[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1627.0. "Sauerbraten" by MPGS::COSTA () Fri Feb 03 1989 07:21

    This really takes an inexpensive cut of meat.
    
    4-5lbs beef pot roast
    2c water
    2c vinegar
    1Tsp salt
    1/2tsp pepper
    2Tbs brown sugar
    2 med. onions sliced
    1 clove garlic
    6 cloves 
    2 bay leaves
    3 or 4 celery tops
    12 gingersnaps
    
    
    Place meat in a large earthenware or glassbowl.  Heat vinegar and wa-
    ter, dissolve salt, pepper, and sugar in it.  Top meat with sliced
    onion; pour vinegar mixture over.  Add remaining ingredients except
    old fashioned ginger snaps to vinegar around meat.  Cover and
    refrigerate 3 to 4 days, turning meat daily.  Remove meat and drain
    well.  Strain liquid and save.
      Dredge meat with flour.  Brown in hot fat in heavy pan.  Add 1/2c of
    the strained liquid, cover and cook over low heat until meat is tender
    (3 to 4 hrs).  Add more liquid as needed.
      Remove meat and keep hot.  To make gravy, add more strained vinegar
    mixture to juice in the pan to make 3c liquid.  Bring to boil and stir
    to dissolve all brown drippings.  Add 12 gingersnaps, simmer and stir
    until gravy is thickened and smooth.               Serves 8 - 10

