Title: Sauerbraaten & Potato Dumplings
Categories: German Beef Marinade Pickle Dumpling
Yield: 1 Servings

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Here's the recipe my GrGrandmother left me for Sauerbraten and Potatoe Dumplings.

In large saucepan combine 1/2 C dry red wine, 1/2 C red wine vinegar 2 C cold water, a Medium size onion, peeled and thinly sliced, handful of crushed black peppercorns and 4 whole juniper berries (which she crushed in the Pestle, and a couple of bayleaves. Bring this marinade to a boil, then remove from heat and allow to come to room temp.

Plaace a 5lb boneless top or bottom round roast, with fat trimmed off, in a deep crock just large enough to hold it comfortably (don't quite know if the roast will complain if it isn't comfortable @8^))). Pour the cooled marinade over the roast. Grandmother made sure the marinade came at least half way up the sides of the meat. If there wasn't enough marinade, she would add more wine.

She would turn the meat to moisten all sides, and covered the crock with the wooden top, and put it out on the porch where it was cold (not freezing). and left it there for 4-5 days. Everyday she turned the meat in the marinade at least two times.

On the 5th day she removed the meat from the marinade and completely dried it with towels. Strain the marinade through a fine sieve and reserve the liquid. She threw away the spices in the sieve.

She took a large casserole and melted 3 tbsp lard in it over high heat until it started to sputter. She added the meat and browned it on all sides and made sure it browned well, without burning.

Take the meat and transfer it to a platter, and oour off and throw away all but a couple of tbsp of the fat from the casserole. Add 1/2 C finely chopped onions, 1/2C finely chopped carrots, 1/4 C fresh chopped celery to the fat in the casserole and cook over mod. heat stirring frequently, for about 6-8 minutes or until they are soft and light brown.

Sprinkle 2 tbsp of flour over the vegies and cook, stirring constantly, for another 2-3 minutes longer, or until the flour begins to color.

Pour 2 C of the reserved marinade and 1/2 C water and bring to a boil over high heat. Return the meat to the casserole. Cover and simmer over low heat for 2 hours or until the meat shows no resistance when pierced with the tip of a sharp knife.

Transfer the meat to a heated platter and cover to keep it warm while making the sauce. Pour the liquie left in the casserole into a large measuring cup and skim the fat from the surface. You will need 2-1/2 Cups of liquid for the sauce. If you have more than that, boil it briskly over high heat until it is reduced to thta amount. If you have less, add some of the reserved marinade.

Combine the liquid and 1/2 C crushed gingersnaps or 1 c ready-made honey cake in a small saucepan and cook over mod. heat, stirring frquently for 10 min. The crumbs will disintegrate in the sauce and thicken slightly.

Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, taste for seasoning and let it simmer over low heat till ready to serve.

To serve carve the meat into 1/4" slices and arrange attractively, over lapping layers on a platter. Moisten the slices with a few tbsp of the sauce and pass the remaining sauce separately in a gravy boat.

Sometimes she would cook this in the oven rather than on top of the stove. She brought the casserole to a boil over high heat, covered it tightly and cooked in a preheated 350~ oven for about 2 hours.

If we were lucky, we had red cabbage and potatoe dumplings with this. I'll post the Potatoe Dumplings and Red Cabbage with Apple Recipes also

From: BOBBIE KOPF

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