Sauerbraten | |
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from Chef David St John-Grubb, Corporate Chef at Le Cordon Bleu, Miami Makes 8 portions Ingredients:3 lb Beef Rump or Sirloin Tip1 1/2 cup vinegar 1 cup dry red wine 3/4 cup Water 3 medium onions, sliced 2 stalks celery, sliced 2 carrots, sliced 10 whole peppercorns 10 whole cloves 3 bay leaves 2 tablespoons sugar 1 1/2 teaspoons salt flour 3 tablespoons oil Gravy: 3 cup drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Preparation:Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. For the gravy: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy. |
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