german sauerbraten
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Today we are going to relive some of our favorite foods from living in Germany. This is my version of one of the standard recipes in German. I hope you all enjoy it. I use a Romertopf (clay pot) that I soak first for at least 30 minutes in room temperature water to cook the meat. If you don't have one, you are missing out. I cook all my roasts in this pot. You can use a Dutch Oven. I know it sounds like it takes a lot of time, but it really does not. Most of the time is just waiting. This does need to marinate for 3 days.
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(1)
yield
6 serving(s)
prep time
23 Hr 30 Min
cook time
4 Hr
method
Bake
Ingredients For german sauerbraten
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2 cwater
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1/2 ccider vinegar
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1/2 cred wine vinegar
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1/2 cmerlot wine
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1/2 cgin
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1 mdonion
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1 lgcarrot
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2 tspKosher salt, plus some for rubbing the meat
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1/2 tspblack pepper, plus more for rubbing the meat
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2bay leaves
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6whole cloves
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1 tspChinese hot mustard or whole seeds
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4 lbbeef top round steak, boneless
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1 Tbspvegetable oil
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2 Tbsppaprika, sweet mild
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2 Tbsptomato paste (optional)
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3 Tbspgranulated sugar
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16gingersnaps, old-fashioned crunchy ones crushed (about 3 ounces)
How To Make german sauerbraten
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1Put the first 12 ingredients into a large cooking pot and bring to a boil. Then simmer for 10 minutes. Let it cool to the touch.
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2While you are waiting for that, take the meat and rub it with oil, salt, and pepper.
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3Braise the meat to a good golden brown.
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4Remove the meat and rinse about 2 Tbsp of water in the pan to get the drippings. Then pour into the mixture that is simmering.
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5Once the meat is cool, add it to a Ziploc bag. Then pour the liquid over the meat into the bag. Put it in the refrigerator. Toss it twice a day in the bag, not opening for 3 days (72 hours).
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6Finally, the day of cooking, yeah! Preheat the oven to 325 degrees F. Pour the Ziploc bag contents into a Dutch oven (or Romertopf clay pot). Add 3 Tbsp of sugar.
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7Cover and cook at 325 degrees for about 3 - 4 hours.
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8Once the meat is tender, remove the meat from the pot.
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9Strain the remaining liquid with a fine sieve.
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10Put it in a pot on the stovetop. Stir in the gingersnaps, paprika, tomato paste, and sugar. Cook on medium heat.
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11Whisk until the mixture thickens. If it gets too thick, just add water or merlot until the desired consistency. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it.
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12Slice the cold meat. Pour the sauce over the meat. Heat it briefly and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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