Saturday, 7 May 2016

Sauerbraten with recipe for Red Wine Vinegar ~ Delish! ~ The perfect ratios!

Select beef is marinated and then roasted to create this German classic. which 
may be served with potato dumplings and red cabbage or however you wish.
Servings: 4 to 6
The 4 days of marinating is well worth the effort! I promise! May even be 
marinated for up to 10 days.
Traditionally Sauerbraten is made with a Rump Roast. It is the other end of the
Bottom Round. Bottom Round and Top Round will work as well. The Beef Chuck
Boneless Shoulder is another good substitute, as long as it's a center cut or you 
may use beef brisket, aitchbone or Silverside. Which ever cut you prefer. They all 
make a good roast.
Sour cream, for serving is optional - However I use my homemade Greek yogurt 
full of healthy probiotics to serve. A probiotic Tzatziki will also be lovely served 
with this dish.
The below ingredients are also suitable to making beef olives or even preparing a 
leg of lamb in this way.
Ingredients (Marinade):
1 kg Roast cut beef (Whole). Use a moist cut, washed, drained & dried
200ml red wine vinegar or same in grams (See recipe below)
600ml dry red wine
60 g oil if using a lean cut of meat. Use less oil if a fatty piece
1/3 teaspoon peppercorns
1 teaspoon Coriander seed
1/2 teaspoon mustard seeds (I used yellow seeds)
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced (optional. If adding, add 1 part each to mash, veggies & meat)
2 bay leaves
1 medium onion, chopped
1 large carrot, chopped
1 stick celery with leaves, chopped (I omitted as never had any but was still delish!)
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
6 juniper berries (I omitted as I never had any but still it was delish!)
In a large saucepan (Or in microwave) over high heat combine the water, cider
vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and
mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10
minutes. Set aside to cool.
When the marinade has cooled to a point where you can stick your finger in it and
not be burned, place the meat in a non-reactive vessel and pour over the marinade.
Place into the refrigerator for 4 days. If the meat is not completely submerged in the
liquid, turn it over once a day.
After 4 days of marinating, preheat the oven to 325 degrees F.
Place on a wire rack in roasting pan and pour marinade beneath meat so meat is not
sitting in the marinade. Cover and and cook until tender, approximately 4 hours on
low - 160 C until tests done. If meat has a fat layer, you may crisp it under the grill
before removing. Set aside covered to allow meat juices to settle.
Make up the gravy:
Reduce liquid until of gravy consistency and with stick blender, puree in all the
whole spices until you have a lovely smooth gravy.
Carve the meat and serve with gravy, accompanied by steamed potatoes, carrots and
peas or with veggies of choice and a dollop Sour Cream. Delish!

Red Wine Vinegar (Homemade):
You don’t need to spend a fortune on red wine vinegar!
100 ml dry red wine
300 ml Safari apple cider vinegar
1-2 garlic cloves and other herbs of choice to infuse
Combine above ingredients in small jar or bottle using a funnel. I like to cut garlic into slivers.
Allow to stand for minimum of 3 - 6 hrs at least before using.