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Sauerbraten
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 10 whole cloves
- 10 whole peppercorns
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1/2 cup gingersnap cookies, crushed
Instructions
- In a large bowl, combine 1 cup red wine vinegar, 1 cup water, chopped onion, minced garlic, bay leaves, cloves, peppercorns, salt, and ground ginger.
- Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally to ensure it marinates evenly.
- After marinating, remove the beef from the marinade and pat dry with paper towels.
- In a large Dutch oven, heat 1/4 cup vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
- Add the chopped onion from the marinade to the pot and cook until softened. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 2-3 minutes to make a roux.
- Slowly pour in the marinade, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to low.
- Return the beef to the pot, cover, and simmer for 3-4 hours, or until the meat is tender.
- Once the meat is cooked, remove it from the pot and keep warm. Strain the cooking liquid and return it to the pot.
- Stir in the crushed gingersnap cookies and cook, stirring constantly, until the sauce thickens.
- Slice the beef and serve with the gingersnap gravy. Enjoy your delicious Sauerbraten!
Sauerbraten is a traditional German pot roast marinated in a mixture of vinegar, water, and spices, then slow-cooked to tender perfection. This dish has a rich history dating back to the Middle Ages, where it was a popular way to preserve and tenderize tough cuts of meat. The marinade, typically made with red wine, vinegar, and a blend of aromatic spices, infuses the meat with a tangy, sweet, and savory flavor. Chefs in regions like Bavaria and Rhineland have perfected their own unique variations of Sauerbraten, often serving it with hearty sides like potato dumplings and red cabbage. Today, the best versions of this dish can be found in authentic German restaurants, where chefs take pride in preserving the traditional flavors and techniques. For those looking to make Sauerbraten at home, it's essential to marinate the meat for several days to achieve the perfect balance of flavors. Some alternative methods include using buttermilk or beer in the marinade for a unique twist on this classic dish.
270 min
6
450 calories
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