Sauerbraten
I loved this dish when I was a kid. I have fond memories of going to my grandparents for dinner and having Sauerbraten. Unfortunately, I don't have my grandma's recipe, but I found one and have modified it to where we like it.
This is a multi day process. So plan early, when you decide to make Sauerbraten.
Marinade Ingredients:
2.5 lbs Top Round Butt Roast
1 cup Water
1 cup Apple Cider Vinegar
2 tbsp Sugar
1 1/2 tsp Kosher Salt
5 Whole Pepper Corns
6 Whole Cloves
3 Bay Leaves
1 Lemon, sliced thin
Cooking Ingredients:
1 large Onion, sliced
15 Ginger Snap Cookies
Method:
1. Combine all the marinade ingredients in a plastic, resealable bag.
2. Set in refrigerator, and flip every 12 hours for at least 1 day. 2 days is my preferred time. 3 days if you like it really sour.
3. Remove from fridge, after your marinating time is up.
4. Remove the beef roast from the bag and place in a slow cooker.
5. Spread the sliced onion over the top of the beef.
6. Strain the marinade, saving the liquid and pouring it into the slow cooker.
7. Turn the crock pot on low, and cook for 5-6 hours.
8. After cooking, remove the beef roast and set on a cutting board to rest.
9. Break up the ginger snap cookies into the crock pot and stir until the cookies break down and the liquid turns into a nice thick gravy.
10. Slice the beef and add it back into the slow cooker to ensure each slice is covered with the sauce.
Serve the sauerbraten on a bed of mashed potatoes, or egg noodles, with a side of your favorite veggies and maybe some dinner rolls.
Enjoy!
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A very fun secret ingredient recipe: Gingersnap Pot Roast #crocktober
Gingersnap Pot Roast
I’m ready to celebrate #crocktober2022 with a nice Sunday Roast. This roast contains a fun secret ingredient
3 lbs beef chuck roast 1 tablespoon oil 1 cup beef broth10 gingersnaps, crushed2 tablespoons red wine vinegar 1⁄8 teaspoon red pepper, ground 2 medium sweet potatoes chopped2 carrots chopped
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Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
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Classic German Sauerbraten Recipe
This classic sauerbraten recipe is not a quick one, but it most definitely is worth the time and effort. The classic German dish comes fully decked out with gravy, potatoes, and cabbage on the side.
#recipes #germanfood #comfortfood
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TRADITIONAL SAUERBRATEN (GERMAN SWEET & SOUR BEEF ROAST)
This traditional German favorite may be the best roast beef you've ever had! While not fast, the flavors explode!
SAUERBRATEN
Ingredients
2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. Unless the meat is completely submerged under the liquid, turn the roast over once every day.
Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.
Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. (Note: The balance of sour to sweet is a matter of personal taste - If the flavor is too strong for you, you can dilute it with a little water or broth.)
Spoon the gravy over the sliced Sauerbraten and serve immediately.
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