Mix the sauce finely with the hand blender and then season again to taste. Let the sauce simmer gently until the bread has dissolved.
After the cooking time, cover the meat and put it aside and crumble the honey bread into the sauce. Cook with the lid on for about 2 hours over medium heat. Then add the honey and fill up with the strained marinade and the roast stock. Add the diced onions and let them turn golden. Heat the fat in a roasting pan and let the meat color in it. After a week, remove the meat from the marinade, drain and pour the marinade through a sieve. Marinate in a closed container in the refrigerator. Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt and sugar), wire and wine vinegar. Roughly chop the root vegetables (carrot, celery, onions with skin, garlic). MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD( JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjvįirst, pickled meat must be pickled. Serve with homemade potato dumplings and red cabbage! Slow-Cooker Sauerbraten 6 hr 20 min Rump roast, brown sugar, cider vinegar, mixed pickling spices, ketchup 4.882 Punchfork Slow Cooker Old World Sauerbraten Beef rump roast, lemon, vinegar, whole, sugar 5. Now add the raisins.Ĭut the meat open and drizzle with the sauce. Turn the meat every half hour.Īfter the cooking time, cover the meat and put it aside and crumble the honey bread into the sauce. Marinate in a closed container in the refrigerator.Īfter a week, remove the meat from the marinade, drain and pour the marinade through a sieve. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.ĭIRECTIONS ON TRADITIONAL GERMAN SAUERBRATENįirst, pickled meat must be pickled. and spices, which tenderizes the meat infusing it with sharp, tangy flavors.Īfter long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy.The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal.Ĭhuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions.
Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. One of the recipes that she loves is the german favorite, Sauerbraten. One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats.
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