- 4lb boneless beef bottom round
- 3 fl oz vegetable oil
- 1 lb mirepoix made of 1 Medium Onion, 1 large carrot, 2 stalks of celery coarsely chopped
- 4 fl oz tomato paste
- 3 qt Brown Veal Stock or use a good quality beef stock or a store bought demi glace
- 3 oz Gingersnaps, pulverized
- Salt and Pepper as needed.
Sauerbraten Marinade
Make 2 1/2 pints
- 8 fl Oz dry red wine
- 8 fl oz red wine vinegar
- 1 pt water
- 8 oz sliced onions
- 8 black peppercorns
- 10 juniper berries
- 2 bay leaves
- 2 cloves
Directions
Marinade the meat in the Sauebraten marinade 4 or 5 days before hand.
Combine the remaining ingredients.
Cook with the meat.
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com
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