Monday, February 15, 2010

Sauerbraten German Pot Roast


So I came across this recipe. I've heard of Sauerbraten but have never made it nor tried it. What intrigued me about making it was marinating the cut of meat for 3 days, perhaps adapting it for the Pressure Cooker, and the addition of crushed ginger cookies to the marinade to thicken and make a gravy for the meat.

Will I make this again? You bet! The meat was deliciously tangy sour (hence the name Sauerbraten) and as tender and delicious as could be.

The gravy however, I guess I expected it to be more of a contributor than what it was so I "doctored" it a bit. I added a bit more sugar because it was still very sour, and I added some ground ginger to give it some "bite".  It accompanies the meat wonderfully since it's the marinade for the meat, it just needed a boost. Feel free to experiment with your own thoughts or preferences.

That being said, this was the most tender, delicious cut of roast I've had in years and years.

Adapted from:  Joelen's Culinary Adventures. 

 

Ingredients and Method:

1 cup Red Wine Vinegar
1 cup Cider Vinegar
1 1/2 cups water
1 sweet onion, chopped
1 carrot chopped thinly
1 teaspoon ground mustard
2 bay leaves
6 minced cloves
2 - 3 pound bottom round roast
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup sugar
15 gingersnaps, crushed
1 teaspoon ground ginger

All right, so here's what we're gonna do. We're gonna make a marinade, and marinate the roast for 3 days.  Yes, 3 days!   It'll be worth the hassle, believe me.

(Pressure Cooker note. The only difference in the recipe directions if you're NOT using a pressure cooker, is to bake it in the oven at 350 degrees for 4 to 5 hours until fork tender)

In a saucepan combine both vinegars, water, salt, pepper,  carrots, onions, bay leaves, cloves and ground mustard. Bring to a boil, reduce heat and simmer for 10 minutes, let cool.

Pat the roast dry, sprinkle with salt and pepper, add 1 tablespoon olive oil  to a medium frying pan and brown meat on each side until browned, approximately 10 minutes per side.

Remove from heat.

Pour marinade into non-reactive dish. Add roast to dish. If the roast is not covered with marinade simply plan on turning the roast once a day so both sides get equally marinated. Cover with plastic wrap and refrigerate for 3 days.

When ready to cook/bake, remove roast, and pour all of marinade into pressure cooker (or baking dish). Cut any exposed fat from the roast. Add the roast, turn up heat, cover and bring up to 15 p.s.i. When the cooker begins to steam steadily, turn the heat down to low, and let cook at pressure for 60 minutes. (Or, as stated earlier, bake at 350 degrees for 4 - 5 hours). Let cool naturally.

Remove roast to cutting board and let rest.

Strain marinade mixture into bowl. Don't be afraid to mash solids through the mesh to give the gravy some "body".

Pour into saucepan, add sugar, ginger, and crushed ginger cookies. Bring to a boil, reduce heat, and continue to stir and simmer, until gravy thickens.
Remove from heat and skim any visible fat from surface.

Slice roast against grain into approx. 1/4 inch slices, arrange on plate, and ladle gravy over. Garnish with parsley and enjoy!

11 comments:

Joelen said...

Looks wonderful and so glad you liked it! Thanks for the crediting/citing me too!

Unkel Uff Da said...

This looks like a great version of sauerbraten. I'm a huge pressure cooker fanatic but have never done sauerbraten in one. The longer marinade is a given... but the one hour on cookday instead of 4 sure makes timing a dinner easier. I'll try this recipe at the end of the week and get back to you. Thanks Ron (and Joelen). www.SuppermanChef.com and http://thesoupshack.tumblr.com/

James P. Walsh said...

This is one of the best german dishes. I haven't tried it at home but I made it a lot in Germany and have been meaning to do it for years. It looks like you did a great job here.

Christine said...

Enjoy your blog and recipes. I haven't thought of Sauerbraten in ages. Grew up in the Midwest where this was a regular dinner item along. I always used juniper berries when making it. I'll have to hunt some down (not easy in So Cal) since I now have a taste for this! Will try your recipe till I locate the berries. Thanks so much!

kinderschokolade030 said...

Hey there,
first of all I love your recipes! Can't wait to try the irish bread. About the Sauerbraten being a bit sour- there is a trick we use in Germany.
We add dried grapes into the sauce and this is the best part about the trick: apple sauce on top of the Sauerbraten. It's a great trick beacause it interplays nicely with the sour components while adding a fresh and sweet note. Kids go nuts about it, too.
Best wishes from Germany

The Merlin Menu said...

Thanks for the tip!

And for the kind words.


The Merlin Menu

Anonymous said...

This was the best roast I have ever had. I used a 3 lb. chuck roast (which fell apart in succulent, flavorful chunks after 4 hours in the oven) and marinated it for only 24 hours (because I am a disorganized cook), but it was still amazing. I will definitely make it again. Also, the sauce went well with the dish. Everyone at my dinner party raved about the sauerbraten. Thank you!

The Merlin Menu said...

I'm SO glad it worked out for you that way. That's always my goal. Thank you for commenting.

Anonymous said...

I don't know how you thought this was a good recipe. I followed it to the letter with the exception of adding golden raisins and cinnamon. I used a chuck roast rather than round. The amount of vinegar was gross. I'm guessing 3 times more than needed for "tangy".

The Merlin Menu said...

Sorry, I guess you didn't read the part of my post where I speak the sour nature and to use sugar to adjust to your tastes.

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