Sauerbraten Ii Food

SAUERBRATEN

Steps:

• Marinate the meat for about 5 to 10 days before you want to serve this dish.
• Rinse the meat and pat dry with a paper towel.
• Add the red wine vinegar and the red wine to a large bowl.
• Add all spices and the garlic paste and mix well.
• Coarsely chop the root vegetables and add them to the bowl as well.
• Slice the onion and add half of the slices to the bowl.
• Place the meat into the bowl and cover it with the other half of the onion slices.
• The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
• Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.
• Remove the meat from the marinade and pat dry.
• Melt lard in a large pot.
• Strain the vegetables from the liquid and set both aside.
• Sear the meat on all sides.
• Add the vegetable and about 2/3 of the liquid to the pot.
• Stir the honey into the liquid and bring to a simmer.
• Simmer for about 2 hours covered on medium high heat, turn the meat every half hour.
• Remove the meat from the pan and strain the vegetables from the liquid. Discard the vegetables and set the liquid aside.
• Melt butter in a pan, add the flour and brown.
• De-glaze with the liquid, salt and pepper to taste.
• Bring to a boil and simmer for about 10 min.
• Add the meat back to the pot to keep warm until you serve it.
• Serve with a vegetable dish and bread dumplings or Spätzle.

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:

• 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.

SAUERBRATEN II

Steps:

• Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

OLD-WORLD SAUERBRATEN

Steps:

• In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

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 II

Steps:

• Begin this recipe three days before you plan to serve it.
• Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl.
• Bring wine, water, salt, and pepper to a boil and pour over beef.
• Cover and refrigerate 3 days, turning beef in marinade twice a day.
• About 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade.
• Brown beef well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.).
• Add marinade, 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 marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade.
• Heat 1/2 cup margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes.
• Stir in marinade, reduce heat to low, and cook, stirring, until thickened.
• Mix in gingersnaps and sugar 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 Potato Dumplings, Spaetzle, or boiled potatoes.