cw (06/19/82)
Sauerbraten Ingredients for Marinade 5 lb top or bottom round roast of beef 2 cups white vinegar 2 cups dry white wine 2 cups water 2 large sliced onions 6 carrots peeled and sliced 4 peeled shallots 8 peppercorns 6 whole cloves 3 halved bay leaves 2 tsp salt 1 tsp mustard seed 1-3 sprigs parsley (optional) Method Begin four days before you intend to serve the sauerbraten. Make sure the roast is well tied as it will be cooked quite a lot before it is done. Combine all the ingredients above except the meat in a pot, bring to a boil, and let simmer for 5 minutes. Take off heat and let cool. Pour over meat in a bowl, cover well, and refrigerate for four days. Turn the meat at least once a day to make sure that all parts are well marinated. When you are ready to cook, remove the meat from the marinade, drain the roast, and dry the meat with paper towels. Strain the vegetables and spices from the marinade, save the marinade, and discard the vegetables. Ingredients for Cooking Meat 2 Tbl flour 1 tsp salt 1/4 cup cooking oil 1 large sliced onion 6 whole cloves 1 bay leaf 3 cups marinade Method Mix the flour and salt and coat all sides of the meat with the mixture. In a large casserole or Dutch oven, heat the oil. Add the meat and brown all sides over medium heat; this will take about 20 minutes. Remove meat and pour all the fat off the pan. Return meat to pan and add all the other ingredients. Cover and simmer until meat is almost tender, about three hours. Remove the meat from the pan and strain the marinade, taking all solids from the marinade. Return meat and strained marinade to pan. Ingredients for Gravy 3 Tbl flour 2 Tbl butter 2 Tbl sugar 1/3 cup gingersnap cookie crumbs Method In a small skillet, melt the butter. Stir in the sugar and the flour. Cook, stirring, over a low heat until the mixture is a rich golden-brown color. Stir this mixture into the marinade with the meat, cover, and continue simmering the meat for about one more hour. Remove meat to a heated platter. Stir gingersnap crumbs into the gravy and cook for 2-3 minutes until the gravy is smooth and thickened. Salt and pepper gravy to taste. Slice meat and serve with gravy. Notes This recipe seems long-winded, but actually is quite easy and fool-proof. The only problem is getting the butter- flour-sugar mixture to cook properly. Most of the work is done ahead of serving time so that an elaborate side dish may be prepared to accompany the meat. Potato pancakes are traditional. Gingersnap crumbs are absolutely necessary for the gravy. Use commercial gingersnap cookies and crush with a rolling pin between sheets of waxed paper; you might also use a food processor or a blender. Give the rest of the cookies to the neighborhood kids.