Hi Dave,


 DD> Never done chuck as sauerbraten. I use rump or round since it cooks
 DD> long enough to tenderise even the toughest cuts. The venison
 DD> sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
 DD> that my friend Bill Kusturin gave me.

 RH> That's what I call the cut my mom always cooked, but not as
 RH> sauerbraten. Could be it's a different cut that I actually use but
 RH> don't know for sure, haven't looked at the beef 'fridge cases lately.
 RH> (G)

 DD> A rump roast is a cut of beef from the top of the back end of a cow,
 DD> as far back as you can go before reaching the tail. The entire rump
 DD> and top of the back leg is called the round, but only the top is rump.
 DD> Whole, it averages 15 pounds, but the entire rump is most often cut
 DD> into three or four roasts that are 3 to 4 pounds each. Rump roast
 DD> comes from a muscle group that gets a lot of exercise; therefore, it
 DD> has little fat and is
 DD> extra lean. It will be tough unless you cook it correctly.

OK, mom did a lot of pot roasts as well as I guess you'ld call it
braising (brown both sides, then add a bit of water, turn the heat down
and let cook for a couple of hours). Beef was the main Sunday dinner for
my family, then we'd see it again at least once, maybe twice more during
the week.

 DD>      88

 DD>       Title: Dirty Dave's Sauerbraten Marinade
 DD>  Categories: Marinades, Rubs, Herbs
 DD>       Yield: 1 Recipe

 RH> I'll use juniper berries and whole allspice in addition to the bay,
 RH> peppercorns, cloves, vinegar and onion. Gravy is made with some of
 RH> the marinade and gingersnaps.

 DD> I'm not a fan of juniper berries. Never have been. I usually just add
 DD> a thickener to the pan juices for gravy.

Your taste, my taste. I don't notice any specific taste (juniper,
cloves, etc) in my marinade/gravy but do like the overall flavor of the
mixture.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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