Wednesday, October 7, 2009


October is finally upon us and it is quite possibly my favorite months. While the candy and treats of Halloween rank high on my list what I really love about October is Oktoberfest!!!!  My mother side of the family is mostly German and you can’t go wrong with German food, especially the wonderful German beers and sausage. One great tasting and simple German dishes is Sauerbraten. Once you’ve tried it, you will never forget the distinct flavors that make up this dish and I’m sure you’ll be making every October.


2 c beef stock
1 c red wine
1 c red wine vinegar
1 onion, cut into chunks
4 cloves garlic, crushed
Fresh thyme springs
2-3 bay leaves
2 tsp juniper berries
1 tbs black peppercorns
1 tsp whole cloves
3-4 lb boneless chuck roast

1 c beef stock
2-3 tbs olive oil
1 large onion, chopped
4 carrots, cut into 1 inch chunks
4 stalks celery, cut into 1 inch chunks
2 cloves garlic, chopped
1 tsp dried thyme or 1 tbs fresh
4 tbs flour
4 tbs ginger snap cookies, crushed fine
Salt and pepper


Three to four days ahead of time marinade the meat. Combine 2 c beef stock, red wine, red wine vinegar, onion chunks, thyme sprigs, crushed garlic, bay leaves, juniper berries, peppercorns and cloves in a sauce pan over medium high heat. Bring to a boil, then reduce heat and simmer for five minutes. Cool to room temperature. In a large re-sealable plastic bag, place the meat, pour the marinade on top. Squeeze out as much air as you can, place on a plate in case the bag leaks and let sit in the frig turning every day.

Preheat oven to 350 and remove meat from marinade. Pat dry and season with salt and pepper. Strain the marinade, discarding only the solids. Heat a large oven proof pot over medium heat and add in the olive oil. Brown meat on both sides, about 5-6 minutes per side and remove to a plate. Add the carrots, celery, chopped onion and garlic to the pan and cook for a couple minutes or until the onions start to become translucent. Add in the thyme and sprinkle in the flour. Cook for another 1 to 2 minutes. Stir in the marinade and remaining 1 cup beef stock. Bring to a boil and return meat to the pot. Cover and cook in the oven for about 2 ½ hours.
When your meat is done, remove it from the pot to a plate and let sit covered with foil. Place the pot over high heat and bring to a boil. Whisk in the gingersnaps and simmer until thickened.
Thinly slice the meat and serve with spaetzle, the veggies and sauce from the pot.

H A P P Y  C O O K I N G !!

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