Another recipe shows how to prepare roast beef in a pot. Varieties of Sauerbraten: The recipe below can be completed with cream fraiche and raisins. Marinated Pot Roast Side DishesĪs side dishes and additions go well with sauerbraten: Potato dumplings, bread dumplings, napkin dumplings, spaetzle, ribbon noodles, mashed potatoes, celery puree, finger noodles, red cabbage or german blue cabbage, glazed carrots, savoy cabbage, Brussels sprouts, peas, glazed root vegetables, cranberries, raisins, glazed apple pieces. Heat the meat in the sauce and serve with side dishes! The beef browned with vegetables 5. If the meat yields slightly when pierced, the sauerbraten is ready.Īllow the meat to cool, pass the sauce through a sieve and reduce as desired or bind with grated potato or starch mixed in cold water.Ĭut the cooled meat into slices and prepare the side dishes for frying. Reduce the oven temperature to 160☌ and cook the sauerbraten for a good 1.5-2 hours until soft.Ĭheck the cooking degree of the meat by piercing it with a meat fork. In addition to the marinate of the pot roast, star chefs add at least 30% veal stock for braising. The meat should be completely covered and may now with lid in the preheated oven. Now put the meat back to the vegetables and deglaze with the marinade. Please have a look at the photos while preparing the veal stock. The tomato paste should take on a dark brown colour. Then fry the vegetables and tomato them with a little tomato paste. Brown the meat in a high roaster from all sides, then take it out of the roaster. The day before the sauerbraten meal I remove the meat from the marinade, as well as the vegetables.įirst preheat the oven to 180☌ hot air.
QUICK SAUERBRATEN RECIPE FREE
The meat is bought, the marinade (stain) is prepared, the meat may be made 7 days a free float in the marinade and assume the taste of the marinade. I start with the sauerbraten preparation one week and one day before the sauerbraten meal. Roast beef meat Beef for braising is the right meat for roast beef and sauerbraten. Likewise you can use beef hip, tail piece, tail role or also leg disks for the sauerbraten. I learned this 25 years ago from a bavarian Star Chef and I think there is no better meat for the Sauerbraten.
For the sauerbraten I usually use the flat beef shoulder, which is also called shovel bow. What Kind of Meat for Sauerbraten?įor sauerbraten, pieces of meat that are suitable for braising are generally suitable. Meat in the marinade, also known as a stain. The meat must be completely covered with marinade and should be “marinated” in a cool place for 4-7 days. Prepare the “Beize” or “Marinade” with the listed ingredients and place the meat in the cooled marinade. The meat is in the refrigerator, then you can prepare the meat stain now: Please use a high-quality, dry red wine, I personally like to use a Pinot Noir or a matured Rioja (not German :-)).Īs vinegar you can bring red wine vinegar or a matured, old balsamic vinegar into play. The pickle of the sauerbraten I describe in the next paragraph: 2. The big secret of sauerbraten preparation is to pickle the meat in a marinade of red wine, vinegar, bay leaf, cloves, peppercorns, onion, garlic and root vegetables. How do I prepare a sauerbraten properly?įor a good sauerbraten you get the beef please at least 5 days before the preparation. Omi cooked everything by hand and from memory so you may need to go light handed on the seasoning, taste and then add more as needed for taste. Please forgive me for any bad grammar or any ingredients that don’t include quantities. Notes: Just like most of my Omi recipes, this recipe was handwritten in a book my grandmother gave me, half in German so I will attempt to translate. However, my Omi’s recipe is probably the quickest and easiest sauerbraten recipe you will find that’s still tender, moist and has tons of flavor. It’s basically a slow cooked round roast so I guess a “Quick and Easy Sauerbraten” is sort of an oxymoron.
Put a 3 1/2 to 4 pound (1.6 to 1.8 kg) bottom round roast on your work surface and pat it dry with paper towels. A good American comparison would be a “German pot roast”. Season the roast with vegetable oil and salt. If you’re wondering to yourself “What is sauerbraten?”, you’re definitely not the only one. This is my grandmother Omi’s delicious recipe of the German delicacy, sauerbraten, the quick and easy version. The best dish they serve is a juicy sauerbraten plate which just biting into instantly transports me to back to my ancestral home, ze Deutschland. We have a family tradition of going out to our favorite local German restaurant, Edelweiss German Bierhaus, for special family celebrations.
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