Total Time:
75 hr 30 min
72 hr
3 hr 30 min

6 to 8 servings

  • 3 to 5 pound top round
  • 10 whole garlic cloves, peeled
  • Essence, recipe follows
  • Salt and pepper to taste
  • 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
  • 2 to 4 cups veal stock
  • 1 cup crushed gingesnap cookies
  • 4 potato pancakes
  • 2 cups braised cabbage
  • Garnish: Snipped chives and brunoise peppers
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 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 to 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 to 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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