![]() Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat.Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes.Season flour to taste with salt and black pepper in a large bowl.I think that balsamic vinegar would be outrageously good, but it wasn’t quite right for this meal. In keeping with a German flavor profile, I chose to use red wine vinegar. Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade. Flavor Profile and Ingredients A German pot roast has a sweet and sour combination lighter on the sweet, heavier on the sour. (Yes, you really DO need to marinate for a few days. ![]() Cover and refrigerate for 2 to 3 days, turning meat daily. Place chuck roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.1 tablespoon freshly ground black pepper.It was fantastic! Of course you can go full on German and serve pickled red cabbage, sauerkraut, beets, or boiled potatoes with it as well. I served the Sauerbraten with red-skin mashed potatoes and glazed baby carrots. Needless to say, Dan was ecstatic and absolutely loved this meal. Imagine the most tender, delicious pot roast but with an unexpected yet savory tang.That, my friends, is what you get with Sauerbraten! The meat must be marinated in a vinegar based mixture for 2-3 days, which allows the meat to become super-tender and get that great, sour flavor that the dish is named for. Making Sauerbraten is a process.It takes a few days. Add the reserved vegetables and seasonings. So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here. Heat 2 tablespoons olive oil in a heavy duty dutch oven over medium-high heat. In a large bowl, pour mixture over meat, making sure the meat is. I have made this several times, since my ex-husband is a mean avid hunter, and would like me to prepare deer roasts in this manner. Directions Combine vinegar, water, salt, pepper, onion, celery leaves, and pickling spice. Since my husband loves German foods, I immediately thought of Sauerbraten. Pair with a good German beer, some dark bread and a salad. A hearty cut of beef rests in a marinade of vinegar, wine and seasonings for several days, yielding a fork-tender. by naomiandshane This is classic German food and one of the best cold-weather meals ever. ![]() I make a killer pot roast with gravy, but I wanted to change things up a bit. Recipes Main Dish Roasts Sour Beef and Dumplings (Sauerbraten) SAVE RECIPE 1 Ready 96 hours 8 Servings 26 want to try more. I am always looking for new things to do with beef. ![]()
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