Carefully replace the foil and kettle lid each time you turn the meat.Īs soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm.

Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides this will take 8 to 10 minutes. Rub the beef with half the salt and pepper, then dredge with flour. Strain the marinade, reserving both liquid and solids. On the 5th day, remove the beef from the marinade and pat it dry. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours. Pour in the hot marinade and cool to room temperature. If it’s not thick enough, makeĪ little more paste with flour and water.For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.įor the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pan and simmer, stirring until thickened. Whisk this paste into the hot liquid in the Return the juices to the Dutch oven and keep hot. Remove meat to platter and keepįor sauce, strain the pan juices and discard solids. Simmer, covered, for 1- 2 hours or until fork tender. Heat oil in Dutch oven and brown meat in pan. I posted the recipe for gingersnaps earlier in the week.Ĭombine marinade ingredients in a large glass or ceramic bowl. I made my own gingersnaps, but you can use store bought. The ginger, cinnamon and cloves in the cookies add such a wonderful flavor to the gravy. It sounds odd, but it really is wonderful. To offset the sourness of the vinegar, a gravy is made with the broth that contains cookies. All those ingredients in the marinade flavor the cooking water, creating a broth. When ready to cook, the meat is dredged in flour, browned, then simmered in water until tender. In that time, the meat becomes very tender and it picks up all Roast marinades in a mix of vinegar, wine, veggies and spices for 3-5ĭays. The secret to sauerbraten is the long marinading process. The first time I had sauerbraten was at my sister Cindy’s home. Sauerbraten is not a dish that you throw together on the spur of the Serve meat sliced thin, with sauce on the side, and hot cooked noodles, potatoes, potato dumplings, or spaetzle.

If it’s not thick enough, make a little more paste with flour and water. Whisk this paste into the hot liquid in the pan and simmer, stirring until thickened. Stir in cold water until smooth paste is formed. Remove meat to platter and keep warm while sauce is being prepared.įor sauce, strain the pan juices and discard solids. Start testing meat for doneness after the first hour. Add saved veggies, warm water and simmer, covered, for 1- 2 hours or until fork tender. lean boneless chuck roast – I actually used a bottom round roastĬombine marinade ingredients in a large glass or ceramic bowl. You can make your own gingersnaps or use store bought.įew sprigs of fresh parsley or 1 T. When ready to cook, the meat is dredged in flour, browned, then simmered in water with the veggies from the marinade, until tender. While traditionally made with beef, you could use a pork roast. In that time, the meat becomes very tender and it picks up all those flavors. A beef roast marinades in a mix of vinegar, wine, veggies and spices for 3-5 days. I could not get enough of that wonderful gravy. Sauerbraten is not a dish that you throw together on the spur of the moment.

Sauerbraten gravy recipe