Tuesday, December 05, 2006

Sauerbraten with Red Cabbage and Noodles

The sauer-braten is a family recipe. You begin by mar-inading a 4 lb. beef rump roast in a mixture of 4C water, 2/c red wine vinegar, 3/4C chopped celery, 2t salt and 1T pickling spice for 4-5 days, refigerated. Remember to do this in a glass or ceramic vessel, not a metal one. After this time, remove the meat, pat it dry and brown it in a large dutch oven. Add the marinade liquid to the pan and bake at 350 degrees for 30 min, uncovered. Then cover the pan and bake for another 3 hrs until the meat is fork tender. Remove the meat to a platter and remove about 3C of the liquid to another sauce pan. Add 24 gingersnaps which have been finey crushed, in a food processor. Stir until thickened. For the cabbage, thinly slice a red cabbage, removing the core. Boil the cabbage in water until just tended. In a pan, fry 4 slices of bacon remove and drain, reserving the drippings. Saute the apples until just tender. Remove the apples and to the pan add 1/4C water, 2T sugar 2T vinegar while stirring and warming. Pour this mixture over the cabbage and apples and crumble the bacon on top. The noodles were made from scratch by combining 2C flour, 3 eggs plus one yolk and about 1/4C water. Knead until a very stiff dough forms. Roll the dough thin and slice into noodles. At this point they may be dried for later use or used fresh. Serve the gingersnap gravy over the noodles and meat. A good full bodied beer is an excellent drink with this meal.



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