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CLASSIC SAUERBRATEN
I've updated this recipe 1/18/2009 when I combined the best of two recipes---one from Time-Life Series cookbook, "Cooking Of Germany" and one from Chef David Rosengarten, then I added my own touches to make the recipe my own. Here is the result---and it's a REAL winner---A GEM!! It's worth the time and trouble to prepare----just remember to begin early enough, and have all ingredients on hand. After that, it's a relaatively easy dish to prepare.
Serves: 6

1 3-4 pound beef Rump or eye-of-round roast
MARINADE:
3 cups dry red wine
1 1/2 cups water
1 1/2 cups coarsely chopped onions
2 carrot -- coarsely sliced
2 stalks celery with leaves -- coarsely sliced
large cloves garlic -- smashed
8 whole cloves
2 bay leaves
1 tablespoon whole black peppercorns
ROAST:
2 tablespoons extra virgin olive oil
1/4 cup all-purpose flour for dredging
Kosher salt and fresh ground black pepper
All of the marinade -- strained
GRAVY:
1/2 cup crushed Gingersnap cookies -- about 12 cookies
1 1/2 cups strained liquid from the pot
1/2 cup water
2 tablespoons sugar

1-2 DAYS BEFORE SERVING: Place roast into a large Zip-Loc bag or a large glass or stoneware bowl and set aside to begin to com to room temperature. Meanwhile, in a large saucepan, combine all marinade ingredients and bring to boi. Reduce heat to medium and cook 5 minutes. Carefully pour the marinade over roast and set aside to cool. Seal or cover tightly and refrigerate 24-48 hours, turning meat twice each day.

THE DAY OF PREPARATION: Preheat oven to 325 F. Remove meat to a plate and pat dry with paper towels. Strain and reserve the marinade and set aside. Coat the roast thoroughly with the flour, shaking off the excess. Season with salt and pepper to taste.

Heat oil in a Dutch oven and sear the roast over medium-high heat on all sides. Pour off excess oil from the pot and add all of the strained marinade. Bring to a boill, then cover pot first with a piece of foil, then put the lid on top of the foil. Place the pot in the oven and cook 1-1/2 hours without disturbing. Turn the roast, re-cover the pot and cook for another 1-1/2 to 1-/34 hours. Remove meat to platter and cover with foil to warm. Remove 1-1/2 cups of the pot liquids and discard the rest.

GINGERSNAP GRAVY: In a skillet, combine pot liquid, water and sugar. Bring to boil and cook until sugar dissolves, stirring frequently. Whisk in the crushed gingersnaps, and cook over medium-low heat until gravy thickens to desired consistency.

To serve, carve meat in thin slices about 1/4" thick, drizzle some gravy over meat, and serve remaining gravy on the side.


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Copyright 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved