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An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend. This one-pot dinner recipe is sure to become a favorite family dinner recipe.
If you love pot roast, or just need a new pot roast recipe, then you will love sauerbraten, a German pot roast recipe.
Pot roast is one of those popular dinner recipes that everyone takes for granted. Just throw the meat in the slow cooker with some carrots and potatoes and it’s good. This delicious slow cookerpot roast with biscuit topping recipe became a family favorite.
This saurbraten recipe is a fun to make in late September for Oktoberfest at home. Pair it with some Instant Pot Mashed Potatoes and green beans for delicious fall meal.
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How Long Does It Take to Make Sauerbraten?
Sauerbraten is easy to make, but it does take time. You have to plan ahead. The meat has to sit in a marinade for three days. Then the roast cooks in the oven for 3 hours. Make sure to plan ahead when you cook this.
Saurbraten is An Easy One Pot Meal
Aside from being amazingly yummy, this is also a one pot meal. Score! You can marinate the meat and then roast it in the same pot. You want a 5 quart or so pot with a lid for this recipe. If you don’t have a lid, you can cover the pot with aluminum foil while it marinates.
How To Make Saurbraten
Marinate the Roast for Three Days
Three days before you want to eat sauerbraten for dinner, make the marinade. Everyone will complain about the house stinking from the vinegar but ignore them. It’s worth it! Once the marinade is cool, submerge the roast, put on the top and put it in the refrigerator for 3 days.
Roast the Meat in the Marinade
This is what the roast looks like after 3 days of soaking in goodness! You don’t need to remove the marinade before cooking, I just did it for a photo. Just put the pot right in the oven three hours before you want it ready to eat.
The roast needs to cook for 3-4 hours. After the roast is cooked through, remove it to a platter. Leave the liquid in the pot and put it on the stove.
Make the Saurbraten Gravy with Ginger Snap Cookies
Now it’s time to add the secret ingredient – crushed ginger snap cookies! Make sure to finely ground them in to crumbs to avoid lumps. Add the crumbs to the sauce and let it cook for a few minutes. You are basically making the most amazing gravy you’ve ever tasted. The ginger snaps will thicken the liquid.
How To Serve Saurbraten
You can leave the gravy thick and chunky with the carrots and onion or you can strain them out if you prefer. Serve the sauerbraten with roasted Brussels sprouts and Instant Pot Parmesan Potatoes for an amazing fall meal.
Ingredients
2 cups water
1 cup red wine vinegar
1 cup cider vinegar
1 cup chopped onion
1/4 cup chopped carrot
1/2 teaspoon black pepper
1/2 teaspoon dried mustard or prepared mustard
1/2 teaspoon dried cloves
3.5 lb bottom round
1/3 cup sugar
18 ginger snap cookies, finely crushed
Instructions
Add water, vinegars, clove, onion, carrot, pepper, and mustard to a 5 quart pot with a lid to a boil. Turn the heat down and simmer for 10 minutes. Remove from stove and allow to cool.
Submerge the roast in the marinade. Cover and refrigerate for 3 days.
When you are ready to cook the roast, preheat the oven to 325 degrees.
Set the roast out and let it warm up a bit. Once the oven is ready, stir in the sugar. Put the pot in with the cover on and cook for 3 hours or until the roast is cooked through.
Once the roast is done, remove from the oven. Carefully move the roast on to a plate. Leave the liquid in the pot.
Put the pot on the stove over medium high heat and add the gingersnap cookie crumbs. Stir to combine and cook until thickened, which will only take a few minutes.
You can strain the gravy if desired. Return the roast back to the pot, cover with gravy and serve.
Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.
It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for three to ten days in a mixture of wine or vinegar, water, herbs, spices, and seasonings.
Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.
Keep any leftover sauerbraten in an airtight container in the fridge. It'll last up to 4 days. Reheat it on the stovetop or microwave. For best results, reheat the meat with gravy.
If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness.
Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.
Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. Originally, horse meat was used, but that isn't common now-a days.
This meal has a heavy ingredient list which means it is packed with protein, carbohydrates and micronutrients. Two vegetables that deliver a vast number of vitamins and minerals are carrots and celery.
Wine Pairing: With Sauerbraten, opt for a Riesling from Germany to complement the sweet and sour notes. For roast goose, a medium to full-bodied red wine such as Spätburgunder (Pinot Noir) or a rich Riesling can be an excellent choice.
Sauerbraten. Germans love their meat dishes, and Sauerbraten (meaning 'sour' or 'pickled' roast) is one of the country's national dishes. You can make a pot roast by using many different types of meat, which you marinate in wine, vinegar, spices, herbs, and then season for up to ten days.
Treat guests to a traditional German Christmas dinner with classic dishes like roasted goose legs, braised red cabbage.and dumplings, and don't forget the mulled wine and platter of gorgeous, festive cookies.
Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!
Rump roast can easily be cooked unattended in an oven or slow cooker. It's a good choice when you want to make pot roast, and leftovers are perfect for hot sandwiches with gravy or BBQ sauce. You can also cook it low and slow in chunks to make beef stew.
The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.
Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling.
While still technically part of the round, the rump does have more fat than the lower cuts. Fat is a key part of a meat's flavor and tenderness; the more, the better. So, while both these cuts are classified as extra lean, the rump's relatively higher fat levels make for a slightly better-tasting cut.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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