Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Top round - to

  2. 5 pounds

  3. 10 Garlic cloves - peeled, whole

  4. Emeril's Essence - seeNote

  5. 1 Red wine

  6. 2 cups 125g / 4.4oz Julienned onions

  7. 1 Fresh thyme

  8. 4 Bay leaves

  9. 1 tablespoon 15ml Black peppercorns

  10. 1/4 cup 49g / 1.7oz Sugar

  11. 2 cups 474ml Veal stock - to

  12. 4 cups

  13. 1 cup 146g / 5.1oz Crushed gingesnap cookies

  14. 4 Potato pancakes

  15. 2 cups 474ml Braised cabbage

  16. Garnish

  17. Snipped chives

  18. Brunoise peppers

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 300 degrees.

  3. Stud the roast with the whole garlic cloves. Season the entire roast with Emeril's Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.

  4. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2 to 3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper.

  5. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers.

  6. This recipe yields 6 to 8 servings.


Send feedback