Medium Medium Rare Medium Rare Rare

[Kogarashi]

Simple. Private Message here on the board. If you wouldn't mind, I'd like a copy, as well, if that's OK ^_^

Also, there is a "CS Recipe Swap" group here if you prefer to disperse them bit more. http://www.customerssuck.com/board/group.php?groupid=12

Count me among those who'd love the saurbraten recipe.

[AccountingDrone]

I could send you my grandmothers recipe if you can figure out how I can get it to you.


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Here is the one I tend to use, it is a bit more work, and doesn't use gngersnaps in the sauce, but I can definitely say that it is n old and traditional recipe from my mom's amish ancestors. No idea exactly how old the recipe is, but her side of the family has been here since the late 1600s

And don't marinate in metal, just an FYI =)

I think I may try and figure out a sous vide for this =)

Ingredients:

3/4 L / 3 cups water

salt

1/8 - 1/4 L / 1/2 - 1 cup white vinegar

2 medium onions, 1 carrot

3 allspice corns, 3 pepper corns

1-2 cloves, 1-2 bay leaves

4-6 juniper berries (Wacholderbeeren), fresh rosemary

Finely chop the onions and rosemary, slice the carrot. Combine all ingredients in a large enough dish in which the Sauerbraten will fit easily. Rinse raw meat (beef or pork) in cold water then cover it completely with the cold marinade. In summer let marinade come to a boil then let marinade cool. Pour the cold marinade over the meat to cover it completely. Refridgerate marinated meat for 3 days.

Cooking ingredients
3/4 kg /26 oz lean beef or pork

Salt

30 g / 1 oz bacon (for beef)

40 g / 1.4 oz canola oil

rosemary

1/2 L / 2 cups sour marinade

1 section of dark bread rind

1/2 apple

1 carrot, 1 onion, 1 celery, 2 cloves garlic



Preparation

Make the sour marinade . Place beef or pork in a large pot and pour the cooled marinade to cover the meat completely. Let rest for 3 days covered in the fridge. Remove meat from marinade, pat dry with paper towels. Occasionaly baste the meat with the drippings during roasting and rotate the meat. Braise in hot oil on all sides, season lightly with salt, pour some melted butter on top of the meat, cover beef with bacon slices but not the pork. Slice the onion, celery, carrot and garlic and add to the pot. Add little bit of the red wine and some of the thinned sour marinade and roast uncovered for 1.5-2 hours for beef or 1.5 hours for pork. Occasionally baste the meat with the drippings during roasting and rotate the meat. Grate the dark bread crust into crumbs to thicken the pan sauce when the sugar roux is added.


Ingredients for sugar roux:

30 g / 1 oz butter

10 g / 0.3 oz sugar

40 g / 1.4 oz flour

1/2 onion (optional)

1/2 L / 2 cups water

salt, bay leave, juniper berries

dash of vinegar, red wine, sour cream.
Add the sauce to the sugar roux and some of the with water thinned sour marinade.

Prepare the sugar roux:
Brown the sugar in the butter, add the flour and cook while stirring until gold in color. Add the finely chopped onion (optional) and cook until tender. Pour some red wine and some of the water to the flour and stir. Season with salt, add the bay leave, juniper berries, dash of vinegar (optional), a tablespoon of sour cream at the end. Don't let the sugar brown to dark because it will taste bitter.

[Duncan MacLeod]

Then I remembered that there are so many folks who are "aggressively ignorant", and not only don't know, but do everything in their power to avoid learning such things.

"Aggressively Ignorant" is now my new favorite phrase.

[Caractacus_Potts]

Can I come over for dinner? In, say, 3 days? Please?

Recipe posted in link below.



Thank you to EricKei. I figured I should post it to the recipe swap site and link to there.

The link to the recipe is below for anyone who would like it.

