I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
braised pork roast and saurkraut combo has a german recipe name (which
at present escapes me). Does a beef saurkraut combo have a official
recipe name?

(I'm not looking for 'Chuckie')

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that
a
> braised pork roast and saurkraut combo has a german recipe name
(which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

What else is in it? Perhaps with a passle of beets, potatoes, carrots,
and turnips you may get away calling it borscht. But just beef and
kraut... I don't think it would even taste good... try turning it into
sauerbraten.

Sheldon

In article . com>,
"Sheldon" > wrote:

> Monsur Fromage du Pollet wrote:
> > I'm crockpoting a tough Beef chuck roast with saurkraut. I know that
> a
> > braised pork roast and saurkraut combo has a german recipe name
> (which
> > at present escapes me). Does a beef saurkraut combo have a official
> > recipe name?
> >
> > (I'm not looking for 'Chuckie')
>
> What else is in it? Perhaps with a passle of beets, potatoes, carrots,
> and turnips you may get away calling it borscht. But just beef and
> kraut... I don't think it would even taste good... try turning it into
> sauerbraten.
>
> Sheldon
>

I dunno... I'd probably add capers, ground black pepper, onions, and
maybe some sliced 'taters if I was not low carbing. ;-)

Look up "corned beef" for additional spicing but the above may be enough
with some garlic treatment.

I'd have probably done a "stab roast" on the beef to start with. Sliver
several cloves of garlic, and take a fillet knife and stab the roast at
1" intervals and stick a sliver of garlic deep into the roast.

It's REALLY good that way!

I like to do that to roast pork shoulders, then I top it with fresh
herbs from the herb garden prior to roasting and cover with cabbage or
choy leaves to keep the herbs damp. The flavor soaks into the roast
better that way. I use a dutch oven.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
Monsur Fromage du Pollet > wrote:

> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

Not sure...

Sauerbraten maybe?
Or a modification of such?
The recipes I googled do not have kraut or cabbage, but the overall
flavoring looks similar?

http://www.recipesource.com/main-dis...7/rec0763.html
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote on 25 Apr 2005 in rec.food.cooking

> In article >,
> Monsur Fromage du Pollet > wrote:
>
> > I'm crockpoting a tough Beef chuck roast with saurkraut. I know
> > that a braised pork roast and saurkraut combo has a german
> > recipe name (which at present escapes me). Does a beef saurkraut
> > combo have a official recipe name?
> >
> > (I'm not looking for 'Chuckie')
>
> Not sure...
>
> Sauerbraten maybe?
> Or a modification of such?
> The recipes I googled do not have kraut or cabbage, but the
> overall flavoring looks similar?
>
> http://www.recipesource.com/main-dis...7/rec0763.html

Well whatever it was; it was better than fair closer to good but not
excellent (3 to 3.5 stars outa 5). I had 2 helpings. Will do this
again.

1 5-6 lb chuck roast
2 med onions chopped
1/2 cup beef broth
3/4 jar of wine saurkraut.
salt & pepper to taste


Put in crockpot cook on high 9-10 hrs with the lid on. I used a frozen
rock hard roast for this. Had a hellofa time getting it out of the
packaging. Nestled the roast in the kraut and onions, poured in the
broth. Then seasoned with just Salt and Pepper.

Started it around 8pm last night and put it in the fridge around 6:30
a.m. this morning. Reheated it and with some microwave cooked frozen
brocolli made supper tonight.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:

> Katra wrote on 25 Apr 2005 in rec.food.cooking
>
> > In article >,
> > Monsur Fromage du Pollet > wrote:
> >
> > > I'm crockpoting a tough Beef chuck roast with saurkraut. I know
> > > that a braised pork roast and saurkraut combo has a german
> > > recipe name (which at present escapes me). Does a beef saurkraut
> > > combo have a official recipe name?
> > >
> > > (I'm not looking for 'Chuckie')
> >
> > Not sure...
> >
> > Sauerbraten maybe?
> > Or a modification of such?
> > The recipes I googled do not have kraut or cabbage, but the
> > overall flavoring looks similar?
> >
> > http://www.recipesource.com/main-dis...7/rec0763.html
>
> Well whatever it was; it was better than fair closer to good but not
> excellent (3 to 3.5 stars outa 5). I had 2 helpings. Will do this
> again.
>
> 1 5-6 lb chuck roast
> 2 med onions chopped
> 1/2 cup beef broth
> 3/4 jar of wine saurkraut.
> salt & pepper to taste

Have you heard of the English "bubble and squeak"? 200 years or so ago
it was called in England "long worts" vegetables but especially cabbage
and beef. Not made with "sauerkraut" but rather raw cabbage.

Bavarian Sauerbraten is closer but usually served with potato balls
though sauerkraut is sometimes used as a base to serve the meat and
veggies on.

There is an English style "hot pot" that includes beef and sauerkraut.

I have a number of recipes that cook the meat in various ways and serve
it over sauerkraut. Including a brisket of beef with sauerkraut and
dumpling dinner.

>
>
> Put in crockpot cook on high 9-10 hrs with the lid on. I used a frozen
>
> rock hard roast for this. Had a hellofa time getting it out of the
> packaging. Nestled the roast in the kraut and onions, poured in the
> broth. Then seasoned with just Salt and Pepper.
>
> Started it around 8pm last night and put it in the fridge around 6:30
> a.m. this morning. Reheated it and with some microwave cooked frozen
> brocolli made supper tonight.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban


--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm

"Joseph Littleshoes" > wrote in message
...

>
> Have you heard of the English "bubble and squeak"? 200 years or so ago
> it was called in England "long worts" vegetables but especially
> cabbage
> and beef. Not made with "sauerkraut" but rather raw cabbage.

