Bavarian Sauerbraten Recipe (Marinated Veal Roast):

http://chefdepaprika.com/2012/07/bav...RecFoodCooking
(you can find the recipe with setp-by-step picturea at the link above)

Ingredients (4 servings):
1 kg veal leg
300 ml water
300 ml white wine vinegar
1 onion
3-4 thyme branches
4-6 juniper berries
3 bay leaves
3-4 cloves
salt and pepper to taste
about 500 g carrots
2 smaller parsley roots, approx. 200 g
1 medium celery stalk
75 g butter
3 tablespoons butter
1 bread crumbs
200 ml sour cream


Preparation method:
Wash the veal, remove any skins and tendons.
Peel the onion and cut it into rings, do not chop them.
Wash and clean the vegetables, slice them into 1-2 cm rounds.
Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a resealable plastic bag.
Place the container into the fridge and let it marinade for a week ( 7 days ).
Remove the veal from the marinade and pad it dry with kitchen towels.
Preheat the oven to 180 ° C.
Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
In a different pan, heat up the marinade.
Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
Run the marinade sauce through a sieve, discarding the vegetables.
Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.

On Jul 27, 7:47*pm, "Michael Kuettner" >
wrote:
> "Laszlo Varga" *wrote :
>
> > Bavarian Sauerbraten Recipe (Marinated Veal Roast):
>
> Nice troll.
>
> Cheers,
>
> Michael Kuettner

What a sad thing to do to a piece of veal.

"Laszlo Varga" > wrote in message
...
Bavarian Sauerbraten Recipe (Marinated Veal Roast):

to anticipate a squishy question:

"Wash and clean the vegetables, slice them into 1-2 cm rounds"

this means 1-2 cm THICK, not in diameter or radius. The term "rounds" might
provide confusing to some, but it really isn't when you think about it.

Laszlo Varga wrote:
>
> Bavarian Sauerbraten Recipe (Marinated Veal Roast):
>
> http://chefdepaprika.com/2012/07/bav...RecFoodCooking
> (you can find the recipe with setp-by-step picturea at the link above)
> 300 ml water
> 300 ml white wine vinegar

Grandma used two parts water, one part cider vinegar or whie vineger,
one part red wine.

> Run the marinade sauce through a sieve, discarding the vegetables.
> Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.

Grandma thickened the gravy with ginger snap cookies instead of bread
crumbs. She was not consistant about adding dairy. Sometimes milk,
light cream, sour cream, sometimes no dairy.

> Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.

Mom tended to make knodels using the same method as chicken and
dumplings. For all I know the chicken and dumplings method comes from
knodels. Anyways, if you've made chicken and dumplings I say you know
how to make knodel. And spatzle are easier than pasta. Make the dough
wet enough that it is a better. Drop a small spoon of the batter at a
time into rounding boiling water. Or use agrid that has holes exactly
the right size to make spaetzle.

On Jul 27, 1:04*pm, Doug Freyburger > wrote:
> Laszlo Varga wrote:
>
> > Bavarian Sauerbraten Recipe (Marinated Veal Roast):
>
> >http://chefdepaprika.com/2012/07/bav...ecipe-marinate...
> > (you can find the recipe with setp-by-step picturea at the link above)
> > 300 ml water
> > 300 ml white wine vinegar
>
> Grandma used two parts water, one part cider vinegar or whie vineger,
> one part red wine.
>

Sure, if you have a tough cut of beef. But veal should not be tough.

On Fri, 27 Jul 2012 08:34:58 -0700 (PDT), Laszlo Varga
> wrote:

>Bavarian Sauerbraten Recipe (Marinated Veal Roast):

Gott im Himmel!
Veal sauerbraten, what a waste. Bottom round OK, but veal, never.
And, scrap the bread crumbs for dark old-fashioned gingersnaps.

Ross.
Southern Ontario, Canada

"Laszlo Varga" wrote :


> Bavarian Sauerbraten Recipe (Marinated Veal Roast):

Nice troll.

Cheers,

Michael Kuettner