I run a personal chef business based out of Frederick, MD. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I don’t see why this recipe won’t work, but I guess I’ll see in a few days.
![best cut of beef to use for sauerbraten best cut of beef to use for sauerbraten](https://www.glenwoodmeats.ca/wp-content/uploads/2020/06/11-top-sirloin.jpg)
I’ve been using that brine recipe for years. If you’re looking for a great sauerbraten recipe, check out this one from Woodberry Kitchen’s Spike Gjerde over on Food Arts. Add enough hot water to make a smooth paste, and whisk it into your favorite dijon or whole grain mustard. Grind gingersnap cookies in a food processor. To incorporate the gingersnap element, I decided on a gingersnap mustard. Peel them and let them cool in the cooking liquid. They will be braised in the cooking liquid for 2-3 hours. With Oktoberfest on my mind, I had a breakthrough.īeef tongues were cleaned and jaccarded, and will brine for the three days. I knew I wanted to serve cold beef tongue. As part of the dinner, there will be a grand charcuterie buffet with around a dozen items I’ve made. Next week I’m cooking a benefit dinner for our local food bank. The cooking liquid is thickened with gingersnaps to make a delicious gravy. 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. One of my favorite dishes is sauerbraten, or sour beef. I think many of those dishes are great for fall whether or not you’re a German restaurant. 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 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. (Mine tend to be tennis balls or racquetballs. Mix well, and roll into golf-ball or tennis-ball sized dumplings. 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. 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. 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. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. 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. Strain the sauce through a fine mesh sieve to remove any lumps.
![best cut of beef to use for sauerbraten best cut of beef to use for sauerbraten](https://www.bigwigjerky.com.au/wp-content/uploads/2019/05/cuts-of-meat-for-beef-jerky.jpg)
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. When the meat is done, remove it from the pan and keep warm. Expensive, naturally tender beef cuts from. 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).
![best cut of beef to use for sauerbraten best cut of beef to use for sauerbraten](https://theonlinegrill.com/wp-content/uploads/beef-brisket-pastrami9.jpg)
While it's cooking, you'll want to start making the dumplings (below). Beef is most often used especially cuts from the round, plate, flank, chuck, or brisket. (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides.
![best cut of beef to use for sauerbraten best cut of beef to use for sauerbraten](https://yardripe.com/wp-content/uploads/2019/08/Traditional-smoked-barbecue-brisket-1200x801.jpg)
Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds.