Sauerbraten is a traditional German pot roast marinated in a vinegar brine for several days. The name literally means 'sour roast'. This dish is particularly popular in the Rhineland, where it is served with a characteristic sweet and sour sauce with the addition of gingerbread. The long marinating process ensures that even tough cuts of beef become tender and flavorful.
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Prepare the marinade: mix vinegar, wine, chopped onion, carrot, bay leaf, and juniper.
Place the meat in the marinade and leave it in the refrigerator for 3-5 days, turning it daily.
Remove the meat, dry it, and sear it on all sides in heated fat.
Add the strained marinade and vegetables, and simmer covered for 2-3 hours.
Remove the meat, blend the sauce with the crushed gingerbread.
Add the cream and raisins, heat it up. Serve with dumplings or croquettes.
Sauerbraten is often referred to as the 'national dish of Germany' and has many regional variations, including different marinade ingredients.
Serve Sauerbraten on a large plate, preferably with dumplings or croquettes. Garnish the dish with fresh herbs, such as parsley. Serve at room temperature or slightly warmed to preserve the flavors.
Store leftover Sauerbraten in an airtight container in the refrigerator for up to 3 days. They can also be frozen for 1-2 months. It is best to reheat on low heat in a pan or in the oven.
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Comments (3)
Czy można użyć gotowego bulionu w kostce czy lepiej zrobić własny?
Czy mogę użyć mąki bezglutenowej zamiast zwykłej? Mam celiakię i szukam zamienników.
Czy mogę użyć mleka kokosowego zamiast zwykłego mleka?
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