Sauerbraten Wbraised Cabbage Buttered Noodles Food

SAUERBRATEN W/BRAISED CABBAGE & BUTTERED NOODLES

Steps:

• 1. In a large pot, add the canola or olive oil, and heat. Season the meat with salt & Pepper, on all sides. OR NOTE: I BLENDED 1 TABLESPOON EACH OF KOSHER SALT, PAPRIKA, BLACK PEPPER, CUMIN, & ONION POWDER, AND 1 1/2 TABLESPOONS GARLIC POWDER IN A SMALL BOWL, MIXED TOGETHER, AND SPRINKLED LIBERALLY ON ALL SIDES. Saved the remainder for another use later in a small spice bottle.
• 2. Then add the roast to the pot of hot oil and brown on all sides, it will take about 15 minutes more or less. Then I turned the fire off while I prepared the vegetables,As I chopped them I added them to a mediuum size bowl, the onions, celery, carrots, minced garlic,add the white wine vinegar to the bowl, the white wine, the 4 cups of cold water, whole cloves, peppercorns, the bay leaves parsley, thyme, & salt and pepper to the bowl, then stirred and then reheated pot with the roast, and added all of the chopped vegetables mixed with liquids & herbs & spices to the pot. Stir several times, cover pot with lid, & bring to a boil, lower heat and let simmer for 1 1/2 hours. Then turn roast over to other side and recover with lid, and allow to continue to simmer for an additional 1 1/2 hours.
• 3. Transfer the roast to a large platter, cover with foil to keep warm.Strain the liquid in pot to a large bowl, I saved the carrots and added to my cabbage, but it is not neccessary. Save 1/2 cup of liquid to be added to the braised cabbage.
• 4. I had a lot of liquid so you may not need it all. In a large skillet or sauce pan add the butter and heat till melted then whisk in the flour and stir until it is golden brown about 2 minutes. Then stir in the cooking liquid, then stir to mix, and reduce the heat to low, then cook until it is thickened then taste, add salt and pepper to taste. Now add the crushed ginger snaps, and honey to taste.
• 5. Carve the roast into nice thick slices, or it will crumbled if sliced too thin. ( I USED AN ELECTRIC KNIFE, FOR NICE FULL SLICES.) Arrange slices on platter and add the thickened gravy down the middle of meat slices. Served with Braised Red Cabbage & Buttered noodles. I had to add a separate recipe for those since this is quite a long list of ingredients & steps.
• 6. Since I had never made Sauerbraten, & wanted to do a good job, and wanted a trusted recipe, I relied on Bobby Flay, and he has not failed me yet. I love this recipe, but it is quite a bit of work in making the sides to go with it as well, but it is a proven winner as it always is with Bobby Flay. Thanks Food Network & Bobby Flay. I didn't follow exactly but close enough.

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.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

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.

FLAY'S BRAISED CABBAGE FOR SAUERBRATEN & NOODLES

Steps:

• 1. In a large skillet or saute pan, add butter, and heat till melted, then add the thinly sliced onions, I chose to mix the onions with the cabbage and saute them together, then added the reserved cooking liquid, & wine.
• 2. Add the salt & pepper according to taste, then cover with a lid and cook until cabbage are tender and wilted, about 15 to 20 minutes.
• 3. FOR THE NOODLES: Cook the noodles in a large pot of boiling salted water until al dente, then drain. Add noodles back into pot and add butter and chopped parsley, salt & pepper to taste, then toss to mix together, and serve while still warm with Sauerbraten & Braised Cabbage.

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.