Gone Writing

Sorry gang, no amusing blog post from me today.

I'm currently experiencing a major creative breakthrough regarding my secretive writing-for-pay project and I'm sure you'll understand when I say I need to focus my energies on that.

Because it amuses me, I shall give a vague, tantalizing hint:

Sauerbraten

• 1 c. red wine vinegar
• ½ t. dry rosemary
• 1 c. dry red wine
• 1/4 cup fresh thyme
• 1 c.water Salt & pepper
• 1 medium yellow onion
• 3 T. vegetable oil
• 2 t. black pepper
• ½ c. chopped onions
• 4-6 juniper berries
• ½ c. chopped carrots
• 4-6 bay leaves, divided
• ½ c. chopped celery
• 4 lbs. roast beef
• ½ c. chopped turnips, optional
• 4 T. all-purpose flour
• 1/4 c. gingersnap crumbs

In non-aluminum pot bring to boil the first 6 ingredients and 2-4 bay leaves; remove from heat and cool for marinade. In glass dish place meat and cover with marinade. Refrigerate for 3 days, turning twice a day.

After 3 days, remove & dry meat, saving marinade. In a bag with flour, herbs, salt & pepper, shake meat to coat thoroughly. In Dutch oven bring 3 T. oil to hot shimmer & brown meat on all sides. Remove meat and add to pot with oil the chopped vegetables; saute until limp. Sprinkle with 3 t. flour & stir until flour begins to brown. Drain off most of remaining oil. Return meat to pot. Add 2 c. marinade & 1 c. water; bring to boil. Add 2 more bay leaves. Cover tightly & simmer on stovetop for 1 ½ hours. If liquid gets too low, add more water & the rest of the marinade.

When meat is tender, remove & discard bay leaves. Add gingersnap crumbs to pot & simmer until dissolved. Pour this mixture into blender & puree for sauce. Carve meat & serve with sauce. Makes 6-8 servings.