All this sauerbraten talk..

[Steve H]

Has gotten me wanting some. So Ann got out her mom's old recipe book.

And started a three-pound roast 2 days ago.

Gonna be some good eats!

 

[smokerjim]

Looking good Steve, since I can't translate the recipe it looks like you'll need to set an extra plate out for me.

 

[zwiller]

In for this! How long you going? I am pretty good at translating but that is another level for me! I could ask so many questions it would be annoying but main one would be what legit speck is and whether bacon is a legit sub for it. 2nd one would be is it legit to make a gingersnap gravy for it?

 

[Steve H]

In for this! How long you going? I am pretty good at translating but that is another level for me! I could ask so many questions it would be annoying but main one would be what legit speck is and whether bacon is a legit sub for it. 2nd one would be is it legit to make a gingersnap gravy for it?

We'll have it either tomorrow or Friday. The recipe calls for three days. We usually go an extra day or two.
If you're having potatoes. Then gingersnap gravy works well. We normally have kartoffelkloble, potato dumplings. And just thicken the drippings from the roast for gravy.

Note: Speck isn't used in this. That's another recipe. Sorry. But prosciutto is a good sub for it.

 

[clifish]

I am not a gingersnap fan in SB, We usually go 6 days...need to make this soon.

 

[BrianGSDTexoma]

Heck Yeah Steve! I bought another roast to do this after doing my Corned Beef.

 

[Steve H]

I am not a gingersnap fan in SB, We usually go 6 days...need to make this soon.

Yeah, I'm not big on gingersnaps either.

 

[bill ace 350]

Looks great! I have a piece curing for corned beef.....

Due for a batch of rouladen, then a sauerbraten !

The recipe looks good.

 

[Jim_C]

Interesting..........I don't think I've had sauerbraten. Not certain what the flavor profile is. After seeing your picture it looks like it's prepared in much the same manner as corned beef, maybe with the onions added. It also sounds like it's roasted rather than simmered?

 

[Steve H]

Interesting..........I don't think I've had sauerbraten. Not certain what the flavor profile is. After seeing your picture it looks like it's prepared in much the same manner as corned beef, maybe with the onions added. It also sounds like it's roasted rather than simmered?

It can be done either way. We usually brown. Then simmer in the brine in a Dutch oven.

 

[indaswamp]

I'm in! Take a bunch of pics!

 

[chef k-dude]

Are you gonna put raisins in it?

 

[zwiller]

Yeah, I'm not big on gingersnaps either.

To me there is a real art to balancing what I would call it a sauce not gravy. Equal parts, salty, savory, sweet, and sour. Reminds me of asian sauces. Go one way a little too much and it's crap. Dialed in and it's sublime. I get better each time I make it. Most people use WAY too much gingersnap.

 

[Steve H]

I'm in! Take a bunch of pics!

I will!

Are you gonna put raisins in it?

I never have.

To me there is a real art to balancing what I would call it a sauce not gravy. Equal parts, salty, savory, sweet, and sour. Reminds me of asian sauces. Go one way a little too much and it's crap. Dialed in and it's sublime. I get better each time I make it. Most people use WAY too much gingersnap.

I agree, this is a sauce. I never had a liking for gingersnaps. Though, I'll eat it if it has it. The gingersnaps help thicken the sauce. Where I'll use a corn starch slurry. In Germany. I had it many times with them in it. Though the sauce was usually in a bowl so you can decide what to put it on.

 

[Smoke-Chem BBQ]

Back in the day, German households tended to have gingerbread kicking around the kitchen. The stale gingerbread was used as a convenient thickening agent for the gravy. Today it’s much less common to have gingerbread handy, so ginger snaps are used to give that old-time flavor profile.

 

[Steve H]

Back in the day, German households tended to have gingerbread kicking around the kitchen. The stale gingerbread was used as a convenient thickening agent for the gravy. Today it’s much less common to have gingerbread handy, so ginger snaps are used to give that old-time flavor profile.

That was what my MIL did.

 

[Gonna Smoke]

I'm tagging along, too!!

 

[Smoke-Chem BBQ]

That was what my MIL did.

Yep. It’s not like the old Germans thought “Hey, let’s put cookies in the gravy!”

 

[chef k-dude]

Are you gonna put raisins in it?

I never have.

Me likey then! Danged Germans and Indians are always seemingly trying to put flipping raisins and such in the food!

 

[DRKsmoking]

Sounds good to me Steve............. I'm in and waiting.

David