3/9/2023 0 Comments Crockpot sauerbratenThe ratio of vinegar to water is different also. I modified it slightly using two types of vinegar and different quantities of spices. Total time does not include time for marinating (2 to 3 days). How often do you cook something low and slow? Do you use a slow cooker or dutch oven? Perhaps a smoker? There are more recipes from the Sunday Supper bloggers below. It’s hard not to do after smelling it cook for so long. Or turning around and finding people hanging by to grab those bits. You may find yourself munching on the bits that fall off while slicing. The marinade both flavors and tenderizes it. Did I mention how much I love the gravy? The beef is awesome too. I’ll either dip bread into it or use the bread to sop up every last drop from my plate. We smother it over the beef and either spaetzle or potato dumplings. Then when it is time to strain the marinade I can pour it out of the bag into the strainer over the same bowl. ![]() It’s easy to flip it over in the bowl too. That way I can squeeze out all the air and the marinade covers more of the beef. I use a 2-gallon zip top bag inside of a bowl. Refrigerator temperature is rather low.Ī tip for marinating the Sauerbraten. Plus there is the two or three day marinating time. This event was the perfect opportunity since it cooks low and slow for hours. I’ve wanted to share the recipe for a long time. He said it would be fine to have it two or three times a month. I made it for the Cooking Low and Slow Sunday Supper event hosted by Susan at The Girl in the Little Red Kitchen. ![]() ![]() It was a real treat to have it this time of year. Sauerbraten has been something made for special occasions as far as I can ever remember. It is a meal we look forward to for months ahead. You won’t hear any complaints from the rest of the family either. There is no guessing on what they want for their birthday dinner. Since their birthdays are near each other, we celebrate them together. Sauerbraten is one of my husband’s all-time favorites. It is the best and has a tang like no other. It is simply a German marinated beef roast with gravy. Simmer it with the marinade and then turn that into a sauce makes it out of this world yummy. Marinate it beforehand and you add incredible flavor. Slice the meat and serve with the sauce.A slow-simmered beef roast can be moist and tender. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. ![]() If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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