18 October 2011

I Need Schmor

Due to the severe cooling of Sacramento to 86°F today, I needed something to warm the bones.  Naturally I chose to make a Berliner Schmorbraten or Berlin-style pot roast.  It starts with a mustard rub consisting of:

1 heavy tbs dijon mustard
2 tsp granulated garlic
1 tsp each of salt/pepper
2 sprigs of thyme (leaves stripped)
a couple good rubs of fresh grated nutmeg
3 pulverized cloves

 + a 4 lbs rinsed and patted dry beef shoulder roast

= a mustard rubbed pot roast

This is seared on all sides and removed in order to saute some vegetables:

1 med parsnip
1/2 c carrots
1 med onion
2 stalks celery

Once browned, deglaze the pot with the Pflaumengeist (plum schnapps) that you keep in your cupboard.  Then add a tablespoon of potato starch, coat the vegetables, and place the pot roast back in the pot.  To this add:

1 can/bottle of Bitburger or other pilsener (a Berliner Weisse is ideal, but what can you do?)
2 sprigs of thyme
2 bay leaves
1 tbs sugar
1 tbs white wine vinegar (barring that, use your champagne vinegar)

Cover, bring to a boil, reduce heat and simmer on low heat for one and a half hours.  Remove the meat and half the vegetables (discarding the thyme sprigs and bay leaves).  Puree the remaining vegetables and stock with a stick blender or however you want to do it.  Then add:

2 cubed red potatoes
5 large button mushrooms

Simmer at medium heat for 30 minutes.  Then slice the meat and plate with the reserved vegetables, potatoes, and mushrooms--pouring the thickened sauce over the meat and vegetables.

Mmm...now eat one plate and give the rest to your neighbor.

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