2 lb boneless roast beef
1/2 liter buttermilk
1 cup red wine
1 bayleaf
1 onion, sliced
2 cloves
2 peppercorns
5 strips of bacon
1/2 liter water
1 can (small) tomato paste
3 tbsp cornstarch
2 carrots, sliced
Directions
1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
wine, and bayleaf over the meat. Add the peppercorns and onions. Keep
in the refrigerator for at least 3 days, marinating the meat daily.
2. After 3 days, remove meat from the refrigerator. In a deep Dutch
oven, fry the bacon and set aside. Put meat in the bacon drippings
and brown on all sides quickly. Add 3 Tablespoons of the marinade
(liquid only) and cover and simmer for 10 minutes. Add the water,
tomato paste, and carrots. Crumble the bacon and add to the meat.
3. Cover and simmer for about 1 1/2 hours, making sure to watch the
level of fluids in the dutch oven. Replace with water if it gets too
low. When the meat is done, remove the meat and the carrots and keep
warm. Stir in the cornstarch to thicken the juices and boil for a
short time to the desired consistency.
4. Slice the meat and serve with the gravy and potato dumplings or
wide noodles (other German choices include boiled potatoes or baked
potatoes) and the carrots.
Source: Brigitte Sealing, originally from Berlin, Germany -- now a US
citizen and member of Cyberealm BBS Watertown NY originally posted
4/1/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
Servings: 4 servings
Brigitte's Sauerbraten Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; German; Meat
The History of Recipes
Written cooking instructions as a concept can be found far back into the far past, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, generally, these old cook books were just primitive pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books from the 1300s - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of that period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on food, some of which are now in private collections. Over the following few centuries, the powerful and rich competed with each other to serve the best banquets, and because of this cooks and their recipes were at a premium. However, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes common in their social group. The arrival of TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Brigitte's Sauerbraten recipe.
