SAUERBRATEN (GERMAN POT ROAST)
This recipe came to us from one of my grandmother's favorite cook book from back in the 50's. Betty is everyone's favorite.
Provided by Linda Kauppinen
Categories Roasts
Time 5h
Number Of Ingredients 15
Steps:
- 1. Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
- 2. In saucepan heat red wine vinegar on medium heat until boiling. Remove from heat and pour over the meat mixture in bowl. Let marinate for 3 days or more. Turn twice a day using wooden spoons. IMPORTANT NOTE!!!! NEVER pierce the meat with a fork. Keep in a cool place.
- 3. When ready to cook, drain meat (do not discard the marinade!!!) and brown it thoroughly on all sides in hot fat in a heavy skillet. Add marinade with vegetables to skillet but not enough to cover the meat.
- 4. Simmer slowly 3 to 4 hours or until tender. Or cook for 1 hour in pressure cooker at 10 pounds of pressure. Serve with boiled potatoes and sweet sour red cabbage.
- 5. Sauerbraten Gravy: Melt 1/4 lb butter, add 1 Tbsp sugar and about 1/4 C flour to make a roux. Let darken as much as possible, stirring constantly. Slowly add 1 cup marinade, 2/3C red wine and continue cooking until gravy is the consistency of heavy cream. Strain.
SAUERBRATEN (GERMAN POT ROAST)
Steps:
- 1 (5-lb.) beef eye of round Kosher salt, to taste 2 cups red wine 1½ cups red wine vinegar 3 large onions, thinly sliced 1 large carrot, thinly sliced 1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine) 4 tbsp. unsalted butter 4 slices bacon, finely chopped 3 tbsp. flour 2 tbsp. sugar ½ cup golden raisins 6 gingersnaps, crumbled Juice of ½ lemon 2 tbsp. chopped parsley
(SAUERBRATEN) GERMAN POT ROAST
Here is a delicious twist on a classic German recipe my family loves. Sauerbraten a/k/a German Pot Roast. Served with a yummy side of parmesan zucchini mashed potatoes this makes for a really hearty warm up on a cold winter evening. And It's easy in the slow cooker too.
Provided by Dawn Whitted
Categories Roasts
Time 4h20m
Number Of Ingredients 16
Steps:
- 1. Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.
- 2. Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
- 3. Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours. To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
- 4. Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love