Sauerbraten (emeril)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 5 | lb | Top round |
| 10 | Whole garlic cloves, peeled | |
| 1 | qt | Red wine |
| 2 | c | Julienned onions |
| 1 | Bundle of fresh thyme | |
| 4 | Bay leaves | |
| 1 | T | Black peppercorns |
| 1/4 | c | Sugar |
| 4 | c | Veal stock |
| 1 | c | Crushed gingesnap cookies |
| 4 | Potato pancakes | |
| 2 | c | Braised cabbage |
| Garnish: Snipped chives and | ||
| brunoise peppers |
INSTRUCTIONS
Preheat the oven to 300 degrees. Stud the roast with the whole garlic cloves. Season the entire roast with Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers. Yield: 6-8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2418 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:04:37 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 5645
Calories From Fat: 2565
Total Fat: 285.1g
Cholesterol: 1649.6mg
Sodium: 3553.2mg
Potassium: 11151.6mg
Carbohydrates: 181.4g
Fiber: 17.9g
Sugar: 69.3g
Protein: 519.6g