Sauerbraten

Storm · 09-25-2006, 12:06 PM

Sauerbraten

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round [use your head here regarding wild game]
1 tablespoon canola oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with canola oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

Keep in mind that during Fall , this recipe is a real winner , my brother has made this before and the best way to eat it , slice it and place it on some real fresh buns ... This recipe you will enjoy and with time it only gets better & better ... I hope you all enjoy ...

Also have a real large cold German beer handy :zthumbup: ...

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-25-2006, 12:06 PM	#1 (permalink)
Storm Member Join Date: Sep 2006 Posts: 648 Thanks: 0 Thanked 0 Times in 0 Posts	Sauerbraten 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon salt, additional for seasoning meat 1/2 teaspoon freshly ground black pepper 2 bay leaves 6 whole cloves 12 juniper berries 1 teaspoon mustard seeds 1 (3 1/2 to 4-pound) bottom round [use your head here regarding wild game] 1 tablespoon canola oil 1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed 1/2 cup seedless raisins, optional In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with canola oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce. Keep in mind that during Fall , this recipe is a real winner , my brother has made this before and the best way to eat it , slice it and place it on some real fresh buns ... This recipe you will enjoy and with time it only gets better & better ... I hope you all enjoy ... Also have a real large cold German beer handy :zthumbup: ...