Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx.If additional liquid is needed, add some of the reserved marinade. You will need at least 2 and ½ cups for the sauce. Pour the liquid left in the pot into a large measuring cup and skim fat from surface.Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.Alternatively, bake in 350 degree oven for 2 hours. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Cook over moderate heat until soft and light brown (5 to 8 minutes).
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