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Journal Profane Motherfucker's Journal: German-style beef brisket recipe? 11

Anyone have one? I'm quite fond of beef brisket. And I've never had a German dish I disliked.

And, by the way, Lent is my favorite time of the year. Not because I'm Catholic, Lutheran or anything even remotely close. Presbyterian, in name only, to be exact. But the stores all go apeshit marking down the various fish products to appease the pious.

That means for those who have a disgusting lust for tinned fish, like kipper snacks, and sardines, these things are on sale. I now own more tinned fish at this moment, than at any other point in my adult life.

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German-style beef brisket recipe?

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  • Beef brisket, German-style. We have this here every Christmas and possibly one or two other days of the year, always with potato pancakes (we are not, however, Jewish).

    I'll call my mom up to get the recipe and get back to you soon.

    • That name sounds familiar. Glad you mentioned it. I had some at this old-school German restaurant in St. Peter, Minnesota. Quite good. That was about five years ago.

      I didn't realize the potato pancakes thing was Jewish. Is this the case? I'd have guessed Norwegian. Perhaps ten years ago or more, this restaurant in Sioux Falls, SD opened called Pannenkoeken, or some such thing. They served rather good potato pancakes. Where the restaurant went wrong was in forcing all their waitresses (they were all women) to bellow "pannenkoeken, pannenkoek" while running about with these things. The entire experience was deeply fucking unsettling.
  • I just made this one a few months ago. It was yummy (especially the next day on good country-style bread slathered with horseradish and some of the leftover red cabbage I made to go with it).

    Now, patience is key here.

    5 lb. rump roast
    3 c. white vinegar
    3 c. dry red wine (or you could use water if you want, but better with wine)
    1 large onion, sliced
    2 bay leaves
    8 cloves
    8 peppercorns
    1 tbsp. pickling spices
    1 carrot, chopped
    4 slices bacon and 2 tbsp. butter
    2 large onions, sliced
    1 bay leaf
    6 cloves
    2 tbsp. butter
    3 tbsp. flour
    2 tbsp. sugar
    lemon juice to taste

    Rub meat well with salt and place in your crockpot. Combine next 8 ingredients; bring to a boil and then simmer for 5 minutes. Cover meat with marinade (needs to be completely covered). If you don't have enough, add water. Turn twice a day for up to 5 - 7 days (you're wasting good ingredients if you do it for less than 3!). The longer it sits the more sauer it will be. Remove meat and put strained marinade in bowl. Cook up the chopped bacon in the butter. Remove bacon, dry the meat and brown it in the bacon fat. Remove meat and add sliced onions. Cook until a deep golden brown. Return meat and bacon to pan, placing it on top of the onions. Add marinade about halfway up. Add cloves and bay leaves. Boil, cover, and then simmer for 4 hours (or for the crockpot, boil elsewhere and then I'd double the time).

    Gravy: Strain gravy. Melt butter and stir in flour and sugar until flour turns a nutty color. Add your gravy. Some people throw in raisins or crumbled gingersnaps at this point, but you'll end up with something cloying if you do. Just add a little lemon juice. If you like sour cream, you can throw in a bit of that.

    Salt & pepper along the way to your taste. Never tried with the fuckin' brisket cut, but that'd probably work if you like that better.

    I reheat it by just cutting off a few slices and throwing in some leftover gravy.

    • Invite me over.

    • Arrgh. Really fuckin' important: Cool the marinade before you pour it over the meat.
    • Good god man, marinate for 5-7 days? Remarkable. This is indeed German. The cuts are similar in that they require long, slow cooking in liquid to properly break down the connective tissue in the meat. Otherwise you end up with some crude imitation of jerky. My horrific cooking experience today attests to this debacle.

      The major malfunction with getting brisket is that the brisket has been corned -- as in injected with a brine solution to cure it. I'll talk with my meat connections and see what kind of non-corned brisket is available.

      Speak of this cabbage. I've long wondered how best to use cabbage. The fucking things are sold by the hundredweight, but I cannot find any use for them, other than making sauerkraut.

      That reminds me: we made some sort of pepper cookie a few years ago. Literally translated, the cookie name was something akin to "pepper cookie". They resembled gingersnaps, but with a much more potency. One of the ingredients was anise. They were rolled out, and cut into cookies about the size of a quarter. Don't kid yourself, I feasted upon these until gone. Does this ring a bell? What is the name for these? I'd like to make some again.

      • Yes, the marinade is why it's usually served as the Sunday dinner (i.e., 1'ish). It's then customary to go for a walk in the country and then return home for kaffeetrinken. Cake. Cake. More Cake. Really strong coffee with condensed milk in some cases. I think that's an artifact from WWII (the condensed milk, not the cake).

        Ah, yes, the heavenly red cabbage. Serving sauerbraten without is like eating sushi without wasabi. It might even call for a spanking. Most likely, the world will just end.

        Shred one red cabbage in about 1/2" slices. Again with the bacon and butter (as in the previous recipe). Add a spoonful of sugar and saute slowly. Add one chopped apple and onion and braise a few minutes. Add cabbage and toss until coated with fat. This is the important step. Otherwise you end up with fuckin' glop. Pour about 4 or 5 tbsp. of vinegar over it. Cover and simmer slowly for about 10 minutes until cabbage turns purplish. Add a cup or two of water, salt, and simmer for about 2 hours. Add more water if necessary. Juniper berries are good if you like them.

        I also have the recipe for the cookies you speak of: anise drops or Anislaibchen. I shall provide tomorrow (tired of typing). Really, really easy. No rolling required.

        Do you have a German store nearby?
        • The cookies were something along the lines of pfefferniece, in name. That's the phonetic spelling of that name. Don't take it as canonical. I've had a great much to drink this evening, and my spelling has deteroriated to the level of an uncircumcised savage.

          German store? No. I've never heard of such a thing.
          • You are looking for something called Pfeffernusse (Pepper Nuts). I do have a recipe for them, but I'm quirky about passing along recipes that have not been subjected to my trial-by-fire. Savory, after all, is so much better than sweet. Say the word, though, and I'll pass along.

            It's astonishing that you have no German stores in the Dakotas considering the high number of people with a German heritage. Where do you buy your blood sausage, Ragusa, and Kirschwasser?

            I think perhaps you are in need of a little care package.

To do two things at once is to do neither. -- Publilius Syrus