Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy. If the sauce is not thick enough, you can mix. Before serving, slice the roast into slices. After two hours, add the apples and raisins and put back in the oven for half an hour. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. The meat is marinated for two days for a robust flavour and is cooked.
It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. The surprise in this feast is the rich red wine sauce thats infused with sweet ginger biscuits. Sauerbraten is a much loved German Christmas dish of red wine and beef pot roast.
BEEF SAUERBRATEN HOW TO
Meanwhile, I wonder why I did over twenty o. Sauerbraten is a traditional German roast of heavily marinated meat. How to Cook Sauerbraten Take the piece of beef from the upper back hip, not the usual roast beef Use dry red or white wine instead of water if you like. Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions. Transfer with a lid in the oven preheated to a temperature of 300 degrees for two and a half hours, turning the meat over every ½ hour. Please subscribe my channel - and share the videos with your friends on Social MediaWow. Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. One of the recipes that she loves is the german favorite, Sauerbraten. Slice the meat and serve with the sauce.One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats. 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. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over 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. 1 kg beef round roast 2 onions 1 carrot 750 ml red wine 500 ml raspberry vinegar 2 bay leaves 10 juniper berries 5 cloves 5 allspice berries. Its a long-marinated meat dish that uses some of the great flavours of German cooking. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Sauerbraten (sour roast) is said to be Germanys national dish. 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. 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 saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. In a large skillet, quickly brown all sides of the meat in the canola oil.