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Sauerbraten receipe
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mrs. peanut-receipe    Posted 01-22-2005 at 08:30:22       [Reply]  [Send Email]
sorry for the delay but here goes. 4lb pot roast,2 cups cider vinegar,2 cups water,12 peppercorns, 4 bay leaves, 4 whole cloves,1-1/2 teaspoons salt,1/4 teaspoon pepper, 12 carrots cut in strips,6 onions sliced,12 gingersnaps(about 3/4 cup)crushed,1 tablespoon sugar. put meat in a bowl. combine vinegar, water,peppercorns,bay leaves,cloves,salt&pepper in a saucepan and heat to just below boiling. remove fron heat cool a bit.pour 1 cup mixture over meat in bowl.cool, cover tightly & put in refrig. marinate for 5 days, turning meat over once a day. after 5 days remove meat from frig. &drain good, strain & reserve marinade.put roast in a dutch oven & brown both sides. add 1 cup of marinade carrots, onions. bring rapidly to a boil, cover tightly & simmer for 2 hours or until tender. if necessary add more marinade. put meat on a warm platter & keep warm. add rest of marinade to pot, add gingersnaps & sugar & simmer for about 10 minutes. you usually serve with potato dumplings(if ypu want the receipe ask) but you can use reg. dumplings. also serve with red cabbage. hope you like it. waiting for our roast. bill


Potato Dumpling Recipe...    Posted 01-22-2005 at 11:11:00       [Reply]  [No Email]
When you have time...please post the recipe for the potato dumplings. All these wonderful recipes are making me hungry!

As for the roast, I would love to send ya one; but Peanut shot the other rump roast off the deer...LOL

Thanks again Bill,

D/MrsPeanut


deadcarp    Posted 01-22-2005 at 10:51:15       [Reply]  [No Email]
you mentioned spud dumplings - suzn makes polish dumplings (mostly potato) under sauerkraut & pork chops - leftovers turn black but delicious! :)


Alias    Posted 01-22-2005 at 09:13:42       [Reply]  [No Email]
Thanks so much for this receipe. I am anxious to give it a try. It's been a long time since I last tasted sourbraten. .........gfp


Sounds great!    Posted 01-22-2005 at 08:37:00       [Reply]  [No Email]
Thanks for the recipe Bill...I have some venison thawing as we speak...perfect timing!

D


Randy    Posted 01-22-2005 at 08:47:34       [Reply]  [No Email]
An older lady I work for just made some for us a few weeks ago. She's from Germany or some place over there.
I got quite the racket going when it comes to food.


Chas in Me    Posted 01-22-2005 at 09:16:07       [Reply]  [No Email]
Sometimes, whatever you do comes out right. The summer zi got home from service in Germany, I decided to cook saurbratten for some friends.
I followed a recipe and the meal came out perfectly. Just luck, I'd say.


Patria    Posted 01-22-2005 at 11:22:17       [Reply]  [No Email]
Great dish, indeed! and I want to save the recipe!

Look what I found..oh well, I just had to go and check it out.
-----------------

SAUERBRATEN

Several sources believe sauerbraten was invented by Charlemagne who died in 814 A.D. The recipe was used as a means of using up leftover roasted meat. Albert of Cologne, in the 13th century, a man, like Charlemagne, much interested in foods and gardening, used the recipe with fresh meat. I have my doubts about this story.

Sauerbraten is a German speciality (‘sour roast’), consisting beef roast marinated for several days in a sour/sweet marinade of vinegar and/or beer and spices (cloves, bay leaves, peppercorns, onions, etc.), and then brasied in the marinade. Crumbled Gingersnap cookie crumbs are frequently used to thicken the pan juices.




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