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Ethnic Foods Forum Includes Mexican, Japanese, Thai, etc.

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  #1  
Old 01-21-2013, 10:02 PM
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Default Saurbraten

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Originally Posted by luvs View Post
luv sauerbraten. we learn minute-to-minute, how to get a food the way we would prefer.
This did not turn out well - totally outside my own familiar zone - I got a few things wrong - next time i will use better vinegar and maybe mix with wine - also perhaps not cook it in the pickle - i think this was the big mistake here. It was just too sour - and I LOVE sour, also I did not use good quality vinegar - so I feel I know where the flavor went wrong but not so much the texture - it was way too mushy. I used the slow cooker, and I used bottom round. I think chick roast maybe better and maybe not the slow cooker next time.

Ideas?

On the upside the gravy was excellent and my braised cabbage with caraway came out delish but the meat was not good.
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Old 01-21-2013, 10:33 PM
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Default Re: Saurbraten

Pancho,

I've only made it once or twice, not in the crock, but in the oven. Seems to me that it wasn't difficult and turned out well.

Maybe if you posted the recipe you used, we could critique it.

Here's a link to Alton Brown's, and I believe he used the same cut of beef you did.

Lee


http://www.foodnetwork.com/recipes/a...ipe/index.html
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Old 01-22-2013, 01:08 AM
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Default Re: Saurbraten

yeah. we learn as life throws punches. i've recipes. i'll post. very sleepy tho if u remind me, u'll have a few recipes.
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Old 01-22-2013, 02:29 PM
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Default Re: Saurbraten

I'll dig out my German grandmothers recipe and post it. You need to marinate it for three or four days, Good quality vinegar and wine is a must.
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Old 01-22-2013, 05:00 PM
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Default Re: Saurbraten

sauerbraten I do once / twice a year.

my first attempts followed directions. the stuff was so tart, nothing like what I had in Germany - basically inedible.

so now I use the usual and customary supermarket vinegar / etc and marinate not more than 30 hours.

fits my tastes.
ymmv.
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Old 01-22-2013, 11:42 PM
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Default Re: Saurbraten

pls post guys

I looked at old recipes and after looking at new ones like altons I think I have some ideas what went wrong - but i still think altons it too much - this should be very basic he slightly complicates - probably tastier but I would love simple classic recipe.

would be great to see a bunch of methods- def one of those dishes where there are a number of ways to skin a cat.
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Old 01-23-2013, 10:27 AM
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Default Re: Saurbraten

rang my Dad's phone a few ago. i'll consult Chef's books soon, too.
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Old 01-23-2013, 10:56 AM
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Default Re: Saurbraten

My wife (Georgian) makes Solyanka which is basically a beef and pickle stew. The recipe calls for round, but we found chuck is ALOT better. Never made sauerbraten but you might be able to use this recipe along with a sauerbraten recipe.

If you look up images of Solyanka, this recipe looks nothing like a tomato based stew. It's more like a beef stew with a zing of the pickles.

http://books.google.com/books?id=3PM...page&q&f=false
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Old 01-23-2013, 12:47 PM
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Default Re: Saurbraten

checked out the AB method - essentially similar to what I've learned - variations in spices . . .

the acid in vinegar does "cook" the meat - in terms of denaturing the protein - that may explain the mushy part.

I've asked some German really good home cooks, and they use "days" of marinade - perhaps one explanation, not investigated, is a difference in vinegars. The FDA requires a minimum 4.5% (I think that's right...) acetic acid - the requirement likely either different or may not exist at all in European countries.
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Old 01-23-2013, 01:23 PM
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Default Re: Saurbraten

Quote:
Originally Posted by High Cheese View Post
My wife (Georgian) makes Solyanka which is basically a beef and pickle stew. The recipe calls for round, but we found chuck is ALOT better. Never made sauerbraten but you might be able to use this recipe along with a sauerbraten recipe.

If you look up images of Solyanka, this recipe looks nothing like a tomato based stew. It's more like a beef stew with a zing of the pickles.

http://books.google.com/books?id=3PM...page&q&f=false
HC, I scrolled to page 80 to find the Beef and Pickle Stew (which I am DEFINITELY going to make), but couldn't copy and paste. Couldn't even print it out, for some reason.

But I handwrote the recipe and will type it in a thread of it's own.

YUMMMM!

Lee
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Old 01-23-2013, 09:32 PM
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Default Re: Saurbraten

that recipe looks great HC I am def gonna try that - i love pickles

i dunno Qsis - when i clicked the link went straight to the recipe
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Old 01-23-2013, 10:23 PM
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Default Re: Saurbraten

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Originally Posted by PanchoHambre View Post
i dunno Qsis - when i clicked the link went straight to the recipe
Oh, so it did on my home laptop. Which is a century newer than my work desktop.

Cool!

Lee
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Old 01-24-2013, 09:17 AM
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Default Re: Saurbraten

I think if you used the base of the Solyanka with some German seasoning you should have something pretty good.
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Old 01-24-2013, 10:35 AM
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Default Re: Saurbraten



http://books.google.com/books?id=3PM...page&q&f=false
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Old 01-24-2013, 09:25 PM
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Default Re: Saurbraten

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Old 01-25-2013, 03:51 PM
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Default Re: Saurbraten

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Originally Posted by PanchoHambre View Post
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Old 04-10-2017, 11:14 AM
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Default Re: Saurbraten

That recipe does look good and will have to try it after Easter.
I imagine it would do well in a crock pot or Instant Pot.
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