Let it simmer for 10 minutes or until the gingerbread/cookies are soft. Note: After the meat is removed from the saucepan, you can crumble about 150 g - 5.29 oz gingerbread or ginger cookies into the liquids. Dissolve 3 tablespoons of cornstarch in 4 tablespoons of red wine and add the starch to the gravy so it thickens. Return liquids to a saucepan and bring to a boil before adding 2 cubes of crumbled beef bouillon. You should have 1 ½ l - 1.58 qt of gravy. In the meantime pass the liquids through a food mill or a sieve to make the gravy. When the meat is done remove it from the roasting pan and wrap it in aluminum foil right away. Check on the meat regularly and if necessary add water to the roasting pan to replace the evaporated liquids.įinishing Traditional German Sauerbraten: Cover it and let it simmer for about 2 – 2 ½ hours. Bring to a boil and then turn the heat down. Place the meat back in the roasting pan, if necessary add some water to ensure the meat is evenly covered.

First roast the onions until they are transparent, then add the rest of the vegetables and gently steam them before adding the liquid of the marinade. Cut onions, carrots, celery knob, and leeks and add them to the shortening in the roasting pan. Remove the meat from the roasting pan and place it on a plate. Heat the shortening in a roasting pan and brown the meat on all sides. Pour the marinade through a sieve into a bowl and set aside. Take the meat out of the marinade and dry the meat with a kitchen paper towel. Turn the meat from time to time so that all sides are marinated equally. Place the bowl/bag in a refrigerator for 3 – 5 days. If you are using a bowl cover the bowl, if you are using a Ziploc bag close the zipper. Pour the lukewarm marinade over the meat. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Cut 500 g (1.1 lb.) of onions into chunky pieces, break the bay leaves, wash the marjoram and separate the leaves from the stem while striping them from top to bottom against the grain mix cloves, juniper berries, and pepper corns and crack/crush them ( I used a coffee grinder).Ĭut the onions in chunks. Wash the meat under running water and dry with a paper kitchen towel. Preparation of marinade for Traditional German Sauerbraten:

250 ml (8.45 oz) red wine vinegar OR red raspberry vinegar.1814 g (4 lb.) of boneless bottom round roast.Sauerbraten is the German word for this marinated Beef Roast. It is usually served with Dumplings and Red Cabbage. Serve remaining gravy separately.A Traditional German Sauerbraten is a marinated Beef Roast. SERVE: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy.Whisk into simmering liquid and simmer until lightly thickened. In a small bowl whisk flour with 1/3 cup water. Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes.Skim cooking liquid and strain, discarding solids. Remove meat to a platter and cover loosely with foil.Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender. Return meat to casserole, add marinade and tomato paste.Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes. Transfer meat to platter and discard drippings from casserole.

Add beef and brown on all sides, 8 to 10 minutes. In large casserole heat vegetable oil over moderate heat until hot. Dredge meat in flour and season with salt and pepper. Strain marinade, reserving liquid and solids.

DAY FOUR: Remove meat from marinade and pat dry.

Pour in hot marinade, cool to room temperature and chill, covered for 4 days, turning meat twice a day. Place meat in large heatproof, non-metallic bowl.

MARINADE: Bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes.

Continue to lard meat in the same manner until all larding pork is used. Cut deep incisions into meat with larding needle (flavoring syringe), press some of pork and onion mixture into needle and insert into meat.

LARDING: Mix larding pork with onion, lemon rind, allspice and salt and pepper.

Sauerbraten. roast