Bubble and Squeak is made with mashed potato and cooked cabbage.
Usually
made with leftovers

Ophelia
Scotland

On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:

>
> "Joseph Littleshoes" > wrote in message
> ...
>
>>
>> Have you heard of the English "bubble and squeak"? 200 years or so ago
>> it was called in England "long worts" vegetables but especially
>> cabbage and beef. Not made with "sauerkraut" but rather raw cabbage.
>
> Bubble and Squeak is made with mashed potato and cooked cabbage.
> Usually
> made with leftovers

And a very good use of leftovers it is!

> Ophelia
> Scotland

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Monsur Fromage du Pollet" > wrote in message
...
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?

http://www.sauerkrautrecipes.com/recipe8476.shtml


Austrian Kucherlkraut (Beef and Sauerkraut)
Servings: 6
Submitted by Joanie Grow, Kennewick, WA
4 to 5 lbs. of short ribs of beef, cut into cubes
2 lb. fresh sauerkraut
1-1/2 tsp. salt
4 large onions, sliced
1/2 cup lard or shortening
1/3 cup all-purpose flour

In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion, sliced.
Mix well. Add enough hot water to make 3/4 inch of water in pan. Cover and cook
over low heat for 2 hours.

Once the meat is almost done, melt the lard in a saucepan and brown the
remaining 2 sliced onions lightly. Add the flour and brown well over low heat.

Drain the liquid from the meat and gradually stir into the flour mixture. Cook,
stirring constantly, over low heat until thick and smooth. Add the sauce to the
meat and sauerkraut. Blend well. Cook, covered for 30 minutes longer, stirring
occasionally to prevent scorching. Serve with mashed potatoes or noodles.


Beef Brisket with Sauerkraut
4 pounds beef brisket
2 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups sauerkraut
1 cup vinegar
3 tablespoons brown sugar
1 medium raw potato

Place brisket in a large kettle; cover with water and season with salt and
pepper. Cover tightly and simmer for 1 1/2 hours. Rinse and drain sauerkraut;
add to the kettle with vinegar and brown sugar. Cover and cook for about 2 hours
longer. Grate potato and add to brisket; cover and cook 15 minutes longer. Beef
brisket and sauerkraut serves 8.


Romanian.

http://members.aol.com/simonagscu/romancook.html


Sauerkraut with beef/
Varza acra cu carne de vaca

1 lb/500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1/2 teaspoon
paprika, 1 tablespoon tomato paste

Cut the meat in bite size pieces and fry very little in lard. Add water to cover
and let boil, covered, about a half hour. During this time, chop the sauerkraut.
Then add it to the meat, also adding paprika, tomato paste, and a little water.
Let boil, at slow temperature for another hour. If the liquid evaporates, add a
little warm water. Then bake in the oven for another hour. Serve with polenta.

On Tue 26 Apr 2005 02:48:35p, Dimitri wrote in rec.food.cooking:

>
> "Monsur Fromage du Pollet" > wrote in message
> ...
>> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
>> braised pork roast and saurkraut combo has a german recipe name (which
>> at present escapes me). Does a beef saurkraut combo have a official
>> recipe name?
>
> http://www.sauerkrautrecipes.com/recipe8476.shtml
>
>
> Austrian Kucherlkraut (Beef and Sauerkraut)
> Servings: 6
> Submitted by Joanie Grow, Kennewick, WA
> 4 to 5 lbs. of short ribs of beef, cut into cubes
> 2 lb. fresh sauerkraut
> 1-1/2 tsp. salt
> 4 large onions, sliced
> 1/2 cup lard or shortening
> 1/3 cup all-purpose flour
>
> In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion,
> sliced. Mix well. Add enough hot water to make 3/4 inch of water in pan.
> Cover and cook over low heat for 2 hours.
>
> Once the meat is almost done, melt the lard in a saucepan and brown the
> remaining 2 sliced onions lightly. Add the flour and brown well over low
> heat.
>
> Drain the liquid from the meat and gradually stir into the flour
> mixture. Cook, stirring constantly, over low heat until thick and
> smooth. Add the sauce to the meat and sauerkraut. Blend well. Cook,
> covered for 30 minutes longer, stirring occasionally to prevent
> scorching. Serve with mashed potatoes or noodles.
>
>
> Beef Brisket with Sauerkraut
> 4 pounds beef brisket
> 2 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 4 cups sauerkraut
> 1 cup vinegar
> 3 tablespoons brown sugar
> 1 medium raw potato
>
> Place brisket in a large kettle; cover with water and season with salt
> and pepper. Cover tightly and simmer for 1 1/2 hours. Rinse and drain
> sauerkraut; add to the kettle with vinegar and brown sugar. Cover and
> cook for about 2 hours longer. Grate potato and add to brisket; cover
> and cook 15 minutes longer. Beef brisket and sauerkraut serves 8.
>
>
> Romanian.
>
> http://members.aol.com/simonagscu/romancook.html
>
>
> Sauerkraut with beef/
> Varza acra cu carne de vaca
>
> 1 lb/500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1/2
> teaspoon paprika, 1 tablespoon tomato paste
>
> Cut the meat in bite size pieces and fry very little in lard. Add water
> to cover and let boil, covered, about a half hour. During this time,
> chop the sauerkraut. Then add it to the meat, also adding paprika,
> tomato paste, and a little water. Let boil, at slow temperature for
> another hour. If the liquid evaporates, add a little warm water. Then
> bake in the oven for another hour. Serve with polenta.
>
>
>
Dimitri, these sound SO good!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Monsur Fromage du Pollet" > wrote in message
...
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

Good, because it is called Albert.





Shaun aRe