I use the recipe from a book from the 50s that published the recipes of dishes served at the famous Luchow’s restaurant on 14th Street in New York.Ī local chef, who opened a German restaurant in Lake Arrowhead, CA, where I lived for 20 years and raised my kids, was the son of a chef who worked at Luchow’s, and his sauerbraten was true to the Luchow’s way. Served with spatzle and sweet and sour red cabbage with apples, it shouts Deutschland! I’ve made this dinner as a fall harvest/Oktoberfest celebration, and it is EXTREMELY popular. Placed in a large ziplock bag and crushed by using a rolling pin ( or better, in a small food processor), the ginger snaps add the wonderful flavor of ginger as well as thicken the sauce slightly. The substitution of raisins and honey for the ground ginger snaps is strictly verboten. Sauerbraten after roasting, but before straining the braising liquid Finally, garnish with fresh parsley and serve with red cabbage and boiled potatoes. Slice the roast then garnish with the cooked bacon and the remaining 1/4 cup golden raisins, the pour the gravy over the roast.
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Add salt and pepper to taste, and more honey if it’s too sour the gravy should be somewhat sour, but not overwhelmingly so. Bring the saucepan to a simmer on med/low, then add the honey. Strain the braising liquid in a saucepan, discarding the solids. Once the roast is tender, set it on a cutting board to rest for 10 minutes before slicing. Increase the heat to medium and bring to a simmer, then cover and put in the oven. Add the piece of ginger and 1/4 cup of the golden raisins. Pour in enough of the brine liquid to reach halfway up the roast (for me, it was all but 1/2 cup of the brine). Once the onions have caramelized, return the roast to the pot, along with all of the veggies and spices from the brine (fish them out with a slotted spoon). As the onions cook, preheat your oven to 325F. Caramelizing the onions will help bring out their sweetness and will help cut down on the vinegary brine’s taste.Ĥ. Sauté until mostly caramelized, about 25 minutes. Reduce the heat to low and add the sliced onion. Increase the heat to medium and allow to come to temperature, about 1 minute, then add the roast and brown it on each side, about 3 minutes per side, for a total of about 12 minutes. You should have about 1 tbsp of rendered fat in the dutch oven if not, add some lard or coconut oil.ģ. Warm a Dutch/French oven over med/low heat then add the sliced bacon and cook until crispy and most of the fat has rendered out with a slotted spoon, remove the bacon and set aside (you won’t need it for several hours, so but sure to put it in an air-tight container to keep from getting stale). Reserve the brine – veggies, spices, and all. After it has brined, remove the roast from the brine and pat dry. If the meat isn’t fully covered turn the meat twice a day (morning and evening).Ģ. Cover and brine for at least 3 days but up to 5 days. In a non-reactive pot or bowl, place the roast and pour the brine over the roast. In a pot, bring the rest of the brine ingredients to boil, then remove from heat and set aside to cool to room temperature, about 30 minutes.
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Rub the kosher salt all over the eye of round roast, and set aside. Good luck!ġ medium carrot, peeled and thinly slicedġ0 juniper berries (1 tsp allspice berries okay)ġ. The giveaway ends ends midnight (EST) Saturday, Feb 22nd, 2014 and is limited to Maryland-area residents you’ll need to be able to pick up your winnings at one of their many pickup locations. You can also customize your baskets for a more Paleo-minded lifestyle, which is really cool.īetter yet, they are giving away a free weekly food basket to one of my readers – if you’re in the greater Baltimore area, click here to enter the giveaway via Rafflecopter. They build the baskets with certain recipes in mind, and provide the recipes each week each basket is designed to complement your eating habits, and is enough food for about three meals per week.
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The eye of round roast for this recipe was graciously donated by Friends & Farms, a Maryland-based community that provides high-quality food baskets from local farms and artisans. To counter the sour taste of the meat, Germans today commonly add gingersnap cookies to the roast’s gravy personally, I used a bit of honey and golden raisins to cut its sourness, a custom found in Rheinischer Sauerbraten (Sauerbraten from the Rhine region in West Germany). This dish is unique in that the meat is tenderized in a wine or vinegar marinade for several days, probably a carryover from ancient preservation methods. For my recipe in particular I used eye of round roast. Traditionally made with lean horse meat, this dish works well with any lean roast.
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Sauerbraten (“Sour Roast”) is a German pickled roast.