Sauerbraten:
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Here is a recipe that takes patience. The meat must marinade
for 5 or 6 days to get the right texture. This is the classic
German recipe. Don't settle for less. I have been in a number
of restaurants which offered Sauerbraten on their menu. Except
for two instances, what they served was not Sauerbraten but roast
beef with raisin gravy; very disappointing. It just ain't the
same. |
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What you need. |
What you do. |
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A 3 lb. beef roast. |
Cut roast into 2 inch slabs, rub with salt and place in a deep
glass bowl. |
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2 cups water. 2 cups white vinegar. 1 large onion sliced. 1 large
carrot sliced. 2 bay leaves. 8 cloves. 8 peppercorns. 1 tbsp.
pickling spices. |
Place water, vinegar, onion carrot and spices in a sauce pan
and bring to boil. Simmer for 5 minutes and allow to cool completely. |
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Vinegar. Water. |
Pour marinade over meat. If meat is not covered add equal parts
of vinegar and water. Cover bowl and refrigerate for 5 or 6 days.
Turn meat 2 or 3 times each day. |
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Remove meat. Drain and pat dry. Strain and reserve marinade discarding
solids. |
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4 slices bacon diced. 2 medium onions sliced. |
In a 5 qt. Dutch oven, fry the bacon until beginning to brown.
On high heat, add the meat and sear on all sides. Remove meat,
reduce heat and add the onions. Fry until well browned. |
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1 bay leaf. 6 cloves. |
Return meat to pot. Add the marinade, bay leaf and cloves. Bring
to boil. Reduce heat and simmer 3 to 4 hours. Turn meat several
times. |
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2 tbsp butter. 3 tbsp flour. 2 tbsp sugar. |
In a sauce pan, Melt butter. Add flour and sugar. Cook until
caramel color. Add to pot and stir in briskly. |
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1/2 cup raisins soaked in warm water. 6 crumbled ginger snaps. |
Add raisins and ginger snaps to pot and simmer 1/2 hour. |
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Serve this dish with potato pancakes, applesauce, and sweet and
sour cabbage. |