Let's make Sauerbraten | TigerDroppings.com

Posted byMessage
Degas
21874693 posts
Member since Jul 2010
6539 posts

Let's make Sauerbraten


This dish requires patience because of the length of the marinade, but yields fantastic results.

I prefer to use chuck.



In a large sauce pan, combine 1 1/2 cups apple cider vinegar with 1/2 cup red wine vinegar and two cups of water. Thinly slice one medium onion and add mustard seed, juniper berries, allspice, cassia, dill seed, bay leaves, cloves, ginger, star anise, Tellicherry peppercorns, coriander, mace, cardamom, and red chile peppers. Bring to a boil, then simmer for ten minutes. Cool the marinade, eventually placing it in the fridge until cold.

I put the meat into an oval plastic juice container. It's the perfect contour for marinade to steak ratio as it's the same shape as the chuck steak.

Pour the chilled marinade over the beef...



Press down and Submerge the beef entirely in the marinade. Turn or manipulate twice daily for at least three days.



Store next to your favorite brew in sheer and utter anticipation.













Back to top
Share:
OTIS2
LSU Fan
NoLA
Member since Jul 2008
25459 posts
 Online 

re: Let's make Sauerbraten


You made me move to the edge of my seat and pee my pants at the same time...bravo.





Back to top
Degas
21874693 posts
Member since Jul 2010
6539 posts

re: Let's make Sauerbraten


Thank you.

German cuisine seems to be virtually non existent in Louisiana so I thought I'd showcase this dish. The only place that I know of that does Sauerbraten is the JägerHaus in Nawlins, which I haven't tried because I make my own at home. Apparently, there was a place called Black Forest in BR which featured German food, but is now closed.

It's been about twelve hours, time to turn the meat.



Notice that the color is changing nicely on the beef that was exposed to the marinade. Time to press it back down into the liquid. (Don't be spooked by the bubbles because they occurred when I flipped the meat. This is being stored in a thermometer monitored fridge.) Only a mandatory 60 more hours to go before the cooking process...



This post was edited on 7/3 at 2:11 pm


Back to top
Jimbeaux
LSU Fan
New Orleans
Member since Sep 2003
11620 posts
 Online 

re: Let's make Sauerbraten


Looks interesting, Degas. Thanks for sharing. I'm looking forward to see how it turns out.





Back to top


Back to top




//