You can use your pressure cooker to make a sauerbraten from beginning to end in 2 hours.Cover and continue the following day with above instructions. For a 'spicier' taste, remove meat from marinade the night before cooking and cover all sides thickly with mustard.Then next time you make it, try adding the reserved marinade and see how you like it. If you don't like your Sauerbraten too sour, add 2 cups of broth instead of using any reserved marinade for the cooking stage.I'll often use a mix of butter and light olive oil for browning the meat.Apple cider vinegar can be substituted for the red wine vinegar.You can add 1 teaspoon of juniper berries to the marinade if you wish.

Slice meat and serve with gravy and potato dumplings and red cabbage!.

Season with additional salt and pepper if needed. For the south German-style, stir in crushed gingersnaps and stirring, simmer until slightly thickened, adding a bit of cornstarch slurry if needed. Remove from heat and stir in sour cream (if using). Slowly add just enough to simmering cooking liquid until thickened for gravy. For the north German-style, make a cornstarch slurry by mixing with a bit of cold water in a small bowl.

Remove meat and strain the cooking liquid into a small saucepan.

Or place covered in 350☏ oven for 2 to 3 hours, On the stove top, simmer covered on low heat, taking about 2 to 3 hours.

For the slow cooker, cook covered on low for about 7 to 8 hours.

Either pour contents of saucepan over the meat in the slow cooker, if using, or place the meat back into the saucepan, spooning some of the liquid over the meat.

Add 1 cup broth and 1 cup strained reserved marinade (see hints below) and stir to loosen the browned bits at the bottom.

Add carrots, onions, and celery to saucepan.

Remove roast to slow cooker, if using, or place on a plate.

In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat.

Drain meat, reserving marinade, see hints below.

Tightly cover bowl (or seal bag) and refrigerate for 3 to 5 days, turning once or twice every day.

Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion.

Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak.

Trim any excess fat from the roast and sprinkle with salt and pepper.

For north German-style: 2 tablespoons cornstarch or for south German-style: 10 crushed gingersnap cookies.

1 - 2 cups beef broth (see hints below).

2 to 3 tablespoons bacon fat, butter, or oil for browning.

4 pounds beef roast (chuck, rump, or round).

It's actually the way my Mutti used to make it and is so good. Just seasonings and cornstarch or all-purpose flour. However, in northern Germany, Lebkuchen is seldom used. Some American recipes actually add brown sugar as well (?). Over in America, the easy substitute for this are gingersnap cookies. In fact, one can buy Lebkuchen especially made for this purpose.

Yes, it's the same kind of cookie that's enjoyed at Christmas. Well actually, in Germany Lebkuchen cookies are used. In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. During this time, all you need to do is daily turn the meat once or twice in the marinade. The traditional marinating time is anywhere from three to five days. For German Sauerbraten, that's not long enough! How long should you marinate the beef roast?įor most cooking, marinating normally takes from two hours to two days.

However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast. Originally, horse meat was used, but that isn't common now-a days. Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. What cut of meat is used for Sauerbraten? It just means that you need to do some planning to allow several days for the marinating to take place.īut, it's SO good and SO worth the time. it takes a fairly long time to marinate and to cook. A traditional sauerbraten is easy to make, but it's NOT quick.

Sauerbraten.