New Years Day

[bill ace 350]

Picked up three nice eye of round roasts at the commissary yesterday.

One I will start marinating for Sauerbraten today, and the other two start curing for dried beef.

Going to be a relaxing day.

 

[Steve H]

Happy New Year all! Today I'm just going to make a bean soup/chowder with bacon and lil smokies. Got a large storm heading our way. Might see two feet of snow. It'll break my heart if I can't make it to work tomorrow!!

 

[bill ace 350]

Happy New Year all! Today I'm just going to make a bean soup/chowder with bacon and lil smokies. Got a large storm heading our way. Might see two feet of snow. It'll break my heart if I can't make it to work tomorrow!!

Stay warm.... I've had enough snow this year already.... love it when Fort Drum closes bit I still get paid!

Hope it is the same for you.

 

[clifish]

Post up the Sauerbraten cook, I have not done one in a long time. Maybe make some spatzel to go with it.

 

[Brokenhandle]

Funny, I was just thinking of dried beef! Haven't made it in years. And here's to lazy day!

Ryan

 

[Steve H]

I've been out of homemade for awhile now. Does this count? lol!

 

[bill ace 350]

Two roasts are vac sealed and in the fridge to cure for dried beef. 1 TBS Tender Quick and 1 TSP brown sugar per pound.

Will add additional seasonings once cured, risned and the pellicle forms.

Just got around to the third roast for sauerbraten today.

Here is my marinade recipe:

Sauerbraten

3.5lb eye of round

Marinade:
2 cups red wine
2 cups red wine vinegar
1 cup water
3 bay leaves
2TBS mustard seed
1 TBS black peppercorns
1 TSP ground corriander
1 TSP allspice berries
3 cloves chopped garlic
1/2 TSP caraway seeds
1 TSP Kosher salt

Marinate for 7-8 days

 

[WaterRat]

Two roasts are vac sealed and in the fridge to cure for dried beef. 1 TBS Tender Quick and 1 TSP brown sugar per pound.

Will add additional seasonings once cured, risned and the pellicle forms.

Just got around to the third roast for sauerbraten today.

Here is my marinade recipe:

Sauerbraten

3.5lb eye of round

Marinade:
2 cups red wine
2 cups red wine vinegar
1 cup water
3 bay leaves
2TBS mustard seed
1 TBS black peppercorns
1 TSP ground corriander
1 TSP allspice berries
3 cloves chopped garlic
1/2 TSP caraway seeds
1 TSP Kosher salt

Marinate for 7-8 days

I’ll be following. It’s of those things, sauerbraten ,I think about doing but never do, maybe this will motivate me! I did up 3 racks of SLC spares for NYD. Happy New Year.

 

[bill ace 350]

I’ll be following. It’s of those things, sauerbraten ,I think about doing but never do, maybe this will motivate me! I did up 3 racks of SLC spares for NYD. Happy New Year.

Happy New Year

 

[zwiller]

Good luck! I got cocky one time and ran some sauerbraten and a long bath in the sous vide. Totally disintegrated from the acid. Don't do that LOL. I think short run would be fine. I got the gravy down to a science at least LOL

 

[bill ace 350]

Good luck! I got cocky one time and ran some sauerbraten and a long bath in the sous vide. Totally disintegrated from the acid. Don't do that LOL. I think short run would be fine. I got the gravy down to a science at least LOL

Once marinated, plan on searing it and finishing in Dutch oven. Not sure whether on a burner or in the oven yet....

 

[clifish]

Good luck! I got cocky one time and ran some sauerbraten and a long bath in the sous vide. Totally disintegrated from the acid. Don't do that LOL. I think short run would be fine. I got the gravy down to a science at least LOL

Do you have a thread link to how you make the marinade and gravy? Been a long time since I made it and was underwhelmed then too.

 

[chopsaw]

Not sure whether on a burner or in the oven yet....

D.O. , oven finish .
I'm wanting to do this , just need more info .

 

[zwiller]

Don't think it matters how but you definitely don't want to overcook EOR.

Do you have a thread link to how you make the marinade and gravy? Been a long time since I made it and was underwhelmed then too.

No sorry. That said, I have formed an opinion that you should focus equal or more effort on the gravy more than the meat for SB. Restaurants I've had it at all did this way. Gravy was the star not them meat. Reserve some marinade or use some AFTER marinating what bill ace 350 posted. Add some ground cheap a$$ gingersnaps, fat, onion, and some beef stock, heat it and it will thicken. Mine is still a work in progress but admit I am pretty close to what I want.

 

[jcam222]

I've been out of homemade for awhile now. Does this count? lol!
View attachment 710430

I bought some John F Martin dried beef at the Mennonite deli. It was so salty it was close to inedible. I gave most of it away. I need to make some myself.

 

[Steve H]

I bought some John F Martin dried beef at the Mennonite deli. It was so salty it was close to inedible. I gave most of it away. I need to make some myself.

This stuff needs to be rinsed in hot water for a couple of minutes before using for SOS as well.

 

[zwiller]

Hope this works for you guys. Does not display but does work for me if you click on word Facebook. It's a FB reel. Call me nuts but looks SV and broiled?

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