Sauerbraten (Marinated Pot Roast)
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Sauerbraten (Marinated Pot Roast)
  Roast    Beef    German  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54565. Report a problem with this recipe.
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      Title: Sauerbraten (marinated pot roast)
 Categories: Main dish, Red wine
      Yield: 8 Servings
 
-------------------------POT ROAST------------------------------
      1 c  Dry red wine
  1 1/2 c  Cold water
      5    Black peppercorns,crushed
      1    Large bay leaf
      3 tb Shortening
    1/2 c  Gingersnap crumbs
    1/2 c  Red wine vinegar
      1    Large onion,thinly sliced
      4    Juniper berries,crushed
      4 lb Beef rolled rump roast*
    1/2 c  Water

----------------------POTATO DUMPLINGS---------------------------
      2    Slices white bread w/o crust
    1/2 c  All-purpose flour
  1 1/2 ts Salt
    1/8 ts Ground white pepper
      2    Eggs,beaten
      2 ts Salt
    1/2 c  Dry bread crumbs
      2 tb Butter or margarine
    1/2 c  Uncooked regular farina
    1/8 ts Ground nutmeg
  3 1/2 c  Riced cooked potatoes
      4 qt Water
      2 tb Butter or margarine
 
  POT ROAST: Mix wine, vinegar, 1 1/2 cups water, the onion,
  peppercorns, juniper berries and bay leaf in saucepan. Heat to
  boiling. Remove from heat; cool in refrigerator to room temperature.
  Pierce surface of roast with fork. Place roast in 3-quart glass bowl;
  pour on marinade. Cover tightly and refrigerate 2 to 3 days, turning
  roast several times each day.
  Remove roast from marinade and pat dry. Strain marinade, reserving
  liquid and discarding onion and spices. Melt shortening in Dutch
  oven. Brown roast in hot shortening about 10 minutes. Remove roast;
  pour off fat.
  Heat 2 cups of the reserved marinade and 1/2 cup water to boiling in
  Dutch 1 minute. Thinly slice brisket diagonally across grain; serve
  with gravy.
  Remove roast to heated platter; cover with aluminum foil to keep warm.
  Measure liquid in Dutch oven into large measuring cup; skim off fat.
  Add enough reserved marinade to measure 2 1/2 cups if necessary. (If
  liquid measures more than 2 1/2 cups, boil rapidly to reduce amount
  to 2 1/2 cups.) Heat liquid and gingersnap crumbs over medium heat,
  Stirring frequently, 10 minutes; strain. Serve gravy with roast and
  Potato Dumplings.
  *NOTE: Beef bottom round or boneless chuck eye roast can be
  substituted forthe rolled rump roast.
  POTATO DUMPLINGS: Cut bread into 1/2-inch cubes. Melt 2 tablespoons
  butter in 8-inch skillet. Cook bread cubes in butter oven medium
  heat, stirring frequently, until golden brown. Drain on paper towels.
  Mix flour, farina, 1 1/2 teaspoons salt, the nutmeg, pepper and
  potatoes. Stir in eggs; beat until dough holds its shape. Flour hands
  lightly. Shape about 2 tablespoons dough into ball. Press hole in
  center with fingertip; drop 4 bread cubes into hole. Seal by shaping
  into ball again. Repeat with remaining dough and bread crumbs.
  Heat water and 2 teaspoons salt to boiling in 6- to 8-quart kettle.
  While water is heating, melt 2 tablespoons butter in 6-inch skillet
  over low heat. Cook and stir bread crumbs in butter until butter is
  absorbed; reserve.
  Drop dumplings into boiling water and stir once or twice; reduce heat.
  Simmer uncovered until dumplings rise to surface, 12 to 15 minutes.
  Cook 1 minute longer. Remove with slotted spoon. Sprinkle dumplings
  with reserved bread crumbs.
 




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Recipe ID 54565 (Apr 03, 2005)

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