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.1814 g (4 lb.) of boneless bottom round roast.Sauerbraten is the German word for this marinated Beef Roast. It is usually served with Dumplings and Red Cabbage. Ladle the sauce over the roast and serve.A Traditional German Sauerbraten is a marinated Beef Roast. Stir in the sour cream until fully incorporated. Slowly pour in the strained liquid and cook, while stirring, until thickened. Melt the butter in the now empty dutch oven over medium heat then stir in the flour until well combined.Strain the liquid in the pot through a mesh strainer and into a separate container and set aside. Transfer the roast to a serving plate and set aside. Simmer while covered for 2 hours then flip the roast and simmer while covered for 2 more hours or until beef is tender. Place a lid on the pot and reduce the heat to medium-low. Return the roast to the pot and bring to a boil. Pour the marinade in the pot and scrape the bottom of the pot with a wooden spoon to release any stuck on bits.Transfer the roast to a plate and set aside. When the oil is hot add the roast and sear until well browned on all sides, 3 to 4 minutes per side. Heat the oil in a dutch oven over medium-high heat. Set the marinade to the side and pat the roast dry with paper towels then season the roast generously with salt & pepper. Cover and the bowl and refrigerate for 72 hours (3 days) flipping the roast over in the marinade once a day. Pour the marinade over the roast and flip the roast a couple times to coat. Make the marinade in a separate container by mixing together the vinegar, wine, bay leaves, peppercorns, cloves, and onion.
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