Request From: hermit <[email hidden]>
I would appreciate recipes for genuine Sauerbraten, please.
Here is a tried and true delicious recipe
Sauerbraten
--Marinade--
3/4 cup red wine
1 1/2 cups vinegar
2 onions, sliced
1 carrot, sliced
2 whole allspice
4 whole cloves
1 tablespoon salt
2 teaspoons pepper
--Roast--
1 (3 1/2-pound) boned chuck roast
1/3 cup oil
Flour
1/2 cup gingersnaps, about 10 (2-inch) cookies
1 tablespoon sugar
Active Work Time: 30 minutes * Total Preparation Time: 3 hours 10 minutes
plus 5 days marinating
MARINADE
Combine the wine, vinegar, onions, carrot, allspice, cloves, salt and
pepper
in large bowl.
ROAST
Place the roast in a large, deep glass dish and cover with the marinade.
Cover and refrigerate the roast 5 days, turning every day.
Heat the oil in a deep heavy pot over medium-high heat. Remove the roast
from the marinade and wipe it dry. Reserve the liquid. Roll the roast in
flour, then add it to the pot and brown it. Add the reserved marinade and
bring to a boil. Cover, reduce the heat to low and simmer the roast 2 1/2
hours.
Remove the roast from the pot and skim the fat from the liquid. Strain the
drippings and add enough water to make 3 1/2 cups. Return the liquid to
the
pot.
Crush the gingersnaps in a food processor or blender and mix in the
sugar=2E Slowly add 1/2 cup of the marinade to make a paste, then stir the
paste slowly back into the pot with the remaining marinade. Return the
liquid to a simmer, stirring constantly until the sauce is smooth and
slightly thickened 2 to 4 minutes. Add the roast and simmer 10 to 15
minutes, stirring occasionally. Slice the meat and serve with the sauce.
8 servings.
Thanks
Lind@
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