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German Classic Meets an American Classic - Sauerbraten (part 1)
by
Shane "Culinary Alchemist" Wingerd
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%3C/p%3E%3Cp%3EA%20German%20Classic%20meets%20and%20American%20one....%20%20Sauerbraten%20and%20Corningware%20are%20a%20match%20made%20in%20heaven.%3C/p%3E%3Cp%3ECorningware%20turns%20Sauerbraten%20into%20a%201%20pot%20meal.%20%20You%20can%20boil%20your%20marinade%20on%20the%20stove,%20add%20the%20meat,%20store%20the%20whole%20thing%20in%20the%20refrigerator,%20then%20brown%20the%20meat%20in%20the%20same%20pan%20before%20shoving%20the%20it%20into%20the%20oven%20and%20finishing%20it%20off.%20%20One%20classic%20cooking%20pot%20and%20one%20classic%20meal.%3C/p%3E%3Cp%3EAny%20of%20the%205%20quart%20Corningware%20dishes%20(A-5-B)%20or%20the%20Visions%204.5L%20Pots%20are%20the%20best%20for%20Sauerbraten%20as%20they%20give%20ample%20room%20for%20the%20roast%20to%20swim%20languidly%20in%20the%20marinade.%20%20In%20a%20pinch,%20you%20can%20get%20away%20with%20one%20of%20the%204%20quart%20dutch%20ovens%20like%20F-14-B%20(French%20White)%20or%20P-34-B%20(Cornflower)%3C/p%3E%3Cp%3EI%20have%20not%20made%20sauerbraten%20in%20ages,%20simply%20because%20it%20required%20a%204lb%20slab%20of%20beef.%20%20This%20is%20not%20really%20one%20of%20those%20recipes%20that%20can%20be%20pared%20down%20into%20a%20smaller%20portion.%20%20It's%20the%20same%20with%20Boeuf%20Bourgaignon.%20%20Certain%20things%20just%20do%20not%20translate%20into%20cooking%20for%20one%20or%20two%20people.%20%20But,%20since%20there%20will%20be%20more%20than%20just%20myself%20around%20to%20eat%20it,%20I%20figured%20that%20it%20was%20high%20time%20this%20most%20quentessential%20of%20all%20German%20dishes%20was%20resurrected%20from%20my%20dusty%20repertoire.%3C/p%3E%3Cp%3ESo,%20I%20snatched%20my%20mom's%20pot.%20%20It's%20A-5-B%20in%20the%20Shadow%20Iris%20pattern%20that%20she%20is%20so%20fond%20of.%3C/p%3E%3Cp%3ENow,%20%20let's%20get%20this%20marinade%20a%20goin.....%20Cause%20it%20takes%203%20days.%3C/p%3E%3Cp%3ESauerbraten%3C/p%3E%3Cp%3EGrab%20a%205%20quart%20Corningware%20pot%20and%20add%20the%20Onions,%20Celery,%20Carrot,%20Bay%20Leaves,%20Cloves,%20Coriander%20and%20Black%20Peppercorns.%3C/p%3E%3Cp%3EPour%20in%20the%20Water%20and%20the%20Red%20Wine%20Vinegar.%3C/p%3E%3Cp%3ECover%20the%20pot%20and%20bring%20to%20a%20boil.%3C/p%3E%3Cp%3ERemove%20from%20the%20heat%20and%20add%20the%20meat%20to%20the%20hot%20marinade.%3C/p%3E%3Cp%3ETurning%20to%20coat.%3C/p%3E%3Cp%3ECover%20again,%20and%20place%20in%20the%20refrigerator.%3C/p%3E%3Cp%3ETurn%20the%20meat%20every%2012%20hours%20for%20at%20least%202%20days%20(48%20hours)%20but%20preferably%203%20days%20(72%20hrs)%3C/p%3E%3Cp%3EYour%20patience%20will%20be%20rewarded.%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware?%3C/p%3E%3Cp%3ESauerbraten%20Part%202%3C/p%3E){kind=link}