We finally had the Sauerbraten that I turned over each of five nights for tonight's dinner. I missed turning the beef last night but I doubt that the omission made a difference. My friend, Marilyn, said that she’d be thinking of me each night turning that darned beef so I knew I needed to do something to offset the Sauerbraten obsession. I set out to read the Gospels front to back each night and am ashamed to say that I missed two nights of that but made up for it with more lengthy reading the next night.. I am still committed to that end.
Now for the Sauerbraten review. The roast was very tough and didn’t seem to absorb much flavor of the brine that it soaked in for those 5 days. Bummer. However, all is not lost because the sauce that was served over the beef was excellent with our mashed potatoes and made the experiment well worth it. The sauce captured the flavor of what Sauerbraten is all about. The sauce is made from mixing the brine with sour cream. I may consider making the brine sauce as a gravy some time and skip the 5 day brining process since that labor seemed fruitless. Mushrooms would be a good addition to the sauce, but then, I think mushrooms are a good addition to any sauce.
Now for the Sauerbraten review. The roast was very tough and didn’t seem to absorb much flavor of the brine that it soaked in for those 5 days. Bummer. However, all is not lost because the sauce that was served over the beef was excellent with our mashed potatoes and made the experiment well worth it. The sauce captured the flavor of what Sauerbraten is all about. The sauce is made from mixing the brine with sour cream. I may consider making the brine sauce as a gravy some time and skip the 5 day brining process since that labor seemed fruitless. Mushrooms would be a good addition to the sauce, but then, I think mushrooms are a good addition to any sauce.
1 comment:
It looks pretty....
m.
PS: Chicken w/ carmelized ginger glaze a HUGE kid hit.
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