It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and pork. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. To try the German Beef Rouladen Recipe click here or the Roast Lamb Recipe click here. Sauerbraten is a traditional German roast of heavily marinated meat. You can serve the Sauerbraten with Oma’s Classic German Potato Dumplings, German Yeast Dumplings or German Homemade Spaetzle, and the Traditional Red Cabbage. Use a sharp knife or an electrical knife to cut the meat of the Sauerbraten in nice slices before placing them on the serving plate. Pass the gravy through the food mill or a sieve. Let it simmer for 10 minutes or until the gingerbread/cookies are soft. Note: After the meat is removed from the saucepan, you can crumble about 150 g - 5.29 oz gingerbread or ginger cookies into the liquids. Dissolve 3 tablespoons of cornstarch in 4 tablespoons of red wine and add the starch to the gravy so it thickens. Return liquids to a saucepan and bring to a boil before adding 2 cubes of crumbled beef bouillon. You should have 1 ½ l - 1.58 qt of gravy. In the meantime pass the liquids through a food mill or a sieve to make the gravy. When the meat is done remove it from the roasting pan and wrap it in aluminum foil right away. Check on the meat regularly and if necessary add water to the roasting pan to replace the evaporated liquids.įinishing Traditional German Sauerbraten: Cover it and let it simmer for about 2 – 2 ½ hours. Bring to a boil and then turn the heat down. Place the meat back in the roasting pan, if necessary add some water to ensure the meat is evenly covered. First roast the onions until they are transparent, then add the rest of the vegetables and gently steam them before adding the liquid of the marinade. Cut onions, carrots, celery knob, and leeks and add them to the shortening in the roasting pan. Remove the meat from the roasting pan and place it on a plate. Heat the shortening in a roasting pan and brown the meat on all sides. Pour the marinade through a sieve into a bowl and set aside. Take the meat out of the marinade and dry the meat with a kitchen paper towel. Turn the meat from time to time so that all sides are marinated equally. Place the bowl/bag in a refrigerator for 3 – 5 days. If you are using a bowl cover the bowl, if you are using a Ziploc bag close the zipper. Pour the lukewarm marinade over the meat. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Cut 500 g (1.1 lb.) of onions into chunky pieces, break the bay leaves, wash the marjoram and separate the leaves from the stem while striping them from top to bottom against the grain mix cloves, juniper berries, and pepper corns and crack/crush them ( I used a coffee grinder).Ĭut the onions in chunks. Wash the meat under running water and dry with a paper kitchen towel. Preparation of marinade for Traditional German Sauerbraten: 250 ml (8.45 oz) red wine vinegar OR red raspberry vinegar.A hearty cut of beef rests in a marinade of vinegar. 1814 g (4 lb.) of boneless bottom round roast Sauerbraten is one of those iconic German dishes, with origins stretching back into the mists of time.Sauerbraten is the German word for this marinated Beef Roast. It is usually served with Dumplings and Red Cabbage.
Please adjust cooking times and temps to work with your brand and model of slow cooker.A Traditional German Sauerbraten is a marinated Beef Roast. Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. added byĬrock pot notes Crock pots/slow cookers all heat differently. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened.
Meanwhile, in a small bowl, stir cold water, cornstarch and ginger until smooth.
Pour 3 cups of the cooking liquid into a medium saucepan discard remaining cooking liquid. Transfer roast and onions to a large platter. Add beef broth and 1 cup of the marinade discard remaining marinade.Ĭover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until roast is very tender. With a slotted spoon, transfer onions to slow cooker. Add carrots, onions, and celery to saucepan. Remove roast to slow cooker, if using, or place on a plate. Transfer roast to a slow cooker, fat-side up. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat. Cover and refrigerate at least 12 hours or overnight, turning several times. Pour over roast, pushing bay leaves into liquid. In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme. Slash top layer of fat on roast in a crisscross pattern. Place half of the onion in a deep 2 1/2- to 3-quart bowl.
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