Text 4620, 79 rader
Skriven 2006-08-20 19:20:04 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Sauerbraten
===================
->  I explained about Cooking Echo Picnic and
->  described our recipe sharing, and he asked
->  if I had any good sauerbraten recipes! Turns
->  out I had only one, a venison version. Could
->  you post your favorite one suitable for home
->  cooking again?
-> 
See bottom of message.  It's the same one I used to make the batch I took
to Dave's.  That batch was modified some, and of course like any good
German hausfrau I don't always measure. :-)

->  BTW, I am sorry I didn't get to try your
->  sauerbraten or kosher rye bread. I bugged out a
[...]
->  as is not unusual, so you didn't have time to
->  prepare it to table-readiness before I left.
->  Did you get to present it before the end of the
->  party?

Nope - Dave and MaryAnn just had to eat it themselves.  The horror.  Lynnie
doesn't do red meat.  Everyone was too stuffed to eat it.  Dave and Lynne
disposed of the remaining meatballs as breakfast the next day.  My family
version omits the sour cream, as I did for the picnic.  Some people use red
wine instead of vinegar, but I dont' think it tastes as good.  Others use
the vinegar, and sub in beer for the water.    
 

Sauerbraten with Gingersnap gravy
 
[From German Cooking: International Creative Cookbooks]
  
4 pound beef rump roast [or spoon roast]  1/2 cup cider vinegar
2 onions, thinly sliced                   [wine vinegar is better!]
8 peppercorns [more or less]              1/4 C. Vegetable oil
4 cloves                                  1/2 tsp. salt
1 bay leaf                                2 C. boiling water
1 cup mild white vinegar                  10 gingersnaps
1 C. water                                1/2 cup sour cream [not!]
1 Tb. flour
 
Place the beef roast in a deep ceramic or glass bowl.  Add onions,
peppercorns, cloves and bay leaf.  Pour white vinegar, and cider
vinegar over the meat; chill, covered, for 4 days.  Turn meat 
twice each day.
 
Remove meat from the marinade.  Dry it well with paper towels, and
strain the marinade into a bowl.  Reserve the onions and 1 cup of
marinade.  
 
In a Dutch oven brown the meat on all sides in hot vegetable oil.
Sprinkle meat with salt.  Pour boiling water around the meat, 
sprinkle in the crushed gingersnaps, and simmer, covered, for 
1 1/2 hours. Turn often.  [cook longer than that too, if you have 
a bigger piece of meat or just really like it to fall apart]  
Add 1 cup of reserved marinade and cook 2 hours or more, until 
tender. 

Remove the meat and keep it warm.  Strain the cooking juices into 
a large saucepan.  
 
In a small bowl, mix sour cream with flour.  Stir it into the 
cooking juices and cook, stirring, until sauce is thickened and 
smooth.  Slice the meat in 1/4" slices; add to the hot gravy.
 
Arrange meat on heated platter and pour extra sauce over it.  
Makes 8 to 10 servings.
 
Ruth's version:  no sour cream!  Leave the gingersnaps out until 
you want to thicken the gravy, and use more of them if you want. 
Deglazethe dutch oven; otherwise some of the good stuff stuck 
to it gets lost.  [i.e. make the gravy right in the cook pot]  
Put meat on a hot platter and slice.  Put gravy in a gravy boat,
and use it to pour over both meat and either mashed potatoes or
potato pancakes.   Serve applesauce with the potatoes too.
 
The meat may make leftovers, but rarely the gravy.:-)
 
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