Sauerbraten

Recipe Ingredients

2 cups	474ml	Red wine
2 cups	474ml	Red wine vinegar
1/2 cup	118ml	Pickling spice
2		Pieces of beef, inside round
		(tied with twine, 2 places against grain)
		Oil for searing
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Tomato paste
1 cup	237ml	Dark chicken stock
1 cup	237ml	Ground gingersnap cookies
		Garnish
		Chopped orange zest
		Chopped parsley

Recipe Instructions

Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so.

Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a Dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the Dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped orange zest and/or chopped parsley.

This recipe yields 2 to 3 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2260 broadcast 08-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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