Sauerbraten.....some German Food

[Abelman]

So I was watching an Alton Brown show recently about vinegar. I love vinegar.

During the show, he made Sauerbraten which is a hunk of bottom round/rump roast. I figured I'd give it a try.

The meat:



It called to be seared with his recipe at the onset rather than after the soak.



I made up the bath broth per the recipe.



He called for it to soak for 3 days but 5 days is even better. So, I went the 5 days. Yesterday was that day. So, I was going to smoke it but decided to just follow his recipe so at least I had a baseline as to what this deal was all about. Once the meat was roasted, it was resting in foil while I made the sauce from the roasting juices.

The meat before the rest:



The sauce:



And finally the meat sliced up for dinner. It took on an interesting ring from the vinegar based marinade.



And finally dinner was served. The conclusion was it was not good. Nobody liked it including myself. Perhaps I screwed something up but I will not ever be doing this again.

Some people say German's don't have a sense of humor. I can understand that if this is a typical dinner served at German tables.

End of the day, this is just one of those recipes that didn't work for us but now I know instead of wondering.

[Richtee]

I think I had this once years ago..and recall liking it? Not sure I guess. Got a link to the recipe/show? I like vinegar too.

[Abelman]

Here ya go Rich:

Sauerbraten

Total Time: 76 hr 50 min
Prep: 30 min
Inactive: 72 hr
Cook: 4 hr 20 min

Yield:4 to 6 servings
Level:Easy
Ingredients

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round/rump roast
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
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Directions

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days but 5 days is better. If the meat is not completely submerged in the liquid, turn it over once a day.
After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
Recipe courtesy of Alton Brown, 2005

Read more at: http://www.foodnetwork.com/recipes/a...ml?oc=linkback

[BYBBQ]

I like Sauerbraten, but that recipe seems to have too much vinegar in it. JMHO

When I have made it I used red wine vinegar and red wine. And let it soak 2-3 days in the marinade. Also did not sear before marinading.

This had to give it a strong taste using cider vinegar and red wine vinegar. And the reaction of the vinegar on the charred meat, especially letting it soak for 3-5 days could also give it an off taste.
JMHO-YMMV

[Abelman]

Thanks, this is completely out of my comfort zone and the first time I have tried an Alton Brown recipe that was not good.

[SMOKE FREAK]

Sorry it turned out to be a sour braten experience...

Before my smoking days I followed an AB recipe for spare ribs...Worst ribs I ever cooked...

[THE ICEMAN]

And finally dinner was served. The conclusion was it was not good. Nobody liked it including myself. Perhaps I screwed something up but I will not ever be doing this again.

Some people say German's don't have a sense of humor. I can understand that if this is a typical dinner served at German tables.

End of the day, this is just one of those recipes that didn't work for us but now I know instead of wondering.

I absolutely love sauerbraten... It is perhaps my favorite meal served up along with kartoffelpfankuchen - potato pancakes. I would have it once a week if I could.
I've only made it a couple times myself & it wasn't AB's recipe, it was my Mom's /Grandmother's recipe. The few times I made it I just used the red wine vinegar in the mix & I let it marinade a week or longer to let it penetrate the roast - no sear. I've even made it with venison.
From the pic it looks like marinade did not penetrate enough, perhaps the sear?
Unfortunately I don't know where I put the recipe I have used or I would post it here.

OBTW: I'm mostly German...

[Fishawn]

Looks good to me. Have a buddy that is aboot 100% German, and 100% New Jersyan and he has always told me I gotta try it, you will love it! Maybe I gotta try it some day.

[curious aardvark]

ginger snap flavoured gravy for beef ?
Nobody else find that extremely weird.

Think bybbq nailed it:

When I have made it I used red wine vinegar and red wine. And let it soak 2-3 days in the marinade. Also did not sear before marinading.

This had to give it a strong taste using cider vinegar and red wine vinegar. And the reaction of the vinegar on the charred meat, especially letting it soak for 3-5 days could also give it an off taste.
JMHO-YMMV

Why would you char something before marinading ?
does not make sense.

Haven't had this, but done similiar marinades on venison without lots of vinegar.
Vinegar and meat have a somewhat fractious relationship at the best of times.
It hydrolyses the meat, removing the water from the muscle fibres and causing them to first, contract and get tough and eventually breaking them down entirely into mush.

Got to be careful with acidic marinades.

[nickelmore]

ginger snap flavoured gravy for beef ?
Nobody else find that extremely weird.

And the amount of juniper berries...any is too many for me. That just looks too busy for a "traditional" recipe.

[Abelman]

I guess I screwed it up.

Iceman....don't take that humor thing too seriously. My MIL was actually smuggled out of Germany in WWII along with her mother and sister. Her father was an actual rocket scientist. They settled in England for a short time and after the war came to the US. She does have a sense of humor but had a stroke years ago and isn't all there unfortunately.

My FIL is second gen German and is a total tool. Ironically, his brother is an awesome guy .

[Blue Dog BBQ]

I have made many of Alton's recipes and not many are worth the effort. I may have messed some of them up but, not all. Bottom line I like and have learned a lot from Alton but his recipes are not that good.

[Richtee]

I have made many of Alton's recipes and not many are worth the effort. I may have messed some of them up but, not all. Bottom line I like and have learned a lot from Alton but his recipes are not that good.

X2. And he IS entertaining!

[Blue Dog BBQ]

[QUOTE=curious aardvark;625770]ginger snap flavoured gravy for beef ?
Nobody else find that extremely weird.
Why would you char something before marinading ?
does not make sense.

Alton says that searing the meat does not seal the meat so you can marinade after the sear. Basically it's a short cut. As for the ginger snaps the gravy is really sour and he was trying to add a German style sweetness to it. I say if you want to do it right google a good German recipe and cook away.

[THE ICEMAN]

I guess I screwed it up.

Iceman....don't take that humor thing too seriously. My MIL was actually smuggled out of Germany in WWII along with her mother and sister. Her father was an actual rocket scientist. They settled in England for a short time and after the war came to the US. She does have a sense of humor but had a stroke years ago and isn't all there unfortunately.

My FIL is second gen German and is a total tool. Ironically, his brother is an awesome guy .

No worries... I generally don't take things too seriously anyway - just ask anyone...

Not sure what went wrong with your endeavor into sauerbraten deliciousness... I know the version I have made does not use juniper berries & I don't think I have ever had it that way. Also, the gravy I'm used to does not use gingersnaps. I've had it that way & it was okay, I just prefer it the way I was brought up. I'll have to dig up that recipe.