Cut the meat into 1-2 inch pieces if using a pressure cooker or slow cooker. What if you don’t have all of the ingredients listed for this authentic German sauerbraten recipe? Fear not, as there are some substitutions and variations that work well in this dish.įor the meat, while top round roast is the traditional cut used for sauerbraten, you could also use bottom round roast, beef rump roast, chuck roast, or even pork roast. The aroma of this sauerbraten will have your mouth watering before it’s even out of the oven! Remember that cooking times may vary depending on your oven type and altitude.Īnd there you have it, your own German style sauerbraten that is sure to impress your guests. Cover tightly with a lid and put it in to roast in your oven for about three hours. Finish it off by adding sliced onions and thin strips of carrots on top of our pot roast.Pour in two cups of our reserved marinade, scrape off all browned bits from the bottom of your pot using a wooden spoon.Brown both sides of our seasoned roast until it has a beautiful brown crust. In a Dutch oven or any heavy-duty pot, heat some butter over medium-high heat. After marinating, remove the meat from the container, patting it dry with paper towels before seasoning it with salt, black pepper, ground allspice, and the grated rind of a lemon.Remember to turn the meat occasionally to ensure even marinating. Cover the container with plastic wrap or foil and refrigerate for at least three days, but up to five if possible.Take the top round roast and add it to the marinade, making sure it is fully submerged.Begin by mixing red wine vinegar, water, seedless raisins, onions, carrots, tomato paste, lemon juice, bay leaves, whole cloves, black peppercorns, and a dash of sugar in a large container.Now comes the fun part, let’s get cooking! Keep in mind that we need to marinate the meat ahead of time, so plan accordingly. Get ready to impress your guests with this delicious roast-top round sauerbraten. The sauce itself is made from tomato paste with some flour for a thickening agent. The sweetness in the marinade comes from seedless raisins and sugar in the sauce. Along with salt and pepper, the marinade consists of red wine vinegar, water, dry red wine, sliced onion and carrots, bay leaves, whole cloves, black peppercorns, allspice, and lemon peel. The marinade is the highlight of this recipe, which is used to marinate several pounds of beef for several days until it is tender and flavorful. peel of one lemon (use a vegetable peeler).3 to 4 pounds top round roast (bottom round roast, rump roast or chuck roast can also work well).This Roast-Top Round Sauerbraten recipe requires a combination of unique ingredients in a traditional German-style pot roast. It will feed your soul while pleasing anyone who graces your table! Ingredient ListĪ tender and tangy sauerbraten recipe perfect for large gatherings! So there you have it – whether you’re cooking for dinner guests, whipping up a weeknight meal for yourself or meal prepping for the week ahead – this roast top-round sauerbraten recipe is what you need. Pairing it with traditional German sides like sour red cabbage, spätzle dumplings, or mashed potatoes would enhance your dining experience even more. If you’re looking for a richer flavor, try marinating the meat in wine for an extra day or two – trust me it’s worth the wait!Īnother perk of this recipe is how versatile it is you can serve it in various ways. For instance, if you want to make it slightly tangier, just add a bit more lemon juice. Moreover, one of the main reasons why this recipe stands out is because you can customize it according to your preferences. And let’s not forget about the addition of seedless raisins and brown sugar, which work magic in making the beef sweeter and more succulent. The marinade contains a blend of spices such as bay leaves, whole cloves, and allspice that add an explosion of flavor to the meat. This roast-top round sauerbraten recipe is the definition of comfort food, and it’s impossible not to love it.įirstly, let’s talk about how tender and juicy the meat turns out with this recipe. Listen up all you foodies out there! I am about to introduce you to a recipe that will leave your taste buds tingling with excitement.
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