| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Top round |
| 10 |
|
Whole garlic cloves,; peeled |
| 1 |
qt |
Red wine |
| 2 |
c |
Julienned onions |
| 1 |
sm |
Bundle of fresh thyme |
| 4 |
|
Bay leaves |
| 1 |
tb |
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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