Sauerbraten A La Nathan Food

SAUERBRATEN

Steps:

• The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)
• Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.
• Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the oven.
• The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.
• The finish: With the tongs and metal spatula, transfer the meat to a cutting board with a moat and cover loosely with foil to keep warm. Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk in the gingersnap crumbs and sugar, place the pan over medium-high heat, and bring to a boil. Gently boil the sauce for 5 minutes, whisking often, to reduce and thicken it slightly. Lower the heat to low and whisk in the sour cream until smooth. Heat through, but do not let the sauce boil, or the sour cream will curdle. Taste the sauce for salt.
• Serving: Remove the strings from the meat, and pour any accumulated juices into the sauce. Carve the beef into thick slices. If the slices crumble, which they sometimes will, just cut into irregular pieces and arrange on a platter. Spoon the sauce over the beef and serve.

SAUERBRATEN

Steps:

• Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.
• Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.
• Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.
• Cut the beef into slices and serve with the sauce.

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.

SAUERBRATEN

Steps:

• Place meat in a bowl, set aside.
• Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
• Remove from heat; cool slightly.
• Pour mixture over meat, and let cool.
• Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
• Remove meat from marinade and drain thoroughly.
• Strain and reserve marinade.
• Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
• Add 1 cup of the reserved marinade, the carrots and onions.
• Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
• If necessary, add more marinade while simmering.
• Remove meat to a warm platter and keep warm.
• Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
• Simmer the gravy for 10 minutes.
• Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.