A family heirloom sauerbraten from Adele's recipe files

I've had requests for a pot roast or sauerbraten recipe. So I went to Mom's files, and Adele, being a good German girl, had a couple of sauerbraten recipes. This one had a couple of stars on it, and I remember fondly sitting at the family table enjoying this particular recipe. I'm certain you and your family and friends will enjoy it, too.

I recommend that you serve this dish with some candied carrots and potato pancakes, a recipe for which I have given you. You will find that these are great accompaniments.

Sauerbraten does not go really well with wine, but a good Piesporter or riesling will be fine. However, better yet is a good Bock beer or amber beer with some backbone. Pick your beverage consultant's mind for a recommendation; I would go see the gang at Ben's or Aloha. (Karen and I were sad to hear that Marvin retired and closed Marlo's. We will miss him dearly.)

As always, enjoy, enjoy, enjoy!

Family Heirloom Sauerbraten

3 cups sherry wine

1 cup sherry wine vinegar

1 cup carrots, sliced (I like half-moon size, half-inch thick)

1 cup celery, sliced

1 cup white onions (half-moon size, half-inch thick)

12 juniper berries

6 bay leaves

2 T. brown sugar

2 T. fresh ginger, finely chopped, no skins

1 T. kosher salt

1 T. fresh ground pepper

4 pound top round roast

1 cup red winea add to roast at cooking time

Cook sherry wine and next 10 ingredients together for about 15 minutes. Let cool. Place in a Dutch oven or other appropriate, sealable pan with the meat and marinade for 3 to 4 days, turning once every day. Remove roast after 4 days and pat dry. Place the roast in a roasting pan and add the red wine. Do not salt the roast until after cooking. This is very important because salting it before roasting and the long marinade period will make the meat stringy and fall apart. Place in a preheated oven at 350 degrees for 21Ú2 hours or until it reaches 170 degrees.

Gingersnap Sauerbraten Gravy

2 T. butter (salted or unsalted)

1Ú2 cup flour

1 T. tomato paste

1 T. tomato purée

6 gingersnaps, finely crushed

1Ú2 cup sherry wine

1Ú2 cup vegetable stock or chicken stock

All the drippings in the pan

1Ú2 cup hot milk

Salt and pepper to taste

In a saucepan, melt butter over medium-low heat. Slowly add the flour, whisking constantly to make a smooth paste-like consistency. Cook over medium-low heat for 5 minutes and then add the tomato paste, tomato purée and finely crushed gingersnaps. Cook another 5 minutes and add the sherry wine, stock and the pan drippings. Add hot milk, a little at a time, stirring constantly. You may not need to use all of the milk so use your own judgement as to the consistency you prefer. Season to taste.

Whenever making gravy, in my experience it is not an exact science. Let your eyes and taste dictate what appears right for you. If it is too thick, slowly add a little warm water, if you have used all of the milk.

Let the gravy simmer 10 to 15 minutes at a low boil, constantly stirring so that it does not scorch. This process will make sure the flour is cooked properly, and it will not have a pasty aftertaste.

Potato Pancakes

6 medium potatoes (about 2 pounds), pared

1 small onion, grated

2 T. chopped fresh parsley

2 eggs, beaten

1 teaspoon salt

1 teaspoon chopped fresh chives

1Ú4 teaspoon ground nutmeg

1Ú4 teaspoon freshly ground black pepper

2 T. all-purpose flour

1Ú4 cup vegetable oil

Shred potatoes and immerse in cold water to prevent discoloration. Combine onion, parsley, eggs, salt, chives, nutmeg and pepper in large mixing bowl. Drain potatoes and pat dry with paper towels. Add to onion mixture; sprinkle with flour and mix thoroughly.

Heat oil in 10-inch skillet over medium heat. Drop potato mixture by rounded tablespoonsful into oil. Cook until crisp and golden on bottom, about 5 minutes. Turn over and cook about 5 minutes longer. Serve hot with applesauce and sour cream.

Makes 6 to 8 servings.

Recipe from "Tastes of Liberty: A Celebration Of Our Great Ethnic Cooking" by Chateau Ste. Michelle, 1985.

n Charlie Abowd is the owner and chef at Adele's. He is a fourth-generation restaurateur.