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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bavarian Sauerbraten Recipe

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This recipe for Bavarian Sauerbraten is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
2 1/2 cups dry red wine
1 1/2 cups red-wine vinegar
4 onions
Leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly grated nutmeg
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps
Directions:
Directions:
In a large bowl stir the wine, vinegar, 1 cup water, 3 of the onions, quartered, and the next 9 ingredients
Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days
Remove the meat from the marinade and reserve the marinade Season the meat with salt and pepper
In a kettle heat the clarified butter until hot but not smoking
Add the meat and brown on all sides
Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender
Transfer the meat to a cutting board
Strain the cooking liquid and skim off the fat
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid
Boil the sauce, stirring, until thickened; salt and pepper to taste
Slice the meat and serve with the sauce and potato dumplings
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
96 hr.

 

 

 

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