Eclectic Saurbraten

Title:
Eclectic Saurbraten

Yield:
1 Servings

Categories:
Beef,
German




Ingredients:





 4 1/2 lb Boneless beef roast (round


          Or sirloin tip)


          Marinade:


     1 lg Onion -- coarsely chopped


     1 lg Carrot -- peeled and sliced


     1 lg Stalk celery -- chopped,


          Leaves incl


     2    Cloves garlic -- chopped


     2 c  Dry red wine


   1/2 c  Red wine vinegar


    20    Black


     2 sm Sticks cinnamon


    10    Juniper


     5    Bay leaves


   1/2 ts Thyme


   1/4 c  Fresh parsley -- chopped


          For cooking the meat:


   1/3 c  Cooking oil


     2 tb Brown sugar


          To finish the sauce:


     1 c  Crushed ginger snaps


   1/2 c  Sour cream


     2 tb Flour


          Peppercorns


          Berries (or 1/2 cup gin)






 Advance preparation -- 1 to 2 weeks ahead:  Trim the meat of as much fat as


 possible.  It using a rolled roast, cut the strings to get at the fat and


 retie the roast afterwards.  Use a one gallon zip-lock freezer bag to


 marinate the meat and you won't have to keep turning the roast.  Tie the


 peppercorns, cloves and juniper berries in a cheesecloth bag so that they


 can easily retrieved.  Put half of the chopped vegetables in the freezer


 bag with the bagged spices, cinnamon sticks, thyme and bay leaves. Place


 the meat in the bag, top with the remaining vegetables and pour in the wine


 and vinegar. Seal the bag, squeezing out as much air as possible. Place the


 bag in a bowl. If necessary, stuff empty spaces in the bowl with wadded up


 newspaper to force the marinade to cover the meat. Refrigerate for at least


 one week -- two weeks is be better.


 


 Cooking -- 3 to 6 hours before serving:  Strain and reserve the marinade


 from the meat and vegetables.  Pick out and reserve the bay leaves, Discard


 the bagged spices and cinnamon sticks.  Pat the meat dry with paper towels.


 Heat the oil over high heat in a heavy casserole just large enough to hold


 the meat. Brown the meat in the oil on all sides and set aside. Pour off


 all but 2 tablespoons of the oil and reduce the heat to medium. Add the


 vegetables from the marinade and cook until just soft -- 3 to 5 minutes.


 Stir in the sugar. Place the meat on the vegetables. Add the reserved


 marinade and three of the bay leaves. Bring to a simmer and place in a


 preheated 350: oven for one and a half hours.


 


 Add the ginger snaps and continue cooking in the oven for an additional 30


 to 45 minutes until the meat is tender. Remove the roast from the casserole


 and set aside.  Skim any accumulated fat from the juices. Spoon the


 vegetables and some of the juices into a food processor or blender and


 puree them. Return the vegetables to the casserole and bring the sauce to
a


 boil. Stir the flour into the sour cream and then whisk into the sauce.


 Simmer for 3 to 5 minutes. Taste the sauce for seasoning and correct with


 salt, pepper, sugar or even vinegar. The sauce should be spicy, sweet and


 sour. Return the roast to the casserole and keep warm until serving time.


 


 Serving:  Remove the roast and carve into serving slices.  Serve the meat


 napped with a little sauce.  Pass the remaining sauce at the table.


 


 Recipe By     : Jim Dykstra


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip