For eight years I cooked and served German Sauerbraten to some 125 students and teachers for a three day German Camp that my friend Don Strother, who taught German, held during those years. The response to this roast beef that was cured in a brine mixture for 3 or 4 days was always very positive. Besides the Sauerbraten and mashed potatoes, a sweet and sour red cabbage was also part of the meal and German strudel for dessert. Originally, the Germans used venison for this dish. As I understand the use of brine and wine was to mask the gamey taste that was present in the meat due to a lack of refridgeration. The following reicpe is a "Ashton" variation that I believed inhanced the flavor of the dish. You may wonder why I use Ruinte wine? This sparkling wine adds a flavor that regular wine would not obtain and I urge you to try it!
INGREDIENTS:
5 or 6 lb sirloin tip roast
2 bottles of Ruinite red wine or 1 large bottle ( half is used for the brine and the other half for cooking the roast)
1 cup cider vinegar
4 cups water
4 onions peeled & sliced (2 for the brine and 2 for cooking the meat)
3 tbl whole alspice
1/2 cup salt
5 whole carrots
1/4 cup brown sugar
1/2 cup flour
3 or 4 ginger snap cookies (crushed)
DIRECTIONS:
1 In a large soup pot, mix together 750 ml Ruinite red wine, vinegar, water, onions, alspice and salt
2. place roast in brine and soak meat 4 days turning meat each day
& 3. remove roast and in a large fry pan brown 2 sliced onions and roast
4. in the large soup pot put roast, onions, carrots, 2 cups of red wine, 1 1/2 cups of brine mixture and cook at 300 degrees in a pre heated oven and cook for about 2 hours turning meat every so often until all sides are browned and meat is done additional 1/2 hour
6. sprinkle meat with sugar and roast about 10 minutes more
7. mix a paste of a cup of flour & a 1/2 cup of water and then add a additional cup of more water and stir into drippings to make a gravy for meat and potatoes
8. slice this roast in thin slices with a electric knive and this delicious roast will serve 6 to 8 people or more
ENJOY
INGREDIENTS:
5 or 6 lb sirloin tip roast
2 bottles of Ruinite red wine or 1 large bottle ( half is used for the brine and the other half for cooking the roast)
1 cup cider vinegar
4 cups water
4 onions peeled & sliced (2 for the brine and 2 for cooking the meat)
3 tbl whole alspice
1/2 cup salt
5 whole carrots
1/4 cup brown sugar
1/2 cup flour
3 or 4 ginger snap cookies (crushed)
DIRECTIONS:
1 In a large soup pot, mix together 750 ml Ruinite red wine, vinegar, water, onions, alspice and salt
2. place roast in brine and soak meat 4 days turning meat each day
& 3. remove roast and in a large fry pan brown 2 sliced onions and roast
4. in the large soup pot put roast, onions, carrots, 2 cups of red wine, 1 1/2 cups of brine mixture and cook at 300 degrees in a pre heated oven and cook for about 2 hours turning meat every so often until all sides are browned and meat is done additional 1/2 hour
6. sprinkle meat with sugar and roast about 10 minutes more
7. mix a paste of a cup of flour & a 1/2 cup of water and then add a additional cup of more water and stir into drippings to make a gravy for meat and potatoes
8. slice this roast in thin slices with a electric knive and this delicious roast will serve 6 to 8 people or more
ENJOY
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