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Category: Copy Cat Recipes (I have not tried all of these recipes)
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Out-of-towners might be surprised to see a Dutch-style windmill in the middle of the street, but St. Louisans are accustomed to the presence of Bevo Milll.
This recipe was adapted from the original Bevo Mill Sauerbraten, published in the 1954 version of "Symphony of Cooking," a fund-raising project of the St. Louis Symphony Orchestra. The amount of sauce will vary depending in how much liquid evaporates during cooking, how much juice comes from the meat and the length of cooking. Thicken to taste with additional cornstarch dissolved in water, if desired.
Yield: 8 servings
4 pounds beef eye of round or sirloin roast, trimmed of excess fat
2 medium onions, sliced
1 medium orange, unpeeled and sliced, or 2 cups orange juice
1 teaspoon whole cloves
1 clove garlic
1 bay leaf
1 tablespoon ground ginger
1 teaspoon whole black peppercorns
1/2 teaspoon ground black pepper
1 tablespoon salt
2 cups vinegar
1 cup red wine
1 2/3 cups water, divided
1/3 cup cornstarch
1. Slice meat about 1 inch thick. Place in a large self-sealing plastic bag.
2. In a large bowl, combine onions, orange slices or juice, cloves, garlic, bay leaf, ginger, peppercorns, ground pepper, salt, vinegar, wine and 1 cup water. Pour into bag. Seal bag; place in a clean bowl or pan. Refrigerate for 36 hours, turning bag two or three times.
3. Remove meat. Strain marinade. In a large skillet, brown meat over medium-high heat. Add enough of the marinade to the skillet to cover the meat. Bring to a simmer, cover and cook over low heat until tender, about 1 to 2 hours.
4. Remove meat; keep warm. Strain pan juices and return to skillet. Dissolve cornstarch in 2/3 cup cool water. Whisk cornstarch mixture into juices in skillet; cook until thickened slightly. Serve with meat. (Makes about 6 cups sauce.)
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Bevo Mill Sauerbraten
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Out-of-towners might be surprised to see a Dutch-style windmill in the middle of the street, but St. Louisans are accustomed to the presence of Bevo Milll.
This recipe was adapted from the original Bevo Mill Sauerbraten, published in the 1954 version of "Symphony of Cooking," a fund-raising project of the St. Louis Symphony Orchestra. The amount of sauce will vary depending in how much liquid evaporates during cooking, how much juice comes from the meat and the length of cooking. Thicken to taste with additional cornstarch dissolved in water, if desired.
Yield: 8 servings
4 pounds beef eye of round or sirloin roast, trimmed of excess fat
2 medium onions, sliced
1 medium orange, unpeeled and sliced, or 2 cups orange juice
1 teaspoon whole cloves
1 clove garlic
1 bay leaf
1 tablespoon ground ginger
1 teaspoon whole black peppercorns
1/2 teaspoon ground black pepper
1 tablespoon salt
2 cups vinegar
1 cup red wine
1 2/3 cups water, divided
1/3 cup cornstarch
1. Slice meat about 1 inch thick. Place in a large self-sealing plastic bag.
2. In a large bowl, combine onions, orange slices or juice, cloves, garlic, bay leaf, ginger, peppercorns, ground pepper, salt, vinegar, wine and 1 cup water. Pour into bag. Seal bag; place in a clean bowl or pan. Refrigerate for 36 hours, turning bag two or three times.
3. Remove meat. Strain marinade. In a large skillet, brown meat over medium-high heat. Add enough of the marinade to the skillet to cover the meat. Bring to a simmer, cover and cook over low heat until tender, about 1 to 2 hours.
4. Remove meat; keep warm. Strain pan juices and return to skillet. Dissolve cornstarch in 2/3 cup cool water. Whisk cornstarch mixture into juices in skillet; cook until thickened slightly. Serve with meat. (Makes about 6 cups sauce.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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