#SAUERBRATEN. ROAST HOW TO#
#SAUERBRATEN. ROAST CRACKED#

Spices: If you like, add cracked juniper berries and peppercorns for Sauerbraten spices you’d find in any German restaurant.Sweet: Along with gingersnaps, you can add brown sugar, honey, golden raisins, or beet syrup to make the gravy more sweet.You can add up to a ½ cup lemon juice when making the gravy. Sour: Use cider vinegar instead of red wine vinegar, or add a cup of dry red wine like Pinot Noir for a different sour flavor.You can return the veggies to the gravy after you strain the spices. Veggies: Add aromatic vegetables like leeks, carrots, and celery to your marinade.Make it with mutton or lamb during the spring holidays! Meat: Sauerbraten is a great recipe for any lean or tougher roast like pork roast, venison, lamb roast, bottom round, or chuck roast.

#SAUERBRATEN. ROAST HOW TO#

Check out our variations on how to adjust sweet and sour flavors. Taste and adjust your gravy to your liking, depending on how sweet or sour you like it.You can marinate the beef in the dutch oven or a large container instead of a bag, just be sure to turn the meat daily if it is not fully submerged in the marinade.Strain the braising liquid with a fine-meshed strainer so that no bay leaves or cloves remain, and you get a smooth and thick gravy.Sauerbraten will cook quicker the longer it has been marinated, so check the temperature periodically after 2 hours, especially if you marinate for more than 3 days.Marinate sauerbraten at least 3 days but you can keep it in the marinade up to 10 days! The longer you marinate the meat, the more tender and flavorful it will be.A dollop of sour cream and shredded red cabbage is great garnish for German Sauerbraten too!ĮASY SIDE DISH RECIPES: Sautéed Green Beans Roasted Broccoli Creamy Garlic Mashed Potatoes Garlic Roasted Red Potatoes

Make sure to serve some soft, doughy bread like Dinner Rolls or Beer Bread (made with German beer of course) to soak up the thick, sweet-sour gravy. Traditional German Sauerbraten is served with German Cabbage and Mashed Potatoes, using the delicious sauce as a gravy for the meat and potatoes. The Sauerbraten is then served with a sweet and tangy gravy made from the same marinade, thickened with crushed gingersnaps. The beef is braised in the marinade in the oven to soak up even more flavor. The marinade for this sauerbraten recipe is vinegar and beef broth with pickling spices and a hint of sugar. Prep this German-style pot roast during the week and cook low and slow for a flavorful Sunday dinner and leftovers for the following week.Ī German Sauerbraten is roast beef marinated in a sour, vinegar base that tenderizes the meat and gives it flavor. You want to marinate your rump roast at least 2 days to get enough sour flavor, so make sure to plan ahead if you are making this dish for the holidays. This Pot Roast Recipe is a traditional Sunday Dinner from Germany that anyone can make! Just like Classic Pot Roast, you can make sauerbraten in the oven, the slow cooker, or the Instant Pot!Īn Authentic German Sauerbraten takes longer than other roast beef recipes to prepare, but one bite of the melt-in-your-mouth tender beef proves it’s more than worth the wait. Traditional sauerbraten is the perfect holiday dinner!

I slice the meat very thinly and return it to the pot to keep it warm.Old Fashioned German Sauerbraten is slow cooked marinated beef roast with a savory gingersnap gravy.

I turn the “saute” option on while I slice the meat (or for about 5 minutes) so the sauce absorbs the flavors of the ginger snaps.

Blending is optional but I love the fact that makes the sauce a bit thicker. I still like to leave a few vegetables whole. During this time, I like to use an immersion blender to blend the sauce.

After removing the roast from the pressure cooker, I let it rest for 5 to 10 minutes before slicing it.

Remove the beef roast from the pressure cooker and add the ginger snap cookie crumbs into the sauce.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.

Set the instant pot to meat/stew and set the timer to 55 minutes.

Press the cancel/warm button and return the meat and any collected juices to the pressure cooker.

This will help release any brown bits collected at the bottom. Add the red wine and vinegar and with a wooden spoon, scrape the bottom of the pot.

Sauerbraten. roast