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Another sauerbraten recipe |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 08 February 2010 at 04:43 |
This recipe is courtesy of my sister-in-law who makes the best sauerbraten I've ever had.
This recipe takes considerable time...start at least three days before you plan on serving
1-6 lb beef chuck roast
1 cup red wine vinegar
2 cups dry red wine
10 whole peppercorns
1 tsp salt
1 bay leaf
6 whole cloves
2 cloves garlic, chopped
1 tsp lemon zest
1 onion, halved
1/4 tsp nutmeg
3 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley, chopped
2 cups beef broth
1 cup crushed gingersnaps
1. Three days before you wish to serve, combine wine, vinegar, peppercorns, salt, bay leaf, cloves, garlic, lemon zest, onion, nutmeg, celery, carrot and parsley in a large deep bowl.
2. Add beef and marinate, refrigerated for three days, turning the beef twice each day. You may find it easier to put it in a large "ziplock" bag, but put the bag in a pan just in case of leaks.
3. Remove meat from marinade and pat dry with paper towels. (Reserve Marinade)
4. Bring marinade to a boil, reduce heat and simmer.
5. Brown meat well on all sides over medium heat...this will take close to an hour....don't rush it. Pour off excess fat.
6. Add one cup of beef stock to browned meat, cover and cook over low heat for 3-1/2 hours. Check occasionally for liquid, and add more stock if necessary.
7. 30 minutes before beef is done, add all remaining marinade and beef stock.
8. When meat is done, remove from pan and strain cooking liquid....make a gravy by thickening with the crushed gingersnaps.
9. Serve with braised red cabbage and parsley potatoes or spaetzle.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that does look nice! compliments to your sister-in-law and thanks for posting!
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Guests
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Beautiful Sauerbraten! Thanks to you and your sister for sharing it.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Here we go folks...I'm finally making a batch of sauerbraten for me and Mrs Hoser, and fotw member JPeep.
Had to start marinating today to get it done by Saturday night. Here are all the necessary ingredients to get things going: First we chop the onion, celery, garlic and carrot and place in a bowl Then we add the salt, peppercorns, nutmeg, bay leaf, parsely and lemon zest Add the vinegar and red wine...I'm using a nice pinot noir this time. Put it all into a ziplock bag in another pan, and refrigerate. Make sure to turn the roast twice a day minimum I will update this post as things progress...we intend to serve it Satuday evening, but another day in the marinade will not harm anything at all. OK...Took the chuck out of the marinade, patted it dry and browned it up nicely, then added some beef broth and braised it for 3 ½ hours. Then brought the remaining marinade to a boil and simmered it for awhile before straining it and thickening it for the gravy Got the onion, apple and cabbage sauted and braised, and then thickened up the sauce and served....sorry there aren't more pics, but we were famished! Success! |
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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This looks like a good way to break in my new Le Creuset roaster once I get it.
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Looking excellent as usual, Hoser.....well done! Sauerbraten is such a tasty dish and perfect for this time of year. Keep the updates coming.
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Guests
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Abolutely beautifully done! That table seeting looks perfect and mouthwatering- great potatoes too. Now that is a feast I could sure dig in to, and enjoy. Certainly you and your guests did!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Received my new Le Creuset 9 1/2 qt oval French oven a couple of days ago. I'm going to make this sauerbraten in it next week.
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Boilermaker, the deliciousness of sauerbraten is about the best way to break in your new pot. Many good dishes in it's future for you and your family! For now, please don't forget us with a nice post on your success.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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You sure won't regret it Andy...it's pure comfort food.Just remember to start it at least three days ahead of time
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Go ahead...play with your food!
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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Looks great.
The recipe that we use thickens the gravy with crushed ginger snaps. It adds a very nice flavor to it. |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I saw that in one of Alton Brown's recipes and wondered how well it worked.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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You're quite right DL...I've made it both ways, and the ginger snap trick adds a nice touch to the gravy. |
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I picked up a nice roast the other day perhaps I should put it to good use by making a sauerbraten.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Just remember to start it three or four days before you want to serve it Andy, and enjoy! |
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Go ahead...play with your food!
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