Whats the original recipe for sourbrauten(german meat?)?!
* MARINADE INGREDIENTS:
* 1 cup dry red wine
* 1 cup red wine vinegar
* 2 cups cold water
* 1 medium onion, thinly sliced
* 1 Tablespoon black peppercorns, coarsely crushed
* 1 Tablespoon juniper berries, coarsely crushed
* 2 bay leaves
* 1 teaspoon salt
* 2-3 Tablespoons Sauerbraten Spice
* 4 pounds boneless beef roast, preferably bottom round
* ROASTING/ SAUCE INGREDIENTS:
* 3 Tablespoons butter
* 2 1/2 cups onions, diced
* 2 1/2 cups carrots, diced
* 1 1/4 cups celery, diced
* 2 Tablespoons flour
* 1/2 cup water
* 3/4 cup gingersnap cookies, crumbled
Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day.
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours.
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade.
Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.
Traditionally, Sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. This classic, but easy, recipe requires advance planning and time (3 days!), but it has a flavor and aroma that is incredible.
Answers: Sauerbraten
* MARINADE INGREDIENTS:
* 1 cup dry red wine
* 1 cup red wine vinegar
* 2 cups cold water
* 1 medium onion, thinly sliced
* 1 Tablespoon black peppercorns, coarsely crushed
* 1 Tablespoon juniper berries, coarsely crushed
* 2 bay leaves
* 1 teaspoon salt
* 2-3 Tablespoons Sauerbraten Spice
* 4 pounds boneless beef roast, preferably bottom round
* ROASTING/ SAUCE INGREDIENTS:
* 3 Tablespoons butter
* 2 1/2 cups onions, diced
* 2 1/2 cups carrots, diced
* 1 1/4 cups celery, diced
* 2 Tablespoons flour
* 1/2 cup water
* 3/4 cup gingersnap cookies, crumbled
Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day.
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours.
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade.
Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.
Traditionally, Sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. This classic, but easy, recipe requires advance planning and time (3 days!), but it has a flavor and aroma that is incredible.
It will serve from 6 to 8 adults, depending on the size of the roast and/or the size of the collective appetites.
INGREDIENTS
4-5 lb. bottom round or rump roast 2 cups vinegar
2 cups water 2 cups red wine
3 onions, sliced 1 celery stalk, chopped
1 carrot, sliced 2 bay leaves
8 whole peppercorns, crushed 8 whole cloves
? tsp. mustard seed ? tsp. rosemary
salt and pepper ? cup oil or bacon fat
6 gingersnap cookies, crushed 2 beef bouillon cubes
? cup seedless raisins ? cup heavy cream or half & half
PREPARATION
1. Combine the vinegar, wine and water in a medium, non-metal saucepan. Add the onions, carrot, celery and spices. Heat until boiling, then remove from heat and cool to room temperature.
2. Place the meat into a casserole or other non-metal container just large enough to fit
the meat. Pour over the marinade. Cover and put in refrigerator for 3 to 5 days. Turn
the meat every day while it marinates.
COOKING
1. On cooking day, remove the meat from the marinade and dry thoroughly with paper toweling. Salt and pepper the meat. Heat oil or bacon fat in a Dutch oven and brown the meat very well on all sides, sprinkling the meat lightly with flour while searing. Meanwhile, heat the marinade in a separate saucepan.
2. When the meat is browned, pour heated marinade over, add a bouillon cube or two and cover tightly. Bring to a boil, and then simmer for about 2 ? hours or until tender, turning the meat once or twice.
3. When the meat is done, remove the roast from the pot, place on a warmed plate and cover to keep it warm.
4. Strain the marinade, squeezing the liquid from the vegetables, then skim off the grease. Pour the marinade back into the saucepan over medium heat to make the gravy. Add the crushed cookies (or use cornstarch/arrowroot) and stir until the mixture thickens.
Stir in the raisins, then add cream to smooth out the gravy. Season to taste. If the gravy is too “sauer” for your taste, add a little sugar).
5. To serve, slice the meat across the grain and pour the gravy over.
Note: To be completely authentic, sauerbraten is served with “blaukraut” (red cabbage), warm stewed fruit and spaetzle
http://www.foodnetwork.com/food/recipes/...
Sauerbraten
Recipe courtesy Alton Brown, 2005
Show: Good Eats http://www.foodnetwork.com/food/episode_...
Episode: Good Wine Gone Bad
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
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.
Well, it's sauerbraten. Just type it into your browser or just go to http://en.wikipedia.org/wiki/Sauerbraten
In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Most of us make it with beef, these days, and so did Grandma Block.
She often prepared this when children and grandchildren were coming to visit. We all loved it. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked.”
You will need:
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns
1. Heat marinating mixture to a simmer, then turn off heat. 2. Pour mixture over meat in a large bowl, and allow it to cool. Cover and refrigerate for 3-5 days. 3. Remove meat from marinade and drain fully. Strain and keep the marinade. 4. Brown the roast in enough oil to cover the bottom of the Dutch Oven. (Dredging the roast in flour before browning will help keep the oil from spattering.) 5. Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid for the gravy.) 6. Reduce heat, cover the kettle and allow to simmer for 2 ? hours, or until roast is tender. 7. Remove it to a large platter, keeping it warm.
8.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps. If more flavor is needed, add some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.