I marinate the Sauerbraten roast in the same container where I cook the marinade and the roast in. If the roast isn’t submerged, turn the roast once a day. Cover and refrigerate for a minimum of four days. Some recipes even use pork roast or venison instead of beef. Boil the marinade for 10 minutes and let it cool completely. Scott Made this with bottom round and cooked for two hours. The name sauerbraten means sour or pickled roast in German. I cook mine for at least 3 hours at 325 degrees (about 170 degrees C) for a 2 1//4 lb (1kg) roast. If you like, you can use a more tender cut like a chuck roast. Comment Made from rump roast marinated in an aromatic sweet-tangy marinade and cooked to melt-in-your-mouth perfection, sauerbraten is one of German ‘s most delicious national dishes. Most recipes use tough cuts of beef like a rump roast, eye of round, or bottom round roast. Another story attributes King Charlemagne as the inventor of sauerbraten, while yet another says it was Saint Albertus Magnus of Cologne. Inspired by the tasty invention, the locals made their own version. Legend has it that Julius Caesar sent jars filled with beef marinated in wine over the Alps to what is modern-day Cologne. ![]() The origins of sauerbraten stretch back to Ancient Rome. Served up with a savory, tangy-sweet gingersnap gravy, it is a fork-tender festival of rich, warm comfort food. It's a phenomenal, hearty dish to make during autumn and winter and one that's sure to be a hit! Sauerbraten Origins This classic Bavarian-style Sauerbraten recipe consists of a beef roast that is marinated for days in vinegar and spices, and then oven-braised to perfection. ![]() Serve your homemade sauerbraten with potatoes or classic German side dishes like spaetzle or Knodel. ![]() Sauerbraten is surprisingly easy to make, although because it takes several days to marinate, you'll need to plan if you want to make this succulent German dish.
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