Saurbraten
Source of Recipe
Posted by Betty / Jane
I've made it both ways, never did decide which one I liked best.
Mader's Restaurant Saurbraten
3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
4 pounds beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)
Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally.
When ready to cook, remove meat from brine. Save brine to make gravy later.
Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or until brown on both sides and almost done.
Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned.
In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings. Makes about 8 servings.
Mader's Restaurant Kartoffelklosse (Dumplings)
4 to 5 Idaho potatoes, washed (unpeeled)
1 to 1 1/2 cups flour (divided)
2 eggs
1 teaspoon salt
White pepper to taste
1 tablespoon finely diced onion
2 teaspoons dried marjoram
2 teaspoons chopped chives
Cook potatoes in boiling water until tender to fork tines, then drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.
Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.
Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot. Makes about 8 servings.
===============================================
Saurbraten
3 1/2 to 4 pounds of eye of round or butt roast
1 quart buttermilk
A few drops of lemon juice
2 cups dry red wine
2 cups water
1 bay leaf
4 or 5 peppercorns
1 tablespoons vinegar
3 tablespoons butter
3 tablespoons flour
1/2 cup gingersnaps crushed
1/4 cup raisins
Sugar
Wash and dry meat. Place in deep bowl and cover with buttermilk and lemon juice. Marinate in refrigerator for 2 days, turning several times.
Remove and wash off buttermilk.
Place meat in Dutch oven, and add wine, water, bay leaf, peppercorns and vinegar.
Cook covered 2 1/2 to 3 hours or until very tender. Remove meat.
Strain the stock; measuring 3 cups.
Melt butter in saucepan, stir in flour, then slowly stir in stock; simmer until slightly thickened.
Add the ginger snaps and raisins, cook until sauce is thick.
Add sugar to taste.
|
|
member logon
