Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Sauerbraten
This is wonderful served with potato pancakes or potato dumplings and red cabbage.
1 boneless rump roast (about 4 pounds)
4 cups water
2 cups red wine vinegar
2 tablespoons granulated sugar
1 medium-size onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
Pinch of pepper
1 teaspoon mixed pickling spices
24 crushed gingersnaps (1 1/2 cups crumbs)
Trim meat of all but a thin layer of fat. Place in a large glass bowl. Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix. Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.
Remove meat from marinade; reserve marinade; pat meat dry with paper toweling. Heat shortening in Dutch oven. Brown meat on all sides (about 15 minutes).
Remove fat from pan. Pour marinade over meat. Roast uncovered at 350 degrees F for 30 minutes.
Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.
Remove meat to platter. Strain marinade; remove fat and return marinade to pan. Stir in gingersnap crumbs. Heat until thickened; strain again.
Slice meat and serve with gravy.
Sauerbraten
Posted by Darlene at recipegoldmine.com 2/17/2002 4:12 pm
This classic German braised dish is made with beef roast marinated in wine vinegar and studded with onions, bay leaves, peppercorns, and juniper berries, then bathed in a sauce thickened by gingersnaps and lightened with sour cream. Serve with noodles or spaetzle.
Yield: 6 servings
1 cup red wine vinegar
1 cup red wine
2 1/2 cups onion, chopped
3 bay leaves
6 juniper berries, crushed
1 boneless beef pot roast, rolled and tied
Sea salt to taste
Black pepper, freshly ground
1 1/2 cups carrots
1 1/2 cups celery
1/8 teaspoon ginger, minced
2 tablespoons all-purpose flour
1/2 cup beef stock
1/2 cup gingerbread cookies, crushed
3/4 cup sour cream
1 teaspoon black pepper, whole
Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns, and juniper berries in a saucepan and bring to a boil. Let cool. Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.
Remove meat from the marinade, pat dry, and season with salt and pepper. Strain marinade and reserve, discarding solids. Heat oil over medium heat in a large, heavy pot with a tight-fitting lid. Brown meat on all sides. Remove meat from pan and pour out all but about 2 tablespoons of fat. Add remaining onions, carrots, celery, and ginger. Cook until soft, about 10 minutes. Add flour and cook about 4 minutes until it begins to color.
Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir to scrape off browned bits from the bottom of the pan. Return the roast to the pan, cover, and cook in a 325 degree F oven until fork-tender, about 2 1/2 hours.
Remove meat from pan when done and keep warm. Skim the surface fat and reduce the liquid over high heat to about 3 cups. Stir in crushed cookies until sauce thickens. Remove from heat and stir in sour cream and currant jam.
