Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Pour half the marinade into a large saucepan add half the onions, pickling spices, peppercorns, cloves and bay leaves. In a large bowl, combine the water, vinegar and sugar. In a small bowl, combine salt and ginger rub over roast.Slice the meat and spoon the sauce on top. Or, once the sauce is off the heat then stir in a few large spoonfuls of sour cream to give the sauce a smoother, richer flavor and texture. If you find the sauce to be unpleasantly acidic, a teaspoon or two of sugar can be added.
Return what is now the sauerbraten sauce to the pot and simmer on the stove for 10 minutes, stirring frequently, to reduce and thicken the sauce. Pour the liquid into a blender and puree until the dates are smooth. Skim excess fat off the top of the braising liquid. Remove the meat from the braising liquid. The braising liquid should be at a very gently simmer if the liquid is bubbling really rapidly, then turn the oven heat down to 300 ☏.īraise the meat for 1 hour more, use tongs and a spatula to turn the roast over, and braise for another 1 1/2 to 2 hours, for a total braising time of around 3 hours. Add the dates.īring the liquid to a simmer.
Pour the marinade in the pot, scraping up any browned bits of meat on bottom. This will take a total of 15 minutes or so. Heat the lard/butter/coconut oil over medium heat in an ovenproof pot. Strain the marinade and discard the solids. Generously season the roast with salt and pepper. Take the meat out of the marinade and pat it dry. The meat won’t be completely submerged, so you’ll need to turn the roast several times while it marinates in the refrigerator. Cover the container and refrigerate for at least 72 hours and up to 5 days. Place the meat in a glass bowl or stainless steel pot (avoid plastic, aluminum and cast iron) and pour the marinade over the meat.
#Beef sauerbraten plus
2 tablespoons tallow, lard, butter or coconut oil (15 ml)īring 2 cups (475 ml) of water plus the vinegar, onion, carrot, bay leaves, thyme, allspice, peppercorns and cloves to a boil.2 cups red wine vinegar (or 1 cup vinegar and 1 cup red wine) (475 ml).4 pounds of boneless beef roast, bottom round or chuck (1.8 kg).Time in the Kitchen: 1 hour of hands-on cooking, plus 72 hours to marinate and 3 hours of roasting Sauerbraten is great the first day but even better as leftovers. This less-sweet but still tasty version throws in a few dates for sweetness, leaving the option of additional sugar (or some sour cream) up to you.Īs tender as it is, this meat holds together in slices, especially after the cooked roast has been refrigerated overnight. Traditionally, sugar or even gingersnap cookies are whisked in at the end, turning the sauerbraten braising liquid into a sweet and sour sauce. Again, sauerbraten takes this to an extreme, using vinegar as the sole braising liquid. For smaller cuts, the meat doesn’t need more than a few hours in a vinegar marinade.Ī tablespoon or two of vinegar can also be added to any braising liquid (or soup broth) during the cooking process to make meat extra-tender. Be warned: If you marinate a steak that long it’ll turn to mush. It takes this long for vinegar to tenderize a large roast all the way through and give the meat sauerbraten’s signature vinegary flavor. Sauerbraten takes this to an extreme, soaking the meat for 3 to 5 days. The vinegar isn’t just used for a sour zing it also tenderizes the meat.īottom round is commonly used for sauerbraten, but any less-expensive cut of meat, including wild game like venison, can be tenderized by a soak in vinegar. Sauerbraten is “sour roast,” a traditional German recipe made by marinating then braising a big hunk of meat in vinegar and spices.
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