German pickled beef roast - {sauerbraten}
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef pot roast with bone |
| === MARINADE === | ||
| 1½ | cup | Red wine vinegar |
| ½ | cup | Water |
| ½ | cup | Dry red wine |
| 1 | medium | Onion; peeled and chopped |
| 1 | medium | Carrot; chopped |
| 1 | Celery stalk with leaves; chopped | |
| 8 | Black peppercorns | |
| 4 | Whole Allspice | |
| 4 | Whole Cloves | |
| 2 | Bay leaves | |
| === TO COOK MEAT === | ||
| 3 | tablespoons | Peanut oil |
| 1 | medium | Onion; finely chopped |
| 1 | Celery stalk; finely chopped | |
| 1 | medium | Carrot; finely chopped |
| ½ | cup | Water |
| ½ | cup | Red wine |
| ½ | cup | Gingersnap crumbs; (just crush them up) |
| === GARNISH === | ||
| Chopped parsley | ||
Directions
Place the beef in a deep glass, earthenware or stainless-steel bowl.
Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate 2 to 3 days, turning the meat several times each day. Three to four hours before serving drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan and add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes. Remove the meat from the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion, celery and carrot in the fat until tender, about 10 minutes. Return the meat to the pan. Strain into the pan the marinade plus ½ cup of water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2½ to 3 hours. Remove the meat and keep it warm. Remove the marrow from the bone and stir into the sauce. Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the gingersnap crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes. Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley. This recipe serves 5 to 6.
Comments: This is one of the most famous German dishes to be found in this country.
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 - jpmd44a@...
~or- MAD-SQUAD@...
09-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.