Published: April 28, 2008 09:45 am         

Recipe of the Week: Sauerbraten

Whitney Ballantine of Traverse City sent in today's recipe for sauerbraten, obtained from the Ox Yoke Inn in Amana, Iowa.

"I picked up the recipe over 10 years ago when I was a corporate pilot and flew a planeload to Iowa for a U of M/Iowa football game," Ballantine writes. "On their menu, they said, 'If you like what you had, ask us for the recipe.' I did and here it is."

Sauerbraten

4 to 5 lb. top round, rump, sirloin tip eye of round, etc. roast

8 oz. cider vinegar

18 oz. water

1 lemon, washed and cut up

1 medium onion, peeled and cut up

2 bay leaves

1&1/2 T. kosher salt

1/2-plus t. whole black peppercorns

1/2-plus t. whole cloves

1/3 to 1/2 c. flour

1/3 c. sugar

3 or 4 gingersnap cookies, crushed

Kitchen Bouquet

Place roast in an earthenware crock or stainless stockpot. (Container should be approximately the same size as the roast to obtain maximum coverage when marinade is added.) In another stainless pot, combine vinegar, water, lemon, onion and spices; bring to boil. Pour hot marinade over roast. Let cool to room temperature. Cover with plastic wrap and place container in the refrigerator. Let marinate for three to four days. Baste roast frequently and turn twice a day to assure proper penetration of marinade.

After three to four days, remove roast from marinade and place in an uncovered roaster pan on a rack. Set marinade aside. Roast the meat at 225 degrees until tender (about 120 for rare), approximately 90 minutes to two hours, maybe a bit more. Remove meat from roaster and let stand. Add meat juices from roaster to the reserved marinade; strain, then add one cup water and bring to a boil. Next, to one cup of water add 1/3 to 1/2 c. flour and mix well. Stir into marinade mixture to thicken gravy; bring to a boil again. Remove gravy from heat and add 1/3 c. sugar, 3 or 4 crushed gingersnaps and Kitchen Bouquet to make gravy a rich brown color. Add any meat juices back to gravy. Slice meat and cover with gravy on a platter to serve. Also serve a bowl of the hot gravy.

Serve with buttered egg noodles, green beans (Whitney likes Birdseye Green Beans & Spaetzle). A good, dry red wine will go well.

Serves around eight.