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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
5 lbs beef rump roast, cubed
21/2 cups water
11/2 cups red wine vinegar
1 tbsp brown sugar and salt
1/4 tsp ground ginger
10 whole cloves
6 bay leaves and whole peppercorns
1 purple sliced onion
2 lemon slices
1/4 cup vegetable oil
1 cup diced onion, celery and sliced carrots
1 tbsp minced garlic
1/4 cup sliced green onions
salt and cracked black pepper to taste
1 cup broken Ginger Snap cookies
1/4 cup raisins
hot buttered noodles
1/2 cup chopped parsley
In a crock or large bowl, combine water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, onion and lemon slices. Stir well to incorporate all spices. Add beef, coat well with marinade and refrigerate overnight, turning meat occasionally.
In a large heavy-bottomed Dutch oven, heat oil over medium-high heat. Remove meat from the liquid and reserve marinade. Place meat in the Dutch oven and brown well. Add onions, celery, carrots, garlic and green onions. Saute into the meat mixture for 3–5 minutes, or until vegetables are wilted.
Add reserved marinade, bring to a rolling boil, cover and reduce heat to simmer. Allow meat to cook approximately 2 hours, checking occasionally for tenderness. Add additional liquid, beef or chicken stock to help flavor the sauce. Using a slotted spatula, remove meat from the liquid and set aside.
Stir in ginger snaps and raisins and cook until sauce is thickened. Return meat to the pot and blend well into the mixture. Season to taste with salt and cracked black pepper. Serve over hot noodles and garnish with parsley. SERVES: 6–8
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LOUISIANA-STYLE SAUERBRATEN -
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
5 lbs beef rump roast, cubed
21/2 cups water
11/2 cups red wine vinegar
1 tbsp brown sugar and salt
1/4 tsp ground ginger
10 whole cloves
6 bay leaves and whole peppercorns
1 purple sliced onion
2 lemon slices
1/4 cup vegetable oil
1 cup diced onion, celery and sliced carrots
1 tbsp minced garlic
1/4 cup sliced green onions
salt and cracked black pepper to taste
1 cup broken Ginger Snap cookies
1/4 cup raisins
hot buttered noodles
1/2 cup chopped parsley
In a crock or large bowl, combine water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, onion and lemon slices. Stir well to incorporate all spices. Add beef, coat well with marinade and refrigerate overnight, turning meat occasionally.
In a large heavy-bottomed Dutch oven, heat oil over medium-high heat. Remove meat from the liquid and reserve marinade. Place meat in the Dutch oven and brown well. Add onions, celery, carrots, garlic and green onions. Saute into the meat mixture for 3–5 minutes, or until vegetables are wilted.
Add reserved marinade, bring to a rolling boil, cover and reduce heat to simmer. Allow meat to cook approximately 2 hours, checking occasionally for tenderness. Add additional liquid, beef or chicken stock to help flavor the sauce. Using a slotted spatula, remove meat from the liquid and set aside.
Stir in ginger snaps and raisins and cook until sauce is thickened. Return meat to the pot and blend well into the mixture. Season to taste with salt and cracked black pepper. Serve over hot noodles and garnish with parsley. SERVES: 6–8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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