Nanny Flays Sauerbraten With Braised Cabbage And Noodles Food

SAUERBRATEN

Steps:

• In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
• Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
• Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
• Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
• Bake until the meat is tender, 3 to 4 hours.
• Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
• Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
• Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.

COCONUT RED CURRY SAUCE AND NOODLES

Steps:

• Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

SKILLET SAUERBRATEN

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and sear until brown, about 1 minute per side. Transfer steaks to plate. Add onion to skillet. Reduce heat to medium and sauté onion until brown, about 8 minutes. Add cookies and allspice and stir 1 minute. Add broth. Whisk sauce until thick, about 3 minutes. Season with vinegar, salt and pepper. Return steaks and any juices to skillet; simmer 1 minute.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

SAUERBRATEN W/BRAISED CABBAGE & BUTTERED NOODLES

Steps:

• 1. In a large pot, add the canola or olive oil, and heat. Season the meat with salt & Pepper, on all sides. OR NOTE: I BLENDED 1 TABLESPOON EACH OF KOSHER SALT, PAPRIKA, BLACK PEPPER, CUMIN, & ONION POWDER, AND 1 1/2 TABLESPOONS GARLIC POWDER IN A SMALL BOWL, MIXED TOGETHER, AND SPRINKLED LIBERALLY ON ALL SIDES. Saved the remainder for another use later in a small spice bottle.
• 2. Then add the roast to the pot of hot oil and brown on all sides, it will take about 15 minutes more or less. Then I turned the fire off while I prepared the vegetables,As I chopped them I added them to a mediuum size bowl, the onions, celery, carrots, minced garlic,add the white wine vinegar to the bowl, the white wine, the 4 cups of cold water, whole cloves, peppercorns, the bay leaves parsley, thyme, & salt and pepper to the bowl, then stirred and then reheated pot with the roast, and added all of the chopped vegetables mixed with liquids & herbs & spices to the pot. Stir several times, cover pot with lid, & bring to a boil, lower heat and let simmer for 1 1/2 hours. Then turn roast over to other side and recover with lid, and allow to continue to simmer for an additional 1 1/2 hours.
• 3. Transfer the roast to a large platter, cover with foil to keep warm.Strain the liquid in pot to a large bowl, I saved the carrots and added to my cabbage, but it is not neccessary. Save 1/2 cup of liquid to be added to the braised cabbage.
• 4. I had a lot of liquid so you may not need it all. In a large skillet or sauce pan add the butter and heat till melted then whisk in the flour and stir until it is golden brown about 2 minutes. Then stir in the cooking liquid, then stir to mix, and reduce the heat to low, then cook until it is thickened then taste, add salt and pepper to taste. Now add the crushed ginger snaps, and honey to taste.
• 5. Carve the roast into nice thick slices, or it will crumbled if sliced too thin. ( I USED AN ELECTRIC KNIFE, FOR NICE FULL SLICES.) Arrange slices on platter and add the thickened gravy down the middle of meat slices. Served with Braised Red Cabbage & Buttered noodles. I had to add a separate recipe for those since this is quite a long list of ingredients & steps.
• 6. Since I had never made Sauerbraten, & wanted to do a good job, and wanted a trusted recipe, I relied on Bobby Flay, and he has not failed me yet. I love this recipe, but it is quite a bit of work in making the sides to go with it as well, but it is a proven winner as it always is with Bobby Flay. Thanks Food Network & Bobby Flay. I didn't follow exactly but close enough.

FLAY'S BRAISED CABBAGE FOR SAUERBRATEN & NOODLES

Steps:

• 1. In a large skillet or saute pan, add butter, and heat till melted, then add the thinly sliced onions, I chose to mix the onions with the cabbage and saute them together, then added the reserved cooking liquid, & wine.
• 2. Add the salt & pepper according to taste, then cover with a lid and cook until cabbage are tender and wilted, about 15 to 20 minutes.
• 3. FOR THE NOODLES: Cook the noodles in a large pot of boiling salted water until al dente, then drain. Add noodles back into pot and add butter and chopped parsley, salt & pepper to taste, then toss to mix together, and serve while still warm with Sauerbraten & Braised Cabbage.

NANNY FLAY'S SAUERBRATEN WITH BRAISED CABBAGE AND NOODLES RECIPE

Steps:

• Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles. Braised Cabbage: Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes. Buttered Noodles: Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.