Okay, So I Bought My First Le Creuset - Who's Got the Sauerbraten Recipe?

[NashVegas]

don't make me have to call Mom ...

[demnan]

1. You can check out the "Joy of Cooking"

It has a good one. I don't remember right off hand, but I've made it from that one.

[eyesroll]

2. Try Penzey's

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyssauerbraten.html

[Lugnut]

3. I love Le Creuset

I bought a set eons ago and they are my favorite pots and pans. Enjoy!

[Mr. McD]

4. Sauerbraten

4 pounds beef roast, boneless
1 cup water
1 cup wine vinegar
2 medium onion, sliced
1 teaspoon salt
6 peppercorns
2 bay leaves
2 cloves
2 tablespoons vegetable oil
1 tomato, medium
2 tablespoons unbleached flour
2 teaspoons sugar
1/4 cup water

* Tomato should be peeled and chopped.

Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.

Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid.

Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.

Variations: Meat can also be placed in a 325F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

[NashVegas]

5. enamel should be okay, yes?

ie, enamel-coated iron.

[Mr. McD]

6. A plastic bowl would be best.

I am not sure about enamel but it should be OK.

[NashVegas]

7. I called Mom

and she said 'no' even to the enamel. basically she roasts it on the stovetop. very similar to yours, except she uses ginger snaps to thicken the sauce rather than flour.

here's what she told me.

for the roast:

4lb bottom round
10 ginger snaps
1/4 c butter
2 carrotts - cut 1inch
2 onions
2 ribs celery
1/4 c parsley sprigs
1 t salt
1/4 t pepper
1 T sugar

for the marinade:

Marinade
1 onion
4 c red wine / wine vinegar
1 c water
3 T lemon juic
1 bay leaf
3 cloves
4 peppercorn
1/4 t thyme
pinch ground nutmeg

combine marinade ingredients and boil. turn down & simmer 5 minutes. cool. pour over meat in a plastic or ceramic bowl. turn two times a day 5-7 days.
pat meat dry w/paper towels. sautee till light brown.
process carrots, onions, celery, parsley. sautee in meat drippings, 5 minutes. add the meat.
strain marinade & add juice to meat
simmer, covered until done. 3-4 hours. turn occasionally.
remove meat, strain sauce. process strained solids & add back.

process ginger snap crumbs, salt, pepper, sugar then add to pan drippings & heat until thickened.