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 ancient history, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to historians is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman chefs used many different aromatic flavors, including some familiar names like thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the Middle-East, such as basil and coriander. These new culinary innovations created a torrent in recipe books, some of which are kept safe in private collections. During the succeeding few centuries, the powerful and wealthy competed with each other to offer the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Brigitte's Sauerbraten recipe.
