Foodieobsessed's Blog



Sauerbraten

Sauerbraten is my favorite German main dish. It is delicious and while you might be put off by the time involved most of it is just marinating. This is a delicious way to prepare roast and I absolutely adore the sauce made from sour cream and ginger snaps!

Keep in mind that this takes a few days to do properly so it would be a great thing to start on the weekend and finish on a week night! I even think that you could do the final cooking in a crockpot which would make it even easier.

Sauerbraten – Hubs Version

4 1/2 lb chuck roast

1 small onion, diced

1 can beef broth (whatever your favorite brand)

4 cups apple cider vinegar (or red wine, more traditional)

1 tablespoon fennel seed

1 tablespoon caraway seed

1 tablespoon whole black peppercorns

1 1/2 tablespoon powdered ground cloves (you can use whole, 1 1/2 dozen individual cloves)

olive oil to brown

water to cover

Sauce:

1 cup crushed ginger snaps

1/2 low fat sour cream

2 cups of sauerbraten liquid (what it has been cooked in)

Day one

1. Take your biggest dutch oven and brown the meat on each side in the olive oil. Add all the spices and liquid. Bring it to a boil, turn down to a simmer for forty-five minutes. Flip the meat and repeat the cooking time.

2. Let cool completely in dutch oven. You can either put your pan in the fridge (not recommended) or transfer to a big ziplock bag (in a bowl) with all liquids and put in the fridge. Let it sit for at least 3 days to marinate.

Day 4

1. Preheat oven to 375.

2. Place meat and liquid back into dutch oven. Bring to a simmer/boil on cook top and then transfer to a dutch oven (or crockpot on low) and cook for 3-4 hours or until meat is falling apart.

3. Take meat out of liquid. Strain sauce for all of the peppercorns, eeds, and corn. Place two cups of liquid back into dutch oven and bring to simmer.

4. Add gingersnaps and whisk until thick, about 10 minutes.

5. Turn off heat of sauce that is now thick. Stir in the sour cream. Make sure the sauce is not still simmering/boiling or the sour cream will separate!

—-

I guess if I had to compare sauerbraten to anything it would be pot roast. But the vinegar and the amazing savory flavors of the gingersnaps and sour cream truly make this dish remarkable. It is a time consuming dish but it is SO worth the effort!

I made this dish with German Red Cabbage and Claire Robinsons 5 ingrediant ricotta thyme spaetzle. Delicious!

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