If gravy is too thick, carefully add more liquid.Ĭover pot and cook on medium low (#4 -> #3 -> #2) for 1.5 hours. Cook on medium high (#5), stirring occasionally, then constantly until dark brown, about 10 minĪdd flour/sugar to pot. Season with salt & simmer #4 without covering. Using 1 cup each of marinade and water, cover pot 1/4". Ingredients For beef sauerbraten with sauerkraut and spaetzle 3 pounds beef roast 2 carrots, diced 2 onions, diced 2 garlic cloves 2 bay leaves 3 stalks. Reserve marinade.Īdd meat and brown on medium high (#5.5) on all sides for about 15 minutesĪdd onion and brown on medium low (#4) for about 10 minutes SAUERBRATEN (BEEF ROAST) WITH SPTZLE & RED CABBAGE 13.00 One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy We serve with traditional Sptzle and red cabbage so you’re all set for a memorable feast. Drain meat & onions on paper towel for 1 hour. Not Your Grandmothers Sauerbraten Recipe. Slice the onion and add half of the slices to the bowl.
Coarsely chop the root vegetables and add them to the bowl as well. Add all spices and the garlic paste and mix well. Add the red wine vinegar and the red wine to a large bowl. This classic, but easy, recipe requires advance planning and. Rinse the meat and pat dry with a paper towel. This time I had to settle for round, which tasted fine, but kind of fell apart in the sauce.Īdd water & vinegar to pot and bring to a boil.Īdd salt, cloves, and bay leaf and simmer a little.ĭay 2. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Beef rump works well for a nice thick piece of meat that can be thinly sliced. I make it with more sauce than the original called for because I like the flavor so much.
This Sauerbraten recipe marinates for 3 to 5 days.
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