applicationskeron.blogg.se - Sauerbraten recipe slow cooker

Haussner’s “didn’t have a rival in the 1940s, 1950s and into the 1960s, and for years, there was simply no point in going anywhere else. She was an art collector both behind and ahead of fashion, and the art made Haussner’s a nationally cited tourist attraction.

“She had a strong business sense, and her warm, welcoming, kindly presence, together with the comfortable food, made you happy there. Dorsey, former Sun art critic and restaurant reviewer. Haussner was the soul of Haussner’s,” said John R. Haussner passed away a year after the restaurant closed. William Haussner passed away in 1963 but the restaurant continued for several decades under Mrs. It is said that their novel-length menu boasted 112 entrees.

“Master chef” William Henry Haussner opened the restaurant in 1926 upon emigrating from Germany. Haussner’s was known for their crab cakes, their beloved strawberry pie, and above all, their fine art collection.Ĭollected by the owner’s wife, Frances Wilke Haussner over the course of 73 years, the collection sold for ten million dollars after the restaurant’s closing. For the many who have, there has been no shortage of nostalgia stirred as a result of the announcement. While I did fortunately have the chance to visit Eichenkranz, the city’s last remaining German restaurant, before it closed this past May, I had never been to Haussners. Haussner’s Menu, 1967, New York Public Library Last month it was finally announced that the building would be demolished to make way for an apartment building. It has stood vacant, going through numerous sales and auctions while the surrounding neighborhood of Highlandtown slowly transforms around it. The fate of the building once occupied by the famed Haussner’s restaurant has been uncertain for a decade now. For this week’s installment, I turned to the news for inspiration. It adds a little bit of depth to the flavor but not enough, in our view, to warrant the extra work.November is upon us, and although the autumnal comforts of the past few posts (biscuits, pies, and cornbread) have been pleasant, I thought I’d better branch out, lest I lose my *edge*. * Many recipes include this browning step. Slice the roast across the grain into ½-inch slices.If necessary, add a tablespoon of vinegar or a teaspoon of brown sugar to balance the flavors. It should have a gentle sweet and sour flavor, redolent of spices. Simmer over low heat until sauce is thickened. Bring to a boil, then add the crushed gingersnaps.Pour into a medium saucepan over medium-high heat. Make the sauce: Skim the fat off the surface of the cooking liquid, then puree the broth and vegetables in a blender until smooth.Transfer the meat to a platter and cover with foil to keep warm.Cover and slow cook until the meat is tender, 7 to 8 hours on low (200°).Add the onion, carrot, and celery, then pour over reserved marinade. Brown the beef on all sides, about 10 minutes total. Heat the oil in a large skillet over medium-high heat.After # of days remove the beef from the marinade and pat dry.Turn the roast a few times per day to ensure that it thoroughly marinates. Cover bowl/seal bag and refrigerate for a minimum of two and up to seven days. Add the marinade, thoroughly coating the beef. Place beef in a nonreactive bowl or large resealable plastic bag.

Bring to a simmer over medium heat cook for 5 minutes.

Make the marinade: Combine all ingredients from the red wine to the bay leaves in a nonreactive saucepan.

2 tablespoons vegetable oil (optional see below).

1 (2-pound) beef bottom round roast, trimmed and tied.

We’ve used this book over the years with consistently good results. This recipe is based on “Erna’s Sauerbraten,” from Rick Rodgers’ Slow Cooker Ready and Waiting Cookbook: 160 Sumptuous Meals That Cook Themselves. In the photo above we used spaetzle-like egg noodles from Germany. It is the perfect make-ahead meal, served with braised red cabbage (which can be made a day in advance) and potato dumplings, latkes, spaetzle, or egg noodles. We set the timer for 7 to 8 hours and forget about it until dinnertime. After spending up to a week in a flavorful marinade of wine, vinegar, and spices the roast is placed in the cooker. Sauerbraten is a perfect candidate for slow cooking. To inaugurate our slow cooker this season, we take a cue from that most autumn of festivals, the Bavarian Oktoberfest, to make one of Germany’s renowned dishes, sauerbraten. And we begin to think of all of the scrumptious meals that will practically cook themselves, with just a little upfront work on our part. Our gaze drifts to that dark corner of the kitchen where the slow cooker has been sitting, neglected all summer. It’s autumn, and our desire for comfort food grows as the leaves turn red and gold.