Strain the gravy, and discard the onions and spice. Simmer the cooking liquid with the gingersnapsĪdd any remaining marinade so you get plenty pf gravy. If it is not tender enough then put it back in the pot and continue to cook. What you want is a nice slice but still is fork tender. If you cook it too long the roast just falls apart. What you want is a slice that will tear apart easily but still hold together. If you don't have a meat thermometer lift the meat up with a fork. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This goes into the fridge for 3 to 5 days My grandma used a crock, but also a plastic container or stainless metal container works well. Heat the marinade to a simmer, then turn off and cool. Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion. You can also use 2 bay leaves, 3 cloves, and 10 peppercorns. This is a package of Sauerbraten Gewurtz ( spice) that I got from the. You can use round, chuck any kind of roast really. We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.Ī 4 lb beef roast. Here is the first Step to assemble your ingredients. Don’t use jam.Or *sauerbraten gewurtz sauerbraten spice Instead of water and vinegar use 0.75 l red wine and 0.5 l raspberry vinegar.īonne Maman has the best red currant jelly and you can find it in many US super markets. If you cannot get the Aachener Printen you can also use gingerbread Lebkuchen but it might be a different taste. If you marinade it for 3 weeks the cooking time will be less. Some recipes require that the meat is in the marinade for 3 weeks. Serve with red cabbage, potato dumplings, mashed potatoes or Spaetzle. – Place the Sauerbraten on a warm plate and slice it. But usually the gravy has the right thickness. – Should the gravy be too thin you can add heavy cream, or mix 1 tbsp corn starch with cold water and add to the gravy (thickens the gravy). It’s done when the meat is very tender and soft. – Let the meat simmer on low temperature for at least 2 hours, covered with a lid (exact cooking time depends on the meat). – Chop the gingerbread cookies, combine with red currant jam, apple butter and raisins, then place around the meat. Pour half of the marinade over the meat, this makes a great gravy. – In a big pan heat clarified butter on high heat and brown the meat briefly from all sides. – After 3 days remove the meat, pat it dry, sieve the liquid and keep it for the gravy (important!). The meat should be completely covered with liquid. – Place it in a glass or ceramic bowl (not a metallic bowl) together with the marinade, cover with foil and let sit for at lest 3 days. – Wash the beef briefly, and pat dry with kitchen paper. – Chop the soup vegetable coarsely and add it as well. – Use a big pot and add vinegar, water, cloves, mustard seeds, pepper corns, and sliced onions. Soup vegetable: 1 carrot, celery leaves or, 1 leek, some parsley, 1/4 small celery rootĤ Lebkuchen or Aachener Kräuterprinten (spiced gingerbread cookies, see below)ġ-2 tbsp clarified butter, lard or cooking oil Cooking Instructions German Rhineland Sauerbraten Ingredients German Rhineland Sauerbratenġ kg roast beef (cut from the rump or the bottom round) This is a famous German Christmas cookie from the German city of Aachen, for this recipe you would use the so called “Kräuterprinten” – a specially spiced ginger bread – Find more info and the Aachener Printen Recipe here – The Printen are important for this recipe as they will be used for the gravy. It is a Rhineland food specialty.įind the Aachener Printen on The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. It is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. Some preparation time is needed because you need somewhat unusual ingredients for this dish:ġ. Learn today how to make the German Rhineland Sauerbraten.
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