BUT the meal is so worth the time and effort to make! If you make this recipe I would love for you to let me know how you think it tasted. It takes 3 days to prepare and a good afternoon or morning in the kitchen. This recipe isn’t for the faint of heart. Return beef to pot, and add 2 cups water. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Cook, stirring often, until softened, 5 to 7 minutes. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. HERE IS WHAT WIKIPEDIA SAYS ABOUT SAUERBRATEN: I still can’t tell you so I went to Wikipedia. I for the longest time had no idea either. I am sure you are wondering what “Sauerbraten” is. I am happy that my aunt passed down this recipe to us and I can share it to you! I make it for our family gatherings we have every 5 years, each time the meal is a huge success. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Add 2 tablespoons of oil and allow it to get hot. I have only personally made this recipe 3 times in my lifetime. Turn the instant pot/pressure cooker to saute. I have family back in Germany and when we used to visit a long time ago, my great Aunt used to make this recipe on a sunday, I guess it’s there version of a sunday roast.
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