Mix together the onions, red wine vinegar, water, sugar, cloves, salt and pepper, and bay leaves in a large bowl.Serve slices of beef with gravy and enjoy your German feast!įor a sumptuous Oktoberfest feast, give these German foods a try!.Stir and simmer until gravy is thickened, 5 to 10 minutes. Heat liquid over medium heat and add crushed gingersnap cookies. Remove the meat to a platter, then prepare the gravy.Scrape up any browned bits from the bottom of the pot. Then sear the meat on all sides in a large pot. Mix flour with salt and pepper in a small bowl and rub onto meat. Remove roast from marinade and pat dry.Keep roast covered in the refrigerator, turning occasionally. Marinate the beef rump roast in the marinade for 2 to 5 days before cooking.Do not use a metal container to marinate. Mix together the onions, red wine vinegar, water, sugar, cloves, and bay leaves in a large bowl.You should be able to slip a knife easily into the thickest part of the roast. The cooked meat should be soft and tender. Begin checking the roast at the two hour mark, then check it every hour or half hour thereafter. The marination time affects the tenderness of the meat, which in turn affects the length of time needed to cook it. Check on the roast every hour as it cooks.Don’t skip the searing! It is an extra step, but searing the meat before cooking locks in all those delicious juices.Every twelve hours is even better! This helps the meat to become evenly flavored and tenderized. Turn the roast in the marinade every day.You can marinade the beef for up to ten days before cooking.
Sauerbraten. roast full#
I’ve had fantastic results marinating it for a full week. The longer you marinate it, the more tender and flavorful your meat will become.
It is also delicious over potatoes or spaetzle, which is German noodles or tiny dumplings.
Made using gingersnaps as a thickener, it bathes the tender meat in flavor and moisture. This German pot roast is especially known for its gravy. Sauerbraten, sauerkraut, red cabbage, and German potato salad all feature the same strong sweet/sour flavor.
Over time, the inhabitants developed a preference for that robust flavor and created hearty, filling dishes featuring it. It is thought that long ago, vinegar played a vital role in the preservation process of meats and vegetables in the area now known as Germany. As with many traditional German foods, it’s sweet and sour taste comes from a marinade that includes vinegar. Directly translated, the word sauerbraten means sour roast. Sauerbraten, often called German pot roast, is the national dish of Germany. Thank you for your support! What is Sauerbraten? This helps our site continue to produce great content. I may earn compensation when you click links, at no additional cost to you. Topped with gingersnap gravy, this hearty dish is an authentic German comfort food that is perfect for crisp fall days and Oktoberfest dinners! The tender, juicy meat is marinated for days before being seared and slow cooked to perfection. This sweet and sour pot roast is delicious over mashed potatoes and even better over spaetzle. Sauerbraten is the one German dish that I can’t pass up.
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