On Line Cookbook
Sauerbraten
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
bubantam

Serves/Makes:10

Ingredients
  • Marinade:
  • 1 cup (225 ml) dry red wine
  • 1 cup (225 ml) red wine vinegar
  • 2 quarts (1900 ml) water
  • 2 onions, sliced
  • 8 whole black peppercorns
  • 10 juniper berries
  • 2 bay leaves
  • 2 whole cloves
  • Sauerbraten:
  • 2 tsp (10 ml) salt
  • 3 oz (84 grm). vegetable oil
  • 1/3 lb (.2 kg). onion, diced
  • 1/3 lb (.2 kg). carrot, diced
  • 1/3 lb (.2 kg). celery, diced
  • 4 oz (112 grm). tomato paste
  • 1/4 cup (60 ml) flour
  • 3 quarts (2850 ml) brown veal stock
  • 1/3 cup (80 ml) gingersnaps, pulverized
  • 4 lbs (1.8 kg). beef bottom round
Preparation
  • Trim fat and silverskin from beef.
  • Combine marinade ingredients and boil; cool.
  • Season beef with salt and place in marinade; marinate under refridgeration for 3 to 5 days turning is not necessary if covered by marinade.
  • Remove meat; strain and reserve marinade; reserve onion and herbs separately.
  • Bring marinade to boil and skim off scum.
  • Heat the oil in brazier; add beef and sear on all sides; remove meat and reserve.
  • Add onion, carrot, celery, and onion and herbs from marinade to brazier; brown lightly.
  • Add tomato paste and cook out for several seconds.
  • Deglaze pan with the strained marinade and reduce liquid by half.
  • Add flour and combine mixture thoroughly.
  • Add brown stock, whip out any lumps, and bring to simmer.
  • Return meat to the pan, cover, and braise till fork-tender.
  • Remove the meat and reduce remaining sauce by half, skimming off grease.
  • Add gingersnaps and cook sauce for 10 min until gingersnaps dissolve.
  • Strain sauce and serve over meat.
Comments
The gingersnaps are the kicker..they give the dish its character. Beef boullion may be substituted for the stock, but flavor will not be as good. Check saltiness before adding to marinade; may need to dilute.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.