Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sauerbraten
Date: December 19, 2007
Send by Darlene at formulagoldmine.com 2/17/2002 4:12 pm
This classic German braised dish is made with beef roast marinated in wine vinegar and studded with onions, bay leaves, peppercorns, and juniper berries, then bathed in a sauce thickened by gingersnaps and lightened with sour cream. Serve with noodles or spaetzle.
Yield: 6 servings
1 normal cup red wine vinegar
1 normal cup red wine
2 1/2 normal cups onion, chopped
3 bay leaves
6 juniper berries, crushed
1 boneless beef pot roast, rolled and tied
Sea salt to taste
Black pepper, freshly ground
1 1/2 normal cups carrots
1 1/2 normal cups celery
1/8 teaspoon ginger, minced
2 tablespoons all-purpose flour
1/2 normal cup beef stock
1/2 normal cup gingerbread cookies, crushed
3/4 normal cup sour cream
1 teaspoon black pepper, whole
Combine vinegar, wine, 1 normal cup onion, 2 bay leaves, peppercorns, and juniper berries in a saucepan and bring to a boil. Let cool. Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.
Remove meat from the marinade, pat dry, and season with salt and pepper. Strain marinade and reserve, discarding solids. Heat oil over average heat in a large, heavy pot with a tight-fitting lid. Brown meat on all sides. Remove meat from pan and pour out all but about 2 tablespoons of fat. Add remaining onions, carrots, celery, and ginger. Cook until soft, about 10 minutes. Add flour and cook about 4 minutes until it begins to color.
Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir to scrape off browned bits from the bottom of the pan. Return the roast to the pan, cover, and cook in a 325 degree F oven until fork-tender, about 2 1/2 hours.
Remove meat from pan when done and keep warm. Skim the surface fat and reduce the liquid over high heat to about 3 normal cups. Stir in crushed cookies until sauce thickens. Remove from heat and stir in sour cream and currant jam.