Add the dates.īring the liquid to a simmer. Pour the marinade in the pot, scraping up any browned bits of meat on bottom. This will take a total of 15 minutes or so. Heat the lard/butter/coconut oil over medium heat in an ovenproof pot. Strain the marinade and discard the solids. Generously season the roast with salt and pepper. Take the meat out of the marinade and pat it dry. The meat won’t be completely submerged, so you’ll need to turn the roast several times while it marinates in the refrigerator. Cover the container and refrigerate for at least 72 hours and up to 5 days. Place the meat in a glass bowl or stainless steel pot (avoid plastic, aluminum and cast iron) and pour the marinade over the meat. 2 tablespoons tallow, lard, butter or coconut oil (15 ml)īring 2 cups (475 ml) of water plus the vinegar, onion, carrot, bay leaves, thyme, allspice, peppercorns and cloves to a boil.2 cups red wine vinegar (or 1 cup vinegar and 1 cup red wine) (475 ml).4 pounds of boneless beef roast, bottom round or chuck (1.8 kg).Time in the Kitchen: 1 hour of hands-on cooking, plus 72 hours to marinate and 3 hours of roasting Sauerbraten is great the first day but even better as leftovers. This less-sweet but still tasty version throws in a few dates for sweetness, leaving the option of additional sugar (or some sour cream) up to you.Īs tender as it is, this meat holds together in slices, especially after the cooked roast has been refrigerated overnight. Traditionally, sugar or even gingersnap cookies are whisked in at the end, turning the sauerbraten braising liquid into a sweet and sour sauce. Again, sauerbraten takes this to an extreme, using vinegar as the sole braising liquid. For smaller cuts, the meat doesn’t need more than a few hours in a vinegar marinade.Ī tablespoon or two of vinegar can also be added to any braising liquid (or soup broth) during the cooking process to make meat extra-tender. Be warned: If you marinate a steak that long it’ll turn to mush. It takes this long for vinegar to tenderize a large roast all the way through and give the meat sauerbraten’s signature vinegary flavor. Sauerbraten takes this to an extreme, soaking the meat for 3 to 5 days. The vinegar isn’t just used for a sour zing it also tenderizes the meat.īottom round is commonly used for sauerbraten, but any less-expensive cut of meat, including wild game like venison, can be tenderized by a soak in vinegar. Thank you.Sauerbraten is “sour roast,” a traditional German recipe made by marinating then braising a big hunk of meat in vinegar and spices. I run a personal chef business based out of Frederick, MD. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I don’t see why this recipe won’t work, but I guess I’ll see in a few days. I’ve been using that brine recipe for years. If you’re looking for a great sauerbraten recipe, check out this one from Woodberry Kitchen’s Spike Gjerde over on Food Arts. Add enough hot water to make a smooth paste, and whisk it into your favorite dijon or whole grain mustard. Grind gingersnap cookies in a food processor. To incorporate the gingersnap element, I decided on a gingersnap mustard. Peel them and let them cool in the cooking liquid. They will be braised in the cooking liquid for 2-3 hours. With Oktoberfest on my mind, I had a breakthrough.īeef tongues were cleaned and jaccarded, and will brine for the three days. I knew I wanted to serve cold beef tongue. As part of the dinner, there will be a grand charcuterie buffet with around a dozen items I’ve made. Next week I’m cooking a benefit dinner for our local food bank. The cooking liquid is thickened with gingersnaps to make a delicious gravy. You take a lean cut of beef and marinate it in a spiced vinegar brine for 3 days, and then cook it in the brine with some beef stock. One of my favorite dishes is sauerbraten, or sour beef. I think many of those dishes are great for fall whether or not you’re a German restaurant. Having just finished Oktoberfest, I’m still thinking a lot about German food.
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