Sauerbraten

Discussion in 'Beef' started by sunsetbeachsmkr, Oct 26, 2015.

  1. What comes into your mind when you see a beautifully marbelled boneless chuck on sale for half price?  My mind screams "It's sauerbraten time."  Made the usual marinade and only soaked it for 3 days, instead of the usual 5 to 7 because I wanted to smoke it with hickory and wanted the taste to be milder than usual.

    It came out fairly mild but I knew the cure for that and made my gingersnap gravy extra tangy.  Sliced thin.  Best sauerbraten ever.
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've never had sauerbraten before, but after looking it up, this may be something I would try this winter!

    Gingersnap gravy?  You must expound on that one a bit!  Sounds GREAT!
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The first Pro Chef I trained with was a 5' tall 60 year old German Lady. Had no issue smacking me in the head when I messed up. She taught me some wonderful old school preparations. Your meal looks good...JJ
     
  4. Gingersnap gravy is easy.  Cup of water, cup of cider vinegar, some salt and pepper, maybe a bay leaf, nutmeg, 1/3 cup sugar and 16 ground gingersnaps.  It thickens up really nicely.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Just curious...Why would you make the Gravy with Water when you have a pot full of Braising liquid from the meat? All that beefy, red wine and vinegar flavor going to waste?...[​IMG]...JJ
     
  6. Busted.  I poured it out as I set up to smoke the beef.  Had not originally planned to go traditional but was experimenting.  Then decided to go with g'snap gravy and found a very simple recipe that worked.  But folks, he is right.  Use the juices from the marinade to make the gravy for best results.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Quote: Busted.  I poured it out as I set up to smoke the beef.

    [​IMG]  Been there Did that!!!! Chef Anne smacked me in the back of my head and knocked my glasses off..I don't speak German but I am sure what she was yelling was not for childen to hear...[​IMG]

    Next time, put the Marinade in a pan under the meat. The dripping will add way more flavor as the meat gets the benefit of low and slow smoke. Makes a great Smokey Gravy...JJ
     
    Last edited: Oct 27, 2015

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