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Sauerbraten

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  75 Hours 35 Minutes
  Makes 10 servings
In the heart of the Over-the-Rhine district of Cincinnati sits Grammer's Restaurant, established in 1872 and in continued operation ever since. It was originally opened up by a German baker. It soon established a reputation for great food and became the home of the German Baker's Singing Society. Don't laugh - the German Baker's Singing Society was very important, and if they sang in your restaurant, you had it made. Grammer's was also a center for important political meetings, and a favorite night spot for famous athletes and musicians. Under the direction of the present owner, Jim Tarbel, Grammer's is better than ever, and still has a culinary core of great German dishes. Example: Sauerbraten with Spaetzle: marinated sweet and sour beef slowly cooked with gingersnaps and served with homemade dumplings.
RECIPE INGREDIENTS
For the Marinade:
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow bell pepper
2 teaspoons chopped fresh thyme
1 lemon, cut and squeezed and dropped into marinade
3 cloves garlic, crushed
2 to 3 parsley stems
Pinch of allspice
4 cloves
1/2 teaspoon crushed black peppercorns
6 juniper berries, crushed
3 bay leaves
1 tablespoon sugar
Equal parts red or white wine vinegar and water to cover meat and vegetables

3 to 3 1/2 pounds beef top round, brisket, or rump roast, tied up
2 tablespoons vegetable oil
1 cup chopped carrot
4 cups sliced onions
1 cup chopped celery
2 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water, if needed
1 cup finely ground gingersnaps
DIRECTIONS
Place all the marinade ingredients into a glass bowl, add the meat, and cover and refrigerate for 3 to 5 days, turning the meat once each day.


Preheat the oven to 350 degrees F.


Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquid. Discard the solids.


Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all surfaces are browned. Remove the meat to a plate.


Add the carrot, onions, celery, and a pinch of salt to the casserole pot. Sauté over medium heat until the onions are softened and beginning to brown. Add the bay leaves, cloves, and juniper berries and stir. Add the tomato paste and stir for 1 minute.


Put the meat back into the pot and add enough marinade to half cover the meat. Bring to a boil, cover, and place in the oven. Cook for 3 to 3-1/2 hours, turning the meat over 3 times, adding stock or water if needed to maintain liquid level. Remove the meat when it is fork tender. Set aside.


Strain the cooking juices. Remove the bay leaves and cloves. Puree the remaining solids in a food processor. Pour everything back into the casserole, heat over medium heat, and add the gingersnaps. Season with salt and pepper, to taste. Cook slowly, until the gingersnaps are completely incorporated into the sauce, about 5 minutes. Slice the meat and serve with the sauce.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 301
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 14g
Sodium: 138mg
% Cal. from Fat: 36%
Cholesterol: 78mg
Protein: 33g
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