This post may contain affiliate links which won’t change your price but will share some commission. Marinated in vinegar, wine and simple spices it’s perfect for your own authentic Oktoberfest party! I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Put Instant Pot onto Sauté. Be sure to turn the meat over in the marinade once a day so it absorbs the flavor and tenderizes on all sides if it isn’t submerged in the marinade. A rump roast, beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. It all started in high school in Frau Kolk’s German class when I was a sophmore. Sauerbraten recipes can vary from region to region and sometimes call for just wine, sometimes just vinegar, but often it’s a combination of both, which is what I’m using here. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Then add that to the crockpot, stirring well to combine. Marinated for days in red wine, vinegar, and spices, then braised until the meat is succulent and tender, and served with rotkohl and spaetzle, sauerbraten is one of Germany’s national dishes for good reason! Transfer to a small roasting pan. Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten. Slice the onion and add half of the slices to the bowl. This a one pot dinner recipe is sure to become a favorite family dinner recipe. Cover and reduce the heat to a medium-low. Refrigerate for 1-2 days, turning twice each day. This recipe is truly the best I’ve sauerbraten–and the best way to prepare brisket or pot roast that I’ve ever enjoyed. Add gravy mix and water to skillet and bring to a boil, stirring constantly. Don’t be daunted by the preparation time! Meanwhile, strain the marinade, discarding the solids and reserving the liquid. It was a plate of sauerbraten with spaetzle and rotkohl. Be warned, the meat may look quite unappealing from the color of the marinade, but it will brown up beautifully once it is cooked. I personally found the meant to be well flavored, but a bit dry. Pat roast dry; dredge in flour. Rub the roast with vegetable oil and season liberally with salt and pepper or Montreal Seasoning. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 1/2 hours until the meat is done, if you prefer. But you could also use a beef chuck roast or even pork roast, if you prefer. Return the liquid to the dutch oven. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six. This is not German Dumplings, this is Sauerbraten. You do know that it is impossible to download or print your recipe from Pinterest right? I did make a few tweaks to suit my taste. Sauerbraten is one of the national dishes of Germany and this version is as authentic as I can possibly make it. Save my name, email, and website in this browser for the next time I comment. Looking forward to making it for our Fancy Dinner night with friends! Easy Sauerbraten Recipe: Get Your Marinate On With This Classic German Sauerbraten Recipe by 30Seconds Food Beef Dinner 2 months ago 32 Likes Like tip You liked 2 Comments 0 Add to , Sauerbraten is often the first or . Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend. I have long loved German food, German culture, and the German language. Taste and adjust salt and pepper as needed. I thought it was a quick, easy, and enjoyable dinner. I was so upset when I lost my copy of TOH in our move back to the states and just so thrilled to finally have found it again online. ), but it has a flavor and aroma that is incredible. 3-4 pounds beef chuck roast or rump roast. Marinated for days in red wine, vinegar, and spices, then braised until the meat is succulent and tender, and served with rotkohl and spaetzle, sauerbraten is one of Germany’s national dishes for good reason! Yes! Add the crushed gingersnap cookies to the reserved liquid. Cover and cook on low for another 30 minutes, or until the sauce is thickened and heated. In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. This easy sauerbraten recipe is a tasty example of traditional German fare. One of the most interesting things about sauerbraten is that crushed gingersnaps are used to thicken and flavor the sauce to create the wonderful gravy that is spooned over the sliced meat after it’s done cooking. In a large skillet over medium-high heat, brown roast in oil on all sides. I’m always crazy about shelf life of meat so I wanted to double check this! I know that as a kid, I ate my grandmother's sauerbraten, but I can't remember the flavor, so I didn't have anything to compare this to. Home Recipes Ingredients Meat & Poultry Beef. Strain liquid and return to crock pot, turn to high. And even though I was jetlagged beyond belief, that memory has stayed with me for over 10 years! Pour reserved marinade over beef, cover, and reduce heat to medium-low. The fact that you can get this good a result from a less expensive cut of meat is all the better. It’s so tender it just falls apart. 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