#Sauerbraten. free#

Heat the meat in the sauce and serve with side dishes! The beef browned with vegetables 5. If the meat yields slightly when pierced, the sauerbraten is ready.Īllow the meat to cool, pass the sauce through a sieve and reduce as desired or bind with grated potato or starch mixed in cold water.Ĭut the cooled meat into slices and prepare the side dishes for frying. Reduce the oven temperature to 160☌ and cook the sauerbraten for a good 1.5-2 hours until soft.Ĭheck the cooking degree of the meat by piercing it with a meat fork. In addition to the marinate of the pot roast, star chefs add at least 30% veal stock for braising. The meat should be completely covered and may now with lid in the preheated oven. Now put the meat back to the vegetables and deglaze with the marinade. Please have a look at the photos while preparing the veal stock. The tomato paste should take on a dark brown colour. Then fry the vegetables and tomato them with a little tomato paste. Brown the meat in a high roaster from all sides, then take it out of the roaster.

The day before the sauerbraten meal I remove the meat from the marinade, as well as the vegetables.įirst preheat the oven to 180☌ hot air.

#Sauerbraten. free#

The meat is bought, the marinade (stain) is prepared, the meat may be made 7 days a free float in the marinade and assume the taste of the marinade. I start with the sauerbraten preparation one week and one day before the sauerbraten meal. Roast beef meat Beef for braising is the right meat for roast beef and sauerbraten. Likewise you can use beef hip, tail piece, tail role or also leg disks for the sauerbraten. I learned this 25 years ago from a bavarian Star Chef and I think there is no better meat for the Sauerbraten. For the sauerbraten I usually use the flat beef shoulder, which is also called shovel bow. What Kind of Meat for Sauerbraten?įor sauerbraten, pieces of meat that are suitable for braising are generally suitable. Meat in the marinade, also known as a stain. The meat must be completely covered with marinade and should be “marinated” in a cool place for 4-7 days. Prepare the “Beize” or “Marinade” with the listed ingredients and place the meat in the cooled marinade. The meat is in the refrigerator, then you can prepare the meat stain now: Please use a high-quality, dry red wine, I personally like to use a Pinot Noir or a matured Rioja (not German :-)).Īs vinegar you can bring red wine vinegar or a matured, old balsamic vinegar into play. The pickle of the sauerbraten I describe in the next paragraph: 2. The big secret of sauerbraten preparation is to pickle the meat in a marinade of red wine, vinegar, bay leaf, cloves, peppercorns, onion, garlic and root vegetables. How do I prepare a sauerbraten properly?įor a good sauerbraten you get the beef please at least 5 days before the preparation. The Ginger Snaps or honey bread or gingerbread not only give the gravy a sweet note, they also thicken the gravy and give it a nice, silky consistency. They are very much like my “ Spekulatius” cookies. I didn’t even know that Ginger Snaps exist, never had them before but it turns out that they are perfect for this. Luckily, the recipe from Martin gave me the answer: He is using Ginger Snaps. I was wondering what I could use in the US, since we don’t have that honey bread. But we Germans also use other gingerbreads. It is a rectangle bread, smaller than a regular loaf, and has a rather strong honey taste while also tasting a little bitter from molasse. Instead, my recipe asks for a certain honey bread or honey cake (Honigkuchen) that is available in Germany especially during Christmas time. We don’t regularly use them in this recipe though. There are certain sauces gingerbreads in Germany for Gingerbread Sauce. The really cool thing about the gravy is, that we make it with gingerbread. You decide what you want to make out of that! Gingerbread and Sour Roast Other regions like Swabia, usually don’t have raisins in the recipe. The Rhineland version of the recipe asks for raisins and I think they really make a difference when it comes to the taste of the gravy. I would advise you to keep the roast in the fridge during the entire marinade time.

The vinegar in the marinade is crucial for making the meat tender but the wine and spices give it a delicious and unique taste. To make that meat tender, the meat is soaked in a marinade for at least 5 to 7 days or even more. The traditional Sour-Roast was made with meat that was rather tough like the meat of an old horse or certain parts of the cattle.