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Sauerbraten and Red Cabbage
 
12/14/2007
 
Issue:
8.11

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

SAUERBRATEN (Meat)
Have This With Latkes

This special cold weather main dish is seldom seen outside of a restaurant. What a shame, since it isnít difficult to make; its only requirement is that you plan ahead of time. This is the perfect thing to serve for a party toward the end of Chanukah, since Latkes are a traditional accompaniment. Guests will exclaim nobody has served it to them for years, and be impressed you know how to make it.

I recommend you also include Red Cabbage, and Apples and Onions on the menu. Since this meal is filling, a Spiced Fruit Compote would be a perfect Dessert.

Ingredients

A thick-cut Pot Roast, about 5 pounds
1 quart Apple Cider Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon each: Pepper, Cloves, Allspice, and Dry Mustard
2 Onions, sliced
2 tablespoons Vegetable Oil
2 cups Beef Broth
1 cup Non dairy Creamer
10 Pareve Ginger Snap Cookies, crushed

Method

Three days before serving:

Place meat in a large glass or plastic dish.

Place Vinegar, Water. Salt, Spices, and Onions in a large saucepan and boil for 5 minutes. Pour hot Marinade over the meat. Cover, and place in the refrigerator until you are ready to cook.

On the day it will be served: drain Meat, and discard the Marinade. Pour Vegetable Oil into a large Dutch Oven. Place the pan over medium heat, and brown the Meat well on all sides. Remove from heat. Add the Broth and cover tightly. Place in an oven heated to 325 degrees for 2 1/2 hours, checking occasionally to add small amounts of Water, if necessary.

When the Meat is cooked, lift it out of the pan and onto a platter. Add the Nondairy Creamer and crushed Ginger Snap Cookies to the pan. Cook and stir over a medium heat until thickened. Pour a small amount of the Gravy over the Meat, and serve the rest on the side.

SWEET AND SOUR RED CABBAGE (Pareve)

The Perfect Accompaniment for Veal or Sauerbraten

This is one of those dishes that are either very good or dreadful. At its worst, it comes from a jar, which is all too often the case. At its best, it is colorful, and filled with the delicious contrasts of flavor and texture which have made it a classic.

Since every Tom, Dick, and dietitian is singing the praises of Cruciferous Vegetables in our diets, this recipe is my contribution to the chorus.

Ingredients

1 small head Red Cabbage (about 1 Ĺ pounds), shredded
1 large Onion Chopped
2 Green Apples, Chopped
1 tablespoon Caraway Seed
1/2 teaspoon Salt
1 tablespoon Apple Cider Vinegar
1 tablespoon Sugar
4 tablespoons Butter or Margarine

Method

Over medium heat, melt the butter in a large skillet that has a cover. Add the Onion and cook until translucent. Add the Apples and Cook for 2 minutes. Add the rest of the ingredients and blend thoroughly. Put the lid on the skillet and turn the heat to low. Allow the mixture to cook for 10 minutes. Do not overcook; there should still be some crispness to the Cabbage. Stir and serve.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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