The marinade for this sauerbraten recipe is vinegar and beef broth with pickling spices and a hint of sugar. The beef is braised in the marinade in the oven to soak up even more flavor. The Sauerbraten is then served with a sweet and tangy gravy made from the same marinade, thickened with crushed gingersnaps. Traditional German Sauerbraten is served with German Cabbage and Mashed Potatoes, using the delicious sauce as a gravy for the meat and potatoes. A dollop of sour cream and shredded red cabbage is great garnish for German Sauerbraten too!ĮASY SIDE DISH RECIPES: Sautéed Green Beans Roasted Broccoli Creamy Garlic Mashed Potatoes Garlic Roasted Red Potatoes Make sure to serve some soft, doughy bread like Dinner Rolls or Beer Bread (made with German beer of course) to soak up the thick, sweet-sour gravy.Marinate sauerbraten at least 3 days but you can keep it in the marinade up to 10 days! The longer you marinate the meat, the more tender and flavorful it will be.You can marinate the beef in the dutch oven or a large container instead of a bag, just be sure to turn the meat daily if it is not fully submerged in the marinade.Strain the braising liquid with a fine-meshed strainer so that no bay leaves or cloves remain, and you get a smooth and thick gravy.Sauerbraten will cook quicker the longer it has been marinated, so check the temperature periodically after 2 hours, especially if you marinate for more than 3 days. Taste and adjust your gravy to your liking, depending on how sweet or sour you like it. Veggies: Add aromatic vegetables like leeks, carrots, and celery to your marinade.Make it with mutton or lamb during the spring holidays! Meat: Sauerbraten is a great recipe for any lean or tougher roast like pork roast, venison, lamb roast, bottom round, or chuck roast.Check out our variations on how to adjust sweet and sour flavors. Sour: Use cider vinegar instead of red wine vinegar, or add a cup of dry red wine like Pinot Noir for a different sour flavor.You can return the veggies to the gravy after you strain the spices. You can add up to a ½ cup lemon juice when making the gravy.
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