Sauerbraten

sunsetbeachsmkr

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Oct 18, 2015

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• 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.

sauerbraten.jpg

• sunsetbeachsmkr
• Oct 26, 2015

 

crankybuzzard

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• Oct 26, 2015

• #2

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!

 

chef jimmyj

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• Oct 26, 2015

• #3

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

 

sunsetbeachsmkr

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Oct 18, 2015

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• Oct 27, 2015

• #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.

 

chef jimmyj

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• Oct 27, 2015

• #5

SunsetBeachSmkr said:

 
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.

Click to expand...

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?...

...JJ

 

sunsetbeachsmkr

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• Oct 27, 2015

• #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.

 

chef jimmyj

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• Oct 27, 2015

• #7

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

 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...

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