Part of the reason why this roast has become such a seasoned traveler is that grassfed beef needs to be cooked a little differently. And truthfully, I've been a little scared to cook it, fearing it would be a disaster.
It's finally Fall, and in my family we enjoy celebrating our German and German American heritage. Sauerbraten in somewhat of a cult to us. We all love it, especially when it is served with spaetzle and red cabbage. Its also somewhat of scandal. So when I ventured into the idea of making it with the family recipe with my grassfed roast, I unwittingly committed my self to a project with a lot of pressure. "How long will you marinate it?" my father interrogated. "Are you going to thicken the sauce with ginger snaps?" worried my mom. (Whether to include or not include the ginger snaps at the end has always been controversial).
Fortunately, the recent heat provided some reprieve and a handy excuse to procrastinate the venture. It would have been unseemly to cook a roast in 100 degree plus heat, right?
Finally, it has become a now or never situation. The marinade is made, and cooling to room temperature. Next: commence marination (one week).
Eagerly awaiting Part II!!
ReplyDeleteP.s. Your photos aren't showing up. :(
ReplyDelete