Welcome to lovewithrecipes.com, where we bring you the delightful Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) recipe, a German classic that boasts rich flavors and a touch of European flair. 🇩🇪✨
Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse)
Cook Time: 3 hours and 30 minutes
Prep Time: 96 hours (4 days)
Total Time: 99 hours and 30 minutes
Description:
Prepare to embark on a culinary journey with our Sauerbraten recipe, featuring a succulent boneless beef rump roast marinated to perfection, paired with a tangy ginger snap sauce. This dish is a savory symphony that will transport you straight to the heart of German cuisine. Let’s dive into the flavorful details!
Recipe Category: Meat
Keywords: German, European, Weeknight
Ingredients:
- 4 pounds boneless beef rump roast
- 2 large onions
- 8 peppercorns
- 4 whole cloves
- 1 bay leaf
- 1 cup white vinegar
- 1 cup water
- 1/2 cup cider vinegar
- 1/4 cup salt
- 1/2 cup boiling water
- 2 cups sour cream
- 10 unbleached flour gingersnaps
Nutritional Information (per serving):
- Calories: 121.5
- Fat: 8.6g
- Saturated Fat: 2.3g
- Cholesterol: 6mg
- Sodium: 171.4mg
- Carbohydrates: 9.2g
- Fiber: 0.9g
- Sugar: 2.9g
- Protein: 1g
Recipe Servings: 10
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 2
Instructions:
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Begin by placing the beef roast in a deep ceramic or glass bowl.
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Add the finely chopped onions, peppercorns, whole cloves, and a bay leaf for a fragrant start to your marinade.
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Pour a delightful combination of white vinegar and cider vinegar over the meat, creating a harmonious blend of flavors. Let this concoction chill, covered, for a tantalizing 4 days, turning the meat twice daily to ensure an even infusion of flavors.
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After the marination period, remove the meat from the marinade, pat it dry with paper towels, and strain the marinade into a separate bowl. Reserve the onions and 1 cup of the marinade for later use.
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In a Dutch oven, embark on the journey of browning the meat on all sides in hot vegetable oil, creating a beautiful crust that will seal in the succulence.
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Sprinkle the meat with a generous pinch of salt, introducing the perfect savory element to complement the tangy marinade.
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Pour boiling water around the meat, creating a steamy bath for the flavors to mingle. Sprinkle in the crushed gingersnaps, allowing them to dissolve and infuse their spicy sweetness into the dish.
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Simmer the pot, covered, for 1 1/2 hours, turning the meat often to ensure a thorough and even cooking process.
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As the flavors develop, add 1 cup of the reserved marinade and continue to cook the meat for approximately 2 more hours or until it reaches the desired tenderness.
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Once the meat is tender, remove it and keep it warm, allowing the flavors to settle.
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Strain the cooking juices into a large saucepan, creating a luscious base for the forthcoming sauce.
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In a small bowl, create a velvety mixture by combining sour cream with flour. Gradually stir this heavenly concoction into the cooking juices, allowing the sauce to thicken and achieve a smooth consistency.
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Slice the meat into 1/4 inch slices, unveiling the tenderness within. Add the slices to the hot, velvety gravy, ensuring each piece is coated in the luxurious sauce.
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To serve, arrange the meat on a heated platter, creating an enticing presentation. Pour the extra sauce over the meat, ensuring that each serving is bathed in the flavors you’ve worked so diligently to create.
Indulge in the masterpiece you’ve crafted – a symphony of German flavors that will transport your taste buds to a culinary paradise. Savor each bite, and share the love for this Sauerbraten recipe with friends and family! 🍖🥂
