ALTON BROWN'S SAUERBRATEN
I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!
Provided by gigglesmurf
Categories Roast Beef
Time P3DT4h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
- Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides.
- Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
- Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
- After 3-5 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm.
- Strain the liquid to remove the solids.
- Return the liquid to the pan and place over medium-high heat.
- Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
- Strain the sauce through a fine mesh sieve to remove any lumps.
- Add the raisins if desired.
- Slice the meat and serve with the sauce.
Nutrition Facts : Calories 1033.2, Fat 52.5, SaturatedFat 19.3, Cholesterol 289.7, Sodium 2603.3, Carbohydrate 46.2, Fiber 1.8, Sugar 25.2, Protein 84.6
SAUERBRATEN
Steps:
- Combine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry, then rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat, add the meat and brown on all sides, 2 to 3 minutes per side.
- When the marinade is cool to the touch, place the meat in a non-reactive vessel (like a 4-quart stainless-steel pan with a lid) and pour the marinade over it. Place in the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once per day.
- After 3 days of marinating, heat the oven to 325ºF. Add the sugar to the meat and marinade, cover, and cook on the middle rack of the oven until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until the suace has thickened, stirring occasionally. Strain the sauce through a fine-mesh sieve to remove any lumps. Add the raisins, if desired. Slice the meat and serve with the sauce.
ALTON'S SAUERBRATEN RECIPE
Provided by á-2510
Number Of Ingredients 16
Steps:
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
ALTON BROWN'S BABY BACK RIBS
I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.
Provided by Hey Jude
Categories Pork
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
- Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
- Combine all ingredients for the braising liquid and microwave on high for 1 minute.
- Place the ribs on a baking sheet; open one end of the foil on each slab and pour half of the braising liquid into each foil packet; close the end of the packet and tilt it around to evenly distribute the liquid.
- Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
- Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
- Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
- *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Nutrition Facts : Calories 2771.2, Fat 175.6, SaturatedFat 62.1, Cholesterol 739, Sodium 11651.6, Carbohydrate 73.3, Fiber 1.9, Sugar 65.4, Protein 205.3
TRADITIONAL SAUERBRATEN
I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.
Provided by Chris Simpler
Categories World Cuisine Recipes European German
Time P2DT4h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g
SAUERBRATEN III
This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days.
Provided by DORINNC
Categories World Cuisine Recipes European German
Time P2DT3h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
- Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
- Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 11.2 g, Cholesterol 98.2 mg, Fat 18.6 g, Fiber 0.9 g, Protein 34.4 g, SaturatedFat 4.5 g, Sodium 2464.5 mg, Sugar 1 g
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