T.R	Title	User	Personal Name	Date	Lines
1627.2	slight variation	HACKIN::MACKIN	Men for Parthenogenesis	`Sat Feb 11 1989 19:46`	5
	I like using red wine vinegar in the marinade; don't use the plain vinegar. Another nice touch is to substitute 1 cup of dry red wine for one cup of water.
1627.3	No work Sauerbraten	FSTTOO::MCDONALD		`Fri Feb 24 1989 15:34`	6
	Knoors make a Sauerbraten mix that is decent if you want sauerbraten but don't have time to marinade. It is especially good mixed with some sour cream. Serve with spatzle and a bibb salad w/vinigrette dressing. Dinner is ready to serve in 1-1/2 hours!!
1627.4		BSS::BLAZEK	thunder sweeping underground	`Sat Jan 27 1990 21:09`	21
	This sauerbraten recipe is from an excellent cook in Switzerland. Per 5 pound roast: 1-1/2 cups red wine 1-1/2 cups red wine vinegar 3 cups water 1 onion with 3 bay leaves secured to it with whole cloves a few juniper berries Marinate for 5-7 days in a covered stoneware or glass container (do not use metal or aluminum), in an unheated room or cellar, turning the meat every couple of days. When it comes time to cook the roast, cook it as slowly as possible in your oven. I've had wonderful results using a clay pot. The meat is so tender it practically falls apart if you breathe on it. Carla
1627.5	Rheinischer Sauerbraten	EVOAI1::HULLAH	Jacquie Hullah @EVO	`Thu Oct 04 1990 06:06`	63
	Rheinischer Sauerbraten (Sauerbraten, Rhineland style - marinated in red wine) 2 kg (4 lb) rump steak in one piece 1 oz (1/4 cup) flour 90g (3 oz) butter 2 carrots, sliced 2 onions, quartered 1 tablespoon tomato pur�e 75g (2 1/2 oz) ginger biscuits or gingerbread, crushed 2 tablespoons sugar 4 fl oz (1/2 cup) red wine 5 oz (1 cup) raisins 2 oz (1/2 cup) slivered almonds salt, freshly ground black pepper cranberry preserve for garnish Marinade -------- 1 litre (4 cups) dry red wine 8 fl oz (1 cup) water juice of 1 lemon 125g (4 oz) onions, thinly sliced 6 peppercorns 2 bay leaves 1 teaspoon finely chopped thyme 2 cloves 1/4 teaspoon nutmeg 5 sprigs parsley, chopped Place the meat in a bowl. In a saucepan combine all the ingredients for the marinade except the parsley, and bring to the boil. Pour over the meat and cool. Add the chopped parsley. Refrigerate the marinated meat for 2 to 3 days, turning from time to time. Remove the meat and strain the marinade. Wipe the meat dry, sprinkle it with flourm and in a saucepan saut� it in the butter until it is brown on all sides. Add the carrots, onions, tomato pur�e and 8 fl oz (1 cup) of the strained marinade. Cover the saucepan and simmer for 2 1/2 to 3 hours or until the meat is tender. Remove the meat. Pur�e the sauce in a blender and strain it, then add to the rest of the marinade, the ginger biscuits, sugar, wine and raisins. Boil the mixture until it thickens. Add the almonds and cook for another 5 minutes. Taste, and if necessary, adjust the seasoning. Carve the meat into slices, pour the sauce over it and serve with the cranberry preserve. The dish should be accompanied by potato dumplings, Sp�tzle or egg noodles. Serves 8 (Copied without permission from German Traditional Cooking by Tony Schmaeling, pub Omega Books Ltd (UK) ISBN 0 907853 05 06)
1627.6	Bayerischer Sauerbraten	EVOAI1::HULLAH	Jacquie Hullah @EVO	`Thu Oct 04 1990 06:12`	47
	Bayerischer Sauerbraten (Bavarian style, marinated in beer) 2 kg (4lb) boned shoulder of beef 3 tablespoons flour 60g (2 oz) butter 1 lemon, thinly sliced sugar to taste salt 4 fl oz (1/2 cup) sour cream Marinade -------- 1 litre (4 cups) beer 16 fl oz (2 cups) water 1 lemon, quartered 2 bay leaves 1 onion, sliced 2 cloves 1 tomato, peeled and chopped 6 peppercorns Place the meat in a bowl. Combine all the ingredients for the marinade and pour it over the meat. Refrigerate for 2 to 3 days, turning the meat several times. Remove the meat and strain the marinade. Wipe the meat dry, dust it with flour, and in a saucepan brown it in butter on all sides. Add 8 fl oz (1 cup) strained marinade, lemon slices, sugar and salt. Simmer the meat in a covered saucepan for 2 1/2 to 3 hours or until tender. Remove the meat. Pur�e and strain the cooking juice. Add the sour cream and reheat the sauce, but do not boil. Serve the sauce poured over the sliced meat. Traditionally this dish is accompanied by potato dumplings and red cabbage. Serves 8-10 (Copied without permission from German Traditional Cooking by Tony Schmaeling, pub Omega Books Ltd (UK) ISBN 0 907853 05 06)
1627.7	Norddeutsche Sauerbraten	EVOAI1::HULLAH	Jacquie Hullah @EVO	`Thu Oct 04 1990 06:20`	43
	Sauerbraten auf Norddeutsche Art (North German Sauerbraten, marinated in buttermilk and lemon juice) 2 kg (4lb) boned rump or shoulder of beef, or shoulder of pork 1 litre (4 cups) buttermilk Juice of 1 lemon 16 fl oz (2 cups) red wine 16 fl oz (2 cups) water 1 teaspoon salt 2 bay leaves 6 peppercorns 1 tablespoon vinegar 60g (2 oz) butter 1 oz (1/4 cup) flour 75g (2 1/2 oz) ginger biscuits or gingerbread, crushed 1 oz (1/4 cup) raisins or currants 2 teaspoons sugar Place the meat in a bowl and cover it with a mixture of the buttermilk and lemon juice. Refrigerate for 2 days, turning occasionally. Remove the meat from the bowl and wash off the buttermilk. Place the meat in a saucepan, add the red wine, water, salt, bay leaves, peppercorns and vinegar. Cook, covered, for 2 1/2 to 3 hours or until tender. Remove the meat and strain the stock. There should be approximately 3/4 litre (3 cups). Melt the butter in a saucepan and stir in the flour. Cook until light brown. Add the stock and simmer for 10 minutes. Add the ginger biscuits and raisins or currants, and cook until the sauce thickens. Add the sugar and adjust the seasoning. Carve the meat into slices and serve it with the sauce poured over. Serves 8 (Copied without permission from German Traditional Cooking by Tony Schmaeling, pub Omega Books Ltd (UK) ISBN 0 907853 05 06)
1627.8	Eclectic Saurbraten	HYEND::JDYKSTRA		`Mon Oct 08 1990 21:14`	125
	SAURBRATEN ---------- This recipe is a combination of several I have tried. It owes most to a recent recipe from the Boston Globe and a much older one from the Minneapolis Tribune. 4 to 5 pound boneless beef roast (round or sirloin tip) Marinade: 1 large onion, coarsely chopped 1 large carrot, peeled and sliced 1 large stalk of celery, chopped, leaves included 2 large cloves of garlic, chopped 2 cups dry red wine 1/2 cup red wine vinegar 20 black peppercorns 2 small sticks cinnamon 10 juniper berries (or 1/2 cup gin) 5 bay leaves 1/2 teaspoon thyme 1/4 fresh parsley, chopped For cooking the meat: 1/3 cup cooking oil 2 tablespoons brown sugar To finish the sauce: 1 cup crushed ginger snaps 1/2 cup sour cream 2 tablespoon flour ADVANCE PREPARATION - 1 TO 2 WEEKS AHEAD ---------------------------------------- Trim the meat of as much fat as possible. It using a rolled roast, cut the strings to get at the fat and retie the roast afterwards. Use a one gallon zip-lock freezer bag to marinate the meat and you won't have to keep turning the roast. Tie the peppercorns, cloves and juniper berries in a cheesecloth bag so that they can easily retrieved. Put half of the chopped vegetables in the freezer bag with the bagged spices, cinnamon sticks, thyme and bay leaves. Place the meat in the bag, top with the remaining vegetables and pour in the wine and vinegar. Seal the bag, squeezing out as much air as possible. Place the bag in a bowl. If necessary, stuff empty spaces in the bowl with wadded up newspaper to force the marinade to cover the meat. Refrigerate for at least one week - two weeks is better. COOKING - 3 TO 6 HOURS BEFORE SERVING ------------------------------------- Strain and reserve the marinade from the meat and vegetables. Pick out and reserve the bay leaves, Discard the bagged spices and cinnamon sticks. Pat the meat dry with paper towels. Heat the oil over high heat in a heavy casserole just large enough to hold the meat. Brown the meat in the oil on all sides and set aside. Pour off all but 2 tablespoons of the oil and reduce the heat to medium. Add the vegetables from the marinade and cook until just soft - 3 to 5 minutes. Stir in the sugar. Place the meat on the vegetables. Add the reserved marinade and three of the bay leaves. Bring to a simmer and place in a preheated 350 degree oven for one and a half hours. Add the ginger snaps and continue cooking in the oven for an additional 30 to 45 minutes until the meat is tender. Remove the roast from the casserole and set aside. Skim any accumulated fat from the juices. Spoon the vegetables and some of the juices into a food processor or blender and puree them. Return the vegetables to the casserole and bring the sauce to a boil. Stir the flour into the sour cream and then whisk into the sauce. Simmer for 3 to 5 minutes. Taste the sauce for seasoning and correct with salt, pepper, sugar or even vinegar. The sauce should be spicy, sweet and sour. Return the roast to the casserole and keep warm until serving time. SERVING ------- Remove the roast and carve into serving slices. Serve the meat napped with a little sauce. Pass the remaining sauce at the table.