![]() Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.Taste and adjust salt and pepper as needed. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Add the crushed gingersnap cookies to the reserved liquid.Meanwhile, strain the marinade, discarding the solids and reserving the liquid.Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done if you prefer. ![]() Simmer for 2 to 2 ½ hours, until meat is tender.Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Bring the liquids to a boil, then cover and reduce heat to a simmer. Add the leek, carrots and celery and cook for another 5 minutes.Sauté the meat in fat, then add two chopped onions, and season with salt and pepper to taste. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then pour marinade into the dutch oven with the meat. Pat dry the meat and strain the marinade. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat.Remove roast from the marinade and pat completely dry using paper towels.Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly. Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks.Take the top round roast and add it to the marinade, making sure it is fully submerged. Bring to a boil over medium-high heat, boil for 10 minutes, then cool completely. Begin by mixing red wine vinegar, water, seedless raisins, onions, carrots, tomato paste, lemon juice, bay leaves, whole cloves, black peppercorns, and a dash of sugar in a large container. In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients.3-4 pounds beef chuck roast or rump roast.Nutrition Facts: calories 470 kcal, Carbohydrate 25 g, Protein 35 g, Fat 21 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 117 mg, Sodium 1044 mg, Fiber 2 g, Sugar 12 g, unSaturated Fat 12 g, servingSize 1 serving Ingredients: Serve with rotkohl, knoedel, spaetzle, German potato pancakes, or boiled potatoes! This is one of Germany’s national dishes for good reason! Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten.
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