Sauerbraten Recipe

Introduction:

Sauerbraten, a classic German dish, is a labor of love that rewards patience with tender, flavorful meat infused with aromatic spices. This recipe, passed down through generations, requires meticulous preparation and slow cooking, but the result is a dish that will delight your family and guests alike. Pair it with traditional sides like bread dumplings and red cabbage for a truly authentic experience.

Overview:

• Preparation Time: 72 hours
• Cooking Time: 2 hours
• Total Time: 74 hours
• Servings: 4
• Cuisine: German
• Keywords: German, European, Weeknight, Oven

Ingredients:

Instructions:

Marinating the Meat:

1. Three days before serving, in a large glass bowl, combine cider vinegar, bay leaves, peppercorns, cloves, and 3/4 cup of water.
2. Place the rump roast in the marinade, ensuring it is fully immersed.
3. Sprinkle salt and chopped onion over the meat.
4. Cover the bowl and refrigerate, allowing the meat to marinate for 72 hours.
5. Turn the meat over each day to ensure even marination.

Cooking:

1. On the day of serving, remove the meat from the marinade and pat it dry with paper towels.
2. In a large skillet, heat the fat over medium-high heat.
3. Brown the meat on all sides until a rich, caramelized crust forms.
4. Strain the marinade and add it to the skillet.
5. Cover the skillet and simmer the meat for 5 minutes.
6. After 5 minutes, add 1/2 cup of water to the skillet.
7. Reduce the heat to low and simmer the meat, covered, for 2 hours or until it is tender.

Finishing Touches:

1. In a small bowl, blend the cornstarch with 2 tablespoons of water until smooth.
2. Stir the cornstarch mixture into the skillet, stirring constantly until the gravy thickens.
3. Once the gravy has reached the desired consistency, remove the meat from the skillet and slice it thinly against the grain.
4. Serve the sauerbraten hot, with the rich gravy spooned over the top.

Serving Suggestions:

• Serve the sauerbraten alongside traditional German sides such as bread dumplings and red cabbage.
• Pair with a hearty German beer or a glass of Riesling to complement the flavors of the dish.

Nutritional Information (per serving):

• Calories: 302.8
• Fat: 20.2g
  • Saturated Fat: 8.6g
• Cholesterol: 76.2mg
• Sodium: 353.7mg
• Carbohydrates: 3.1g
  • Fiber: 0.3g
  • Sugar: 1g
• Protein: 23.7g

Notes:

• Sauerbraten is best enjoyed when allowed to marinate for the full 72 hours, as this allows the flavors to fully develop.
• Be sure to slice the meat thinly against the grain to ensure maximum tenderness.
• Leftovers can be refrigerated and reheated gently on the stove or in the microwave, though the meat may become slightly drier upon reheating.