Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir.Remove the meat from the pan, tent with foil to keep warm and set aside.Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides.When ready to cook, remove the meat from the marinade and pat dry.Leave to marinade for 3 to 5 days, turning once or twice a day. Pour the cooled marinade over the meat, cover and refrigerate.Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged.Bring the mixture to a boil then turn off heat and let it cool. Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion.Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut.Ginger snap cookies are crumbled into the gravy! It might sound odd, I know, but the sweetness takes the edge off the acidity and adds a smoothness and depth to the sauce as well. In fact the name sauerbraten comes from the German words "sauer" meaning "sour" and "braten" meaning "roast meat".īut maybe even more unusual is the finishing touch to this dish. You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast. And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten. Comments: This is one of the most famous German dishes to be found in this country.I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day. Slice and arrange the meat on a heated serving platter. Simmer, stirring frequently, until the sauce is thickened, a few minutes. Bring to a simmer and stir in the gingersnap crumbs. Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Remove the marrow from the bone and stir into the sauce. Reduce the heat to low and simmer, covered, until the meat is tender, 2 1/2 to 3 hours. Strain into the pan the marinade plus 1/2 cup of water, discarding the marinade vegetables. Saute the onion, celery and carrot in the fat until tender, about 10 minutes. Remove the meat from the pan and reserve. Add the meat and brown on all sides, turning frequently, about 30 minutes. Three to four hours before serving drain the meat, reserving the marinade, and pat the meat dry with paper towels. Cover and refrigerate 2 to 3 days, turning the meat several times each day. Pour the cool marinade over the meat, turning to coat all sides. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Place the beef in a deep glass, earthenware or stainless-steel bowl. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 09-07-1995 Recipe by: Jeff Smith NOTESĬopy German Pickled Beef Roast. Comments: This is one of the most famous German dishes to be found in this country.
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