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Epicourious recipes sauerbraten recipe7/23/2023 The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I marinate the Sauerbraten roast in the same container where I cook the marinade and the roast in. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Combine broth and flour stir into cooking liquid. Strain cooking liquid return 3-1/2 cups to pan. Scott Made this with bottom round and cooked for two hours. Heat roast slowly in cooking liquid until heated through, about 1 hour. If the roast isn’t submerged, turn the roast once a day. This authentic German Sauerbraten recipe makes the most tender and juicy roast beef and a wonderful sweet and sour gravy. I cook mine for at least 3 hours at 325 degrees (about 170 degrees C) for a 2 1//4 lb (1kg) roast. Cover and refrigerate for a minimum of four days. Cut 500 g (1.1 lb.) of onions into chunky pieces, break the bay leaves, wash the marjoram and separate the leaves from the stem while striping them from top to bottom against the grain mix cloves, juniper berries, and pepper corns and crack/crush them (I used a coffee grinder). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Boil the marinade for 10 minutes and let it cool completely. Legal Notice Do Not Sell My Personal Information.
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