Sauerbraten I

Recipe Ingredients

4 lbs	1816g / 64oz	Top round - to 5 pounds
10		Garlic cloves - peeled, whole
		Emeril's Essence - see * Note
1		Red wine
2 cups	125g / 4.4oz	Julienned onions
1		Fresh thyme
4		Bay leaves
1 tablespoon	15ml	Black peppercorns
1/4 cup	49g / 1.7oz	Sugar
2 cups	474ml	Veal stock - to 4 cups
1 cup	146g / 5.1oz	Crushed gingesnap cookies
4		Potato pancakes
2 cups	474ml	Braised cabbage
		Garnish
		Snipped chives
		Brunoise peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 300 degrees.

Stud the roast with the whole garlic cloves. Season the entire roast with Emeril's Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.

Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2 to 3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper.

Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2418 broadcast 01-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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