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Saurbraten

Ok again story time because the first time I have eaten this is when I was about 14 years old. Pardon me it is such a very long time ago because now I am a 59 year old lady that is aging gracefully. My dad then was working two jobs driving a taxi and then a dance instructor at a dance studio that teaches ballroom dancing. Actually my dad won trophies while competing. A bad hip he had wired because of an accident during the blizzard of 1967 because a Miller High Life truck backed in to him. His pelvis was wired and he wore a body cast for a while. I was small when this happened because I remember that body cast.

Now spring back to my 14 year old self that I was in my 3rd placement in the village of Addison, Illinois called Lutherbrook. My dad had permission from them once to take me to work with him. Then Lincolin Av was a German neighborhod because of the shops and restuarants. There was one called Methaglers. They served saurbraten with spaetzle. This was my very first time eating it as I recall and I really did not like it at all. I have not eaten any since then because I flat out did not like it at all.

Now here I am as an adult much later and Mr. Riaz went to go Pakistan to see our family. Now we had friends that was a husband and wife who were from Europe. The wife was German and I spoke to her a lot in German and English. Her husband was Hungarian and they were the nicest people you ever want to meet. One day I was at their house and she made some spaetzle and she changed my mind completly about this particular German dumpling. Spaetzle And Sausages is the link I am going to post to the left.

Just make the spaetzle part and leave it plain. This goes with the saurbraten and so does the steamed cabbage or Brussels sprouts along with either bold, baked or mashed potatoes in place of the spaetzle if you desire. First of all this has to be marinated so in a mortar and pestle add grated nutmeg equivilent to a pinch, 3 cloves, 1 strand of mace, 1 small broken piece of cinnamon stick, 1 pinch each of pickling spice, celery seed, peppercorns of any color, 4 allspice berries, grind in to a coarse powder and set aside.

Take 1 boneless beef roast like chuck,brisket or rump and place it either in a small roasting pan or the liner in an instant pot or the other types of multi functional cookers. Instant Pot please sponser me? I really love your product and I use it nearly every single day. I am a happy Instant Pot user. Wash the meat first before placing this in the roasting pan or inner lining of a multi functional cooker. Add the contents of the mortar and pestle to the meat, 3 pinches of either plain sea salt, kosher salt or pink salt, 1 bay leaf, 2 pinches of meat tenderizer, 1 small knob of ginger ground again in mortar and pestle, 1 clove of garlic minced, either 1 onion or shallot sliced thin in to half moon slices and 1/4 cup of either apple cider vinegar or white vinegar. The beef should at least be about 3 lbs. Cover either the top of the inner lining of your multi functional cooker or roasting pan and place it in the refridgerator for 2 days.

If using the roasting pan, preheat oven to 375F or 190C for 2 to 2 1/2 hours. Set timer first for 60 minutes then check and repeat and if it still is a little tough then set timer for 30 minutes. For instant pot and the like method which is a real beauty that you can stick the inner lining with the marinated beef in to the base of your cooker and select slow cook either high or low for 4 hours. Place some aluminum foil on top and a glass lid which I had bought in advance and it fits nicely.

When it is done cooking then you will add either 4 tbs of either unbleached all purpose flour, cornstarch, arrowroot starch or potato starch to a cereal blowl then add 1/2 cup of water slowly and mix very well until it is lump free and smooth. Place roasting pan on stovetop on medium heat or instant pot and the like setting on sautè and add 1 tbs of iron rich blackstrap molasses which you can buy at any GNC or Whole Foods Market. I just looked on Amazon and they sell it also. Add 3 tbs of either turbidano sugar, palm sugar otherwise known as coconut sugar or monkfruit sweetener. You may add also 4 tbs of either sugar free syrup that you can find in any Middle Eastern grocery store or agave nectar. I used monkfruit sweetener for the sweetness and for thickener I used the cornstarch.

When I started to write the rough draft of this post that I kept in mind about how many people who are reading these blog posts that my have celiac disease or having family members who has it. My two cousins and maternal uncle has celiac disease. Thank God I do not have it. Stir Until you have a nice gravy and if it gets too thick which it will quickly. You can add 2 more cups of water to thin it out a little but you do not want a watery gravy. Remove from heat and you are done. Here you can add the gravy to boild, baked or mashed potatoes or even the spaetzle.

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