Sauerbraten Recipe π₯©π©πͺ
Overview:
Prepare to embark on a culinary journey to Germany with this traditional Sauerbraten recipe. Passed down through generations, this dish holds a special place in the heart of many families. While it requires some patience and preparation, the end result is well worth the effort. Pair it with classic sides like red cabbage and potato dumplings for an authentic German feast!
- Total Time: 75 hours
- Preparation Time: 72 hours
- Cooking Time: 3 hours
- Servings: 8
Ingredients:
- 3 lbs beef round rump roast
- 2 bottom round steaks
- 1 cup water
- 2 cups vinegar
- 5 onions
- 2 tbsp black peppercorns
- 1 tbsp whole cloves
- 1 bay leaf
- 3/4 cup golden raisins
- 8 gingersnaps
- 1 tbsp oil
Instructions:
| Days in Advance | Preparation |
|---|---|
| Three days before serving | |
| 1. Trim excess fat from the roast and place it in a large bowl, setting it aside for later use. | |
| 2. In a saucepan on the stovetop, combine water, vinegar, onions, black peppercorns, cloves, and bay leaf. Bring the mixture to a boil, then set it aside to cool, allowing the flavors to meld together. | |
| 3. Pour the cooled marinade over the meat, ensuring it is fully covered. Cover the bowl and refrigerate for the next 72 hours, turning the meat occasionally to evenly distribute the flavors. |
| Day of Cooking | Cooking Process |
|---|---|
| On the fourth day | |
| 1. Remove the meat from the marinade, setting the marinade aside for later use. | |
| 2. Heat a tablespoon of oil in a Dutch oven over medium heat. Slowly brown the meat on all sides, allowing it to develop a rich, caramelized crust. | |
| 3. Once the meat is evenly browned, add the reserved marinade to the Dutch oven. Cover and cook the meat slowly for 2 to 3 hours, allowing it to become tender and flavorful. | |
| 4. Once the meat is cooked through and tender, remove it from the pan and keep it warm. |
Gravy:
- To the cooking liquid in the Dutch oven, add the golden raisins and gingersnaps. Cook the mixture until it thickens into a rich, velvety gravy, infused with the flavors of the marinade.
- Remember to remove the bay leaf from the gravy before serving.
Serving:
- Slice the tender meat and generously ladle the flavorful gravy over the top.
- Serve the Sauerbraten alongside your favorite German sides, such as red cabbage and mashed potatoes, for a complete and satisfying meal that will transport you to the heart of Germany. Enjoy! π½π©πͺ
