Post by Chuckie on May 31, 2012 10:52:43 GMT -5
I first got interested in this while perusing one of the old cookbooks on this site. Original recipe is on page 19:
www.vintagechambers.com/pdfs/DirectionsForInstalling.pdf
I made it, and it was interesting! Kind of a sweet/sour taste--perhaps NOT to everyone's liking. But as my M.I.L. stated, once or twice a year would be fine.
One recipe I found called for adding juniper berries. No one carried those, so I added 1/2 cup gin! (yea, THAT killed me to pour it over the MEAT and not down me THROAT! ) We made the noodles from the Idlehour cookbook and had it with those and some red cabbage I made (I'll post THAT recipe too).
Anyway, after reading several recipes and combining them, here's the recipe I made up--came out well IMHO:
SAUERBRATEN
2 teaspoons salt
2 teaspoon ground ginger
1 beef top round roast (4 pounds or so)
2-1/2 cups water
2 cups cider vinegar
2 cups dry red wine (I used a Merlot)
1/2 cup gin
2 medium onions, sliced
2 tablespoons mixed pickling spices
1 teaspoon whole peppercorns
10 whole cloves
4 bay leaves
2 tablespoons lard
14 to 16 gingersnaps, crushed
Combine salt/ginger. Rub into roast beef. Place roast into non-reactive bowl (I used a bread crock, any type glass is fine). Put next nine ingredients (water through bay leaves) into a saucepan, bring to the boil, reduce heat and simmer 5 minutes. Allow to cool. Pour over roast, cover, and refrigerate a MINIMUM of 3 days (I did 4). Turn roast @ least twice a day.
On last day, remove roast from brine (save brine!) & pat dry. Allow to reach room temperature. Rub desired salt/pepper into roast, then brown on all sides in lard on stove top--or sear under hot Chambers broiler. Place browned roast into large thermowell pot. Pour marinade (brine) over roast, lock lid, place in thermowell, and bring to the boil--approx 20 minutes, or until steam is coming out of well. Turn gas off, CWTGTO a MINIMUM of THREE HOURS (I went about 5 hrs, as I wasn't ready for supper until then!).
Remove roast from cooking juice, strain & discard all the onions & all seasonings from the juice. Put 3 cups of the juice into a saucepan, and bring to a rolling boil. Stir in crushed gingersnaps (I ground mine in a mini food processor). Reduce to simmer, and stir until gravy has thickened (you might need to add more ginger snaps). Slice roast beef thin, and serve with gravy over top of meat (and noodles if serving).
www.vintagechambers.com/pdfs/DirectionsForInstalling.pdf
I made it, and it was interesting! Kind of a sweet/sour taste--perhaps NOT to everyone's liking. But as my M.I.L. stated, once or twice a year would be fine.
One recipe I found called for adding juniper berries. No one carried those, so I added 1/2 cup gin! (yea, THAT killed me to pour it over the MEAT and not down me THROAT! ) We made the noodles from the Idlehour cookbook and had it with those and some red cabbage I made (I'll post THAT recipe too).
Anyway, after reading several recipes and combining them, here's the recipe I made up--came out well IMHO:
SAUERBRATEN
2 teaspoons salt
2 teaspoon ground ginger
1 beef top round roast (4 pounds or so)
2-1/2 cups water
2 cups cider vinegar
2 cups dry red wine (I used a Merlot)
1/2 cup gin
2 medium onions, sliced
2 tablespoons mixed pickling spices
1 teaspoon whole peppercorns
10 whole cloves
4 bay leaves
2 tablespoons lard
14 to 16 gingersnaps, crushed
Combine salt/ginger. Rub into roast beef. Place roast into non-reactive bowl (I used a bread crock, any type glass is fine). Put next nine ingredients (water through bay leaves) into a saucepan, bring to the boil, reduce heat and simmer 5 minutes. Allow to cool. Pour over roast, cover, and refrigerate a MINIMUM of 3 days (I did 4). Turn roast @ least twice a day.
On last day, remove roast from brine (save brine!) & pat dry. Allow to reach room temperature. Rub desired salt/pepper into roast, then brown on all sides in lard on stove top--or sear under hot Chambers broiler. Place browned roast into large thermowell pot. Pour marinade (brine) over roast, lock lid, place in thermowell, and bring to the boil--approx 20 minutes, or until steam is coming out of well. Turn gas off, CWTGTO a MINIMUM of THREE HOURS (I went about 5 hrs, as I wasn't ready for supper until then!).
Remove roast from cooking juice, strain & discard all the onions & all seasonings from the juice. Put 3 cups of the juice into a saucepan, and bring to a rolling boil. Stir in crushed gingersnaps (I ground mine in a mini food processor). Reduce to simmer, and stir until gravy has thickened (you might need to add more ginger snaps). Slice roast beef thin, and serve with gravy over top of meat (and noodles if serving).