Crock pot memories

As promised in my story on marinades in July’s Notebook: here is a very basic recipe for Sauerbraten (sour roast) from my grandmother’s 1956 edition of Die Deutsche Kuche (The German Kitchen).

As you can see from the pictures here, the book is rather well-used and well-thumbed. Dirty, actually, and definitely showing its age. And there are also pages that are ripped, scribbled on and scrunched up by my much younger self. I don’t remember doing it but I really wish I hadn’t.

I refer to the book quite a lot, especially if I want to make something from my mum or oma’s favourites. I know it’s probably easier to do a google search (no translating involved) but there’s something seriously special about returning to this book, knowing my oma’s DNA is embedded deeply in its pages. Also, the illustrations really make me laugh.

They are stereotypically German (just look at the one of the frau with sleeves rolled up making dough). There are also some seriously non-PC ones of poor animals running from farmers with shotguns, knives and other instruments of death. Now that’s something you wouldn’t see now.

And, as for the reason for making something called a sour roast, it’s not just for the piquancy of the vinegar and juniper berries. It’s all about tenderising cheaper cuts of meat and preserving – and slow cooking which is very much all the rage right now.

Time to dust off the old crock pot.

SAUERBRATEN

1kg beef silverside
salt and pepper
60g speck, cut into small cubes
1 onion
250ml marinade (recipe below)
250ml water or stock

For the marinade:
3 litres water
250ml red wine vinegar
1 bay leaf
12 whole black peppercorns
12 juniper berries
1 onion, sliced
1 parsnip, sliced
½ stick of celery, sliced

1. Combine all ingredients for marinade and simmer on medium heat for 15 minutes. When cool, pour over beef (seasoned with salt and pepper) and marinate, covered, in fridge for two days. Turn occasionally.
2. When meat has finished marinating, pierce flesh and push in the small pieces of speck. Add meat and remaining ingredients to baking dish and roast for two hours. Turn occasionally and baste meat with liquid.
3. When meat is cooked, remove and set aside. Strain the marinade and place in saucepan over medium heat and reduce until thickened. Add flour to thicken if necessary.
4. Slice beef and serve with sauce.