Ann Skillman’s Sauerbraten
6 pounds beef rump roast
4 large onions chopped
2 cups red wine vinegar
2 cups water
2 tablespoons salt
2 tablespoons pepper
2 tablespoon white sugar
20 whole cloves
4-tablespoon flour
4-tablespoon vegetable oil
20 ginger snap cookies
4 bay leaves
2-tablespoon sugar
Put all the ingredients except flour, oil, and cookies in
a large pot for 2 to 3 days in the refrigerator.
Turn roast daily, remove and pat dry with paper towels reserving the marinade.
Season flour to taste with salt and pepper in large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in large Dutch oven or pot over med heat, cook beef until brown on all sides about 10 minutes, pour reserved marinade over beef , cover and cook on med-low. Simmer until beef is tender 3 1/2 to 4 hours,
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnaps cookies and simmer until gravy is thickened about 10minutes. Serve over meat.
Ann’s Soup
NOTE: You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil, instead cool, cover and chill. To reheat, lift off and discard fat, bring soup to a boil.
2 pounds mild Italian sausage
3 carrots (12 oz total) peeled and chopped
1 onion 12 oz peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts low fat, low salt chicken broth
2 cans (14 1/2 oz each) diced tomatoes
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1 tablespoon dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (about 12 oz) rinsed
salt and pepper
about 1 cup grated parmesan cheese
Sautee sausage in an 8 to 10 quart pan over high heat and stir often, breaking it apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Remove sausage and drain.
Add carrots, onion and garlic, stir often until onion is limp, 5 to 7 minutes. Add sausage, broth, tomatoes (including juice), beans and basil and bring to a boil.
Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard any fat. I like the spinach on the side to put into the individual bowels before I ladle the soup in. However you can add it to the soup and cook until is is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer Parmesan cheese to add to taste.
Yield: Makes about 5 1/2 quarts; 10 to 12 servings.
2 pounds mild Italian sausage
3 carrots (12 oz total) peeled and chopped
1 onion 12 oz peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts low fat, low salt chicken broth
2 cans (14 1/2 oz each) diced tomatoes
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1 tablespoon dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (about 12 oz) rinsed
salt and pepper
about 1 cup grated parmesan cheese
Sautee sausage in an 8 to 10 quart pan over high heat and stir often, breaking it apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Remove sausage and drain.
Add carrots, onion and garlic, stir often until onion is limp, 5 to 7 minutes. Add sausage, broth, tomatoes (including juice), beans and basil and bring to a boil.
Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard any fat. I like the spinach on the side to put into the individual bowels before I ladle the soup in. However you can add it to the soup and cook until is is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer Parmesan cheese to add to taste.
Yield: Makes about 5 1/2 quarts; 10 to 12 servings.
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