Hi Dave,

Never done chuck as sauerbraten. I use rump or round since it cooks
long enough to tenderise even the toughest cuts. The venison
sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
that my friend Bill Kusturin gave me.

That's what I call the cut my mom always cooked, but not as
sauerbraten. Could be it's a different cut that I actually use but
don't know for sure, haven't looked at the beef 'fridge cases lately.
(G)

A rump roast is a cut of beef from the top of the back end of a cow,
as far back as you can go before reaching the tail. The entire rump
and top of the back leg is called the round, but only the top is rump. Whole, it averages 15 pounds, but the entire rump is most often cut
into three or four roasts that are 3 to 4 pounds each. Rump roast
comes from a muscle group that gets a lot of exercise; therefore, it
has little fat and is
extra lean. It will be tough unless you cook it correctly.

OK, mom did a lot of pot roasts as well as I guess you'ld call it
braising (brown both sides, then add a bit of water, turn the heat down
and let cook for a couple of hours). Beef was the main Sunday dinner for
my family, then we'd see it again at least once, maybe twice more during
the week.

8<----- CUT ----->8

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

I'll use juniper berries and whole allspice in addition to the bay, peppercorns, cloves, vinegar and onion. Gravy is made with some of
the marinade and gingersnaps.

I'm not a fan of juniper berries. Never have been. I usually just add
a thickener to the pan juices for gravy.

Your taste, my taste. I don't notice any specific taste (juniper,
cloves, etc) in my marinade/gravy but do like the overall flavor of the mixture.


---
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Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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Ruth Haffly wrote to Dave Drum <=-

A rump roast is a cut of beef from the top of the back end of a cow,
as far back as you can go before reaching the tail. The entire rump
and top of the back leg is called the round, but only the top is rump. Whole, it averages 15 pounds, but the entire rump is most often cut
into three or four roasts that are 3 to 4 pounds each. Rump roast
comes from a muscle group that gets a lot of exercise; therefore, it
has little fat and is extra lean. It will be tough unless you cook
it correctly.

OK, mom did a lot of pot roasts as well as I guess you'ld call it
braising (brown both sides, then add a bit of water, turn the heat down and let cook for a couple of hours). Beef was the main Sunday dinner
for my family, then we'd see it again at least once, maybe twice more during the week.

Waste not, want not. The leftover server's marching song. Bv)=

8<----- CUT ----->8

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

I'll use juniper berries and whole allspice in addition to the bay, peppercorns, cloves, vinegar and onion. Gravy is made with some of
the marinade and gingersnaps.

I'm not a fan of juniper berries. Never have been. I usually just add
a thickener to the pan juices for gravy.

Your taste, my taste. I don't notice any specific taste (juniper,
cloves, etc) in my marinade/gravy but do like the overall flavor of the mixture.

Juniper, also used as a flavorant for gin, has always tasted to me like
the old-tyme Rose Brillantine hair grease smelled. I know that taste and
smell are different senses but for some reason the taste triggers an old
memory of an uncle who greased his hair with the hair tonic and was a
right barstid of a meanie in the bargain.

Here's a "tough cut" recipe without a juniper berry in sight. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roy Rogers Regular Roast Beef Sandwich
Categories: Five, Breads, Sauces, Beef
Yield: 1 Serving

3 1/4 oz Beef eye round; USDA Choice
2 oz Kaiser roll
2 tb Beef broth; or consomme
1 tb Open Pit regular bbq sauce
1 tb Creamy horseradish sauce

Preheat oven to 225├╕F/105├╕C

Insert an oven safe remote thermometer into the center of
the roast and program the thermometer to alert @ 115├╕F/46├╕C
Place the roast on a rack over a foil lined baking pan.
Slow roast in the oven uncovered until the thermometer
alerts. Turn the temperature of the oven down to 175├╕F/80├╕C
and continue roasting. The idea is that this tough cut of
meat will become most tender if slow roasted with an
internal temp under 122├╕F/50├╕C as long as possible.

Change the alert temperature of the thermometer without
opening the oven to 130├╕F/55├╕C When the alert is reached
remove the roast from the oven and let rest inside an
unsealed gallon sized ziploc baggie. This will capture the
juices while resting. The roast will be pink throughout.
This is how it should look at this point.

When the roast is room temperature, seal the baggie and
place in the refrigerator over night. The cold temperature
will help enable thin slicing.

Reserving the juices in the ZipLoc baggie, slice 3.2 oz of
beef for each sandwich to be made. Heat the beef broth or
consomme in a saucepan until simmering and add in the
reserved juices. When the sauce is simmering place the cut
beef on a skimmer and dunk into the hot broth for 30 to 45
seconds. This will finish cook the beef, add the flavor of
Roy's sandwiches without toughening the meat. Anything
over a minute will toughen the meat. A Roy's employee
acknowledged this is how they finished the beef.

Place the meat directly from the broth on an untoasted bun
bottom. Spoon a tablespoon of broth onto the top bun. Add
barbecue sauce and horsey sauce.

By Van Scoy on March 18, 2010

From: http://www.food.com

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