which you will be serving it.) Continue stirring over medium heat until gravy thickens.Slowly pour the flour mixture into the pan juices while stirring.Add several tablespoons of the pan liquid to the flour mixture, a spoonful at a time, and mix well.For the gravy, combine the 1/2 cup of cold water with the 1/3 cup flour and mix until smooth.Carve the roast and put on a heated platter.Add the warm water, cover, and simmer for 1-1/2 to 2 hours, or until roast is tender.Lower heat, add the 1/2 cup of reserved marinade, cover, and simmer for 5 minutes.In a Dutch oven, heat the oil over medium-high heat, add the roast and brown well on all sides.Discard all but 1/2 cup of the marinade.To prepare the Sauerbraten, remove the roast from the marinade and dry it well.Each morning and evening, turn the roast so that it is evenly marinated (if you're using a plastic bag, just turn the bag over).Set the roast into the marinade and refrigerate. ![]()
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