|Edit Recipe | Delete Recipe | Add to Shopping List | Add to Favourites | View Recipe|
|Source:||Alton Brown||Serving Size:||8|
|Base:||Beef||German. Needs to marinade for 3 days|
|Preparation Time:||30-60 Minutes|
2 Cup(s) Water
1 Cup(s) Cider vineger
1 Cup(s) Red wine vinegar
1 Each(s) Medium Onion, chopped
1 Each(s) Large Carrot, chopped
1 Tablespoon(s) plus 1 teaspoon Salt
1/2 Teaspoon(s) black pepper
2 Each(s) Bay Leaves
6 Each(s) Whole cloves
12 Each(s) Juniper berries
1 Teaspoon(s) mustard seeds
1 Each(s) 3 1/2 to 4 lbs Bottom round
1 Tablespoon(s) Vegitable Oil
1/3 Cup(s) Sugar
18 Each(s) Dark old-fashioned gingersnaps crushed
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
(Add to Shopping List)
2 1/2 Cup(s) Flour
1 1/2 Cup(s) Water (maybe not all will be used)
3 Each(s) Large Eggs
1 Pinch(s) Salt
2 Tablespoon(s) Butter
Put the flour in the bowl and stir in the eggs. It's going to be pretty dry. Add water a little at a time. Keep mixing until it's a little softer than pasta doe would be. If it won't easily run through the spaetzle strainer then go back and add more water to soften a bit more.
Nearly fill up a 4-8 quart pot with salted water and bring it to a boil. Scoop the doe, a cup or so at a time, into the spaetzle strainer. I used a mandarin strainer that has largish holes and pushed the doe through that a rubber spatula. If the doe doesn't push through very easily then it is too thick.
Do it in batches, leaving the doe in the water about 3 minutes each time. The dumplings will float when it is done and you can then scoop it off the top with a slotted spoon into the serving dish.
After you are done cooking it, melt the butter into the dumplings.