Sauerbraten
Serves 6
4 lbs Beef Roast -- Boneless
1 cup Water
1 cup Wine Vinegar
2 Onions, medium, sliced
1 tsp Salt
6 Peppercorns
2 Bay Leaves
2 Cloves
2 Tb Vegetable Oil
1 Tomato, medium, peeled and chopped
2 Tb Unbleached Flour
2 tsp Sugar
1/4 cup Water
Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade
over meat. Refrigerate for 2-3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in
a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently
1-2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or
it could be cooked on low in a slow cooker for 3-4 hours.
Sauerbraten #2 (Emeril)
Recipe By ESSENCE OF EMERIL SHOW #EE2418
Serves 6-8
5 lbs top round
10 whole garlic cloves, -- peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 Tbs black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingersnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers
Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place
the roast in a deep glass bowl. In a mixing bowl, whisk the red wine,
onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves.
Pour the marinade over the roast and cover with plastic wrap. Place
the roast in the refrigerator and marinate for 72 hours. Remove the roast
from the marinade. Strain the marinade.
Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours.
Turn the meat several times and add additional stock if needed. Place
the pan with the braising liquid over a burner. Bring the liquid up to
a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce
for 2-3 minutes. Season with salt and pepper. Serve the Sauerbraten with
the potato pancakes and braised cabbage. Spoon the ginger snap sauce over
the meat. Garnish with chives and brunoise peppers.
Sauerbraten #3
Serves 4-6
2 lbs Lean beef roast
6 Black peppercorns -- whole
2 cup Cider vinegar
2 tbs Salt
2 cup Water
2 tbs Sugar
2 md Onions -- peeled sliced thin
1/4 cup Flour -- for dredging
1 Lemon -- sliced thin
6 tbs Flour
10 Cloves
2 tbs Cooking oil
4 Bay leaves
6 Gingersnaps
Place the meat in a deep bowl. Pour over it the vinegar and water. Add
onions, lemon, cloves, bay leaves, peppercorns, salt and sugar. Cover
and place in
refrigerator for a minimum of two days, no longer than four. The longer
it soaks, the stronger the taste. Turn meat at least once a day.
When ready to cook, remove meat from liquid and dust lightly with flour,
using up to 1/4 cup. Heat oil in large pot or dutch oven. Brown meat on
all sides. Strain marinade, removing and discarding solids, keeping only
clear liquid. Add 1 cup marinade liquid to meat in pan, reserving remainder.
Cover tightly and cook slowly over low heat, for about 3 hours, until
meat is fork tender. Add more marinade if necessary, to keep 1/2" of
liquid in pan.
When meat is done, remove from the pan. Crush the gingersnaps and combine
with the 6 tbs flour. Blend with 2 cups reserved marinade liquid, then
stir into liquid in pan and bring to boil. Cook, stirring until thickened.
Serve hot, with meat. Meat is also good cold, sliced.
|