Yes, you need to marinate it for a minimum of four days and it takes about 2.5 hours in the oven, but apart from that the recipe is actually really easy to make! A slow-cooked marinated beef roast served with a delicious sweet and sour sauce. In the end what counts is what you like.This German Rheinischer Sauerbraten recipe has been a hit ever since I introduced it to my family. I cook mine for at least 3 hours at 325 degrees (about 170 degrees C) for a 2 1//4 lb (1kg) roast. The roast is also cooked at slightly lower temperatures but longer. Instead of a spice mixture, parsley, celeriac (not celery!), cloves, allspice (Piment) are being used in addition to the ingredients listed in the recipe. In summary there are many variations of Sauerbraten around in Germany but a couple of things most have in common, the marinade is not cooked, there is no wine in the marinade and there is no spice mixture in it, everything is cooked from scratch. The meat will come out fairly but also very tender if done right. These types of cuts need the tenderizing but are also more flavorful than other cuts. The time of marinating, several days is not overkill as somebody mentioned, it creates the typical acidity in the meat and tenderizes the meat which is important because for Sauerbraten very often tougher cuts of the meat are being used, i.e. Wein is also typically not added to the marinade. In general cooking the Marinade before the meat goes in is very uncommon. ![]() The difference is in the Ginger snaps and raisins which go in the Rheinische Sauerbraten but not in the southern version. Sauerbraten recipes are regionally different in Germany, there is Sauerbraten, typically made in the south and southeastern corner of Germany and then there is the Rheinische Sauerbraten. Folks, I grew up in Germany and have cooked it in Germany and in the US. In reading all the comments there are way too much comments about the “real German” Sauerbraten recipe. I looked this recipe up to see whether I can learn something to add to my way of making Sauerbraten. I am making Sauerbraten every few months.
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