german sauerbraten
Today we are going to relive some of our favorite foods from living in Germany. This is my version of one of the standard recipes in German. I hope you all enjoy it. I use a Romertopf (clay pot) that I soak first for at least 30 minutes in room temperature water to cook the meat. If you don't have one, you are missing out. I cook all my roasts in this pot. You can use a Dutch Oven. I know it sounds like it takes a lot of time, but it really does not. Most of the time is just waiting. This does need to marinate for 3 days.
Blue Ribbon Recipe
When looking at the combination of ingredients, you might wonder how can this German sauerbraten be good? It's not good. Sweet, savory, and tangy all at once, it's wonderful. The beef does need to marinate for 3 days, but the final result is a very tender roast once cooked. The gravy sounds crazy, but it works. Trust the process... The gingersnaps add spice, flavor, and a touch of sweetness to the thick gravy. We served our sauerbraten with mashed potatoes and cabbage for a comforting meal.
Ingredients
- 2 cups water
- 1/2 cup cider vinegar
- 1/2 cup red wine vinegar
- 1/2 cup merlot wine
- 1/2 cup gin
- 1 medium onion
- 1 large carrot
- 2 teaspoons Kosher salt, plus some for rubbing the meat
- 1/2 teaspoon black pepper, plus more for rubbing the meat
- 2 - bay leaves
- 6 - whole cloves
- 1 teaspoon Chinese hot mustard or whole seeds
- 4 pounds beef top round steak, boneless
- 1 tablespoon vegetable oil
- 2 tablespoons paprika, sweet mild
- 2 tablespoons tomato paste (optional)
- 3 tablespoons granulated sugar
- 16 - gingersnaps, old-fashioned crunchy ones crushed (about 3 ounces)
How To Make german sauerbraten
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Step 1Put the first 12 ingredients into a large cooking pot and bring to a boil. Then simmer for 10 minutes. Let it cool to the touch. -
Step 2While you are waiting for that, take the meat and rub it with oil, salt, and pepper.
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Step 3Braise the meat to a good golden brown.
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Step 4Remove the meat and rinse about 2 Tbsp of water in the pan to get the drippings. Then pour into the mixture that is simmering.
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Step 5Once the meat is cool, add it to a Ziploc bag. Then pour the liquid over the meat into the bag. Put it in the refrigerator. Toss it twice a day in the bag, not opening for 3 days (72 hours).
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Step 6Finally, the day of cooking, yeah! Preheat the oven to 325 degrees F. Pour the Ziploc bag contents into a Dutch oven (or Romertopf clay pot). Add 3 Tbsp of sugar.
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Step 7Cover and cook at 325 degrees for about 3 - 4 hours.
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Step 8Once the meat is tender, remove the meat from the pot.
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Step 9Strain the remaining liquid with a fine sieve.
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Step 10Put it in a pot on the stovetop. Stir in the gingersnaps, paprika, tomato paste, and sugar. Cook on medium heat.
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Step 11Whisk until the mixture thickens. If it gets too thick, just add water or merlot until the desired consistency. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it.
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Step 12Slice the cold meat. Pour the sauce over the meat. Heat it briefly and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
