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
Historians have found proof that recipes existed back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial instructions for preparing food.
Later on, in Roman times 25BC a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the ancient chefs made use of a wide range of spices and herbs, including some familiar names for example basil, mint and asafoetida. During the succeeding few hundred years, the powerful families of Europe competed to serve up the most extravagent banquests, and as a result the best cooks and their recipe collections were at a premium. However, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the arrival of the 1900s, recipe publications were highly popular as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Brigitte's Sauerbraten recipe.
