Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Easy Sauerbraten




Source of Recipe


I developed this from Epicurious.com and Alton Brown recipes


Recipe Introduction


I found a ridiculously cheap veal chuck chop at Food Lion and decided to try sauerbraten for the first time. Looking around for recipes, I zeroed in on a really simple recipe at Epicurious. It sounded easy, but maybe a bit lacking in depth of flavor. So I found another from Alton Brown with the full-on Alton treatment - all the bells and whistles. Lots of ingredients and a 3 day process. So I kind of melded them. I used Alton's simple marinade and the cooking method from Epicurious. We liked this a lot and it was very easy. I did the marinade for about 48 hours, but Alton says you should do 3 days. I served this with simply boiled, butter potatoes, green beans, Red Cabbage Braised with Vinegar and Bacon, and rye bread. Perfect accompaniments!



List of Ingredients




Marinade:
1 c. water
1/2 c. cider vinegar
1/2 c. red wine vinegar
1/2 c. chopped onion
1 small carrot, sliced
1/2 T. salt
1/4 t. pepper
1 bay leaf
3 cloves
1/2 t. mustard seeds

Sauerbraten:
2 T. vegetable oil
8 oz. round steak (I used a veal chop), sliced fairly thin
1 large onion, chopped
2 T. crushed gingersnap cookies
1/4 t. ground allspice
1 c. beef broth
1 - 2 T. red wine vinegar


Recipe



Marinade:
Mix all the ingredients together in a saucepan and bring to a boil. Simmer for 10 minutes. When cool, pour into a plastic zipper bag with the meat and refrigerate for 2-3 days. When ready to cook, drain and pat dry, removing as much of the marinade ingredients as you can.

Sauerbraten:
Heat the oil over medium-high heat in a heavy skillet large enough to hold the meat. Season the meat with salt and pepper and sear until brown on both sides and the meat is cooked almost to the degree you want it. Remove from the skillet, reduce the heat to medium and add the onions. Cook, stirring until the onions have softened and browned - about 8 minutes. Add the gingersnap crumbs and allspice and cook, stirring for about 1 minute. Add the beef broth and whisk until thickened - about 3 minutes. Taste and add vinegar and salt and pepper, to taste.

Add the meat and any juices back into the sauce and warm for about 1 minute.

Serves 2