German Sauerbraten
 
 
submitted by marple 
 
 
someone from germany posted a sauerbraten recipe which is probably more 
authentic than this, but 
ginger snaps in sauerbraten seem to be a real american tradition 
(according to fanny farmer, which 
is where i got this)! 
laura 
 
sauerbraten 
serves: 10 
 
4 lb.  top or bottom round roast
1 cup  dry white wine
1-1/2 tsp  salt
10   peppercorns, crushed
1   onion, sliced thin
2   bay leaves
2 Tbsp  pickling spices
2 cup  water
3 Tbsp  shortening
1/2 cup  gingersnaps, crushed fine
1/2 cup  sour cream
 
two days before you plan to use it, put the beef in a deep glass or 
pottery bowl. in a saucepan, mix the wine, salt, peppercorns, onion, bay 
leaves and pickling spices with 2 cups water and bring to a boil. remove 
from the heat. when it is cool, pour over the beef. cover the bowl tightly 
with foil, and refrigerate for at least two days, turning the meat in the 
marinade twice a day. preheat the oven to 350. melt the shortening in a 
covered roasting pan or casserole. remove the meat from the marinade, pat 
it dry with paper towels, and brown it well on all sides in the hot 
shortening. drain off the fat, strain the marinade, and pour it over the 
meat. cover and cook in the oven for 2-2 1/2 hours, or until tender. 
remove the meat and keep warm on a platter. put the roasting pan on a 
burner and add the gingersnap crumbs, stirring until the gravy is smooth 
and thickened. stir in the sour cream, letting it get hot, but not 
allowing it to boil, lest it curdle. slice the meat, pour the gravy into a 
sauce bowl, and serve with the sauerbraten. 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 3126) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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