Next, I have speeded up the whole process by simply preparing the sauerbraten before I go to bed, letting it marinate in the fridge overnight, and then popping it in the Crock Pot the next morning to cook through the day. Vinegar or not, I get pretty creeped out at the idea of any piece of thawed meat hanging out in my refrigerator for 5 days before being cooked (not to mention all the shelf space it would eat up!), so I use a different method which is much quicker, easier, and built for the modern kitchen schedule.įirst of all, I have swapped out the giant rump roast for pre-chunked stew meat, which is reasonably priced, available in whatever amount you like, and marinates much more quickly since it’s in small pieces. Traditionally, a sauerbraten roast is larded and marinated over the course of 3-5 days before cooking, and prepared in one large chunk to be sliced into when serving. This is one of the great “welcome home” smells of worldly cuisine.Īlthough sauerbraten (a sort of super-tangy version of pot roast) is prepared in many different ways among various German regions, I prefer the taste of the Bavarian style with its brown sugar and gingersnap flavor balancing out a sharp vinegar marinade. Man, I wish computers had Smell-O-Vision for this recipe post… If you’re not up for making spaetzle, I think this would be good over mashed potatoes, or even just on its own with a piece of bread to mop up the extra gravy.For a printable version of this recipe and complete ingredients listing, click here. Basically, it’s a roast, and tasted like a roast, but had more interesting flavors than roasts I’ve made before. This was not a huge effort, but it was spread out here and there over 2 days. We eat most of our meals on them to try and control ourselves a little bit. Holler if you’d like me to post that recipe as well.ĭoes this look like a huge portion or what? It’s not, I’m not that big of a glutton. If you’ve never made your own pasta, it’s a fun one to try. Spaetzle is ridiculously easy, though a little messy. It took about 2-3 minutes:įor authentic German-style, serve it over spaetzle with a dollop of sauerrüben on the side:Īdam made the spaetzle while I was making the gravy. Add crumbled gingersnap cookies and cook on low for 20 to 25 minutes. Cook on LOW setting for 6 to 7 hours, stirring occasionally or HIGH setting for 3 to 4 hours. Stir until well mixed then add onions, carrots, garlic, and meatballs. When it gets all thick and bubbly it’s done. Combine soup, water, sugar, vinegar, and Worcestershire sauce in the crockpot or slow cooker insert. Put the juices in a small frying pan or sauce pan, stir in the crushed gingersnaps, and bring to a boil over med. I used whole cloves, so I strained the juices to get them out at this point:ħ. Now you will make a quick gravy with the juices. Remove the meat and veggies from the crockpot. Put the cover on and cook on high for 5-6 hours or low for 9-10 hours.Ħ. Combine the leftover marinade juices with the broth and the tomatoes, and pour it over your meat and veggies:ĥ. ![]() ![]() Place the roast on top of the vegetables.Ĥ. I took them off and my roast kinda fell apart. Note: if your roast had butcher strings around it, leave them on. ![]() Remove your roast from the marinade bag (save the marinade juices), and brown each side of it for a minute or so in a hot oiled frying pan: Chop the carrots and onion and place in your crockpot. Place the roast in the bag and marinate for 24 hours in the ‘fridge, turning occasionally.Ģ. Combine the wine, red wine vinegar, mustard, cloves, garlic, and salt & pepper in a gallon-size plastic bag. I honestly can’t really tell the difference in flavor between buffalo and beef, but we eat grass-fed beef so that might be part of the reason.ġ buffalo (or beef) roast (round rump roast), 2-3 lbs.Ī pinch of ground cloves or 3-4 whole clovesĪbout 1 c. So if you buy buffalo meat you know the animal was at least allowed to live the life that it evolved to live. Buffalo aren’t quite as domesticated as cows, so they can’t survive in a feedlot situation - they must be raised on grass, with some room to roam. We split 1/4 of a buffalo with Adam’s brother about a month ago, so we have a freezer full of bison meat. I don’t even know what Sauerbraten means, but I can now tell you that it’s basically a roast. I’m sorta obsessed with German food lately, can you tell? I don’t really know why.
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