Strain the marinade, discarding the solids. Texas Big Hairs Chocolate Hazelnut Meringue Tarts. Remove the meat from the marinade and pat dry season with salt. Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a wonderfully flavorful, and sweet-sour gravy.Instant Pot: Apple Cider Glazed Pot Roast.Instant Pot: Pumpkin Praline Dessert Tamales.Instant Pot: September Recipe Round Up!.After it boiled a bit, a gorgeous, thick and rich gravy was made and perfectly complimented the roast. What was interesting about making a gravy from the marinade is the addition of powdered gingersnap cookies. It's such a acidic mixture that to balance it out, some sugar and spices are needed. Once the roast has pressure cooked, the marinade is strained and then placed back into the Instant Pot to create the gravy.
#Sauerbraten sauce download#
It's then pressure cooked and the results were amazing! Download this stock image: Slow Cooker Pot Roast Sauerbraten with spicy sauce, potato dumplings and red cabbage close-up on a plate. 1/4 cup finely crushed gingersnap cookies 2 tablespoons raisins 1 tablespoon packed brown sugar 3/4 cup reduced-sodium beef broth. I didn't get a chance to pick any up at my local spice shop but even without the juniper berries, the dish was delicious! The roast marinates for 2-3 days (I marinated for 2) and then sugar is added to both the marinade and meat. Traditionally, juniper berries are used in making this dish. The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. Since it's Oktoberfest season, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast.
Slice the meat and serve with the sauce poured over the top.During the fall, a good pot roast is a great comforting dish to enjoy. Let the sauce reduce slightly then either strain or blend to make it relatively smooth. Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir. Remove the meat from the pan, tent with foil to keep warm and set aside. Be sure the marinade completely covers the meat.Remove the meat and place it in a slow cooker with. Add meat and let it marinate in a cool place for a few days, turning occasionally. Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender. In a glass or ceramic bowl (do not use metal), mix together 1.5 cups wine, vinegar, 1 cup sugar, lemon juice, lemon halves, onions, pickling spice, and cinnamon. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions). Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides. 2 Turn off the burner and let the marinade cool. Let the marinade bubble gently for 10 minutes. 
Once the marinade starts to boil, reduce the heat to medium or medium-low. Turn the burner to high and put the lid on the pot. Remove beef from marinade, reserve marinade, and dry well. Bring the marinade to a boil and simmer it for 10 minutes. Mix ingredients together, remove all air and marinate for 3 days.
When ready to cook, remove the meat from the marinade and pat dry. Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag. Leave to marinade for 3 to 5 days, turning once or twice a day. Pour the cooled marinade over the meat, cover and refrigerate. Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged. Bring the mixture to a boil then turn off heat and let it cool. Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion. Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut. Ginger snap cookies are crumbled into the gravy! It might sound odd, I know, but the sweetness takes the edge off the acidity and adds a smoothness and depth to the sauce as well. In fact the name sauerbraten comes from the German words "sauer" meaning "sour" and "braten" meaning "roast meat".īut maybe even more unusual is the finishing touch to this dish. You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast. And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten. I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day.
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