Reheat in a 350 F oven for 30 to 45 minutes, or until the sauce is bubbling.Rub garlic, salt and pepper into the roast on all sides and set aside for 20 minutes or more at room temp. Pour the sauce over the meat and serve immediately.Īdvance Preparation: This may be made up to 2 days ahead, covered, and refrigerated. Season with salt and pepper if necessary. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Slice the meat and place in a deep heatproof serving dish.Ħ. Transfer the meat to a cutting board and let stand for 20 minutes set the pot aside. Test by sticking a fork into the meat: it should come out easily.ĥ. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender turn the meat halfway through the cooking process. Strain the marinade over the meat and bring to a boil over high heat. Add the carrots and onion to the pot and sauté for about 5 minutes, or until softened.Ĥ. Using long tongs, transfer the beef to a plate. Brown the beef on all sides, about 5 to 8 minutes. In a large Dutch oven, heat the oil over medium-high heat. Remove the meat from the marinade, and reserve the marinade. Refrigerate, turning every 12 hours, for 2 days.ģ. Seal the bag and put it in another bag to prevent leakage. Place the roast in a large lock-top plastic bag and pour in the marinade. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Salt and freshly ground black pepper Sauerbraten - German Pot Roast Recipe Directionsġ. One 4 1/2-pound boned, rolled and tied-top round roast Sauerbraten - German Pot Roast Recipeġ tablespoon lightly crushed black peppercorns To drink? Try a grenache from Santa Barbara or a Spanish tempranillo. Mashed potatoes are also a comforting side dish. I like to serve this with simple pasta and roasted vegetables. You can make this up completely two days before you are serving it, if you prefer. You'll need to start three days ahead, owing to the marinating time. which makes it a good dish to make when you are home for a relaxed afternoon. Most of the time to prepare this German specialty is either marinating or braising. Those changes resulted in the following recipe, which replicates that memorable meal. Finally, talks with colleagues and butchers led me to change the cut of meat and lower the cooking temperature. Many failed attempts only strengthened my determination. The memory of that meal lingered, and over the years I tried to replicate the dish, with more surprises than I could have imagined. I tasted sauerbraten for the first time when I was in college. Once the roast has slowly braised in the liquid and is removed to cool, the sauce is thickened and flavored with crushed gingersnaps, giving the gravy a unique savory but slightly sweet taste. Most sauerbraten recipes include both vinegar and wine in the marinade. Make sure to use a glass or enamel container or a large plastic lock-top bag to marinate the meat to avoid any reactions between theĬontainer and the acidic marinade. The beef is marinated for two days before cooking, which helps to tenderize this tougher cut of meat Sauerbraten, a German-style pot roast, is just the thing. Sauerbraten: A German Take on Pot Roast RecipeĬrazy cold weather requires a comforting dish to wash away the blahs.
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