German Classic Meets an American Classic - Sauerbraten (part 2)

In Sauerbraten Part 1 we began marinating the roast in a 5 quart Corningware dutch oven (A-5-B).  I know that all of you have been religiously turning your roast in the marinade every 12 hours for the last couple of days, right?  Excellent!  Now it's time to complete the transformation from just another roast, to that ever so evocative of German dishes.... Sauerbraten.....

As I eluded to in the previous post.  You will require about 6-10 Gingersnap cookies to finish off the gravy.  You did remember to get some gingersnaps, right?  If you forgot, you can always use stale Gingerbread (crumbled up) or even go so far as to use Gingerbread Cookies (crushed), if you have some lying around.  I never do, so I opt for the gingersnaps purchased from a grocery store.  Luckily, I have not eaten all of them as well. :)

Saurbraten

(Part 2)

4 TB Unsalted Butter
1/2 cup Water
6-10 Gingersnap cookies, pulverized (about 1/4 -1/2 cup)

Remove the roast from the refrigerator and let is warm up for about 1/2 hour.

Remove the roast from the marinade to a stack of paper towels and dry the roast thoroughly, for just as Julia says, "Wet meat doesn't brown as well."

Strain the marinade into a large bowl, to remove the miscellaneous adjuncts. (Coriander seeds, Bay Leaves, Peppercorns, Onions, Carrot, etc.)

Wash the pot and preheat the oven to 300F degrees.

Place the clean 5qt Corningware over medium heat and melt 4 TB of Unsalted Butter.

Once the butter has melted, place the roast in the pot and sear on all sides, until nice and brown.

 By all sides, I mean even the ends.

Once the roast is all browned and delicious looking, pour the marinade over the top.

Bring the marinade to a boil, on the stove.

Cover.... and move to your preheated oven for about 2 - 2 1/2 hours.... Turning the roast every hour.

This is usually when I put the cookies into a ziploc bag.

And smash them into infinitesimal crumbs with a rolling pin, then set them aside until everything is ready for them to meet their gravy thickening destiny.

Once it has braised to a nice and tender slab of deliciousness, remove from the oven.

Extract the roast from the marinade and slice it up (as best you can, it will fall apart for the most part).

Tent to keep warm while you finish the gravy.

Pour out the marinade into a measuring cup.

You need at least 1 1/2 cups of marinade/meat juices, I usually have about 2 cups. (which is fine by me, cause that means more gravy!)

Add this back to the pot and fortify the marinade with 1/2 cup Water.

Bring this to a simmer over medium flame and add the Gingersnap crumbs.

Stir them in well, then bring the whole thing back to a simmer again.

Continue simmering until the sauce thickens into a rich and deliciously spiced gravy.

Lay it out on a warm platter and douse it with gravy.

Don't forget to save some back for your guests..

Serve, with Spaetzle & Mushrooms and Fried Red Cabbage.

MMMMMMM Germany on a Plate!

All Thanks to 1 CorningWare 5 quart Dutch Oven.  :)

Where is your Corningware??
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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