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Prep Time: 45 Minutes Cook Time: 5760 Minutes |
Ready In: 5805 Minutes Servings: 6 |
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This is from Germany's Regional Recipes by Helga Hughes. I had never seen a recipe for Sauerbraten that called for apple butter. It adds a really nice flavor!! Ingredients:
2 lbs beef shoulder |
salt and pepper |
2 carrots, peeled and cut into small pieces |
1 parsnip, cleaned and chopped |
2 cloves, whole |
1 teaspoon brown sugar |
4 peppercorns |
1 garlic clove, finely chopped |
1 sprig thyme |
1 1/2 cups red wine |
1/4 cup red wine vinegar |
1 cup water |
1 bay leaf |
4 tablespoons butter |
1 tablespoon tomato paste |
6 gingersnap cookies, ground |
4 tablespoons apple butter |
1/2 cup raisins, soaked in apple juice |
2 -3 tablespoons all-purpose flour |
Directions:
1. Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
2. In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
3. Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
4. Remove the beef and pat dry with paper towels; then salt and pepper all sides.
5. Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
6. Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
7. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.
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