Sauerbraten
 

I would like to find a good recipe on Sauerbraten If anyone has a good
recipe that they could post,
I would be very gratefull.
I am planibng to cook about 5-6 Lb of beef,
Mother in law used to make it every year, she had a recipe but was in German
and somehow it was lost,
I've tried one that is supposed to be from Mader's from Milwaukee, but it
did not compare to Mother in Law.
Wife's birthday is coming soon and I would like to surprise he with a good
meal of Sauerbraten with
good tick gravy on boiled potatoes and good crunchy italian bread to sop up
the gravy.
Sergio

Sauerbraten
 

SERGIO wrote:

> I would like to find a good recipe on Sauerbraten If anyone has a good
> recipe that they could post,
> I would be very gratefull.
> I am planibng to cook about 5-6 Lb of beef,
> Mother in law used to make it every year, she had a recipe but was in German
> and somehow it was lost,
> I've tried one that is supposed to be from Mader's from Milwaukee, but it
> did not compare to Mother in Law.
> Wife's birthday is coming soon and I would like to surprise he with a good
> meal of Sauerbraten with
> good tick gravy on boiled potatoes and good crunchy italian bread to sop up
> the gravy.
> Sergio

Hi Sergio,

Give rec.food.cooking a try, which is better for general cooking
quesions. You should get lots of good advice there.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Sauerbraten (long)
 

"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

Sauerbraten
 

On Thu, 26 Jan 2006 21:25:00 GMT, "SERGIO" > wrote:

>I would like to find a good recipe on Sauerbraten If anyone has a good
>recipe that they could post,
>I would be very gratefull.
>I am planibng to cook about 5-6 Lb of beef,
>Mother in law used to make it every year, she had a recipe but was in German
>and somehow it was lost,
>I've tried one that is supposed to be from Mader's from Milwaukee, but it
>did not compare to Mother in Law.
>Wife's birthday is coming soon and I would like to surprise he with a good
>meal of Sauerbraten with
>good tick gravy on boiled potatoes and good crunchy italian bread to sop up
>the gravy.
> Sergio
>
Epicurious coughed 3 hits. They all look good to me.

Harry

Sauerbraten
 

On 26-Jan-2006, "SERGIO" > wrote:

> I would like to find a good recipe on Sauerbraten If anyone has a good
> recipe that they could post,
> I would be very gratefull.
> I am planibng to cook about 5-6 Lb of beef,
> Mother in law used to make it every year, she had a recipe but was in
> German
> and somehow it was lost,
> I've tried one that is supposed to be from Mader's from Milwaukee, but it
> did not compare to Mother in Law.
> Wife's birthday is coming soon and I would like to surprise he with a good
>
> meal of Sauerbraten with
> good tick gravy on boiled potatoes and good crunchy italian bread to sop
> up
> the gravy.
> Sergio

Sergio, there are 31 recipies at "recipesource.com" and 24 at "bigoven.com".
There ought to be at least one you can use.

--
Brick(I'm paddling as fast as I can)

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Sauerbraten
 

I want to ThankYou all for the Recipes and suggestions,
I picked out four of them, the ones from Kenkosak and a couple others, they
are somewhat same as Mother in Law's
(Maybe they are the same) Iremember that she would cook the marinated
veggies with the meat and she would strain
and put the strained stuff in a food processor and chop them up, and strain
the mixture and add to the gravy.
I wish I had written down her recipes in my own way.
Thanks again
Sergio

Sorry forthe double posting


"SERGIO" > wrote in message
...
>I would like to find a good recipe on Sauerbraten If anyone has a good
>recipe that they could post,
> I would be very gratefull.
>

Sauerbraten
 

Sergio, instead of boiled potatoes I would suggest potato pancakes.
Also, red sweet and sour cabbage is a must with me.

Sauerbraten
 

Yes George I do agree with you, but I have to make for wife and she likes
boiled
potatoes, I trow in a couple of carrots but most of it gets chopped up.
I do make some red betts, because I like them, but wife wants just meat,
potatoes and gravy
with hard crust Italian bread, and as they say Whatever Lola Wants,
Lola Gets.
Got to make her way, because it's our 47th anniversary and that is what she
asked.
Thanks again to you all for the help
Sergio

"George" > wrote in message
...
> Sergio, instead of boiled potatoes I would suggest potato pancakes.
> Also, red sweet and sour cabbage is a must with me.
>