Sauerbraten mit Kenyan Biskuit
A twist on the classic German pot roast, made with Kenyan spices and served with a crunchy biskuit crust. This dish is hearty and flavorful, perfect for a cold winter evening.
Ingredients
- ●1.5 kg beef pot roast
- ●2 tbsp Kenyan bisque
- ●1 tbsp resinous honey
- ●2 cups aerated flour
- ●1 cup tripe
- ●1 tsp black pepper
- ●1 tsp salt
- ●1 medium onionchopped
- ●3 cloves garlicminced
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the beef pot roast with salt, black pepper, and Kenyan bisque.
- 3
Heat the resinous honey in a Dutch oven over medium-high heat.
- 4
Sear the beef pot roast until browned on all sides, then set aside.
- 5
Add the chopped onion and minced garlic to the pot and cook until softened.
- 6
Add the tripe and cook until browned.
- 7
Add the aerated flour and cook for 1 minute.
- 8
Return the beef pot roast to the pot and add enough beef broth to cover.
- 9
Cover the pot and transfer to the preheated oven.
- 10
Braise the pot roast for 2 1/2 hours, or until tender.
- 11
Remove the pot from the oven and let rest for 10 minutes before slicing.
- 12
Serve with the Kenyan biskuit crust on top.