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Oct. 15th, 2007 08:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sauerbraten.
4-5 lb beef pot roast, with bone (mine was boneless though)
Marinade:
1 1/2 cups red wine vinegar
1/2 cup water
1/2 cup red wine
1 medium onion, peeled and chopped
1 carrot, chopped
1 stalk celery with leaves, chopped
8 black peppercorns
4 whole allspice
4 whole cloves (I used two)
2 bay leaves
(I added 4 or 5 cloves of chopped garlic)
To cook:
3 Tbsp oil
1 medium onion, peeled and chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 cup water
1/2 cup red wine
1/2 cup gingersnap crumbs
(I added 4 or 5 more cloves of chopped garlic)
Place the beef in a deep glass, earthenware, or stainless steel bowl. Combine the marinade in a medium saucepan and heat to boiling over high heat, then cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate for 2-3 days, turning the meat several times each day.
Three to four hours before serving, drain the meat, reserving the marinade. Pat the meat dry with paper towels. Heat a large saucepan (I used a Dutch oven) and add the oil. Add the meat and brown on all sides, turning frequently, for up to 30 minutes. Remove the meat from the pan; saute the onion, celery, carrot and garlic in the pan until tender, about ten minutes. Return the meat to the pan. Strain the marinade into the pan and add 1/2 cup water. Discard marinade vegetables. Reduce the heat to low and simmer, covered, for 2 1/2 to 3 hours until the meat is tender.
Remove the meat and keep warm. Puree the liquid in a blender and strain into pan, adding red wine. Bring to a simmer and thicken with the gingersnap crumbs. Simmer until thickened, a few minutes. Slice the meat and arrange on a platter; serve hot with thickened sauce. Garnish with parsley.
What worked: Tasty. Pot roast in brown sauce. Acidic from the vinegar and wine, but not overly so. It went very well with the German potato dumplings we bought. Lots of leftovers.
What didn't: Um, I guess I could have sliced the roast carefully instead of hacking off gobbets of meat, but whatever. Peasant-style, that's it.
Will I make it again? Sure. It's a nice different way of making pot roast.
It's almost a dish that could have come out of Curye on Brown Goo. I think it's parallel evolution rather than an adaptation, though.
4-5 lb beef pot roast, with bone (mine was boneless though)
Marinade:
1 1/2 cups red wine vinegar
1/2 cup water
1/2 cup red wine
1 medium onion, peeled and chopped
1 carrot, chopped
1 stalk celery with leaves, chopped
8 black peppercorns
4 whole allspice
4 whole cloves (I used two)
2 bay leaves
(I added 4 or 5 cloves of chopped garlic)
To cook:
3 Tbsp oil
1 medium onion, peeled and chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 cup water
1/2 cup red wine
1/2 cup gingersnap crumbs
(I added 4 or 5 more cloves of chopped garlic)
Place the beef in a deep glass, earthenware, or stainless steel bowl. Combine the marinade in a medium saucepan and heat to boiling over high heat, then cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate for 2-3 days, turning the meat several times each day.
Three to four hours before serving, drain the meat, reserving the marinade. Pat the meat dry with paper towels. Heat a large saucepan (I used a Dutch oven) and add the oil. Add the meat and brown on all sides, turning frequently, for up to 30 minutes. Remove the meat from the pan; saute the onion, celery, carrot and garlic in the pan until tender, about ten minutes. Return the meat to the pan. Strain the marinade into the pan and add 1/2 cup water. Discard marinade vegetables. Reduce the heat to low and simmer, covered, for 2 1/2 to 3 hours until the meat is tender.
Remove the meat and keep warm. Puree the liquid in a blender and strain into pan, adding red wine. Bring to a simmer and thicken with the gingersnap crumbs. Simmer until thickened, a few minutes. Slice the meat and arrange on a platter; serve hot with thickened sauce. Garnish with parsley.
What worked: Tasty. Pot roast in brown sauce. Acidic from the vinegar and wine, but not overly so. It went very well with the German potato dumplings we bought. Lots of leftovers.
What didn't: Um, I guess I could have sliced the roast carefully instead of hacking off gobbets of meat, but whatever. Peasant-style, that's it.
Will I make it again? Sure. It's a nice different way of making pot roast.
It's almost a dish that could have come out of Curye on Brown Goo. I think it's parallel evolution rather than an adaptation, though.
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Date: 2007-10-15 03:54 pm (UTC)