![]() ![]() Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. What Does Sauerbraten Mean Sauerbraten is a traditional German roast dish. Only 11 net carbs per serving for tender meat and flavor that can't be matched. Place the strained vegetables in the pot (along with the bacon if using) and cook for 5-7 minutes. Packed with all of the authentic German flavors you would expect from a sauerbraten recipe. Leave about 2 tablespoons of the oil/fat in the pot. Strain the sauce through a fine mesh sieve to remove any lumps. If using bacon, fry the bacon until done. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat. Afterward, the meat is both tenderized and deeply flavored. ![]() Return the liquid to the pan and place over medium-high heat. Making sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Cook for 30-40 minutes on a low flame until the cabbage is cooked through. Add in cider vinegar and 1/4 cup of water and cover with a lid. Add in salt, sugar, pepper, cloves, and bay leaves. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. In a 1 0-inch frying pan, melt the butter or oil. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. ![]() Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. ![]()
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