Baltimore Style Sour Beef And Dumplings Sauerbraten Recipes

Steps:

• WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
• The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
• During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
• During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
• After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.

Steps:

• Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
• Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
• Refrigerate beef, turning daily, for 3 to 7 days.
• Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
• Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
• Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Steps:

• Place meat in a bowl, set aside.
• Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
• Remove from heat; cool slightly.
• Pour mixture over meat, and let cool.
• Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
• Remove meat from marinade and drain thoroughly.
• Strain and reserve marinade.
• Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
• Add 1 cup of the reserved marinade, the carrots and onions.
• Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
• If necessary, add more marinade while simmering.
• Remove meat to a warm platter and keep warm.
• Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
• Simmer the gravy for 10 minutes.
• Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

Steps:

• In a large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
• Wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally.
• Remove meat from marinade, reserving marinade.
• Wipe meat dry with paper towels then coat with 2 tbsp flour.
• In hot oil in Dutch oven, over medium heat, brown meat well on all sides.
• Pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender.
• Remove meat from Dutch oven.
• Press liquid and vegetables throug coarse sieve; skim off fat.
• Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven.
• Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar.
• Stir into liquid; bring to boiling, stirring.
• Stir in gingersnaps.
• Return meat to Dutch oven.
• Spoon gravy over meat and simmer, covered, 20 minutes.
• Remove meat to heated platter.
• Pour some of gravy over it.
• Serve meat, thinly sliced, with more gravy.

Steps:

• Place roast into a large pan; pour buttermilk over roast to completely cover it.
• Add onion, bay leafs, and whole allspice to buttermilk.
• Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
• Remove roast from marinate, discard marinade, wash, and pat dry.
• Heat oven to 350ºF.
• Heat beef stock.
• In large heavy Dutch oven heat oil on high and brown roast on all sides.
• Add hot beef stock to browned roast and place in oven.
• Bake for@ 2 1/2 hours.
• Turn of oven.
• Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
• Remove Dutch oven from heat, remove roast from warm oven.
• Stir sour cream into sauce.
• Slice roast and ladle some sauce over roast.
• Serve with Half and Half potato dumplings and sweet and sour red cabbage.