Sauerbraten takes its time marinating, then slow-cooking

Gazette, The (Colorado Springs), Dec 3, 2003 by MARCIA O. BURG

DEAR MARCIA: I'd like a recipe for sauerbraten made in a crockpot.

- Ed Benn, Colorado Springs

Plan to serve this dish about four days after beginning preparation, as the meat must be well-marinated and the cooking time is long.

The slightly adapted recipe, far right, appears in "Mike Roy's Crock Cookery." Other recipes are found in "Crockery Cookery" by Mable Hoffman, and "Crockery Pot Cookbook" by Lou Seibert Pappas (Nitty Gritty Productions).

DEAR MARCIA: I have an excellent old salad dressing recipe, but I haven't made it recently because it calls for a raw egg yolk, which is not recommended these days because of possible salmonella contamination.

What can I substitute for the yolk as a thickening agent?

- Joan K. Wolford, Colorado Springs

You can try using eggs at Safeway that are labeled as pasteurized (you can find them in cartons in the egg section of the store). They're supposed to do away with the risk of salmonella.

If you're still squeamish about using raw eggs - even those labeled pasteurized - experiment by making a small amount of this dressing using real mayonnaise instead of the egg yolk. At right is the adapted recipe, with mayonnaise substituted for the egg yolk.

SALAD DRESSING Yield: About 2 1/2 cups

1 1/2 teaspoons chopped shallots 1 1/2 teaspoons minced garlic 1 teaspoon Worcestershire sauce 1 tablespoon Dijon-style mustard 1 heaping tablespoon mayonnaise

1/2 teaspoon sugar Salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 2 cups olive, corn or safflower oil

Procedure:

1. In blender, combine shallots, garlic, Worcestershire, mustard, mayonnaise, sugar and salt and pepper to taste. Blend on medium, then gradually and alternately add vinegar and oil while blending on medium speed, until mixture is creamy. Taste to correct seasoning and refrigerate.

CROCKPOT SAUERBRATEN Yield: 4-6 servings

4 pounds beef rump or chuck roast, rinsed 1/2 cup cider vinegar 1/2 cup dry red wine 2 medium onions, sliced 1 medium carrot, sliced 1 rib celery, chopped Few sprigs fresh parsley, minced

2 large cloves garlic, minced 1 bay leaf 2 whole allspice

4 whole cloves 1 tablespoon salt 6 whole peppercorns

4 tablespoons all-purpose flour, divided 3 tablespoons corn or safflower oil 1/2 cup cold water 1 tablespoon brown sugar 1/ 2 cup crushed gingersnaps

Procedure:

1. Put meat in a large glass or crockery bowl (not metal). In another bowl, combine vinegar, wine, onions, carrots, celery, parsley, garlic, bay leaf, allspice, cloves, salt and peppercorns, then pour mixture over meat. Cover and refrigerate 3 days, turning meat several times.

2. Remove meat from marinade, reserving marinade, and wipe dry with paper towels. Dredge meat lightly with 2 tablespoons flour. Heat oil in large pot or Dutch oven and brown meat on all sides. Place meat in crockpot; add marinade; cover, and cook on low 8-10 hours.

3. Transfer meat to a platter and strain liquid. Skim off excess fat and return 3 1/2 cups liquid to crockpot.

4. In small bowl, make a smooth paste from water, remaining 2 tablespoons flour, brown sugar and gingersnaps, then stir mixture into liquid in crockpot. Heat on high, stirring constantly with wooden spoon, until slightly thickened. Transfer meat to crockpot; cover, and cook on high 20 minutes. Transfer meat to heated platter and slice thinly. Pour some hot gravy over slices and pass remaining sauce separately at the table.

5. Serve with mashed potatoes or boiled new potatoes, dill pickles, a green vegetable, mixed salad and heavy rye or pumpernickel bread and butter.

TO READERS

Marcia O. Burg's column, Tastefully Yours, will be discontinued after the first of the year. She is no longer accepting culinary questions or requests for recipes. For more information, call Barbara Cotter at 636-0194.