"SERGIO" > wrote in message
...
>I would like to find a good recipe on Sauerbraten

Sergio--Two recipes -- Alton Brown and Amy Vanderbilt.

Alton Brown--
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil


1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional



In a large saucepan over high heat combine the water, cider vinegar, red
wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and
mustard seeds. Cover and bring this to a boil, then lower the heat and
simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides.
Heat a large saute pan over high heat; add the meat and brown on all sides,
approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in
it and not be burned, place the meat in a non-reactive vessel and pour over
the marinade. Place into the refrigerator for 3 days. If the meat is not
completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack
of the oven and cook until tender, approximately 4 hours.



Amy Vanderbilt --

This is a slight adaptation of the recipe Neil Goldberg of Napa copied from
Vanderbilt's 1961 "Complete Cookbook." She credited the recipe to Luchow's
famous old New York German restaurant.

INGREDIENTS:
3 pounds boned beef rump or chuck pot roast

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons sugar

2 bay leaves

6 whole cloves

4 peppercorns

2 onions, peeled and sliced

1 quart cider vinegar

2 cups water

1 pint red wine (optional) or cider

2 tablespoons drippings (or cooking oil)

3 stalks celery, sliced

6 small carrots, quartered

1/2 teaspoon salt

2 peppercorns

2 cloves

1/4 cup sugar

6 gingersnaps, crumbled

1/2 cup sour cream

INSTRUCTIONS:
Three or four days before a sauerbraten dinner, select a fine rump or chuck
pot roast. Rinse the meat and pat dry with paper towels. Rub salt and pepper
into meat. Place in a deep dish or a glass bowl) Add the 2 tablespoons
sugar, bay leaves, 6 cloves, 4 peppercorns and the onions.

Combine vinegar, water and wine, and pour over meat. Add more liquid if
necessary, since meat must be covered. Cover dish or crock. Let stand in
refrigerator 3 or 4 days. Turn meat occasionally.

On the day to be cooked, drain meat; save vinegar marinade. Brown meat
quickly on all sides in drippings or oil in Dutch oven or heavy kettle,
about 20 minutes. Add onions from marinade, celery, carrots, 1/2 teaspoon
salt, 2 peppercorns, 2 cloves and about 1 1/2 cups of the marinade. Cover.

Cook over low heat 3 1/2 hours or longer, until meat is thoroughly tender.
Add more marinade if necessary.

Remove meat to a hot platter, allow to rest 10 minutes, then slice some of
it. Keep platter hot in the open oven. While the meat rests, strain the
drippings and skim off the fat.

Stir the 1/4 cup sugar into the hot kettle over medium heat. Let the sugar
melt and begin to brown. Stir in 2 cups strained drippings. Add the
gingersnap crumbs. Stir and heat until thickened. Stir in sour cream. Heat
but do not boil.

Pour a little sauce over the roast. Serve remaining sauce in a gravy boat.

Serves 6-8