![]() Add the dates.īring the liquid to a simmer. Pour the marinade in the pot, scraping up any browned bits of meat on bottom. This will take a total of 15 minutes or so. Heat the lard/butter/coconut oil over medium heat in an ovenproof pot. Strain the marinade and discard the solids. Generously season the roast with salt and pepper. Take the meat out of the marinade and pat it dry. The meat won’t be completely submerged, so you’ll need to turn the roast several times while it marinates in the refrigerator. Cover the container and refrigerate for at least 72 hours and up to 5 days. Place the meat in a glass bowl or stainless steel pot (avoid plastic, aluminum and cast iron) and pour the marinade over the meat. 2 tablespoons tallow, lard, butter or coconut oil (15 ml)īring 2 cups (475 ml) of water plus the vinegar, onion, carrot, bay leaves, thyme, allspice, peppercorns and cloves to a boil.2 cups red wine vinegar (or 1 cup vinegar and 1 cup red wine) (475 ml).4 pounds of boneless beef roast, bottom round or chuck (1.8 kg).Time in the Kitchen: 1 hour of hands-on cooking, plus 72 hours to marinate and 3 hours of roasting Sauerbraten is great the first day but even better as leftovers. This less-sweet but still tasty version throws in a few dates for sweetness, leaving the option of additional sugar (or some sour cream) up to you.Īs tender as it is, this meat holds together in slices, especially after the cooked roast has been refrigerated overnight. Traditionally, sugar or even gingersnap cookies are whisked in at the end, turning the sauerbraten braising liquid into a sweet and sour sauce. Again, sauerbraten takes this to an extreme, using vinegar as the sole braising liquid. For smaller cuts, the meat doesn’t need more than a few hours in a vinegar marinade.Ī tablespoon or two of vinegar can also be added to any braising liquid (or soup broth) during the cooking process to make meat extra-tender. Be warned: If you marinate a steak that long it’ll turn to mush. It takes this long for vinegar to tenderize a large roast all the way through and give the meat sauerbraten’s signature vinegary flavor. Sauerbraten takes this to an extreme, soaking the meat for 3 to 5 days. The vinegar isn’t just used for a sour zing it also tenderizes the meat.īottom round is commonly used for sauerbraten, but any less-expensive cut of meat, including wild game like venison, can be tenderized by a soak in vinegar. Serve hot, with dumplings on the side.Sauerbraten is “sour roast,” a traditional German recipe made by marinating then braising a big hunk of meat in vinegar and spices. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through. ![]() They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. WARNING: This part has to be done the day before you want to serve.
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