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Join Date: Jun 2008
Location: Silverton, OR
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German dish that we are doing at work now.
You will need 1 Top Rump cut of beef. (recipe will be subjective to amounts as I did roughly 30lbs at once, 4 top rump cuts).
In a large pot, get some veal stock going (either from scratch, or I suppose some bullion cubes or what not). Add to that a carrot or two, cut up into cubes. Add one diced onion, and diced celery (call it 1-2 cups). Add a couple bay leaves, and about 1/4 cup of whole black peppercorns. Add red wine to the mixture, making it roughly 1 part wine, to 2 parts of the stock. At this point, you should have about 1 gallons of this stock/wine liquid. Remember, this is all subjective. Add salt to your liking.
Take your top rump, and salt and pepper it. Then take some Dijon mustard, I used Grey Poupon, and coat the meat with it, rub it in with your hands. Get a skillet going and put some veg. oil on it. You will now sear the top rump on all sides. Cook 2 minutes on each flip. You are not looking to cook it, just to sear it.
This is where the average home cook will run into a problem. I put the top rump after they were done searing into a large hotel pan (imagine large rectangular metal container) and poured the wine/stock mixture over it. I think you could crock pot this if you would like, I cooked it in an alto-shame (oven with a timer that shuts itself off after x amounts of hours at X *F).
So I put the Saurebraten into the altosham last night, and set it for 250* for 8 hours. I would imagine a crock pot set on medium-high would do the same. If you have a pan you could do this in the oven, that would work as well.
So the next day rolls around, your saurebraten is done cooking. The top of the liquid will be thick from all the fat. Take and scoop out as much of the jelly like substance and discard. Take the meat out of the container and set aside. You are now left with the saurebraten sauce, but it will still be fairly thin at this point. Take a sauce pan, and reduce this for a good 20-30 minutes until its thickened up. You can always add some corn starch to some cold water, and wisk it in while it is boiling. Reducing concentrates the flavor though.
Now all you do is cut the meat, and serve the sauce over the top. We serve it with braised cabbage and spaetzle (German type of noodle).
That sauce is what makes this dish, its devine.
1985 Ford F-250 with a 6.9 IDI/T-19 4speed 4x4
Paint, Eagle Alloys, Kelly Safari TSR's, ATS turbo, gauges
2004 Jetta TDI 5 speed
2004 2wd Excursion Limited 6.0. Testing how loyal I am to Ford
1997 Passat B4V TDI. 1 of 80 imported in 97. 50 MPG and a factory 25 gallon fuel tank!