I had mistakenly been looking at an Epicurious recipe instead of the Alton Brown recipe that logicalmind posted about above when I made this original post. I would also enjoy hearing about other's recipes and experiences! Edited Maby ludja (log) The Austrian in me will definately try adding sour cream to the non-raisin versions as well. I may use the flour-sugar-butter roux as it is not a lot of sugar and I think the caramelization may add an interesting flavor note. I think I may try her recipe next time but omit the raisins and lemon juice, add celery root to the cooking (and eventual gravy) and try thickening with rye bread crumbs. (I think I'd like this.) Also, you can use a heel of rye bread rather than ginger snaps to thicken the sauce. Other vegetables that you can cook with the meat besides onions are celery root and/or parsley root. She says that adding raisins, lemon juice and sugar in the roux are Rhineland touches but that they can be omitted for other versions. Use some dry red wine in place of some of the water or vinegar. Other variations she speaks of are to add powdered ginger snap cookies at the end to thicke to the gravy. The latter is more common in Southern Germany and Austria. Optional add in are some tomato puree to pump up the color of the sauce or some sour cream for flavor. She then adds 1/2 cup of raisins which have been plumped in warm water. Add this to strained gravy and season to taste with lemon juice. Make a caramel-colored roux with 2 Tbs butter, 3 tbs flour and 2 Tbs sugar. Her base recipe approaches the gravy in this way. Cook in marinade with 1 bay leaf and 6 cloves. (Salt meat before pouring cooled marinade over it.)īrown meat in lard or rendered bacon fat then add in 2 lg sliced onions. 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. The beer and vinegar pot roast sounds interesting.
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