Midwinter feasting!
Many people, by the time the 25 of December comes around, are totally fed up with turkey. There's the office Xmas lunch, the other half's office Xmas lunch. The visit to the in-laws the Saturday before to exchange presents, when the old dears decide to celebrate early because you aren't going to be there on the day. The sandwich shop at work serving turkey specials. And often a whole host of others.
Not to mention that, across the pond you guys have already had one big turkey blow-out just over a month previously!
And so, there are a fair few alternatives floating around. Never mind the traditional English fair of roast goose. (As an ad on the local radio puts it, on Boxing day, who wants to eat cold goose?)
I may have mentioned before that my dear wife is half German and grew up in Heidelberg. I may also have mentioned that she is the best cook in the multidimensional pan-cosmic totality.
Well, a traditional German Yuletide feast is
Sauerbraten
Ingredients:
1 large beef roasting joint
3 - 4 large or 6 medium onions
3 or 4 bay leaves
5 or 6 whole cloves
1 bottle white wine vinegar
Preparation:
Place the beef whole into a large bowl with a lid. Peel and slice the onions into discs and place in the bowl, along with the bay leaves and cloves.
Mix the white wine vinegar half and half with water. This is best not done all at once. Pour the vinegar water mixture over the joint until it is between half and three quarters covered. Put the cover on the bowl and place in the fridge for a minimum of five days. Turn the meat over once every day.
To Cook:
Remove the roast from the marinade and season. Brown on one side in a Dutch oven or large pot. Turn the roast over and add the onions from the marinade. Brown on the other side. Add all or part of the marinade and/or beef broth, allow to simmer for several hours until cooked.
Remove the roast and allow to rest. Thicken the gravy with flour and water paste.
Carve the roast into slices and serve.
It is delicious. I've probably posted the recipe before, but it bares repeating because I have new readers.
Anyway, we prepared it today and it is now in the fridge, marinading.
Not to mention that, across the pond you guys have already had one big turkey blow-out just over a month previously!
And so, there are a fair few alternatives floating around. Never mind the traditional English fair of roast goose. (As an ad on the local radio puts it, on Boxing day, who wants to eat cold goose?)
I may have mentioned before that my dear wife is half German and grew up in Heidelberg. I may also have mentioned that she is the best cook in the multidimensional pan-cosmic totality.
Well, a traditional German Yuletide feast is
Sauerbraten
Ingredients:
1 large beef roasting joint
3 - 4 large or 6 medium onions
3 or 4 bay leaves
5 or 6 whole cloves
1 bottle white wine vinegar
Preparation:
Place the beef whole into a large bowl with a lid. Peel and slice the onions into discs and place in the bowl, along with the bay leaves and cloves.
Mix the white wine vinegar half and half with water. This is best not done all at once. Pour the vinegar water mixture over the joint until it is between half and three quarters covered. Put the cover on the bowl and place in the fridge for a minimum of five days. Turn the meat over once every day.
To Cook:
Remove the roast from the marinade and season. Brown on one side in a Dutch oven or large pot. Turn the roast over and add the onions from the marinade. Brown on the other side. Add all or part of the marinade and/or beef broth, allow to simmer for several hours until cooked.
Remove the roast and allow to rest. Thicken the gravy with flour and water paste.
Carve the roast into slices and serve.
It is delicious. I've probably posted the recipe before, but it bares repeating because I have new readers.
Anyway, we prepared it today and it is now in the fridge, marinading.