![]() This word is popularly and roughly pronounced “sour-brawten.” Of course, this is not quite the German way to say it, but it is an easy version of the word. Traditionally, just the vinegar is used in Sauerbraten, however, the lemon adds a terrific flavor! You will be hooked and the three days of marinating will all be worth it once you take that first bite. While some of the ingredients might seem strange, I promise you they come together wonderfully for a perfect combination of flavors. The flavor comes from the easy to make marinade and delicious gravy. Sauerbraten is a classic German recipe that takes a few days to prepare properly, although there is not much work to it. Your friends and family will be asking for more! Sauerbraten Recipe Serve with sauce alongside.This tasty Sauerbraten is made using a traditional Sauerbraten recipe with a twist and a secret ingredient from Oma! Tender, flavorful, simple to make, and totally delicious, this fabulous roast starts with a fantastic marinade. Step 7 Slice meat against the grain into 1/4"-thick slices and transfer to a platter.Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 15 minutes more. Bring to a boil over high heat whisk in gingersnap crumbs. Step 6 Meanwhile, strain sauce and return to pot.Step 5 Transfer meat to a cutting board and tent with foil. ![]() Transfer to oven and bake until meat shreds from the outside and a paring knife is easily inserted into the center, 4 1/2 to 5 hours. Return beef and any accumulated juices to pot and bring to a boil. Add reserved marinade, stirring to scrape up browned bits from bottom of pot. Add onions and salt and cook, stirring often, until softened and translucent, 4 to 5 minutes. Add beef and cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Step 2 In a large Dutch oven over medium-high heat, heat oil.Cover and refrigerate 3 days, turning beef twice a day if not completely covered by marinade. Step 2 Place beef in a large, non-reactive container season all over with salt.Bring to a boil over medium-high heat reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 10 minutes. Step 1 In a large pot, combine onion, red wine, red wine vinegar, peppercorns, juniper berries, cloves, bay leaves, and 1 cup water.Made this? Let us know what you think in the comments below. We like it with mashed potatoes, which mix deliciously with the gravy. ![]() Sauerbraten is traditionally served with potato pancakes (like latkes) or spaetzle, but feel free to serve it with any type of potato side dish. We love Anna’s Ginger Thins for this recipe, but feel free to use whatever brand you like. ![]() It might sound odd, but the gingersnaps add a delightful spicy sweetness that beautifully balances the richness of the beef, creating an absolutely irresistible gravy. Traditionally, the gravy that accompanies sauerbraten is made by straining the braising liquid and then reducing and thickening it with crushed Lebkuchen, or gingersnap cookies. If you can’t find either of these, feel free to substitute for top round or chuck roast. The traditional cut of meat is beef bottom round or rump roast. Spices vary depending on the particular recipe (and from which region of Germany that specific recipe originates), so we’ve chosen some of the most classic and common seasonings: juniper berries, whole cloves, bay leaves, and black peppercorns. The marinade for sauerbraten is typically a combination of red wine and red wine vinegar, offset with a little water or beef broth. Looking for more slow-cooked dinners? Check out these braised lamb shanks. Read on for more information about this classic pot roast. Then you can spend your Saturday or Sunday afternoon filling your house with the delicious smell of braised beef and serve up a fantastic dinner with minimal effort. Our advice? Start marinating it mid-week so it’s ready to be cooked on the weekend. While it requires advance planning, sauerbraten is simple to prepare and requires very minimal effort. It’s then braised until tender, sliced, and served with a gravy made from the reduced braising liquid. Now famous for being the national dish of Germany, this “sour roast” usually consists of a large cut of beef, which is marinated for several days in a combination of red wine, vinegar, and spices. Sauerbraten is a sweet and sour pot roast with origins that date back to the 9th century. ![]()
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