Stir liquid in slow cooker, then pour 3 cups into a saucepan and reserve remaining liquid. Transfer roast, onions and carrots to a platter and cover with foil. Strain marinade into a bowl and pour 2 ½ to 3 cups over roast. Remove roast from bag, dry with paper towels and cut in half. Put bag in a baking dish or pan and marinate in refrigerator for 2 days, turning roast 2-3 times a day. Add roast to marinade bag and coat with marinade, squeeze out air and seal bag. Pierce roast with a paring knife several times on all sides. Allow marinade to cool, then pour into a large food-safe plastic bag. Heat all marinade ingredients in saucepan over medium heat until sugar is dissolved, about 5 minutes. Note: You will need to marinate the beef for 2 days before cooking. – Mike Fishback, AVV Wine Club & Direct Sales Manager The slow cooker makes the roast nice and tender and really brings out the flavors of the marinade.” Sauerbraten is meant to be sliced so I use a top round roast. You may be thinking, ‘juniper berries and gingersnaps?’ Well, think of it as a (very) unique version of pot roast. It goes well with a lot of side dishes and can be served as a main dish on different occasions.“This is my favorite German recipe, after my Grandma’s secret Onion-Potato Noodles. It is also a great way to experience traditional German food. The sauerbraten recipe is easy to follow and doesn’t take much time to prepare. We recommend serving it with potato dumplings or boiled potatoes and a salad dressed with oil and vinegar for a traditional German pot roast. You can serve Sauerbraten with mashed potatoes, noodles, rice or, any other side dish. Slice meat and serve with gravy.Įnjoy! What is the best way to serve Sauerbraten? Add gingersnaps simmer until gravy is thickened. Pour into a saucepan bring to a rolling boil. Measure liquid if necessary, add enough reserved marinade to equal 3 cups. Strain cooking juices, discarding the onions and seasonings. Reduce heat cover and simmer for 3 hours or until the meat are tender. Pour 1 cup of marinade and reserved onions and seasonings over browned roast (cover and refrigerate remaining marinade).īring to a boil. Strain marinade, reserving half of the onions and seasonings. In a large kettle, slow cooker, or Dutch oven, brown roast on all sides in oil over medium-high heat. Remove roast, reserving marinade pat roast dry.
Cover and refrigerate for 2 days, turning twice a day. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves, and bay leaves bring to a boil.
SAUERBRATEN RECIPE SLOW COOKER HOW TO
How to cook German Sauerbraten:Ģ cups cider vinegar or a cup red wine vinegarĬombine salt and ginger rub over roast. Also, some people add ingredients to the sauce before serving it such as lemon juice or tomato paste. You can use other spices, such as thyme and marjoram. Some people add onions or carrots to the braising liquid, while others add potatoes or mushrooms. Yes, there are many variations to the German Sauerbraten recipe. Are there variations to the German Sauerbraten recipe? You can use apple cider vinegar or white vinegar in place of the red wine vinegar in this recipe without changing the outcome too much.
Just make sure that your meat is cooked through before serving. Some people also use lamb roast or chuck roast. You can substitute pork roast or rump roast for the beef roast in this recipe without changing the outcome too much. On the other hand, this recipe is basically a German pot roast. But there are a lot of substitutes for Sauerbraten.
In traditional German sauerbraten, the ingredients are beef roast, red wine vinegar, beef broth, water and, spices (pepper, allspice, cloves). What are the main ingredients of the Authentic German Sauerbraten recipe? This dish became popular in Germany and quickly spread to other parts of Europe. While the specific origin of Sauerbraten is unknown, it is believed to have been invented in either the early 1800s or the late 1700s. The end result is a tender and flavorful piece of meat that is perfect for serving with potatoes or noodles. The word “Sauer” means sour in German, so this dish gets its name from the vinegar that is used to braise the meat. Sauerbraten is a German dish that is made of beef roast, pork roast, or rump roast that has been braised in red wine vinegar, beef broth, water, and spices.
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