Same Day Sauerbraten With Mushroom Pepper Crostini Recipes

MUSHROOM CROSTINI

Steps:

• Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

SWEET PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

SAME DAY SAUERBRATEN WITH MUSHROOM-PEPPER CROSTINI

Steps:

• Heal oil in a deep, heavy Dutch oven. Add the roast and brown all sides, turning as necessary. Remove roast from the pan, and stir the brown gravy mix into the drippings. Stir in 1/2 cup water and heat to boiling, stirring constantly. Add and stir in minced onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and 1/4 teaspoon pepper. Return meat to pan, turn to coat with gravy and simmer, covered, for 60 minutes or until beef is tender. Set aside while preparing mushroom-bell pepper crostini. Mushroom-Pepper Relish: Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté until golden, about 5 minutes. Add mushrooms and bell peppers; sauté until just tender, about 3 minutes. Add the olives, mustard and garlic, and stir 1 minute. Remove from heat and season with salt and pepper. Lay baguette slices in a single layer in a 350-degree oven and toast until lightly browned and crisp. Spread with mushroom-bell pepper spread and serve warm or at toom temperature. Cut beef roast into slices, and serve over hot buttered egg noodles with mushroom-bell pepper crostini.

MUSHROOM AND HERB CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
• Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
• Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

SAME DAY SAUERBRATEN

Steps:

• Put oil& meat in a heavy pot or dutch oven.
• Brown meat on all sides.
• Remove from pot& pour off fat.
• Put a rack in pot.
• Add meat& 3/4 cup water.
• Cover.
• Bring to a boil& Simmer 1 hour (meat will not be done).
• Remove meat.
• Set on a cutting board in a shallow pan.
• Cut meat in 1/2 inch slices.
• Remove rack from pot.
• Put sliced meat back in pot with any juices from the shallow pan.
• Add 3/4 cup water and remaining ingredients except last 2.
• Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
• Remove meat to a hot platter.
• Thicken broth with a small amount of flour& water.
• When thickened simmer 2 minute.
• Serve with meat.
• 6 servings.

SAUERBRATEN WITH SOUR CREAM GRAVY, WIENERWALD-STYLE

Steps:

• Heat 2 cups water and 2 cups vinegar in a large saucepan over medium heat. Add salt, cinnamon sticks, peppercorns, mustard seeds, ginger, allspice, and cloves. Bring to a simmer; immediately remove from heat. Stir in brown sugar until dissolved. Add Marsala wine. Let mixture steep until pan is cool enough to touch, at least 20 minutes.
• Place beef top round in a 1 1/2-quart resealable zip-top bag. Pour liquid around the beef. Pour in remaining water and vinegar and seal bag, removing as much air as possible. Place bag in a leak-proof container and refrigerate for 4 days, turning once a day.
• Preheat the oven to 350 degrees F (175 degrees C). Remove meat from bag and transfer into a roasting pan; reserve the marinade.
• Strain spices out of the marinade and discard. Pour 1/2 of the liquid into the pan with the meat and reserve the rest, about 4 cups, in a saucepan.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C), about 1 1/2 hours. Transfer to a platter and let rest.
• Bring the 4 cups of remaining marinade to a simmer. Stir in sour cream and cook until thickened to your preference, 6 to 10 minutes. Slice beef against the grain and spoon the gravy on top.

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

WARM MUSHROOM CROSTINI

Steps:

• In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
• Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
• Spoon warm mixture on to slices of toasted bread.

RHINELAND SAUERBRATEN

Steps:

• Peel and dice onion, carrot and parsnip.
• In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
• Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
• Let cool completely.
• Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
• Remove meat from marinade, pat dry.
• Strain marinade and reserve both liquid and vegetables and spices.
• In a pot, heat clarified butter.
• Salt and pepper chuck roast and dust with flour.
• Sear in hot fat until nicely browned from all sides.
• Remove met from pot, set aside.
• Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
• Bring to a boil, then add remaining marinade and broth.
• Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
• remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
• Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
• Put meat back into pot, heat and serve with spaetzle or potato dumplings.
• Enjoy!