8/16/2023 0 Comments Sauerbraten marinade recipe![]() ![]() It is traditional for Sauerbraten to be served with spaetzle, potatoes, or noodles. Often, the sauce is strained before serving. In some versions of sauerbraten, ginger snaps are crushed and added to the sauce as a thickener while other recipes may call for sour cream to be used. ![]() When the meat is done, the liquid is used to create a pan sauce, usually by reducing it and thickening it. In both cases, the meat is seared in a pan on the stovetop prior to braising it in the liquid (in the oven). Most often, the meat is braised in the marinade, but some recipes call for the marinade to be discarded and a fresh mixture of stock, water, and wine be used as the braising liquid. The meat is soaked in the marinade for several days in the refrigerator, and often it may be left for a week or longer.Īfter the meat is marinated, it is ready to be cooked. Seasonings for the marinade may include cloves, juniper berries, carrots, onions, celery, bay leaves, and peppercorns. Vinegar and a sweet syrup, beer and water, or olive oil combined with an entire bottle of red wine, are only a few of the combinations of ingredients that may be used for the liquid portion of the marinade in the many variations of Sauerbraten. Add the reserved marinade to the pot and bring to a simmer, cover and allow the meat to cook for 3 1/2 to 4 hours until meat is tender. The marinade mixture for Sauerbraten varies with the particular recipe. Step 2 Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to. Expensive, naturally tender beef cuts from the loin or rib should be avoided because the meat will not hold up to the extensive tenderizing process of this dish: the meat may fall apart easily and become stringy as a result. Step 1 Combine all ingredients except beef to form marinade. Since the meat undergoes an intensive tenderizing process because of the marinating and braising procedure, inexpensive cuts of beef are the best choices for Sauerbraten (which means sour roast meat in English). Beef is most often used especially cuts from the round, plate, flank, chuck, or brisket. Top with parsley.A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful. Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Transfer the marinade to a large bowl and let cool to room temperature. Bring the sauce to a simmer over medium heat. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Marinated beef Sauerbraten sous vide with mashed potatoes Marinated beef (sous vide): 1 kg beef, finely marbled 2 bay leaves 8 crushed pepper corns 2. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Check the degree of cooking of the meat by piercing it with a meat fork. Remove the meat from the marinade and pat dry season with salt. Braise the roast with a lid in the oven for 1.5-2 hours until tender. ![]() A tough cut of meat, usually rump roast or bottom round roast is marinated with a delicious. Saucenlebkuchen Sauce cakes or sauce gingerbread are only slightly sweetened, simple gingerbread, which are used to refine and bind dark sauces, i.e. Seal the bag and refrigerate for 2 to 3 days, turning daily. The name sauerbraten means sour or pickled roast in German. Place the beef in a large resealable plastic bag and pour in the marinade. ![]() Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. ![]()
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