This is a Rheinischer or Rhineland Sauerbraten (I might skip the addition of raisins though as I prefer more of a sour rather than sweet accent in the dish.) The Time Life recipe does not use the orange, lemon and ginger root.Īnother recipe and variant I'd like to try is in Mimi Sheraton's The German Cookbook. The recipe I gave above is pretty similar to that given in the German Time Life Foods of the World volume. Edited Maby ludja (log)ĭo you mind giving the ingredients and an overview of the Luchow recipe, pup224? I don't have that book and would be curious to compare it with the recipes I have. Serve with potato pancakes, spaetzle or egg noodles and braised sweet and sour red cabbage.
Stir and heat until gravy thickens you can add more gingersnap powder to thicken it further. Add gingersnap powder to the cooking pan and pour degreased gravy and pureed vegetables over. Strain gravy skim fat off of liquid gravy (I like to leave a little for flavor). (Add more marinade as it cooks to keep the liquid level about the same.) How long will depend on the cut of meat and the strength of the simmer the meat should be tender but not falling apart.
Cover and simmer over very low heat for 3 ½ -5 hours. Pour in marinade so that it covers about one third of the meat. When browned, place chopped onion and carrot under the meat. Dust meat with flour and brown in Dutch oven. Remove meat from marinade and dry surface with paper towels. Stir and turn meat at least once a day more often if marinating for the shorter amount of time. Marinate in fridge for a minimum of 2 days and for up to 5 days. If meat is not covered by ½ or 2/3 add some more wine and vinegar (at a 50:50 ratio). Bring liquid marinade ingredients to a brief boil then let cool to RT and pour over meat. Rub non-liquid marinade ingredients onto the meat. The added lemon, orange and ginger root are a bit different than some traditional recipes but I they've worked pretty well.ĥ lb chunk of stewing beef (brisket or blade chuck are best but leaner bottom round will work)Ģ quarter-sized pieces of fresh ginger rootģ-4 healthy sprigs of thyme or 2 tsp dried unlike the Alton Brown version there is no sugar added. Here is a recipe I've made a few times which is adapted from one given in 'Yankee New England Cookbook" by Leslie Land. I've made a German pot roast with bear and Belgian carbonnade but I wouldn't have thought of beer and vinegar together. When the meat is done, transfer it to a cutting board.The beer and vinegar pot roast sounds interesting. During this time, continuously add gingersnaps to the pot and stir to soften them. Cover the pot, transfer to the oven and cook until the meat is tender, 2 to 3 hours. In a large Dutch oven over medium-high heat, brown the meat on all sides, 10 to 15 minutes total. Strain the mari- nade and reserve the liquid.4. Add the lemons, pickling seasoning and onion. Put the beef roast in a stockpot and cover with the vinegar, adding water as needed so that the meat is submerged in the liquid. I buy German-brand products.” Karen FritzmanINGREDIENTS PREPARATIONServes 6 to 81 (5-pound) bottom round beef roast2 cups red wine vinegar2 lemons, cut into chunks2 tablespoons pickling seasoning1 yellow onion, chopped3⁄4 of a box of gingersnaps1 to 2 tablespoons sour cream Spaetzle, for servingRed cabbage, for serving Warm bread, for serving1. It’s a great comfort-food meal! I don’t make my own red cabbage. I usually make it on a snowy night or special occasions. German Sauerbraten with Red Cabbage and SpaetzleFritzman Family, Groton, MA“We are German and this meal always reminds us of our grandpar- ents and our heritage.
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