Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days.
Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. All rights reserved.First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. "Cooking with Fire" by Paula Marcoux © Storey Publishing 2014.
#SAUERBRATEN MIX NEAR ME PROFESSIONAL#
Keep the schwenker moving, and cook until meat registers 145 degrees F internally.Ī viewer or guest of the show, who may not be a professional cook, provided this recipe. When the first side looks crispy and luscious, flip the schwenkbraten with tongs. Adjust the height of the grill or the coal arrangement to get a moderate steady heat.Īt this point, there's nothing to do but keep the schwenker swinging and drink beer. Once you have a decent coal bed, and more wood burning alongside to generate additional coals, place the meat on the preheated grill grate, and start it swinging gently yet continually. Beech wood is traditional in the Saarland, but your schwenkbraten will be delicious cooked over any hardwood coals. Seal and chill for at least 24 hours, up to 3 days.Īllow meat to come to room temperature while you make a fire under the schwenker. Mix the remaining ingredients together and work into the meat.
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