Bring to a boil and cook until the mixture has thickened. Whisk together the cornstarch with 3 tablespoons water, then add to the pot, whisking constantly until the cornstarch is incorporated. Remove the meat from the pot to a warm platter. Throughout the entire cooking time, baste with the marinade/stock about every 30 minutes until all is used. Turn the meat, replace the lid, and continue braising until the meat is very tender, at least another 1 1/2 hours or longer, depending on the roast’s size. Keep the remaining liquid warm.īring the pot to a boil, then cover with lid and braise in the oven for 1 1/2 hours.
Place the beef back in the pot, and add enough stock/marinade so that the liquid comes about 1/3 of the way up the roast. Remove the meat and pour off any excess fat. Put the beef in the pot and brown its top and bottom well. In a large nonreactive Dutch oven or pot with a tight-fitting lid that’s big enough to hold the roast, heat the oil over medium-high heat until it is hot but not smoking. Preheat oven to 325 F.Ĭombine the strained marinade and beef stock in a saucepan and place on low heat. Pat the meat dry, put it on a rack, and let stand to come to room temperature. Take the beef from the refrigerator 2 hours before beginning to braise it. Refrigerate for 4-5 days, turning the beef once or twice daily. Alternatively, use a large nonreactive pot or crock big enough to hold the meat and marinade completely stir to dissolve the salt and sugar, and put a small plate on top to keep the meat submerged. Salt and freshly ground pepper to taste, if neededĬombine the ingredients for the marinade in a 2-gallon resealable plastic bag, seal the bag, and squish until the sugar and salt have dissolved.
GERMAN BRAND SAUERBRATEN GRAVY MIX PLUS
unsalted or low sodium beef stock, plus additional if necessary 1 beef roast suitable for braising, such as rolled top round, chuck roast or brisket.Peel from 1 lemon (remove with a vegetable peeler).It comes from the late, great Craig Claiborne’s classic, Cooking with Herbs and Spices. But I always come back to the recipe we used for that explosive dinner party, although I’ve made a few modifications. I’ve made sauerbraten many times and tried several different recipes.
The slices are, maybe more irregular, but the meat is more succulent. Top round is used because it produces regular slices, but I prefer using a chuck roast or brisket. Traditionally, sauerbraten is made with a beef top round roast, which isn’t usually used for braising, as it can easily become dry.
And our first dinner party definitely was memorable, even if not quite in the same way we’d hoped!įood writer David Rosengarten says, “Sauerbraten is, quite simply, the best pot roast know of,” and I wouldn’t disagree. At least the meat – and dumplings – turned out fine. Peter did the best he could with the remaining liquid, but it lacked its normal delicious tang, and had an off taste. Peter had grabbed the baking soda box, which was the same shade of yellow as the cornstarch box mixing the sauerbraten’s acidic vinegar and red wine sauce with baking soda recreated the grade-school science demonstration of combining an acid with a base. Then people began shouting – in both German and English – and I whirled around to see a volcanic river of purple foam spilling out of the sauerbraten pot onto the stove and down to the floor. I’d turned away from the stove when Peter reached for the yellow box of cornstarch. We’d meticulously planned our last minute preparation tasks: When it was time for everyone to be seated, Peter would slice the meat and thicken its sauce I was in charge of boiling the dumplings and garnishing them with buttery breadcrumbs. We both loved it, and most of its preparation happens days before it’s served the same could be true of its perfect partner, potato dumplings.Įverything was going splendidly: Our guests seemed to be enjoying themselves and the hors d’oeuvres we’d set out. He’d formed friendships with several of his fellow members, and I’d gotten to know them too. Peter had been talking about hosting the University of Illinois at Urbana-Champaign German club for months before our wedding. But we didn’t know it would be so explosive, providing the evening’s entertainment, as well as its entrée. We served sauerbraten at our first dinner party as a married couple. Sauerbraten with potato dumplings makes a yummy German feast.
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