Post by peterd on Dec 19, 2011 14:59:43 GMT -8
This is one of the version recipe for Sauerbraten. Usually this type was served in Bavaria and Czech Republic.
Ingredience:
Beef roast
salt
whole black pepper
allspice
thyme
sour cream (greek yogurt works much better, or arabic yogurt)
dry whip cream
lemon peel
Two celery hearts
four parsnips
butter
carrot
beef or vegetable soup
two large onions
thick smoked bacon
Optional item - glass of dry red wine.
Set half of your vegetables on the side. To prepare marinade. In a large pot melt butter, add one finely chopped onion. Cut first half of your vegetable into small squares and added into the pot. Cook until slightly golden brown. Add hot water enough to cover the meat. Add roast browned on both sides into the pot. Add salt, thyme, allspice, whole black pepper corns, and couple strips of lemon peel. Pour glass of wine into the mixture. Bring it to boil for 1.5 hours. After 1.5 hours set it on the side and let it cool. Cover the pot and place it into refrigerator for 3 to 4 days.
After three or four days remove the meat from the marinade. Discard the marinate and vegetables. Place it into the deep roaster pan and add beef or vegetable soup and start roasting the meat. Meanwhile in the frying pan you melt a butter, add onion, bacon, and second half of vegetables finely cut. Cook for about five minutes and then add the mixture into the roaster pan. Add touch of salt, thyme, and allspice. Cook until vegetables are soft. Of meat is not totally done, just remove all vetables and put them into the blender. Add enough juice from the roaster and blend. When meat gets soft, remove it and set it on the side. Slowly mix blend vegetable mixture into the juice in the roaster until thick while you set the temperature on low. Meanwhile mix sour cream/greek yogurt with portion of dry whip cream. The mixture should not be sweet, it should just have slight sweet flavor. Slowly mix the mixture into the gravy. Then slice meat and place it into the gravy. Sauerbraten can be served with dumplings or spaetzle.
Option, you can serve while cranberry on the side with the meal.
Ingredience:
Beef roast
salt
whole black pepper
allspice
thyme
sour cream (greek yogurt works much better, or arabic yogurt)
dry whip cream
lemon peel
Two celery hearts
four parsnips
butter
carrot
beef or vegetable soup
two large onions
thick smoked bacon
Optional item - glass of dry red wine.
Set half of your vegetables on the side. To prepare marinade. In a large pot melt butter, add one finely chopped onion. Cut first half of your vegetable into small squares and added into the pot. Cook until slightly golden brown. Add hot water enough to cover the meat. Add roast browned on both sides into the pot. Add salt, thyme, allspice, whole black pepper corns, and couple strips of lemon peel. Pour glass of wine into the mixture. Bring it to boil for 1.5 hours. After 1.5 hours set it on the side and let it cool. Cover the pot and place it into refrigerator for 3 to 4 days.
After three or four days remove the meat from the marinade. Discard the marinate and vegetables. Place it into the deep roaster pan and add beef or vegetable soup and start roasting the meat. Meanwhile in the frying pan you melt a butter, add onion, bacon, and second half of vegetables finely cut. Cook for about five minutes and then add the mixture into the roaster pan. Add touch of salt, thyme, and allspice. Cook until vegetables are soft. Of meat is not totally done, just remove all vetables and put them into the blender. Add enough juice from the roaster and blend. When meat gets soft, remove it and set it on the side. Slowly mix blend vegetable mixture into the juice in the roaster until thick while you set the temperature on low. Meanwhile mix sour cream/greek yogurt with portion of dry whip cream. The mixture should not be sweet, it should just have slight sweet flavor. Slowly mix the mixture into the gravy. Then slice meat and place it into the gravy. Sauerbraten can be served with dumplings or spaetzle.
Option, you can serve while cranberry on the side with the meal.