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| I bought a bottom round of beef and while looking for a recipe to use it, saw one online for Sauerbraten. I have had this twice in German restaurants and loved it. The recipe called for marinating in the frig for 2-3 days in a marinade of red wine vinegar, red wine, onion, pepper, and bay leaves: brought to a boil first then cooled. Called for juniper berries too but I didn’t have them.
But vinegar on beef I have never tried. Won’t this pickle it and make it like corned beef? It’s been a while since I had it but I don’t remember tasting vinegar in the sauerbraten I had. I’m wondering if this is a legitimate sauerbraten recipe. |
Follow-Up Postings:
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| That's what you do....corned beef is cured with a salt and nitrate mix. Here's the recipe I use. Sauerbraten =========== This recipe is based on a Bavarian Sauerbraten from Gourmet Magazine It is excellent. Plan ahead, because the meat must marinate for at least 2 days 1 beef chuck, round or rump roast, about 2-1/4 pounds 2 Large onions, sliced 1/2 Cup coarsely chopped celery leaves 1-3/4 Cups dry red wine 1 Cup red wine vinegar 1 Tablespoon coarse salt 1/4 Teaspoon freshly ground pepper 1-1/2 Tablespoons granulated sugar 1/2 Tablespoon mustard seeds 1/8 Teaspoon freshly ground nutmeg 6 cloves 1 Teaspoon black peppercorns 2 sprigs fresh parsley or 1 Tablespoon dried 2 bay leaves 1 Tablespoon bacon grease or cooking oil 1/4 Cup ground gingersnap crumbs . Place the roast in a large sealable plastic bag. Add the onions and celery leaves, being certain to get some on both sides of the meat. In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour into the bag and seal tightly. Place the bag in a baking dish and refrigerate for 2 or 3 days, turning the bag over every 12 hours to marinate both sides. Remove the meat from the marinade, reserving the marinade. Pat the meat with a paper towel to remove excess moisture. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add the bacon grease and heat. Add the meat and brown on all sides. Add the reserved marinade and bring to a boil. Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the meat from the pot and keep warm. Skim any excess fat from the broth and strain. Whisk in the gingersnap crumbs. Bring to a boil and cook, stirring, until desired thickness. Taste for seasoning. Serve the sauce over the sliced meat and spaetzle. Linda C |
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- Posted by ginger_st_thomas (My Page) on Thu, Mar 5, 09 at 21:06
| I use Craig Claiborne's recipe with great results: SAUERBRATEN (serves 6) 4 lb boneless chuck or rump roast Salt & freshly ground pepper to taste 2 cups wine vinegar 2 cups water 1 garlic clove (I use more) 3/4 cup sliced onions 1 bay leaf 10 peppercorns 1/4 cup sugar 3 whole cloves Flour 2 TBL vegetable oil 1 1/2 cups sour cream Season the meat w/the salt & pepper & place in a large bowl. Bring the vinegar & water to a boil & add the garlic, onions, bay leaf, peppercorns, sugar & cloves. Pour the marinade over the beef, cover & refrigerate overnight. |
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- Posted by ginger_st_thomas (My Page) on Thu, Mar 5, 09 at 21:10
| Teriskitchen.com does have some good recipes, though. ;) |
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| Ginger, yours sounds like what my German grandmother used to do when she made it. She never used gingersnaps for her gravy but I have seen a lot of recipes on blogs and in cookbooks that do it that way. She always thickened her gravy with flour and water. That is the way I make it now too. |
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- Posted by canarybird (My Page) on Fri, Mar 6, 09 at 4:59
| Here's a link to the recipe and photo from the English pages of the German Cooking Site 'Marion's Kochbuch'. I find her recipes to be quite authentic. The German version can be seen by clicking top left of the page. SharonCb |
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| Ginger, your recipe really intrigues me because it doesn't contain wine. I don't buy wine because we don't drink it at all, so I never have any around. But wine vinegar, I've always got on hand. I have to do low sodium dishes and I think with all the vinegar and other spices, we wouldn't miss the salt. I want to give it a try. |
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- Posted by ginger_st_thomas (My Page) on Sat, Mar 7, 09 at 20:25
| Hope you like it, Shambo! |
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| Sauerbraten From "Lüchow's German Cookbook" page 106 3 pounds round steak (maybe a rump roast, or bottom of the round?) Wipe steak with clean cloth; season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions carrot, celery, cloves, peppercorns, vinegar, and bay leaves and 2½ pints water, or enough to vocer meat. Cover and put into refrigerator for 4 days. On fifth day remove from refrigerator, drain meat, sautè in kidney fat and 1 tablespoon butter in enamelware, glass, or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and simmer for 3 hours. Melt remaining5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer. Remove meat to a warm serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more. |
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| Ginger, I made your recipe the other night. It turned out really good even with no salt added. I just about doubled the spices to make up for the missing salt and used about 4 cloves of garlic. However, I think the lack of salt disrupted the balance of flavors a bit, and I needed to add about a 1/2 tsp. of sugar to the gravy; it was just a bit too tart. Once I added the sour cream, everything was perfectly yummy. I served it with baked potatoes and cabbage that I had braised separately in the sauerbraten cooking liquid. The biggest problem I had was with the leftover meat. I couldn't get my husband to stop eating it. So I ended up with just a few scraps for me the next day. |
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- Posted by ginger_st_thomas (My Page) on Sat, Mar 14, 09 at 10:05
| I always used more garlic too but I have no problem with salt so have never omitted it. |
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