SauerbratenFrom chefelaine 5 years ago
- 5 lb beef bottom round, trimmed see note shopping list
- 1 pint red wine vinegar for marinade shopping list
- 1 pint water for marinade shopping list
- 1/2 lb onion sliced, for marinade shopping list
- 4 oz carrots sliced, for marinade shopping list
- 1 each garlic cloves, chopped for marinade shopping list
- 1 oz brown sugar for marinade shopping list
- 1 each bay leaves for marinade shopping list
- 1 1/2 whole cloves for marinade shopping list
- 1/2 tsp peppercorns, crushed for marinade shopping list
- 1 tsp salt for marinade shopping list
- as needed each vegetable oil if needed for browning meat shopping list
- 4 oz red wine shopping list
- 2 oz gingersnap crumbs shopping list
How to make it
- Place the trimmed beef in a nonmetallic crock or barrel.
- Add all the marinade ingredients to the crock. If the meat is not completely covered by the liquid, add equal parts vinegar and water until it is. Cover.
- Refrigerate for 3-4 days. Turn the meat in the marinade every day.
- 4. Remove the meat from the marinade. Dry the meat thoroughly with towels.
- 5. Brown the meat on all sides. This may be done on the range in an iron skillet, on a very hot griddle, under the broiler, or in a brazier in a hot oven.
- 6. Place the meat in a braising pan. Strain the marinade. Add the vegetables to the meat and enough of the liquid to cover the meat by half. Cover and braise in a 300°F (150°C) oven until the meat is tender, about 2-3 hours.
- 7. Remove the meat from the braising liquid and transfer to a hotel pan. Set aside.
- 8. Strain 2 qt (2 L) of the braising liquid into a saucepan and skim off fat. Bring to a boil. Reduce to about 1.5 qt (1.5 L).
- 9. Add wine and boil another 2-3 minutes.
- 10. Reduce heat to a simmer and stir in the gingersnap crumbs. Simmer another 3-4 minutes. Remove from heat and let stand 5 minutes to allow the crumbs to be completely absorbed.
- 11. Slice the meat across the grain. Serve 4 oz (125 g) meat per portion, overlapping the slices on the plate. Ladle 2 oz (60 mL) sauce over the meat.
- If you are preparing this item in large quantities and are using whole bottom round (called gooseneck), separate the eye of round from the bottom round, and cut the bottom round in half lengthwise, so that two pieces are about the size of the eye of round.
- Brisket or chuck may also be used for sauerbraten. They will not make attractive slices, but the eating quality will be very good.
- Sauerbraten with Sour Cream Gravy
- Marinate and braise meat as in basic recipe. Prepare gravy through step 8. Thicken the sauce with a roux made of 4 oz (125 g) butter or beef fat, 4 oz (125 g) flour, and 2 oz (60 g) sugar. Cook the roux until well browned and thicken the sauce. Omit wine and add 8 oz (250 mL) sour cream.
People Who Like This Dish 9
The Cookchefelaine Muskoka, CANA
The Rating12 people
Sounds great - tks for the metric measurements - that'll save me some time :-)ditty in Brisbane loved it
great post luv sauerbraten Chef thanksmomo_55grandma in Mountianview loved it
Petedagnabbit in Barrie loved it
- Not added to any groups yet!