Recipe By     :ESSENCE OF EMERIL SHOW #EE2418
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        5  pound         top round
       10  whole         garlic cloves, -- peeled
        1  quart         red wine
        2  cups          julienned onions
        1  small         bundle of fresh thyme
        4                bay leaves
        1  tablespoon    black peppercorns
      1/4  cup           sugar
        4  cups          veal stock
        1  cup           crushed gingesnap cookies
        4                potato pancakes
        2  cups          braised cabbage
                         Garnish: Snipped chives and brunoise peppers
 Preheat the oven to 300 degrees. Stud the roast with the whole garlic
 cloves. Season the entire roast with Essence, salt and pepper. Place the
 roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
 herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
 the marinade over the roast and cover with plastic wrap. Place the roast in
 the refrigerator and marinate for 72 hours. Remove the roast from the
 marinade. Strain the marinade.
 Place the roast in a braising pan. Add the veal stock to the strained
 liquid. Pour the liquid over the roast and place in the oven. The liquid
 should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
 the meat several times and add additional stock if needed. Place the pan
 with the braising liquid over a burner. Bring the liquid up to a simmer.
 Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
 pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
 Garnish with chives and brunoise peppers.
 Yield: 6-8 servings
                     - - - - - - - - - - - - - - - - - -