Here is the one I tend to use, it is a bit more work, and doesn't use gngersnaps in the sauce, but I can definitely say that it is n old and traditional recipe from my mom's Amish ancestors.

The biggest difference between your recipe and my grandmothers is the lack of red wine in the marinade (maybe due to the Amish ancestry?).

I like to experiment and I plan on trying some of the ingredients from your recipe. My mother and sister felt I was sacrilegious changing my Italian grandmothers recipe for the filling for her manicotti but when I had my grandmother try the mix with mascarpone she loved it.

http://www.customerssuck.com/board/g...62#gmessage562

[Willis]

What's that? My dad is not happy. His steak is too rare. Well, I can see what happened...he got my plate and I got his. GREAT! Too much noise in the restaurant to hear anything but I show him my steak and hand my plate around the table to him. Now it's his turn to send my yummy rare steak to me...but...what is happening? He just gave my steak to the waiter, said something too the waiter and the waiter - is - taking - my - steak - away. What have I done wrong? Why am I being punished?

You were probably being punished because you didn't speak up. Easiest solution in the world. I'm not saying you deserved what happened, I just can't understand why you didn't stop the waiter or something and explain before they got back to the cook.

[mariamousie1]

This is why you shouldn't smoke crack before going out to eat...or ever.

[AccountingDrone]

The biggest difference between your recipe and my grandmothers is the lack of red wine in the marinade (maybe due to the Amish ancestry?).

It uses vinegar not wine - the recipe calls for white vinegar because it is stabilized at ummmm 5%? whatever - they were putting it in a crock and not a refrigerator so the acid content needs to be higher than wine gets. I actually use red wine vinegar or cider vinegar and pop it in the fridge. I use the pickliing crock for rumpot instead.

And the amish have no issue with wine and beer consumption, FWIW. Good hearty germans and austrians didn't suffer the stupid british 'puritan ethic' of all work, no fun.

[Dave1982]

I'm at the Outback Steakhouse right now with the family for mothers day (yeah yeah, I should probably put the iPad away....shush...) and my kid brother just did this. He ordered his burger "medium-medium-well." I wanted to reach across the table and smack him.

[Tama]

"Aggressively Ignorant" is now my new favorite phrase.

Sherlock Holmes was aggressively ignorant, he felt that the amount of space in his head for memory was finite. Watson once told him something and the reply in (I think it was one of the first books if not the first) was, "I shall promptly try to forget it!"

Of course, SCs aren't famous detectives, so...

[hinakiba777]

I am a medium rare kind of girl. I just love cutting in and getting the perfect Au Jus pooling on my plate. Heaven!

Sadly, my mother likes things BURNT. So a Medium Well steak seems undercooked to her, and I usually get well done whether I want it or not. I have only cooked steak twice, and both times I got it Medium Well. I'm trying to figure out my mistakes.

Though it is funny going to steak houses with my friends. Mostly since the sight of a Medium Rare steak makes their stomach churn. I would love to see them if someone ordered a Blue steak. ^-^

The last time I had steak I have the filet mignon with a border of Applewood Smoke Bacon. (It was a farewell dinner and we were going all out, the filet was actually my second choice because they ran out of prime rib right before I got there) One of my friends actually tried to send it back when I was in the bathroom because it "looked undercooked". Who the hell sends back someone else's filet mignon?!

[Jester]

Who the hell sends back someone else's filet mignon?!

If you give them the benefit of the doubt, a caring but clueless friend.

[Ironclad Alibi]

Who the hell sends back someone else's filet mignon?!

Caractacus_Potts' dad.

[Mongo Skruddgemire]

I perfer my steak medium by medium rare and cooked against a head wind of at least 15 knots.

Do you have a preferred direction?

[slavetotheman]

Do you have a preferred direction?

Now that's a loaded question!

[Jester]

I once ordered a steak medium medium rare medium well rare medium, and the bastards actually had the gall to cook it medium medium rare medium well rare well. Can you imagine?