Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate Roast in buttermilk marinade as follows: | 2. Buttermilk enough to COVER whole roast. | 3. Add to buttermilk: | 4. 12 whole pepper corns. | 5. 2 bay leaves, crushed and broken. | 6. 2 large onions, sliced. | 7. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time. | 8. At end of 3-5 days, remove meat from buttermilk marinade. | 9. Discard marinade and rinse meat. | 10. In a dutch oven, brown roast on all sides. | 11. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce. | 12. 1 1/2 cups raisins. | 13. 12 peppercorns. | 14. 2 bay leaves. | 15. 4 cups of water. | 16. 2 cups fresh buttermilk. | 17. Mix sauce ingredients together and place around toast. | 18. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/. | 19. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender. | 20. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake. | 21. When meat is done, remove from pan to a platter and slice into slices. | 22. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water). | 23. Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	3			1210.4027	0.0	269.2806	6.8
buttermilk				-	-	-	-
black peppercorn	12			1210.4027	0.0	269.2806	6.8
bay leaf	2		crushed	-	-	-	-
onion	2		sliced	120.0	28.02	3.3	0.3
raisin	1 1/2	cups		747.45	196.812	8.3902	1.1385
peppercorn	12			302.30400000000003	1.876	0.6432	32.9104
bay leaf	2			-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
buttermilk	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.