Sauerbraten, Louisiana-Style
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Dutch oven
- Crock
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spatula
- Stove
- Refrigerator
- Pot
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 5 pounds beef rump roast, cubed
- 2½ cups water
- 1½ cups red wine vinegar
- 1 tbsp brown sugar
- 1 tbsp salt
- ¼ tsp ground ginger
- 10 whole cloves
- 6 bay leaves
- 6 whole peppercorns
- 1 purple sliced onion
- 2 lemon slices
- ¼ cup vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup sliced carrots
- 1 tbsp minced garlic
- ¼ cup sliced green onions
- salt
- cracked black pepper
- 1 cup broken Ginger Snap cookies
- ¼ cup raisins
- hot buttered noodles
- ½ cup chopped parsley
