Siegfried the Sauerbraten

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(Because #2 Daughter insisted that if he was going to be my house guest for
five days while he marinated, he should have a name.)

Well, he was beautiful stark naked and raw, but you should have tasted him
when he was pot-roasted and covered with gravy.

His plate pals were buttered spaetzle and applesauce. For one Brief Shining
Moment I considered adding red cabbage, but then I decided that if three
things on the plate were good enough for my mother they were good enough for
me. What do you think they made those three-part chop plates for, anyhow?

I hadn't done sauerbraten for a couple of years, and that was far too long.

Felice
 
In article ,
"Felice" wrote:


Oh, I'm having the vapors, Fleece. I liked the naked part best.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Melba's Jammin'" wrote in message
news:[email protected]


Lemme tell you, Barb, he was one handsome hunk. I froze his remains for a
future date, but I had some of the leftover gravy and spaetzle tonight.

#1 Daughter's son, the family cook, rarely does leftovers because he always
has something new he wants to try. I think he misses out on a lot, but then
I often end up with his re-runs.

Felice
 
In article ,
"Felice" wrote:


I actually was drawn to the spaetzle. AFA the leftover thang, I've been
making a conscious effort to not have leftovers ? at least for a while.
And I've been in some "circumstances" for a few days that have had me
doing some advance meal planning. Interesting. I'm usually thinking
about supper not much before 4:00 p.m. We eat at 6:30.

How big was he?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
"Felice" wrote:

:

That's a pretty good sized chunk of meat. A chuck? Most of the chuck
roasts I buy are maybe a little less than that and they still provide
3-4 meals for us. In my quest to reduce leftovers here, I cut my last
roast into three pieces and discovered that even a small piece does
well as a pot roast. Which is nice, because we like the carrots more
than the beef anyway. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Jean B." wrote in message

It's from the Albert Stockli cookbook Splendid Fare, which I no longer have.
I can't swear the recipe doesn't have a few tweaks but I don't think so.
(Parenthesized comments are mine.)

RIGI SAUERBRATEN WITh GINGERSNAPS AND DILL

3-pound pot roast (I use bottom round)
4 tablespoons butter
1 teaspoon salt
1 cup brown sauce (jar is OK)
1 pig's knuckle, split
1 cup crushed gingersnaps (about 18)
1/4 teaspoon dried dill (or more)
1 pinch cayenne

Marinade
1 large carrot, diced
1 large onion, diced
1 stalk celery, diced
1 tablespoon pickling spice
1 cup red wine vinegar
2 cups dry red wine
1 cup water

Marinate roast 5 days (turning twice a day). Dry thoroughly and brown in
butter. Add marinade, vegetables and salt. Cover and simmer slowly l 1/4
hours. Add brown sauce and pig's knucke, cover and simmer 2 1/2 hours more
or until tender. Remove meat and keep wrm. Add gingersnaps to sauce and
simmer 10 minuutes. Strain sauce, return to pot, add dill and cayenne.

Hope you enjoy it, Jean.

Felice
 
"Christine Dabney" wrote in message
news:[email protected]

Mine didn't survive the last move, more's the pity, and of course it's one I
regret winnowing out. I don't know how you manage to keep your collection
going (and growing), moving about as you do!

Felice
 
On Mon, 21 Mar 2011 15:38:46 -0400, "Felice"
wrote:

I might have lied. I thought I had that book, but it may just be in my
imagination. I know my sister had it, and I lusted after it. I
thought she gave it to me, but right now, I am not seeing it on my
shelves.

Oh, I have my cookbook boxes well labeled.. ;) So far, I haven't lost
any books... I did lose a few due to pilfering from an ex "friend".
However, I have since replaced those.

Christine

--
http://nightstirrings.blogspot.com
 
Felice wrote:
I occasionally see that book when I am out and about. I notice it
because it was a book that my mother had. I will try to remember
to pick up a copy when I next see it.

--
Jean B.
 
Christine Dabney wrote:
Oh, lucky you! But then it isn't luck if you are in charge. I
may have said that I am missing quite a few books. I have no idea
what happened to them, although I do know who is responsible not
matter what the scenario is. (They either were not removed from a
small storage area in my last apartment [vacated in 1994], or they
were stolen when my belongings were left out after the storage
facility closed.)

--
Jean B.
 
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