When I lived in Colorado, I was lucky to have some friends move out west from New York. We would normally go out to eat but on one occasion our friends invited us over to eat. Now, I will admit my cooking talents did not develop well in Colorado. I will still blame it on the altitude if asked. I could not cook meat. It was dry. It was burnt. I even had a vegetarian friend that could cook meat better than I could. It is strange that I was still able to bake very well in Colorado. Isn't cake more important than a chicken dinner?
Now, my friends did not have this problem. They could cook very well. My friend made us sauerbraten for supper. The roast was delicious. My friend was so generous he even provided me with the recipe. The recipe was from my friend's mother. I did not attempt this recipe when I lived in Colorado. No, I was afraid I would ruin such a wonderful recipe. I horded the recipe away. Since I have been making German meals lately, I had to make this meal again. Even the leftovers are great. Sauerbraten takes days to marinate and hours to cook but it really is worth the time.
Sauerbraten
5 lb. bottom round roast
1 pint red wine vinegar
1 large onion, sliced
1 carrot, sliced
1 celery stalk, sliced
4 whole cloves
4 peppercorns
2 bay leaves
salt and pepper
6 Tbsp butter
5 Tbsp flour
1/2 cup sugar
8 ginger snap cookies, crushed
Directions:
In a non metal bowl, add the red wine vinegar, onion, carrot, celery, cloves, peppercorn, and bay leaves.
Season the roast with salt and pepper.
Add the roast to the red wine vinegar and marinade for 4 days. Turn the roast each day.
On the fourth day, remove the roast and set aside. Strain the marinade and reserve the liquid.
Heat a dutch oven over medium heat.
Brown the roast on each side.
Add the strained marinade to the roast and bring to a boil.
Lower the heat and simmer the roast for about 3 1/2 hours.
In a small pan, melt the butter.
Stir in the flour to the melted butter. Add the butter and cook until light brown.
Add the melted butter mixture to the roast.
Cover and cook for 1 hour.
Remove the roast from the pan.
Stir in the crushed ginger snap cookies until thick.
Let the roast sit for 15 minutes before slicing.
Serve with the sauce.
Recipe so kindly provided with permission from Mama D'Angelo.
Serve the sauerbraten with German Red Cabbage and Apple Strudel.
Last year on this day, I made............. Easy Burgers.
Did you already know....
-Sauerbraten translates sour roast.
-Sauerbraten was originally made with horsemeat.
-Sauerbraten recipes vary from regions in Germany.
-Some sauerbraten recipes used bread as a thickener to the sauce instead of gingersnap cookies or raisins.
 |
| Served with red cabbage, German potato salad, and bread |
5 lb. bottom round roast
1 pint red wine vinegar
1 large onion, sliced
1 carrot, sliced
1 celery stalk, sliced
4 whole cloves
4 peppercorns
2 bay leaves
salt and pepper
6 Tbsp butter
5 Tbsp flour
1/2 cup sugar
8 ginger snap cookies, crushed
Directions:
In a non metal bowl, add the red wine vinegar, onion, carrot, celery, cloves, peppercorn, and bay leaves.
Season the roast with salt and pepper.
Add the roast to the red wine vinegar and marinade for 4 days. Turn the roast each day.
On the fourth day, remove the roast and set aside. Strain the marinade and reserve the liquid.
Heat a dutch oven over medium heat.
Brown the roast on each side.
Add the strained marinade to the roast and bring to a boil.
Lower the heat and simmer the roast for about 3 1/2 hours.
In a small pan, melt the butter.
Stir in the flour to the melted butter. Add the butter and cook until light brown.
Add the melted butter mixture to the roast.
Cover and cook for 1 hour.
Remove the roast from the pan.
Stir in the crushed ginger snap cookies until thick.
Let the roast sit for 15 minutes before slicing.
Serve with the sauce.
Recipe so kindly provided with permission from Mama D'Angelo.
Serve the sauerbraten with German Red Cabbage and Apple Strudel.
Last year on this day, I made............. Easy Burgers.
-Sauerbraten translates sour roast.
-Sauerbraten was originally made with horsemeat.
-Sauerbraten recipes vary from regions in Germany.
-Some sauerbraten recipes used bread as a thickener to the sauce instead of gingersnap cookies or raisins.
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