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.Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade. (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. Authentic german sauerbraten recipe full#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. So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here. 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. Since my husband loves German foods, I immediately thought of Sauerbraten. I make a killer pot roast with gravy, but I wanted to change things up a bit. I am always looking for new things to do with beef.
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