German - Sauerbraten
Source of Recipe
Gisela at rdj
List of Ingredients
German - Sauerbraten
1 3/4 lb beef roast
5 Juniper berries
1 bay leaf
1 sage leaf
2 oz. chopped onion
1 whole clove
2 oz chopped carrot
2 oz celerie root (I think, the amount in chopped green celery could be
used)
1 pint water mixed with 1/4 cup vinegar
1 generous oz fat
2 oz bacon (slices)
rind from 3-4 slices of bread,
salt and sugar to taste.
Place the meat with the next seven ingrediences into a pot and pour the
vinegared water over it. Should the water not cover all of the meat, add
more til it does. Instead of vinegar/water butter milk, sour apple
juice or beer can be used for this.
Keep in refrigerator for 3-6 days. Turn meat once a day. Remove from
liquid and dry. Heat the fat and bacon slices, add the bread rinds and
sear the meat on all sides.
Meanwhile bring the liquid to a boil, if needed slightly thinned, add to
the mat and braise meat with it until done.
Should the sauce not be thick enough, slightly browned flour can be used
to remedy that.
Season with salt and sugar.
In some areas instead of the bread a piece of cooking gingerbread is
used to thicken the gravy. Cooking gingerbread is different from what we
know here as Gingersnaps.
In the area I came from (Middle Germany) we used bread rinds and at
times some cream in the sauce. Recipe
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