This was fabulous! Five stars don't do it justice. Husband was thrilled it turned out so well and emphatic that it was better than the German restaurant's. We will definitely be making this again. By the way, serving with German Red Cabbage, also on this site, was a must have combination. Not wanting to tackle too much, I wimped out on the potato dumplings and just served with basic scratch made mashed potatoes.
Now that I know this is so easy, maybe next time I'll take on the potato dumplings. This was my first attempt at making sauerbraten and it turned out delicious! The flavor was mouthwatering and the gingersnaps made all the difference with the flavor. A very nice balance It was extremely tender, but I wonder if I should slice the meat into serving portions before marinating in the spices?
It just fell apart when it was time to serve, it was so tender! Total comfort food. Paul Snave. Delicious recipe as written. My Oma's recipe, had the following tiny differences. Marinade: sliced onions, not chopped.
She always said: Keep things big, so straining them out is easier. She started sauerbraten marinating on a Monday Howard B. This is one fantastic recipe for sauerbraten. I made the sauerbraten twice within a period of two 2 weeks. I'm ready to make another batch. The family loves it!
As a side note: Before eating the second batch, my wife and I intentionally stopped at a restaurant that is known for its sauerbraten. Although it was very-very good, the sauerbraten recipe herein is as good or better.
Chris Simpler this recipe was so tasty delicious!! Vielen Dank! This takes some advance planning but is SO worth the effort! I browned mine and then cooked it in a crock pot So the day of the meal really did not take a lot of time or effort and it made a wonderful family meal! We have a traditional German restaurant close by - and this is even better than theirs! Will be making this one again and again.
Volleyballmom Allstar. All Reviews for Traditional Sauerbraten. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Equipment large roasting or stock pot with lid. Pot roast lb chuck roast olive oil or other vegetable oil. Instructions Put all the marinade ingredients into a large non-reactive pot such as cast iron make sure it's big enough to hold the marinade and meat.
Bring to a boil, then let cool to room temperature. Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
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. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides. Add the marinade back into the pot with the meat and bring to a boil.
Scrape up any browned bits from the bottom as you heat. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure. When the meat is fork tender, carefully remove it to a cutting board and let rest for 15 minutes before slicing. Strain the contents of the pot and discard the solids.
I like to put the liquid into a large saucepan at this point. Bring it back to a bubble and sprinkle in the crushed gingersnaps, whisking as you add them, so they don't clump. Simmer until the gravy thickens slightly. Note: if you do get any lumps, just strain the gravy through a mesh sieve before serving.
Slice the meat and serve on a platter topped with gravy. Serve extra gravy on the side. Cook's notes How to adjust for the slow cooker: Make the recipe as written above through step 3. In step 4 place the meat and marinade in your crock pot and cook on low for hours.
Proceed with step 5 in the recipe. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Oh my! This was really good! It was a huge hit at my house! We will be doing it again this weekend! This was for sure worth the wait. Melt in your mouth good and made the perfect dinner on a rainy evening!
We had the best time at Frankenmuth, and one of the best parts was the always wonderful German feasts, including the Sauerbraten! Delicious meat, wonderfully easy! Great memories. Thanks for all the feels! Thank you for taking the time to come back and let me know. Looking forward to making it again with the recommended marinating time. I have made several of your recipes in the past and your recipes never disappoint! Hello, Can this recipe be made in the slow cooker?
Recommended cook time? Want to make for my husband and friends. Will 3lb roast be enough for people? Thank you for your help. Marinated a rump roast mid Tuesday and roasted it, to eat on Friday—delicious!! Excellent flavor! Served with the German Red Cabbage recipe, described in the text, also flavorful! And used the delicious gravy on the meat and mashed potatoes. Thanks for taking the time to come back and let me know how much you all enjoyed it, Victoria. I appreciate the 5 star rating.
When you marinate the beef, do you put it in the refrigerator for 3 days or on the counter? My sister in law used to make this for family gatherings and it was delicious! Friend's Email Address. Your Name.
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