When the meat is meltingly tender, remove it from the pan and keep it warm.Cover tightly and cook at 180☌ / 350☏ for 2-3 hours. Add beef broth, one cup of the reserved marinade and tomato paste to the pan, bring to a simmer, and then return the beef to the pan. Brown the meat well on all sides then set aside. When the meat has marinated, remove it from the marinade and pat dry, straining and reserving the marinade.Whisk together all of the marinade ingredients, pour over the beef, then cover tightly and refrigerate for 5-7 days, turning daily. First, trim your beef of any tough silver skin and place the roast into a large, snug-fitting container.The most important thing that you will need to make Sauerbraten is time! The meat should be in the marinade for 5 to 7 days for optimum flavour. The full ingredient list and instructions are in the recipe card at the bottom of the page. Outside of Germany, gingersnap cookies or other spiced cookies like speculaas or Biscoff cookies will work too. GINGER COOKIES: The secret ingredient! In Southern Germany where I live, Sauerbraten sauce is often thickened and flavoured with ginger cookies (lebkuchen/honigbrot).CARROTS, CELERY AND LEEK: This classic trio of ingredients flavours the sauce.SPICES: The exact spices vary from region to region, but I like to use mustard seeds, juniper berries, caraway, cloves and allspice as the main flavourings.VINEGAR: This is what makes the sour in Sauerbraten! I like to use red wine vinegar, but apple cider vinegar will work just as well in place of red wine vinegar.Don’t use fancy wine for this recipe, cheap and cheerful will do! If you really can’t have alcohol, use a non-alcoholic wine instead, but check that it isn’t too sweet. RED WINE: Red wine in the marinade flavours the beef as well as tenderising and preserving it. Top round, rump roast or boneless beef chuck roast are all suitable.
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