Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for family meals :

Sauerbraten - German Pot Roast

This recipe is from Chef James Ehler of Key West, Florida.

Chef James EhlerJames is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website
The Blue Heaven Restaurant, Key West, Florida

If you want to contact James just email him by clicking here.


6 lbs Beef Top Round Roast

1 cup Cider Vinegar
1 quart Beer (I like Heineken or St Pauli Girl)
1 each large onion - sliced
1 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon Garlic -- minced

1/2 cup Olive Oil
1/4 cup Sugar

Marinade From Beef:
1 Cup Beef Stock
1/2 cup Red Wine
1/4 cup Sour Cream

  • Mix vinegar, beer and seasonings, bring to a boil and pour over the beef.
  • Marinate for two to three days in the refrigerator. Turn twice each day. Three or four days days is even better.
  • Remove meat from marinade and pat meat dry. Brown meat in olive oil on all sides. Sprinkle a little sugar over beef and brown. (The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step).
  • Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. Simmer for 3 to 4 hours, covered, until meat has an internal temperature of 160° to 180°F.
  • When done, remove meat. Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in - thicken with roux if needed.

For a stronger and more intense flavor:

  • You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy or do both.
  • You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

Serves 12

Chef James Ehler