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Last week I had house guests and while they were here I showed them how to make Sauerbraten, (German marinated pot roast), even though they did not get to eat the finished roast we made it anyway so they could see how it was done.
As it must marinate for five days I'm just cooking it tonight, and will have Spätzle and Rotkohl, (Red Cabbage) as the sides.
Seattlerain, I was just looking at German recipes today, since I love good weinershnitzel(I know I must have spelled that wrong)! I saw a sauerbraten recipe that said to marinate a long time too - I think this one was 3 days - anyhow, what type of flavor does this roast have? Is it really salty, pickled or what? I would love to try one! (Hint hint! Recipe?)
Seattlerain, I was just looking at German recipes today, since I love good weinershnitzel(I know I must have spelled that wrong)! I saw a sauerbraten recipe that said to marinate a long time too - I think this one was 3 days - anyhow, what type of flavor does this roast have? Is it really salty, pickled or what? I would love to try one! (Hint hint! Recipe?)
Oh my god Saurbraten .... its been more than 30 years..... it is delicious!!!!! not salty....somewhat pickled.....ginger snap gravy.....I think the word would be savory.....a bit sweet a bit spicy....mellow...and delicious.....I never made one....I wonder if I could.....and with homemade noodly dumpliny goodness on the side.
Ok Elston, say "noodly, dumpliny goodness" three times in a row fast! LOL With a description like that, it HAS to be good! Yummmmmm!
AND I bet you could make one that was verrry tasty!
Last edited by Katsmeeyow; 09-29-2008 at 05:43 PM..
Reason: I guess I am trying to break the record for most edited post! (Or I am a big ole doofus, take your pick!) :)
I've made a sauerbraten recipe that takes 3 days. It's my mom's. It came from her mother's friend in Pittsburgh back in the 40's or 50's. It doesn't have the gingersnaps. It has very few ingredients actually. Also, it's brisket and I think most of the recipes I looked up called for a different cut. I think it's just vinegar, onions, brisket, and a couple of spices.
At any rate, it's delicious and SUPER easy other than the long wait!!
I do gingersnaps in pot roast-so good. And spaeztle-I'm dying here.
Funny story just got off the phone w/youngest g-baby-I asked what're you having?
She said chicken chow mein. I say "cool Mom made it?" "No G-Ma the Chinese guy with the car made it and he's ringing the doorbell now".
Seattlerain, I was just looking at German recipes today, since I love good weinershnitzel(I know I must have spelled that wrong)! I saw a sauerbraten recipe that said to marinate a long time too - I think this one was 3 days - anyhow, what type of flavor does this roast have? Is it really salty, pickled or what? I would love to try one! (Hint hint! Recipe?)
Sauerbraten is a sort of sweet-sour tasting roast, here is the recipe:
5-pound rump roast
3 cups white vinegar
3 cups water
1 large onion, sliced
2 bay leaves
8 cloves
8 peppercorns
*1 tablespoon pickling spices
1 large carrot, sliced
4 slices bacon
2 tablespoons butter
2 large onions sliced
1 bay leaf
6 cloves
2 tablespoons butter
3 tablespoons flour
2 tablespoons sugar
lemon juice to taste
1/2 cup raisins soaked in warm water
tomato paste or sour cream, (optional)
Tie meat firmly with kitchen string in several places so it will be easy to turn without piercing and will hold its shape.
Rub well with salt on all sides and place in a deep, close fitting glass or earthenware bowl. In a sauce pan, combine vinegar, water, onion, bay leaves, cloves, peppercorns, pickling spices and carrot. Bring to a boil and simmer for 5 minutes. Cool marinade and pour over beef. The meat should be completely covered by the marinade; if not add equal amount of water and vinegar until it is. Cover and place in refrigerator for 5 days. Turn meat 2-3 times a day using the string as a handle.
Remove meat from marinade, strain marinade and reserve. Dry meat thoroughly on all sides. The meat will not brown properly if it is wet, so dry it as much as you possible can.
Dice bacon and fry it slowly in butter in a 5-quart Dutch oven or casserole. Remove bacon when well rendered, and add meat and brown slowly. Using the string as a handle, turn so meat is well seared and golden brown (but not black) on all sides. This should take about 15 minutes. Remove browned meat and add sliced onions to hot fat. Fry, stirrring from time to time until onions are deep golden brown, but not black.
Return meat to pot, placing it on top of onions. Add marinade unitl it reaches about halfway up sides of meat. Add bay leaf and cloves (not those used in the marinade) . Bring marinade to a boil, cover pot tightly, reduce heat and simmer very, very slowly but steadily for 3 1/2 to 4 hours, turning meat two or three times during cooking. Add more marinade to pot if needed. The meat is done when it can be pierced easily.
Remove meat to a heated platter and strain gravy. Skim off excess fat and return gravy to pot. Melt butter in saucepan and when hot, stil in flour and sugar. Cook over very low heat, stirring constantly until sugar mixture turns a deep caramel color. Be careful doing this, as sugar burns all at once, and if it becomes black, you'll have to start over again. Add the sugar-flour to the hot gravy and stir briskly with a wire whisk. Season with lemon juice to taste; gravy should have a mild sweet-sour flavor. Add raisins, which have been soaked and drained. Return meat to pot, cover and simmer for 10 minutes. If sauce becomes too thick add a little more marinade.
A tablespoonfull of tomato paste or sour cream can be stirred in and heated through 4 or 5 minutes before serving time. Use one or the other or neither; never both. Check gravy for seasoning, slice and arrange meat on a heated platter and drizzle with gravy, serving the rest on the side.
6 or 8 crumbled gingersnaps or Lebkuchen are often added to this gravy for the lat 1/2 hour of cooking. They add flavor and richness.
* Pickling Spice is a mixture of cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamom, it is usually available in most grocery stores.
This recipe may sound quite long, but is really not hard at all.
Enjoy!
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