Strain solids from remaining liquid and continue cooking over medium heat.Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes.Season flour to taste with salt and black pepper in a large bowl.Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade. (Yes, you really DO need to marinate for a few days. The marinated beef is a far cry from the pork schnitzel many people think of when you bring up German food, and this sauerbraten recipe has a lot of tasty. Cover and refrigerate for 2 to 3 days, turning meat daily. Place chuck roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.Old Fashioned German Sauerbraten is slow cooked marinated beef roast with a savory gingersnap gravy. 1 tablespoon freshly ground black pepper Novem20 Comments 5 from 5 votes Jump to Recipe This post may contain affiliate links.
German sour beef recipe full#
It was fantastic! Of course you can go full on German and serve pickled red cabbage, sauerkraut, beets, or boiled potatoes with it as well. Traditional German Sauerbraten Recipe With Grass Fed Beef This traditional German sauerbraten is just the thing to make for a cozy night at home with. I served the Sauerbraten with red-skin mashed potatoes and glazed baby carrots. Needless to say, Dan was ecstatic and absolutely loved this meal. Whisk together as mixture starts to bubble. Add remaining cup wine, remaining cup sugar, salt, seasoning salt, gingersnaps, and bay leaves. Imagine the most tender, delicious pot roast but with an unexpected yet savory tang.That, my friends, is what you get with Sauerbraten! Cook over low heat for 3 to 4 minutes.Into the roux, strain about 1 cup of oil and juices from the top of the cooking liquid and add reserved uncooked marinade. The meat must be marinated in a vinegar based mixture for 2-3 days, which allows the meat to become super-tender and get that great, sour flavor that the dish is named for. Making Sauerbraten is a process.It takes a few days. So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here. I have made this several times, since my ex-husband is a mean avid hunter, and would like me to prepare deer roasts in this manner. Since my husband loves German foods, I immediately thought of Sauerbraten. I make a killer pot roast with gravy, but I wanted to change things up a bit. Cook in boiling water until they rise to the surface, then set aside. Continue mixing and adding more flour until the potatoes turn into a dough. I am always looking for new things to do with beef. Combine mashed potatoes with egg and salt, then baking powder and flour.
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