Alton Brown Sauerbraten Recipe Authentic Food

ALTON BROWN'S SAUERBRATEN

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
• Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides.
• Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
• Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
• After 3-5 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm.
• Strain the liquid to remove the solids.
• Return the liquid to the pan and place over medium-high heat.
• Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
• Strain the sauce through a fine mesh sieve to remove any lumps.
• Add the raisins if desired.
• Slice the meat and serve with the sauce.

SAUERBRATEN

Steps:

• Combine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry, then rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat, add the meat and brown on all sides, 2 to 3 minutes per side.
• When the marinade is cool to the touch, place the meat in a non-reactive vessel (like a 4-quart stainless-steel pan with a lid) and pour the marinade over it. Place in the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once per day.
• After 3 days of marinating, heat the oven to 325ºF. Add the sugar to the meat and marinade, cover, and cook on the middle rack of the oven until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until the suace has thickened, stirring occasionally. Strain the sauce through a fine-mesh sieve to remove any lumps. Add the raisins, if desired. Slice the meat and serve with the sauce.

AUTHENTIC SAUERBRATEN

Steps:

• Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
• Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
• In a Dutch oven brown the meat on all sides in hot vegetable oil.
• Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
• Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
• Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
• In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
• Slice meat in 1/4 inch slices; add to hot gravy.
• Arrange meat on a heated plater and pour extra sauce over it.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

TRADITIONAL GERMAN SAUERBRATEN

Steps:

• Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
• Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
• Refrigerate beef, turning daily, for 3 to 7 days.
• Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
• Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
• Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.