Slowly add the strained marinade stirring constantly until sauce has thickened. Whisk until it comes together and bubbles. Add the butter to the pan over low heat and when melted add the flour.Remove the meat from the pan, let rest for 10 to 15 minutes then slice.After browning, deglaze pan with red wine and add marinade and beef shoulder.Cook's note: Ketchup may be used to help this process. In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides.Take meat out of marinade, and pat the meat dry with a towel.Add meat and buttermilk and refrigerate for 3 to 4 days.
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