Beef Sauerbraten Recipe German Style

German Sauerbraten Recipe (Easy!) House of Nash Eats

WEBNov 17, 2022 · Cover and reduce the heat to a medium-low. Cook beef. Simmer the beef and marinade for 2 to 2 ½ hours until the meat is …

Rating: 4.8/5(92)
1. In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
2. Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
3. Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
4. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.

Preview

See Also:

Show details

Sauerbraten (German pot roast) • The View from Great Island

WEBSep 16, 2020 · Make the recipe as written up through step 3. In step 4 place the meat and marinade in your Instant Pot and cook on high pressure for 55 minutes. After the …

Rating: 4.9/5(21)
1. Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
2. Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
3. Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
4. Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.

Preview

See Also:

Show details