Potato dumplings are a good match for saucebraten

February 12, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

HERE'S A RECIPE for Barbara Brewer of Baltimore. She had asked us to find her a sour beef recipe.

5/8

Sauerbraten

2 carrots, peeled and finely chopped

2 ribs celery, finely chopped

1 leek, trimmed, washed and finely chopped

6 peppercorns

6 juniper berries

2 whole cloves

2 cups red wine

1/2 cup wine vinegar

2-pound rump roast

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon oil

L 2 tablespoons softened butter mixed with 2 tablespoons flour

3 tablespoons raisins

In a nonreactive saucepan, combine vegetables and spices with red wine and vinegar. Boil five minutes, remove from heat, cover and allow the marinade to come to room temperature.

Pat beef dry and place in a bowl small enough to hold meat totally immersed. Pour in the mariande. Refrigerate for three to five days, turning meat occasionally.

Preheat oven to 325 degrees. Remove beef from mariande. Dry with paper towels and season with salt and pepper. Heat butter and oil in large saute pan and brown on all sides. Place browned meat in a heavy, covered oven-proof casserole. Pour mariande, cover and cook in oven until tender, about 1 1/2 hours.

When meat is done, remove roast from casserole and set aside. Leave the oven on. Strain cooking liquid into small saucepan, pressing down hard on vegetables to extract as much flavor as possible. You should have about two cups of liquid. If not, add enough water or beef stock to measure this amount. If you have more than two cups, boil over high heat to reduce. Skim off fat.

Bring strained sauce to a boil. Whisk in the mixture of butter and flour. Blend until thickened. Season with salt and pepper to taste. If lumps appear, strain again after thickening. Return both meat and sauce to casserole and add raisins. Return to oven and cook for 15 to 20 more minutes, covered. Remove roast and slice carefully, meat will shred easily. Arrange on a serving platter and pour over some of the sauce. Serve the rest in a sauce boat on the side.

NB My friend and co-worker Bobby Pickering raves about this dish.

Grandmother Pickering's Sour Beef & Dumplings

4 pound beef brisket, in large slices

1/4 cup whole allspice, tied in cheesecloth

1 cup vinegar, more if needed

3 medium onions, sliced

Add 2 tablespoons brown sugar

2 bay leaves

12 ginger snap cookies, crumbled

Mrs. Minnick's sour beef mix (32 ounce bottle)

Dumplings, recipe below

In large pot, place onions and beef and allspice. Pour Mrs. Minnick's sour beef mix on top. Add brown sugar. Add one cup vinegar and one cup water, adding more liquid if necessary. Meat should be barely covered. Let marinate overnight, covered, in the refrigerator.

The next day: cover and simmer three to four hours until meat is tender. Add ginger snaps at the last minute and stir until dissolved.

5/8

Dumplings 6 medium potatoes

1 to 2 eggs

1-1 1/2 cups flour, more or less

hTC 2 pieces white bread, toasted and cubed

Cook potatoes in their jackets, let cool and mash with fork. Stir in cubed toast and eggs. Using floured hands and a floured work surface, shape potatoes into dumplings. Use enough flour so that dumplings are not sticky.

Cook dumplings in plenty of boiling salt water until they rise to top. Do not crowd the dumplings. Serve with sour beef.

Recipe Requests

Dolores Doyles of Baltimore is still searching for an Amish macaroni salad, similar to that sold by Mars supermarkets.

L * Dolores M. Barnes of Baltimore wants a lemon sauce recipe.

* Margaret Reynolds of Baltimore is searching for an eye roast recipe that uses onion soup mix. The soup mix is in the marinade and also the cooking liquid, she says.

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