Monday, February 15, 2010
So I came across this recipe. I've heard of Sauerbraten but have never made it nor tried it. What intrigued me about making it was marinating the cut of meat for 3 days, perhaps adapting it for the Pressure Cooker, and the addition of crushed ginger cookies to the marinade to thicken and make a gravy for the meat.
Will I make this again? You bet! The meat was deliciously tangy sour (hence the name Sauerbraten) and as tender and delicious as could be.
The gravy however, I guess I expected it to be more of a contributor than what it was so I "doctored" it a bit. I added a bit more sugar because it was still very sour, and I added some ground ginger to give it some "bite". It accompanies the meat wonderfully since it's the marinade for the meat, it just needed a boost. Feel free to experiment with your own thoughts or preferences.
That being said, this was the most tender, delicious cut of roast I've had in years and years.
Adapted from: Joelen's Culinary Adventures.
Ingredients and Method:
1 cup Red Wine Vinegar
1 cup Cider Vinegar
1 1/2 cups water
1 sweet onion, chopped
1 carrot chopped thinly
1 teaspoon ground mustard
2 bay leaves
6 minced cloves
2 - 3 pound bottom round roast
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup sugar
15 gingersnaps, crushed
1 teaspoon ground ginger
All right, so here's what we're gonna do. We're gonna make a marinade, and marinate the roast for 3 days. Yes, 3 days! It'll be worth the hassle, believe me.
(Pressure Cooker note. The only difference in the recipe directions if you're NOT using a pressure cooker, is to bake it in the oven at 350 degrees for 4 to 5 hours until fork tender)
In a saucepan combine both vinegars, water, salt, pepper, carrots, onions, bay leaves, cloves and ground mustard. Bring to a boil, reduce heat and simmer for 10 minutes, let cool.
Pat the roast dry, sprinkle with salt and pepper, add 1 tablespoon olive oil to a medium frying pan and brown meat on each side until browned, approximately 10 minutes per side.
Remove from heat.
Pour marinade into non-reactive dish. Add roast to dish. If the roast is not covered with marinade simply plan on turning the roast once a day so both sides get equally marinated. Cover with plastic wrap and refrigerate for 3 days.
When ready to cook/bake, remove roast, and pour all of marinade into pressure cooker (or baking dish). Cut any exposed fat from the roast. Add the roast, turn up heat, cover and bring up to 15 p.s.i. When the cooker begins to steam steadily, turn the heat down to low, and let cook at pressure for 60 minutes. (Or, as stated earlier, bake at 350 degrees for 4 - 5 hours). Let cool naturally.
Remove roast to cutting board and let rest.
Strain marinade mixture into bowl. Don't be afraid to mash solids through the mesh to give the gravy some "body".
Pour into saucepan, add sugar, ginger, and crushed ginger cookies. Bring to a boil, reduce heat, and continue to stir and simmer, until gravy thickens.
Slice roast against grain into approx. 1/4 inch slices, arrange on plate, and ladle gravy over. Garnish with parsley and enjoy!