Sauerbraten I Food

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

SAUERBRATEN

Steps:

• Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
• Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
• Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

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.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

SAUERBRATEN

Steps:

• Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
• Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
• Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.

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.

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 days. If the meat is not completely submerged in the liquid, turn it over once a day.
• After 3 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. 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.

EASY SAUERBRATEN

Steps:

• In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

SAUERBRATEN

Steps:

• It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. Add the sliced onions. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender. Remove meat and keep in warm place. Pour off the stock. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Slowly add the stock, cooking until smooth and thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with the sauerbraten. This dish tastes better the second day.

SAUERBRATEN

Steps:

• Season meat with salt and pepper and coat with flour.
• Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
• Add 2 cups water, bouillon, vinegar and brown sugar.
• Bring to boil.
• Cover and simmer 1- 2 hours until steak is tender.
• Serve over rice, noodles, or mashed potatoes.