Sauerbraten
April 21st, 2011 by LisaFinally, a return to my 30 things to make while I’m 30. Starting to run out of time, here – I’ll be 31 in only 4 months from tomorrow! I have a lot of the recipes ready for blogging, but things have been a little crazy ’round here lately, and I’ll admit I’ve been slacking off a bit. Thankfully, I have an afternoon off, and a long weekend to follow – so here I go. Sauerbraten is a fantastic, slow-cooked German roast beef. I will warn you if you plan to make this it’s important to plan far ahead, as it takes a week to marinate. Yep, that’s right, a week. When we finally got around to cooking it though – the dish was worth every marinating minute. It’s sweet and tangy and complex all at the same time. This recipe I got from my lovely mother-in-law who is a fantastic cook – it’s tough following in her shoes, but my husband seems to think I’m doing alright so far at least! I love snagging her recipes and trying them out for him whenever I can. I made a few minor changes, mostly related to what I happened to have on hand vs. what the recipe called for – but it came out great. This sauerbraten would be lovely on a cool fall night with a delicious German beer – although it was similarly awesome when I made it this spring too. I served it with Kartoffelknoedel – I just love saying that word – or traditional German potato dumplings, but it would also taste great with spaetzle or egg noodles or frankly I’d imagine on any other plain base.
Sauerbraten
From my mother-in-law’s personal recipe collection
Ingredients
For the marinade -
- 1 medium onion, thinly sliced
- 1 cup cider vinegar (increase if needed in same proportion to the water)
- 2 cups of water (increase if needed in same proportion to the vinegar)
- 2 and 1/2 tsp salt
- 12 whole peppercorns
- 3 bay leaves
- 1 4-5 lb boneless roast, tied
On cooking day -
- 2-3 tablespoons of olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 chicken bouillon cube
- 1 additional cup water
- 1/4 cup flour
- 1/2 additional cup water
- 1/2 cup gingersnaps, finely crushed
Tags: 30 While 30 - Lisa, Beef, Dutch oven, German
April 21st, 2011 at 2:28 pm
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