Subj : Sauerbraten
To   : Ruth Haffly
From : Dave Drum
Date : Tue Oct 29 2024 05:08:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I went to Humphrey's to get a pound of bacon-sizzler patties and a
 DD> chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
 DD> make do.

 RH> I'll probably get a chuck roast or two next time we do a big shopping
 RH> trip, turn one into sauerbraten.

 DD> Never done chuck as sauerbraten. I use rump or round since it cooks
 DD> long enough to tenderise even the toughest cuts. The venison
 DD> sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
 DD> that my friend Bill Kusturin gave me.

 RH> That's what I call the cut my mom always cooked, but not as
 RH> sauerbraten. Could be it's a different cut that I actually use but
 RH> don't know for sure, haven't looked at the beef 'fridge cases lately.
 RH> (G)

A rump roast is a cut of beef from the top of the back end of a cow, as
far back as you can go before reaching the tail. The entire rump and top
of the back leg is called the round, but only the top is rump. Whole, it
averages 15 pounds, but the entire rump is most often cut into three or
four roasts that are 3 to 4 pounds each. Rump roast comes from a muscle
group that gets a lot of exercise; therefore, it has little fat and is
extra lean. It will be tough unless you cook it correctly.

     8<----- CUT ----->8

 DD>       Title: Dirty Dave's Sauerbraten Marinade
 DD>  Categories: Marinades, Rubs, Herbs
 DD>       Yield: 1 Recipe

 RH> I'll use juniper berries and whole allspice in addition to the bay,
 RH> peppercorns, cloves, vinegar and onion. Gravy is made with some of
 RH> the marinade and gingersnaps.

I'm not a fan of juniper berries. Never have been. I usually just add
a thickener to the pan juices for gravy.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Mom's Pot Roast
 Categories: Beef, Vegetables, Herbs, Pasta
      Yield: 5 servings

      3 lb Rump roast
           Salt & fresh ground pepper
      3 tb Olive oil
      2    Ribs celery; chopped
      1    Carrot; chopped
      1    Onion; chopped
      4 cl Garlic; minced
      1 c  Red wine or cranberry juice
     28 oz Can crushed tomatoes
      1 c  Water
      2    Bay leaves
      1 lb Dry pasta shells

  Recipe courtesy of Michael Symon

  Set the oven @ 350oF/175oC.

  Season the meat with salt & pepper. Heat the oil in a
  large Dutch oven over high heat. Sear the meat all over,
  about 2 minutes per each side.

  Move the meat to the side (or remove it from the pot
  altogether if necessary), add the celery, carrot and
  onion and brown the vegetables, stirring occasionally,
  about 3 minutes.

  Add the garlic and cook for a minute or 2 longer. Add
  the wine to deglaze the pot, scraping up the browned
  bits on the bottom. Add the tomatoes, water and bay
  leaves (and the meat if you removed it). Bring the
  liquid to a simmer and taste for seasoning. Add more
  salt if necessary. Cover the pot and bake, basting the
  meat occasionally, until tender, about 3 hours.

  About 20 minutes before the meat is tender, bring a pot
  of water to a boil and salt liberally. Add the shells,
  give it a stir and cook until al dente according to the
  package instructions. Drain the pasta.

  To serve, you can pull the meat apart with a couple of
  forks right in the pot at the table. Serve with the
  pasta, plenty of sauce and vegetables, tossing them all
  together.

  Yield: 4 to 6 servings

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

.... Best thing about being an amoeba is no one can say "you're out of shape".
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