member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Sauerbraten


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    3 pounds top roast -- (3 to 5)
    10 whole garlic cloves, peeled
    1 quart red wine
    2 cups julienned onions
    1 small bunch fresh thyme
    4 bay leaves
    1 tablespoon black peppercorns
    1/4 cup sugar
    2 c. veal stock -- (2 to 4)
    1 cup crushed gingersnap cookies
    4 potato pancakes
    2 cups braised cabbage

    Recipe



    Preheat the oven to 300ºF. Stud the roast with the whole garlic cloves. Season the entire roast with Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade.

    Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise (fine mince) peppers. Yield: 6-8 servings.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â