Directions: |
Directions:8 servings
This sweet-sour pot roast is a German dish, and well worth the time investment. Don’t be intimidated by the gingersnap cookies in the gravy! It sounds odd but adds a delicious spice.
Combine in a medium saucepan and heat, stirring, until the sugar is dissolved:
2 cups distilled white or white wine vinegar
2 cups water
I medium onion, sliced
1/4 cup sugar
(2 teaspoons caraway seeds)
1 teaspoon black peppercorns
6 whole cloves
(4 juniper berries)
4 allspice berries
2 bay leaves
Let cool, then transfer to a large, heavy-duty zip-top bag or a large bowl. Add and turn to coat:
One 4- to 5-pound boneless beef chuck, top round, or bottom round roast, trimmed of excess fat
Cover and refrigerate for 2 days, turning the roast once a day.
When ready to cook, drain the meat, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid. Season the meat with:
2 teaspoons salt
1 teaspoon black pepper
Heat in a large heavy pot or Dutch oven over medium heat:
2 tablespoons vegetable oil
Add the roast and brown on all sides, for about 20 minutes. Remove the meat and pour off all but 2 tablespoons of fat from the pot. Add and cook, stirring, until the vegetables begin to soften, about 5 minutes:
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
Add the roast and half of the reserved marinade (discard the rest). Add enough:
Chicken or beef stock or broth
To come halfway up the sides of the meat. Bring to a boil, then reduce the heat, cover, and simmer (or place in a preheated 300F oven) until the meat is completely tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover to keep warm. Skim the fat from the cooking liquid and reduce the liquid over high heat to about 2 ½ cups. Stir in:
¼ cup crushed gingersnaps or dried rye bread crumbs
Cook, stirring, until the sauce begins to thicken, about 5 minutes. If desired, whisk in off the heat:
(¾ cup sour cream)
Slice the meat and serve with the gravy and Potato Dumplings (below), Latkes, or cooked egg noodles
KARTOFFELKLOSSE (POTATO DUMPLINGS)
6 to 8 servings
These are light and tender, especially good with a roast and gravy. They are traditional with Sauerbraten. Some cooks like to put a tiny sprig of parsley in the center of each dumpling. Do not try to mash the potatoes with a food processor – too much starch is released from the potatoes during processing and the dumplings are difficult to handle.
Place in a large pot:
2½ pounds russet potatoes, peeled and quartered
Add water to cover, bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain and push through a potato ricer or force through a sieve with the back of a spoon onto a baking sheet. Allow the potatoes to cool until just barely warm. Stir in, still on the baking sheet:
2 large eggs
1 cup all-purpose flour
1 ½ teaspoons salt
Stir with a fork just until the ingredients are blended and fluffy. Gently shape into 1-inch balls. Bring to a simmer in a medium saucepan:
4 quarts water
Working in batches if necessary, drop the dumplings into the liquid and simmer gently for about 10 minutes. Use a slotted spoon to transfer them to a warmed serving dish. Stir together in a bowl:
1 stick (4 ounces) butter, melted, or½ cup hot bacon fat
1 cup dry bread crumbs
Sprinkle the crumbs over the dumplings and serve. |
This recipe for SAUERBRATEN is from