Salisbury 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.

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.

SUNNY'S EASY SLOW COOKER SAUERBRATEN

Steps:

• For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
• For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
• Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
• Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
• Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
• To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

SAUERBRATEN

Steps:

• For the marinade:
• Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
• Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
• In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
• After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
• Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
• Strain marinade and set aside.
• Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
• Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
• Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

SALISBURY STEAK WITH WILD MUSHROOM GRAVY, SMASHED POTATOES WITH GARLIC AND HERB CHEESE AND CHIVES, CREAMED SPINACH

Steps:

• Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
• While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
• Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
• While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
• To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
• While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
• To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

MOCKBRATEN (FLANK STEAK WITH SAUERBRATEN STYLE SAUCE), SMASHED POTATOES WITH HORSERADISH AND CHIVES, RED CABBAGE WITH APPLE AND ONIONS

Steps:

• Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
• Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.
• Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.
• While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.
• While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.
• Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.

SAUERBRATEN

Steps:

• Place roast into a large pan; pour buttermilk over roast to completely cover it.
• Add onion, bay leafs, and whole allspice to buttermilk.
• Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
• Remove roast from marinate, discard marinade, wash, and pat dry.
• Heat oven to 350ºF.
• Heat beef stock.
• In large heavy Dutch oven heat oil on high and brown roast on all sides.
• Add hot beef stock to browned roast and place in oven.
• Bake for@ 2 1/2 hours.
• Turn of oven.
• Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
• Remove Dutch oven from heat, remove roast from warm oven.
• Stir sour cream into sauce.
• Slice roast and ladle some sauce over roast.
• Serve with Half and Half potato dumplings and sweet and sour red cabbage.