The zippy sweet and sour flavor pairs perfectly with a number of buttery potato or egg dumpling side dishes like my favorite German spaetzle and a spoonful of German red cabbage. Using budget-friendly cuts of beef, it is a great way to save money when you want to serve red meat. This traditional German sauerbraten tastes like it came straight from a restaurant kitchen but takes just minutes to prep.Īll the work is done days in advance which makes this a perfect choice for entertaining or even Christmas dinner! This is the perfect prep ahead dish for company. Cook it on the stovetop, in your oven, or with my easy slow cooker instructions. Cut carrots and onions and layer a small amount of both the. Submerge beef in liquid, cover, and refrigerate 3. Cut and cube the bottom round and set aside. In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery. Red Wine 1: A dry German red is preferred, but theyre pretty scarce around here. A cut with crosswise grain tastes fine, but breaks up. Important: to be able to slice the beef you must select a cut where the grain goes lengthwise. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. A cut with a thin outer layer of fat is best. Traditional German sauerbraten is a tender beef recipe with a sweet and sour gravy made with a fun secret ingredient. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, salt, pepper, bay leaves, cloves, juniper, sugar, and mustard seeds.
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