Lüchows Sauerbraten Food

LüCHOW'S SAUERBRATEN

Steps:

• Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
• On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
• Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
• Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
• Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

GERMAN SAUERBRATEN WITH SPICED APPLESAUCE CLAY COOKER

Steps:

• FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
• Combine all ingredients in cooker.
• Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups.
• FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day's.
• Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
• Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast.
• Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours.
• Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear.
• Carve roast; spoon sauce over slices. Makes 6 to 8 servings.
• Clay Cookery.

SAUERBRATEN

Steps:

• Wash the meat (rinse it off).
• Salt & pepper it.
• Place in bowl or ziploc bag.
• Add about 6 ounces of red wine vinegar then cover with water so it is up over the meat. Add lemon slice, 1 small onion (left whole or quartered), and 4 cloves.
• Seal it up & turn regularly (about every day) for 5 - 14 days to marinate.
• Take out of the mixture and pat dry.
• Place in a dutch oven with shortening and brown on all sides.
• Add some of the marinade from the bowl (about half way up on the roast to keep it moist & to add some flavor) and cook for 2 hours at about 350 degrees.
• Peek in every once in a while during cooking, and if getting dry, add some more marinade IF still during the first hour of cooking, otherwise add some water.