![]() You add the pot roast, butter, onions, carrots, vinegar, salt, water, and pumpernickel (some flour may be needed). I made the above recipe, and let me tell you, "it was wonderful"!!!!!!!!Īll the spices needed in one packet for making the traditional pot roast of Germany, Sauerbraten! Instructions are written in English on the back of this packet. Stir in gingersnaps cover and cook on high for 10 to 15 minutes. Place beef in slow-cooking pot pour 1 cup marinade over meat. Cover and refrigerate for 24 to 36 hours turn meat several times during marinating. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar. Place meat in deep ceramic or glass bowl. German style pot roast 1/2 pounds rump or sirloin tip - (to 4 lbs) This is the best place on the net to find German food products in the United States Remove the beef from the liquid and blot dry with paper towels.Do you want to learn to speak a little German?įind out if your relatives came over through Ellis Island and more good links.Turn the meat every 24 hours for three days. This is a recipe that feeds us for several nights and then freezes beautifully for later.Ĭheck out the recipes for spaetzle and pickled red cabbage The pickled red cabbage I made was a combination of three recipes I found and it was delicious still a bit crunchy and with a touch of orange in the flavor. It has a wonderful tart/sour flavor that is enhanced by the gingery gravy. The beef is so delightfully tender after marinating and cooking. There will still be some pieces that don’t fully dissolve. Crush the gingersnaps and add them to the gravy.Remove the beef to a platter for cutting.Stir and cook for about 15 to 20 minutes. Mix the 1/4 cup flour with 1/3 cup water an stir into the juices around the beef.Cook for 3 – 4 hours or until the beef is very tender.Bring the liquid to a boil and then reduce to a simmer.Strain the marinating liquid removing the spices, carrots and onions and add it to the pot with the meat.When the oil is hot, add the meat and brown it slowly on all sides.Melt the fat in a Dutch oven over medium heat.Remove the beef rom the liquid and blot dry with paper towels.Turn the meat every 24 hours for three days.Arrange the sliced carrots and onions over the beef.Allow the marinade to cool completely and then pour it over the beef.Heat to boiling and then reduce the heat to a slow simmer.Combine the vinegar, water sugar, salt and bay leaves, pepercorns and cloves in a saucepan.Place the roast in a large, non reactive pot or crock.I would note that using a good and spicy gingersnap is important. 1/3 cup fat, such as Crisco or Canola oil.All purchase links below are affiliate links which means if you buy anything through them I will receive a small commission at no additional charge to you To truly get the best sauerbraten it needs to marinate for three days. Be warned though, this is not a dish you decide to make the same day. I am revisiting this recipe because I have a hankering for this delicious German dish. It is not the prettiest dish in the world but it is one of the most flavorful. It is traditionally served with pickled red cabbage and spaetzle. ![]() We always assured them that we adored sauerbraten. They were concerned that we wouldn’t like it when it came out. Before the wait staff would accept the order they always asked if we knew what it was and if we had ever had it before. There was a German restaurant the hubby and I used to go to in New Jersey and we would both always order the sauerbraten.
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