Rhineland Marinated Pot Roast (Sauerbraten)


Marinated Beef

Click image to watch video.

5 lb rump of beef (can use top or bottom round also)
bacon or salt pork for larding
3 cups white wine vinegar
3 cups of water
1 large sliced onion
2 bay leaves
8 cloves
8 peppercorns
1 tbsp pickling spice
1 large sliced carrot

Rub all sides of the roast with salt and place in a large pot or bowl.

Combine vinegar, water, onion, bay leaves, cloves, peppercorns, pickling spice and carrot. Bring to a boil and simmer 5 minutes. Cool and pour over beef. The meat should be completely covered. If not, add more water until it is. Place in a refrigerator for 3-5 days, turning occasionally.

Remove the meat from the marinade and strain the liquid. Reserve the liquid and toss the veggies. Dry meat with paper towels – it will not brown well if wet.

Dice 4 slices of bacon and brown it in 2 tbsps of butter in a large dutch oven.

When hot, add the beef and brown on all sides. Remove the meat and add the sliced onion and fry until the onions are golden brown.

Return meat to the pot on top of the onions. Add the marinating liquid until it reaches about halfway up the meat. Add 1 bay leaf and 6 new cloves. Bring to boil, reduce heat to a simmer, cover and cook very slowly for about 3-1/2 to 4 hours turning the meat occasionally.

When meat is tender, remove it to a platters and tent with foil to keep warm. Strain the sauce and skim off any excess fat.

Melt 2 tbsps butter in the pan and when hot, add 3 tbsps flour and 2 tbsps sugar. Cook over low heat until browned – carefully watch as the sugar might burn.

Add the sauce liquid to the pan and stir vigorously with a wire whisk till smooth. Season with 1-2 tbsps of lemon juice – more if you prefer.

Add 1/2 cup of raisins which have been soaked in warm water and drained.

Return meat to the pot with the gravy and simmer 10 minutes.

If sauce becomes too thick, add a bit more liquid. At this point, you could add a tablespoon of tomato puree or some sour cream if you wish.

During the last half hour of cooking, crumble 6-8 gingersnap cookies into the gravy.

Check sauce for seasoning and serve with noodles.

Grillin (From 2004)


From our 2004 season, Lee, Pam and Sylvia do some backyard grillin’. Recipes include:

  • Grilled Crostini
  • Curried Grilled Shrimp
  • Grilled Lemon Pepper Chicken And Grilled Garlic New Potatoes
  • Grilled Pineapple

Check out the recipes online. If you need a DVD quality version, contact us via email.


Desserts (From 2003)


From 2003, Lee, Pam and Sylvia take on dessert recipes in a two part show:

Part 1

  • Pear Tart And Pumpkin Roll
  • Swedish Apple Pie.


Part 2

  • Tiramasu Tort
  • Strawberries Romanoff
  • Bananas Foster


Check out the recipes online. If you need a DVD quality version, contact us via email.

This is an abridged version of our original show. During its taping, Spencer Cable Access producer Lee Danek had won a 1st place in the North East Video Festival in Portland, ME. We’ve cut out references to this content for this presentation.

Appetizers (From 2003)


From 2003, Pam, Lee, and Sylvia prepare appetizers. This was a two part show.
Check out the recipes online. If you need a DVD quality version, contact us via email.

In part 1

  • Tortilla Rollups
  • Crab Cakes
  • Asparagus Prosciutto
  • Sausage Balls


In Part 2

  • Peking Ravioli
  • Deviled Eggs
  • Gerkin Rolls
  • Spanakopita
  • Stuffed Snow Pea Pods


Our Very First Show – From 2003


Our first ever show, from 2003. We had Tina Bemis from Bloomin’ With The Bemis’ do a quick introduction. Her (and Ed Bemis’s) gardening show had been running for about six months in Spencer and was very popular. We used that as a springboard. The next scene, which we shot at the Big Y in Spencer, let us transition to our first cooking meeting of the minds and then on to our South Annex kitchen where Lee, Pam and Sylvia shot many, many shows. This day, they prepared:

  • Peach Scones
  • Orange Yogurt
  • Shirred Eggs.

Check out the recipes online. If you need a DVD quality version, contact us via email.