Sauerbraten marinade recipe8/3/2023 Serving suggestions: red cabbage, and spaetzle or dumplings. Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Now add brown sugar, to taste, until it is sweet, and sour. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper. Slowly add the strained marinade stirring constantly until sauce has thickened. Whisk until it comes together and bubbles. Remove the meat from the pan, let rest for 10 to 15 minutes then slice.Īdd the butter to the pan over low heat and when melted add the flour. Cook's note: Ketchup may be used to help this process.Īfter browning, deglaze pan with red wine and add marinade and beef shoulder. In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Transfer the marinade to a large bowl and let cool to room temperature. Bring to a simmer, cover, then put in the oven for approximately 1 hours until meat is tender. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions). Add the carrot and onion and soften them slightly. Take meat out of marinade, and pat the meat dry with a towel. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Sauerbraten (Marinated Beef) Recipe Category: Category: Main Courses: Beef, Pork and Lamb Ingredients: Ingredients: Ingredient for Marinating 3-1/2 lbs. Melt butter in a Dutch oven and brown the meat on all sides. Add meat and buttermilk and refrigerate for 3 to 4 days. You can pour over some gravy before serving just to moisten the meat, or you can leave it up to your dinner companions to gravy their own meat as desired.Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. German Sauerbraten Recipe This over 3 day in a sour sauce marinated beef is a typical cold season dish, perfect on a chilly November day, serve with Spätzle (German home-made noodles) or Knödel (German home-made dumplings) and Rotkohl (red cabbage) and steamed brussel sprouts or green beans.
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