Tuesday, March 5, 2013

German Classic Meets an American Classic - Sauerbraten (part 1)

I have been a little absent.... But it's mostly because I have not really cooked anything of late that showcases the beauty of Corningware.  That is until now.  :)

A German Classic meets and American one....  Sauerbraten and Corningware are a match made in heaven. 

Corningware turns Sauerbraten into a 1 pot meal.  You can boil your marinade on the stove, add the meat, store the whole thing in the refrigerator, then brown the meat in the same pan before shoving the it into the oven and finishing it off.  One classic cooking pot and one classic meal.  

Any of the 5 quart Corningware dishes (A-5-B) or the Visions 4.5L Pots are the best for Sauerbraten as they give ample room for the roast to swim languidly in the marinade.  In a pinch, you can get away with one of the 4 quart dutch ovens like F-14-B (French White) or P-34-B (Cornflower)

I have not made sauerbraten in ages, simply because it required a 4lb slab of beef.  This is not really one of those recipes that can be pared down into a smaller portion.  It's the same with Boeuf Bourguignon.  Certain things just do not translate into cooking for one or two people.  But, since there will be more than just myself around to eat it, I figured that it was high time this most quintessential of all German dishes was resurrected from my dusty repertoire.   

So, I snatched my mom's pot.  It's A-5-B in the Shadow Iris pattern that she is so fond of. 

Now,  let's get this marinade a goin..... Cause it takes 3 days. 
 
Sauerbraten

2 Onions, sliced
1 rib of Celery, chopped
1 Carrot, chopped
4 Bay Leaves
7 whole Clove Buds
1/2 tsp Coriander Seed
3/4 tsp Black Peppercorns
2 1/2 cups Water
1 1/2 cups Red Wine Vinegar
3 1/2 - 4 lb Beef Roast

Later you will need (just so there are no surprises in the second installment)
1/2 cup Water
1/3 cup crushed Ginger Snaps

Grab a 5 quart Corningware pot and add the Onions, Celery, Carrot, Bay Leaves, Cloves, Coriander and Black Peppercorns.

Pour in the Water and the Red Wine Vinegar.

Cover the pot and bring to a boil.

Remove from the heat and add the meat to the hot marinade.

Turning to coat.

Cover again, and place in the refrigerator.

Turn the meat every 12 hours for at least 2 days (48 hours) but preferably 3 days (72 hrs)

Your patience will be rewarded.

Where is your Corningware?
~~

Sauerbraten Part 2

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