As long as we are inquiring about recipes. I need one for sauerbraten.

[Midlodemocrat]

My FIL apparently ate this stuff as a kid and every single thing I cook, be it a roast, chicken, fish, pasta, he wants to know why it isn't sauerbraten. I am tempted to feed him sauerbraten every night for the next six months.

Apparently this stuff is pretty vinegar-y, so I know for a fact the kids won't eat it.

Any ideas?

TIA.

[eyesroll]

1. Tell them there are cookies in it.

Here's a recipe from a local restaurant:

Karl Ratzsch's Sauerbraten

4 pounds beef (rump, chuck or sirloin)
2 tablespoons salt (divided)
1 cup red wine vinegar
1 cup white wine vinegar
2 cups cold water
1 onion, sliced
1 rib celery, cut coarsely
1/4 cup mixed pickling spice
1 clove garlic, crushed
2 tablespoons drippings or lard
6 to 8 gingersnap cookies, softened in a little water
2 tablespoons sugar
Equal parts of flour and water to thicken

Rub meat with 1 tablespoon salt and place it in crockpot or deep container (not aluminum). Combine vinegars, water, onion, celery, pickling spice and garlic. Pour over meat and marinate in cool place for 48 hours, turning twice daily.

Preheat oven to 400 degrees.

To roast, remove meat from crock. Heat drippings in roasting pan and sear meat on all sides. Pour marinade over meat and cover. Roast, covered, in preheated oven 20 to 30 minutes per pound, basting occasionally. Remove cover during last 20 minutes of roasting time and baste again.

Remove meat to warm platter and strain marinade into heavy kettle. Bring to boil and simmer. Add softened gingersnaps, 2 tablespoons sugar and remaining 1 tablespoon salt. Thicken to desired consistency with roux. Adjust seasonings and sugar. Slice across the grain and serve with gravy. Good with potato dumplings, buttered noodles or stewed prunes. Makes 8 to 10 servings.

http://www.jsonline.com/entree/cooking/jul02/60987.asp

[Midlodemocrat]

2. Thank you!

Have you had this? Is it good? I have to admit the idea of marinating meat in vinegar doesn't really appeal too much to me.

[SOteric]

3. Not a problem. I have a friend who loves the stuff.

Marinade
1 C red wine vinegar
1/2 C full bodied red wine
1/2 C water
1 onion, sliced thin
2 or 3 toes of garlic
4 slices fresh ginger
6 juniper berries, crushed
6 whole black peppercorns, crushed
4 whole cloves
4 whole bay leaves


4 lb. beef roast (top or bottom round work well)
4 T (1/2 stick) butter or pork fat
1/2 C onions, chopped
1/2 C carrots, chopped
1/2 C celery, chopped
2 T flour
4-6 ginger snaps or molasses cookies


Bring vinegar, wine, water, sliced onion and seasonings to a boil and then let cool completely.

Place roast in a roasting bag and pour in the cooled marinade. Refrigerate for 3-4 days, turning the meat over at least once a day.

Remove the meat from the marinade, pat it dry, and brown it on all sides in the butter or fat. Transfer meat to a casserole and brown the vegetables in the same fat. Sprinkle with flour and add the marinade. Bring to a simmer, then pour the sauce over the meat.

Cover casserole tightly and keep at a bare simmer on top of the stove or in the oven at 325° F for 2 - 2 1/2 hours.

When meat is tender, remove from the sauce, put on a warm platter, and cover with foil to keep warm while finishing the sauce. Add the gingersnaps to the sauce and purée in a blender. If the sauce is too thin, thicken with more snaps, if too thick, thin with red wine. Simmer a few minutes to mingle the flavors, and pour over the meat.

[Midlodemocrat]

4. Thank you, too. SO

BTW, I started a subscription to Cook's Illustrated and am really enjoying all the great things I am learning. Thanks so much for the suggestion.

:hi:

[SOteric]

5. Cool! - They make a great series of books, too.

For your Amazon wish list. :hi:

[Midlodemocrat]

6. I've been looking but can't decide which one to get first.

I love those kinds of books. I love cookbooks of all kinds. I only wish I had the time to perfect the skills.

I am getting ready to do the kitchen over, so there will be more storage, which will mean more gadgets!

:bounce:

[Gormy Cuss]

7. Progresso makes a good canned sauerbrauten

(lamely reviving your humorous FIL story from yesterday)

Epicurious has some versions (www.epicurious.com)
Traditionally served with potato dumplings, so you'd better start cooking a day ahead.

:D

[Midlodemocrat]

8. Cooking a day ahead?

I'm lucky if I get to eat lunch with this crowd.

But, thanks.

Funny, but I did find a bottle of sauerbraten marinade at the store, but he nixed it.