Subj : Re: Sauerbraten
To : Ruth Haffly
From : Dave Drum
Date : Thu Oct 31 2024 10:43:00
-=> Ruth Haffly wrote to Dave Drum <=-
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 extra lean. It will be tough unless you cook
DD> it correctly.
RH> OK, mom did a lot of pot roasts as well as I guess you'ld call it
RH> braising (brown both sides, then add a bit of water, turn the heat down
RH> and let cook for a couple of hours). Beef was the main Sunday dinner
RH> for my family, then we'd see it again at least once, maybe twice more
RH> during the week.
Waste not, want not. The leftover server's marching song. Bv)=
DD> 8<----- CUT ----->8
DD> Title: Dirty Dave's Sauerbraten Marinade
DD> Categories: Marinades, Rubs, Herbs
DD> Yield: 1 Recipe
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.
RH> Your taste, my taste. I don't notice any specific taste (juniper,
RH> cloves, etc) in my marinade/gravy but do like the overall flavor of the
RH> 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 225øF/105øC
Insert an oven safe remote thermometer into the center of
the roast and program the thermometer to alert @ 115øF/46øC
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 175øF/80øC
and continue roasting. The idea is that this tough cut of
meat will become most tender if slow roasted with an
internal temp under 122øF/50øC as long as possible.
Change the alert temperature of the thermometer without
opening the oven to 130øF/55øC 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
Uncle Dirty Dave's Archives
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