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Surstek (sour marinated pot roast)

Beef roast marinated overnight in vinegar and water, browned in an iron pot and simmered covered for 1.5 hours, served with a brown sauce thickened with butter and flour and seasoned with sugar and vinegar. From Kogebog for skole og hjem (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 150 (falt i det fri)

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About the dish

Surstek er en syrlig, langtidsmørnet gryterett der kjøttet marineres over natten i eddik og vann før det brunes og småkoker. Eddiken både mørner kjøttet og setter smaken, balansert av sukker i sausen.

How to make it

  1. 1

    Marinate overnight

    Wash the roast and place it overnight in a mixture of vinegar and water.

  2. 2

    Season

    Cut away the outer skin, dry the roast and rub it with mixed pepper and salt.

  3. 3

    Brown and simmer

    Brown the butter in an iron pot and brown the meat on all sides. Thin with the boiling water and let it simmer covered for 1.5 hours.

  4. 4

    Make the sauce

    Brown the butter, stir in the flour and thin with the strained and skimmed stock. Let the sauce simmer for 10 minutes and season with sugar and vinegar.

Changes from the original

Priser er utelatt. 'Theske' er modernisert til ts. «1/2 flaske eddike» er beholdt som originalens mål; en datidens flaske rommet omtrent 3/4 liter. Ingrediensene er slått sammen fra hoved- og saussliste over sideskiftet 150–151.

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Frequently asked questions

How much is 'half a bottle of vinegar'?
A bottle of the period held about 3/4 litre, so half a bottle equals around 3–4 decilitres of vinegar used for the marinade together with water.
Why is the meat marinated in vinegar?
The vinegar tenderises the meat and gives the characteristic tart flavour. Sugar in the sauce balances the acidity at the end.

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