Sauerbraten Karl Ratzschs Old World Restaurant Style Food

SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE

Steps:

• Trim meat of all but a thin layer of fat; place in a glass bowl.
• Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
• Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
• (The flavor is more intense with each day that passes).
• Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
• Heat shortening in dutch oven.
• Brown meat on all sides.
• Remove fat from pan.
• Pour marinade over meat.
• Roast uncovered at 350 degrees for 30 minutes.
• Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
• Remove meat to platter.
• Strain marinade; remove fat and return marinade to pan.
• Stir in gingersnap crumbs.
• Heat until thickened; strain again.
• Slice meat and serve with gravy.

OLD WORLD SAUERBRATEN

Steps:

• 3 to 4 days before serving:.
• Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
• About 3 1/2 hours before serving:.
• 1. Remove steak from marinade, dry with paper towels, saving marinade.
• 2. Heat oil and brown meat on both sides.
• 3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
• 4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
• 5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

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.

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.