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German Comfort Food - Sauerbraten (part 1)
by
Shane "Culinary Alchemist" Wingerd
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%3C/p%3E%3Cp%3EI%20love%20my%20comfort%20foods.%20%20%20Macaroni%20and%20Cheese,%20Lasagne,%20Corned%20Beef%20Pinwheels,%20Chicken%20and%20Dumplings,%20Boeuf%20Bourgaignon,%20Lentil%20Soup,%20Biscuits%20and%20Gravy,%20Stroganov,%20and%20Pasta%20Carbonara,%20to%20name%20just%20a%20few.%20%20There%20is%20one%20comfort%20food%20though,%20that%20I%20don't%20make%20very%20often.%20%20This%20is%20mainly%20because,%20as%20a%20single%20person,%20there%20is%20no%20possible%20way%20I%20can%20eat%20my%20way%20through%20a%204%20lb%20hunk%20o'%20beef.%20%20Something%20of%20that%20size%20is%20better%20regulated%20to%20the%20proverbial%20%22holiday%20get%20together%22.%20Sadly,%20those%20usually%20already%20include%20a%20large%20turkey,%20a%20BBQ,%20or%20a%20leg%20of%20lamb,%20leaving%20no%20room%20for%20an%20additional%20large%20roast.%3C/p%3E%3Cp%3EI%20speak%20not%20of%20Pot%20Roast,%20per%20se,%20but%20of%20that%20most%20quintessentially%20%22German%22%20of%20dishes%20on%20this%20large%20blue%20marble.%20%20Sauerbraten%20(Sour%20Roast).%3C/p%3E%3Cp%3EAs%20luck%20would%20have%20it,%20we%20are%20going%20to%20have%20a%20small%20get%20together%20with%20a%20family%20friend,%20so%20it's%20time%20that%20I%20whipped%20this%20recipe%20out%20and%20brushed%20the%20cobwebs%20off.%20%20And%20it's%20a%20good%20thing,%20because%20Sauerbraten%20takes%20a%20little%20forethought.%20%20You%20must%20begin%20marinating%20the%20meat%2048-72%20hours%20ahead%20of%20time.%3C/p%3E%3Cp%3ESo%20what%20exactly%20IS%20sauerbraten?%20%20Well,%20it's%20sort%20of%20Germany's%20answer%20to%20Boeuf%20Bourgaignon.%20%20Though%20considering%20the%20antiquity%20of%20the%20recipe,%20it's%20more%20correctly%20stated%20that%20Boeuf%20Bourgaignon%20is%20France's%20answer%20to%20Sauerbraten.%20%20Legend%20has%20it%20that%20the%20recipe%20stems%20from%20when%20Julius%20Caesar%20was%20shipping%20in%20meat%20for%20his%20legions%20during%20one%20of%20his%20campaigns%20against%20the%20Thuringians.%20%20In%20order%20to%20preserve%20the%20meat,%20it%20was%20stored%20in%20amphora%20full%20of%20vinegar.%20%20Since%20the%20Romans%20had%20a%20tendency%20to%20simply%20colonize%20the%20areas%20of%20their%20conquests%20and%20merge%20with%20the%20local%20peoples,%20the%20defeated%20Thuringians,%20Bavarians,%20and%20Saxons%20were%20eventually%20exposed%20to%20this%20soured%20meat.%20The%20flavor%20was%20well%20received%20and%20eventually%20became%20part%20of%20the%20local%20cuisine.%3C/p%3E%3Cp%3EGranted,%20the%20Thuringians,%20as%20well%20as%20several%20other%20tribes%20that%20inhabited%20the%20area%20in%20Europe%20that%20we%20know%20today%20as%20%22Germany%22,%20originally%20used%20this%20method%20of%20marination%20on%20Horse%20meat.%20%20Horse%20can%20be%20a%20very%20tough%20chew,%20but%20the%20vinegar%20marinade%20has%20the%20added%20benefit%20of%20tenderizing%20the%20meat.%20While%20I%20am%20normally%20a%20stickler%20for%20tradition,%20I%20will%20be%20foregoing%20the%20horse%20meat%20for%20this%20recipe.%20%20While%20I%20have%20eaten%20A%20LOT%20of%20things%20that%20most%20people%20would%20not,%20from%20Opossum%20to%20Bear%20and%20back%20again,%20but%20I%20find%20the%20idea%20of%20eating%20horse%20to%20be%20somewhat%20horrifying.%20%20I%20know%20it%20is%20still%20eaten%20in%20Europe;%20France,%20Belgium,%20Austria,%20Italy,%20Germany,%20the%20Netherlands%20&%20Iceland%20just%20being%20a%20few,%20but%20I%20find%20horses%20to%20be%20too%20intelligent%20to%20be%20eaten.%20%20I%20am%20not%20even%20overly%20fond%20of%20them,%20but%20when%20you%20look%20them%20in%20the%20eye,%20you%20can%20see%20that%20they%20have%20a%20level%20of%20self%20awareness%20beyond%20that%20of%20a%20sheep,%20cows%20and%20pigs.%20%20Heck,%20they%20are%20even%20smarter%20than%20goats%20(being%20from%20a%20goat%20dairy,%20it%20really%20annoys%20me%20to%20say%20that).%20%20Sorry,%20I%20firmly%20believe%20that%20it's%20on%20par%20with%20eating%20your%20dog,%20your%20cat%20or%20a%20dolphin.%20%20But%20that%20is%20just%20how%20I%20feel%20about%20it.%3C/p%3E%3Cp%3EThus,%20when%20I%20make%20Sauerbraten,%20I%20use%20a%20big%20chunk%20of%20beef.%20%20Parts%20such%20as%20the%20Bottom%20Round,%20Top%20Round,%20Rump%20or%20Chuck%20are%20good%20choices%20and%20tend%20to%20be%20cheaper%20pieces%20of%20meat.%20%20Basically%20anything%20you%20would%20use%20for%20a%20Yankee%20Pot%20Roast%20will%20be%20just%20fine.%3C/p%3E%3Cp%3EBut%20we%20gotta%20get%20this%20chunk%20of%20Bovine%20marinating,%20so%20it's%20time%20for%20me%20to%20quit%20yappin%20and%20get%20to%20cookin.%3C/p%3E%3Cp%3EI%20am%20going%20to%20do%20this%20post%20in%202%20installments%20because%20of%20the%20amount%20of%20time%20required.%20%20It%20will%20give%20you%20a%20chance%20to%20follow%20a%20long%20it%20you%20want.%20%20:)%3C/p%3E%3Cp%3EAn%20old%20Corningware%205%20quart%20pot%20works%20GREAT%20for%20this,%20since%20it%20goes%20from%20the%20stove%20to%20the%20refrigerator%20to%20the%20oven%20to%20the%20table.%20%20%20LOVE%20this%20stuff.%20%20(That%20is%20why%20this%20recipe%20will%20be%20posted%20to%20Corningware411%20as%20well)%3C/p%3E%3Cp%3ESauerbraten%3C/p%3E%3Cp%3EGrab%20a%205%20quart%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%20and%20perseverance%20will%20be%20rewarded.%3C/p%3E%3Cp%3EThrough%20the%20magic%20of%20the%20Blogverse%20you%20can%20Fast%20Forward%20to%20Sauerbraten%20Part%202%3C/p%3E){kind=link}