Subj : Sauerbraten
To : Dave Drum
From : Ruth Haffly
Date : Tue Oct 29 2024 14:17:05
Hi Dave,
DD> Never done chuck as sauerbraten. I use rump or round since it cooks
DD> long enough to tenderise even the toughest cuts. The venison
DD> sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
DD> that my friend Bill Kusturin gave me.
RH> That's what I call the cut my mom always cooked, but not as
RH> sauerbraten. Could be it's a different cut that I actually use but
RH> don't know for sure, haven't looked at the beef 'fridge cases lately.
RH> (G)
DD> A rump roast is a cut of beef from the top of the back end of a cow,
DD> as far back as you can go before reaching the tail. The entire rump
DD> and top of the back leg is called the round, but only the top is rump.
DD> Whole, it averages 15 pounds, but the entire rump is most often cut
DD> into three or four roasts that are 3 to 4 pounds each. Rump roast
DD> comes from a muscle group that gets a lot of exercise; therefore, it
DD> has little fat and is
DD> 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.
RH> I'll use juniper berries and whole allspice in addition to the bay,
RH> peppercorns, cloves, vinegar and onion. Gravy is made with some of
RH> the marinade and gingersnaps.
DD> I'm not a fan of juniper berries. Never have been. I usually just add
DD> 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.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Get shopping while the gettin' is good!!!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
