![]() The raw meat is marinated in a mixture of vinegar or wine, water, herbs, spices, and other seasonings. I check it a few times during cooking to make sure. Sauerbraten is a traditional German marinated meat roast. ![]() Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Scrape up any browned bits from the bottom as you heat. Add the marinade back into the pot with the meat and bring to a boil.Tender flavorful meat, just like Oma makes. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. This traditional German sauerbraten recipe made in a slow cooker (or stove top) has an amazing gravy, either with or without gingersnaps. Remove the marinade to a bowl and wipe out the pot. Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Ingredients 3 pounds beef rump roast 2 large onions, chopped 1 cup red wine vinegar, or to taste 1 cup water 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon white sugar 10 whole cloves, or more to taste 2 bay leaves, or more to taste 2 tablespoons all-purpose flour salt and ground. ![]() #AUTHENTIC GERMAN SAUERBRATEN RECIPE ZIP#You can also do this in a very large heavy duty zip lock bag. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly.
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