Post by JJ Judkins on Aug 15, 2012 11:48:53 GMT -6
Sauerbraten (German Beef Pot Roast)
Serves 4 to 6
Sauerbraten is a German beef roast that is marinated for several
days in a typical sweet and sour mixture, thus the name, which means
"sour roast". The roast is browned and slowly simmered in the marinade
until very tender. Gingersnap cookie crumbs are added to the cooking
liquids at the end, which thickens the sauce while adding a unique
flavor. Traditionally, sauerbraten is accompanied by braised red cabbage
and spaetzle, both of which are in the similar and related recipes
links. However, dumplings, boiled potatoes or simple buttered noodles
are often served. Plan ahead, because the meat must marinate for two or
three days.
Ingredients
* 1 beef chuck, round or rump roast, about 2-1/4 pounds
* 2 large onions, sliced
* 1/2 cup coarsely chopped celery leaves
* 1-3/4 cups dry red wine
* 1 cup red wine vinegar
* 1 tablespoon coarse salt
* 1/4 teaspoon freshly ground pepper
* 1-1/2 tablespoons granulated sugar
* 1/2 tablespoon mustard seeds
* 1/8 teaspoon freshly ground nutmeg
* 6 cloves
* 1 teaspoon black peppercorns
* 2 sprigs fresh parsley or 1 tablespoon dried
* 2 bay leaves
* 1 tablespoon bacon grease or cooking oil
* 1/4 cup ground gingersnap cookie crumbs
Place the roast in a large sealable plastic bag. Add the onions
and celery leaves, being certain to get some on both sides of the meat.
In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar,
mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour
into the bag and seal tightly. Place the bag in a baking dish and
refrigerate for 2 or 3 days, turning the bag over every 12 hours to
marinate both sides.
Remove the meat from the marinade, reserving the marinade. Pat
the meat with a paper towel to remove excess moisture. Season with salt
and pepper. Heat a Dutch oven over medium-high heat. Add the bacon
grease and heat. Add the meat and brown on all sides. Add the reserved
marinade and bring to a boil. Cover, reduce heat to medium-low and
simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the
meat from the pot and keep warm. Skim any excess fat from the broth and
strain. Whisk in the gingersnap crumbs. Bring to a boil and cook,
stirring, until desired thickness. Taste for seasoning. Serve the sauce
over the sliced meat and spaetzle or other side dish.
Serves 4 to 6
Sauerbraten is a German beef roast that is marinated for several
days in a typical sweet and sour mixture, thus the name, which means
"sour roast". The roast is browned and slowly simmered in the marinade
until very tender. Gingersnap cookie crumbs are added to the cooking
liquids at the end, which thickens the sauce while adding a unique
flavor. Traditionally, sauerbraten is accompanied by braised red cabbage
and spaetzle, both of which are in the similar and related recipes
links. However, dumplings, boiled potatoes or simple buttered noodles
are often served. Plan ahead, because the meat must marinate for two or
three days.
Ingredients
* 1 beef chuck, round or rump roast, about 2-1/4 pounds
* 2 large onions, sliced
* 1/2 cup coarsely chopped celery leaves
* 1-3/4 cups dry red wine
* 1 cup red wine vinegar
* 1 tablespoon coarse salt
* 1/4 teaspoon freshly ground pepper
* 1-1/2 tablespoons granulated sugar
* 1/2 tablespoon mustard seeds
* 1/8 teaspoon freshly ground nutmeg
* 6 cloves
* 1 teaspoon black peppercorns
* 2 sprigs fresh parsley or 1 tablespoon dried
* 2 bay leaves
* 1 tablespoon bacon grease or cooking oil
* 1/4 cup ground gingersnap cookie crumbs
Place the roast in a large sealable plastic bag. Add the onions
and celery leaves, being certain to get some on both sides of the meat.
In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar,
mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour
into the bag and seal tightly. Place the bag in a baking dish and
refrigerate for 2 or 3 days, turning the bag over every 12 hours to
marinate both sides.
Remove the meat from the marinade, reserving the marinade. Pat
the meat with a paper towel to remove excess moisture. Season with salt
and pepper. Heat a Dutch oven over medium-high heat. Add the bacon
grease and heat. Add the meat and brown on all sides. Add the reserved
marinade and bring to a boil. Cover, reduce heat to medium-low and
simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the
meat from the pot and keep warm. Skim any excess fat from the broth and
strain. Whisk in the gingersnap crumbs. Bring to a boil and cook,
stirring, until desired thickness. Taste for seasoning. Serve the sauce
over the sliced meat and spaetzle or other side dish.