Strain liquid from pot to remove any solids. Let simmer for 3.5-4 hours, until pork is tender. Pour extra marinade over meat, cover and simmer at medium-low heat. Add meat and cook for about 10 minutes or until brown on all sides. They are used here for identification purposes only. Heat vegetable oil over medium heat in a large pot. Add the gingersnaps and the brown sugar to the mixture. Then remove the crockpot cover and turn the heat to high. Cover the crockpot and cook on low for 8 to 9 hours. Names, brands, and logos appearing on this website are trademarks of their respective companies. In a 4- to 5-quart slow cooker, combine the cubed beef, onions, garlic, beef broth, vinegar, bay leaves, carrots, and potatoes and mix well. Untitled Document Home | Directory | Cooking | Wurst | Cheese | Bread | Sweets | Beer | Wine | Holidays | Oktoberfest | Recipes | About Us In a 4- to 5-quart slow cooker, combine the cubed beef, onions, garlic, beef broth, vinegar, bay leaves, carrots, and potatoes and mix well. Meat was preserved in red wine to be transported to the many Roman settlements and cities. The origins of Sauerbraten date back over 2000 years to the time of the Romans. If you don't care for potato dumplings, Sauerbraten also goes very well with Spätzle, potato pancakes ( Kartoffelpuffer or Reibekuchen), and boiled potatoes. Sauerbraten is traditionally served with potato dumplings ( Klöße or Knödel), red cabbage, and apple sauce. The longer the meat is able to marinade, the softer and more flavorful it will become. Ingredients Deselect All 3 cups low-sodium beef broth 1 cup dry red wine 1 cup red wine vinegar 2 large onions, cut into large chunks 5 cloves garlic 3. The marinade serves both as a flavoring agent and as a tenderizer. Also, Sauerbraten should be very tender and soft. The meat in this easy recipe marinates for. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. Sauerbraten is regarded as the national dish of Germany, and is meat that has been marinated and then slow cooked.
However, it is served with a complementing sauce that balances this out nicely. Variations also include Sauerbraten of pork (known as Pepse) and turkey.Ĭommon spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.Īs the name suggests, Sauerbraten has a slightly sour flavor. However, today beef or venison is most often used. Historically, horse meat was used to make Sauerbraten. Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate ( Rheinland Pfalz) and North Rhine-Westphalia ( Nordrhein-Westfalen), is the most well known version. There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat. It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S.
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