rightshe.blogg.se - Sauerbraten german dinners

In summary there are many variations of Sauerbraten around in Germany but a couple of things most have in common, the marinade is not cooked, there is no wine in the marinade and there is no spice mixture in it, everything is cooked from scratch. The meat will come out fairly but also very tender if done right. These types of cuts need the tenderizing but are also more flavorful than other cuts. The time of marinating, several days is not overkill as somebody mentioned, it creates the typical acidity in the meat and tenderizes the meat which is important because for Sauerbraten very often tougher cuts of the meat are being used, i.e. Wein is also typically not added to the marinade. In general cooking the Marinade before the meat goes in is very uncommon. The difference is in the Ginger snaps and raisins which go in the Rheinische Sauerbraten but not in the southern version. Sauerbraten recipes are regionally different in Germany, there is Sauerbraten, typically made in the south and southeastern corner of Germany and then there is the Rheinische Sauerbraten. Folks, I grew up in Germany and have cooked it in Germany and in the US. In reading all the comments there are way too much comments about the “real German” Sauerbraten recipe. I looked this recipe up to see whether I can learn something to add to my way of making Sauerbraten.

I am making Sauerbraten every few months.

Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.

Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.

Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible.

Depending upon the amount of liquid, you may need to add additional cookie crumbs. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency.

Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx.

If additional liquid is needed, add some of the reserved marinade. You will need at least 2 and ½ cups for the sauce.

Pour the liquid left in the pot into a large measuring cup and skim fat from surface.

Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.

Alternatively, bake in 350 degree oven for 2 hours. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat.

Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Cook over moderate heat until soft and light brown (5 to 8 minutes). For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in.

Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. In heavy, 5-quart dutch oven, heat the butter until bubbling stops.Strain the marinade through a fine sieve and reserve the liquid. Remove meat from marinade and pat completely dry with paper towels.Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day. The marinade should be at least halfway up the sides of the roast. Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it.Remove from heat and allow to cool to room temperature. Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan.