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German Classic Meets an American Classic - Sauerbraten (part 2)
by
Shane "Culinary Alchemist" Wingerd
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.%20%20I%20know%20that%20all%20of%3C/p%3E%3Cp%3Eyou%20have%20been%20religiously%20turning%20your%20roast%20in%20the%20marinade%20every%2012%3C/p%3E%3Cp%3Ehours%20for%20the%20last%20couple%20of%20days,%20right?%20%20Excellent!%20%20Now%20it's%20time%20to%3C/p%3E%3Cp%3Ecomplete%20the%20transformation%20from%20just%20another%20roast,%20to%20that%20ever%20so%3C/p%3E%3Cp%3Eevocative%20of%20German%20dishes....%20Sauerbraten.....%3C/p%3E%3Cp%3EAs%20I%3C/p%3E%3Cp%3Eeluded%20to%20in%20the%20previous%20post.%20%20You%20will%20require%20about%206-10%20Gingersnap%3C/p%3E%3Cp%3Ecookies%20to%20finish%20off%20the%20gravy.%20%20You%20did%20remember%20to%20get%20some%3C/p%3E%3Cp%3ERemove%20the%20roast%20from%20the%20refrigerator%20and%20let%20is%20warm%20up%20for%20about%201/2%20hour.%3C/p%3E%3Cp%3ERemove%3C/p%3E%3Cp%3Ethe%20roast%20from%20the%20marinade%20to%20a%20stack%20of%20paper%20towels%20and%20dry%20the%3C/p%3E%3Cp%3Eroast%20thoroughly,%20for%20just%20as%20Julia%20says,%20%22Wet%20meat%20doesn't%20brown%20as%3C/p%3E%3Cp%3Ewell.%22%3C/p%3E%3Cp%3EStrain%20the%20marinade%20into%20a%20large%20bowl,%20to%20remove%20the%20miscellaneous%20adjuncts.%20(Coriander%20seeds,%20Bay%20Leaves,%20Peppercorns,%20Onions,%20Carrot,%20etc.)%3C/p%3E%3Cp%3EWash%20the%20pot%20and%20preheat%20the%20oven%20to%20300F%20degrees.%3C/p%3E%3Cp%3EPlace%20the%20clean%205qt%20Corningware%20over%20medium%20heat%20and%20melt%204%20TB%20of%20Unsalted%20Butter.%3C/p%3E%3Cp%3EOnce%20the%20butter%20has%20melted,%20place%20the%20roast%20in%20the%20pot%20and%20sear%20on%20all%20sides,%20until%20nice%20and%20brown.%3C/p%3E%3Cp%3EBy%20all%20sides,%20I%20mean%20even%20the%20ends.%3C/p%3E%3Cp%3EOnce%20the%20roast%20is%20all%20browned%20and%20delicious%20looking,%20pour%20the%20marinade%20over%20the%20top.%3C/p%3E%3Cp%3EBring%20the%20marinade%20to%20a%20boil,%20on%20the%20stove.%3C/p%3E%3Cp%3ECover....%20and%20move%20to%20your%20preheated%20oven%20for%20about%202%20-%202%201/2%20hours....%20Turning%20the%20roast%20every%20hour.%3C/p%3E%3Cp%3EThis%20is%20usually%20when%20I%20put%20the%20cookies%20into%20a%20ziploc%20bag.%3C/p%3E%3Cp%3EAnd%3C/p%3E%3Cp%3Esmash%20them%20into%20infinitesimal%20crumbs%20with%20a%20rolling%20pin,%20then%20set%20them%3C/p%3E%3Cp%3Easide%20until%20everything%20is%20ready%20for%20them%20to%20meet%20their%20gravy%20thickening%3C/p%3E%3Cp%3Edestiny.%3C/p%3E%3Cp%3EOnce%20it%20has%20braised%20to%20a%20nice%20and%20tender%20slab%20of%20deliciousness,%20remove%20from%20the%20oven.%3C/p%3E%3Cp%3EExtract%20the%20roast%20from%20the%20marinade%20and%20slice%20it%20up%20(as%20best%20you%20can,%20it%20will%20fall%20apart%20for%20the%20most%20part).%3C/p%3E%3Cp%3ETent%20to%20keep%20warm%20while%20you%20finish%20the%20gravy.%3C/p%3E%3Cp%3EPour%20out%20the%20marinade%20into%20a%20measuring%20cup.%3C/p%3E%3Cp%3EYou%20need%20at%20least%201%201/2%20cups%20of%20marinade/meat%20juices,%20I%20usually%20have%20about%202%20cups.%20(which%20is%20fine%20by%20me,%20cause%20that%20means%20more%20gravy!)%3C/p%3E%3Cp%3EAdd%20this%20back%20to%20the%20pot%20and%20fortify%20the%20marinade%20with%201/2%20cup%20Water.%3C/p%3E%3Cp%3EBring%20this%20to%20a%20simmer%20over%20medium%20flame%20and%20add%20the%20Gingersnap%20crumbs.%3C/p%3E%3Cp%3EStir%20them%20in%20well,%20then%20bring%20the%20whole%20thing%20back%20to%20a%20simmer%20again.%3C/p%3E%3Cp%3EContinue%20simmering%20until%20the%20sauce%20thickens%20into%20a%20rich%20and%20deliciously%20spiced%20gravy.%3C/p%3E%3Cp%3ELay%20it%20out%20on%20a%20warm%20platter%20and%20douse%20it%20with%20gravy.%3C/p%3E%3Cp%3EDon't%20forget%20to%20save%20some%20back%20for%20your%20guests..%3C/p%3E%3Cp%3EServe,%20with%20Spaetzle%20&%20Mushrooms%20and%20Fried%20Red%20Cabbage.%3C/p%3E%3Cp%3EMMMMMMM%20Germany%20on%20a%20Plate!%3C/p%3E%3Cp%3EAll%20Thanks%20to%201%20CorningWare%205%20quart%20Dutch%20Oven.%20%20:)%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware??%3C/p%3E){kind=link}