Mike, do you have a good sauerbraten recipe?

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Mike, do you have a good sauerbraten recipe?

Postby cccamper » Mon Oct 13, 2008 1:35 pm

Thought your mom may have a great one she passed along.

Fall!

e
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Postby bobhenry » Mon Oct 13, 2008 1:51 pm

http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe/index.html

Looks like a lot of work ! A lot of flavors all coming together so it must be good !

I don't know about Mike but it has my curiosity up enough to try .

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Postby cccamper » Mon Oct 13, 2008 2:53 pm

bobhenry wrote:http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe/index.html

Looks like a lot of work ! A lot of flavors all coming together so it must be good !

I don't know about Mike but it has my curiosity up enough to try .

Bob


Hey Bob, didn't know Alton ever made one. I'll have to use his as the Standard while looking at others. When we lived in PA a couple years my dad always got the sauerbraten at the "local" restaurants around the area. Being the Sour-Brat-e I was, never tried a bite. Now REALLY want some with some red cabbage/apples, fresh rolls, etc.

Let me know how your's turn out if you make it, okeydokey? :lol:

e

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Postby mikeschn » Mon Oct 13, 2008 3:14 pm

My mom never made that for us. but I'd like to try it someday... so how about you give me a good recipe!!! :lol:

Bob's recipe looks pretty good too!

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Postby Gaelen » Mon Oct 13, 2008 4:05 pm

I've used this one--although it says marinade for 3-4 days, I typically only do it overnight. Comes out great.
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Postby planovet » Mon Oct 13, 2008 4:16 pm

Dang Mike, that reminds me of our trip to Oktoberfest in Munich last year. What a great time and great beer. :beer: Oh yeah, the food was pretty good too! :lol:
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Postby cccamper » Mon Oct 13, 2008 4:25 pm

SHOW OFF!!!

We're looking at this photo while preparing to get our microwave phillly cheesesteaks!!!! 4 thumbs up. So what is that? Excellent garnish. What are the julienne pieces on top?

I"ll post later when I get the MacBook back on. This HP laptop is missing the spacebar and I just missed getting it in under warranty.Pain to type. Can't believe how this is put together. Used to be able to just pop these off. I found out it doesn't still work that way. My bad! Some old broad was playing Granny games digging holes and shooting gorillas and Tiki pervert guys. (when they knock her down it looks like they are molesting her. I can't stand it :( Don't know who would bang a new space bar to pieces. Idiot. Wish you could shoot those Darwinian loser cats!

You'd think I would set up Time Capsule so we can go wireless again.

e (thanks for responding guys!)

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Postby mikeschn » Mon Oct 13, 2008 5:31 pm

My mom is going to email me something... I'll post it when I get it.

Mike...

P.S. That pic is just something I found on the web!!! :o
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Postby cccamper » Tue Oct 14, 2008 8:19 am

mikeschn wrote:My mom is going to email me something... I'll post it when I get it.

Mike...

P.S. That pic is just something I found on the web!!! :o


Well bless your Mama. Obviously enjoys cooking.

Mike you didn't have to 'tell' that wasn't your photo. :lol: I'm sure you have many more wonderful accomplishments than this. But I would have, also.

The garnish on the side looks like tiny julienne of onion and pepper. I've had my Cuisinart for over 15 years. But never purchased any extra blades so almost never used it. Good old eBay just yielded a set of 8 completer blades so now i want to whop up everything. It's really because I'm so talented at slicing and dicing my own fingers. Time to let technology take over.

My cookbook which is the starter point for recipes is "America Cooks, The General Federation of Womens' Clubs Cookbooks." My dad loved this and gave me the copy I have. It is over 2" thick and has some of everything, from every region of the country. Most backgrounds I can think of. I'll put the sauerbraten in the next post.

Oh, btw, Am. Cooks has more hints up front than you could hope to find. Equivalents, ideas, etc. Great resource.

e (tell Mom thanks for whatever!)

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Postby cccamper » Tue Oct 14, 2008 8:44 am

The recipe I'm typing up from America Cooks doesn't even have gingersnaps in it.

Alton's looks *superb*! He's so awesome. Don't even think I"ll post the America Cooks... after the buildup :lol:

Am going to surf around looking for some more. Gotta find the lowest common denominator then pick what looks best to include.

e


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Postby cccamper » Tue Oct 14, 2008 8:56 am

http://www.thespicehouse.com/recipes/sauerbraten-recipe

Look at this one. They have a sauerbraten spice to buy to include in the marinade but it looks reallllllly tempting. Pretty easy. And it uses the juniper berries which I love.

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Postby S. Heisley » Tue Oct 14, 2008 2:28 pm

I'm not Mike, but, will this do? If you want the Spatzle recipe, let me know!


SAUERBRATEN(German pot roast)

5 lbs post roast (top, bottom, or eye of round)

Marinade Ingredients:
4 cups water
4 cups wine vinegar
1 onion, coarsely chopped
2 bay leaves
10 peppercorns
5 whole cloves
Rind of ½ lemon
1 tablespoon sugar
1 garlic clove

Optional, to be added after marinade has cooled:
2 or 3 fresh pine twigs, about 5 inches long (if available)


Roasting Ingredients:
All-purpose flour
Salt and pepper
2 tablespoons fat
1 onion, sliced
1 large carrot, sliced
¾ cup canned tomatoes
2 cups each of strained marinade
2 cups water

To marinate the meat:
Put marinate ingredients in a pot and bring to a boil. Allow marinade to cool. Put meat in a large bowl and pour the cooled marinade over the meat. Add the pine twigs (optional); cover and refrigerate, turning the meat once or twice a day. Marinate eye of the round for 24 to 40 hours. All other cuts, marinate 48 to 72 hours. When ready, remove the meat and strain and reserve the marinade.

To cook the meat:
Rub the meat on all sides with flour and sprinkle with salt and pepper. Brown the floured meat on all sides in the hot fat. Place the browned meat on a rack in a Dutch oven or other large pot; add remaining ingredients and cook for 2½ hours or until meat is tender, turning once or twice. Remove the meat and thicken the liquid with flour mixed with a little cold water. Simmer gravy for a few minutes to thicken. Adjust seasoning to taste. A little white wine or sour cream may be added to the gravy, if desired. Serve with Spatzle (German dumplings).

Modified (slightly) from Woman's Day Encyclopedia of Cookery
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Postby mikeschn » Tue Oct 14, 2008 4:06 pm

I have my mom's recipe for spatzle...

http://members.aol.com/wernelse

If you look at the PDF, it's on page 37.

Too bad I don't have a picture. She's coming up in 2 weeks, maybe I can talk here into cooking some, and get a picture at the same time.

Mike...

P.S. I just found out that she marinades her's in buttermilk! :o
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Postby S. Heisley » Tue Oct 14, 2008 8:33 pm

Mike wrote:
[quote
I have my mom's recipe for spatzle...

http://members.aol.com/wernelse [/quote]

Yum! Those look like some good recipes! I've had Brisket of Beef in buttermilk. It was really good! :R :)
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Postby S. Heisley » Tue Oct 14, 2008 8:40 pm

'e' wrote:
http://www.thespicehouse.com/recipes/sauerbraten-recipe

Look at this one. They have a sauerbraten spice to buy to include in the marinade but it looks reallllllly tempting. Pretty easy. And it uses the juniper berries which I love.


Sorry, I didn't see that you found a recipe that you liked. I must've been typing my reply then or something.

If you found one from the Spice House, chances are it will be really good!
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