7/29/2023 0 Comments Best cut of beef for sauerbratenBeef is most often used especially cuts from the round, plate, flank, chuck, or brisket. While it's cooking, you'll want to start making the dumplings (below). Since the meat undergoes an intensive tenderizing process because of the marinating and braising procedure, inexpensive cuts of beef are the best choices for Sauerbraten (which means sour roast meat in English). Expensive, naturally tender beef cuts from. When the meat is done, remove it from the pan and keep warm. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. Strain the sauce through a fine mesh sieve to remove any lumps. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Slice the beef and serve in a large bowl or platter covered in the sauce. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Mix well, and roll into golf-ball or tennis-ball sized dumplings. (Mine tend to be tennis balls or racquetballs. I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick.īring a large pot of water to boil and then reduce to a heavy simmer. They should all be floating when they are done.Ĭopy Sour Beef and Dumplings (Sauerbraten)Ģ0 Gingersnap cookies thoroughly crumbledġ cup Potatoes Peeled and grated, and then squeezed dryġ/2 cup Farina (regular Cream of Wheat is fine)Having just finished Oktoberfest, I’m still thinking a lot about German food. I think many of those dishes are great for fall whether or not you’re a German restaurant. One of my favorite dishes is sauerbraten, or sour beef. You take a lean cut of beef and marinate it in a spiced vinegar brine for 3 days, and then cook it in the brine with some beef stock. The cooking liquid is thickened with gingersnaps to make a delicious gravy. Next week I’m cooking a benefit dinner for our local food bank. As part of the dinner, there will be a grand charcuterie buffet with around a dozen items I’ve made. I knew I wanted to serve cold beef tongue. With Oktoberfest on my mind, I had a breakthrough.īeef tongues were cleaned and jaccarded, and will brine for the three days. They will be braised in the cooking liquid for 2-3 hours. Peel them and let them cool in the cooking liquid. To incorporate the gingersnap element, I decided on a gingersnap mustard. Grind gingersnap cookies in a food processor. Add enough hot water to make a smooth paste, and whisk it into your favorite dijon or whole grain mustard. If you’re looking for a great sauerbraten recipe, check out this one from Woodberry Kitchen’s Spike Gjerde over on Food Arts. I’ve been using that brine recipe for years. I don’t see why this recipe won’t work, but I guess I’ll see in a few days. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD.
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