Subj : Re: Sauerbraten To : Ruth Haffly From : Dave Drum Date : Thu Oct 31 2024 10:43:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> A rump roast is a cut of beef from the top of the back end of a cow, DD> as far back as you can go before reaching the tail. The entire rump DD> and top of the back leg is called the round, but only the top is rump. DD> Whole, it averages 15 pounds, but the entire rump is most often cut DD> into three or four roasts that are 3 to 4 pounds each. Rump roast DD> comes from a muscle group that gets a lot of exercise; therefore, it DD> has little fat and is extra lean. It will be tough unless you cook DD> it correctly. RH> OK, mom did a lot of pot roasts as well as I guess you'ld call it RH> braising (brown both sides, then add a bit of water, turn the heat down RH> and let cook for a couple of hours). Beef was the main Sunday dinner RH> for my family, then we'd see it again at least once, maybe twice more RH> during the week. Waste not, want not. The leftover server's marching song. Bv)= DD> 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. DD> I'm not a fan of juniper berries. Never have been. I usually just add DD> a thickener to the pan juices for gravy. RH> Your taste, my taste. I don't notice any specific taste (juniper, RH> cloves, etc) in my marinade/gravy but do like the overall flavor of the RH> mixture. Juniper, also used as a flavorant for gin, has always tasted to me like the old-tyme Rose Brillantine hair grease smelled. I know that taste and smell are different senses but for some reason the taste triggers an old memory of an uncle who greased his hair with the hair tonic and was a right barstid of a meanie in the bargain. Here's a "tough cut" recipe without a juniper berry in sight. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roy Rogers Regular Roast Beef Sandwich Categories: Five, Breads, Sauces, Beef Yield: 1 Serving 3 1/4 oz Beef eye round; USDA Choice 2 oz Kaiser roll 2 tb Beef broth; or consomme 1 tb Open Pit regular bbq sauce 1 tb Creamy horseradish sauce Preheat oven to 225øF/105øC Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert @ 115øF/46øC Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175øF/80øC and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122øF/50øC as long as possible. Change the alert temperature of the thermometer without opening the oven to 130øF/55øC When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point. When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing. Reserving the juices in the ZipLoc baggie, slice 3.2 oz of beef for each sandwich to be made. Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef. Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce. By Van Scoy on March 18, 2010 From: http://www.food.com Uncle Dirty Dave's Archives MMMMM .... The 3 types of men: 1) Intelligent 2) Nice Looking 3) @FN@ --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .