WEBJan 29, 2020 · Made for the Slow Cooker. Because tougher cuts of beef, like chuck and bottom round, are favored for this German favorite, sauerbraten is an ideal candidate for the slow cooker. The low, slow …
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WEBDec 7, 2013 · Heat a Dutch oven (or heavy pot) and sear the roast on all sides. Set aside. Add the veggies to the pot and cook until soft. Sprinkle …
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WEBFeb 26, 2014 · Directions. 1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the …
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WEBApr 17, 2024 · Slowly pour the reserved marinade into the pot, stirring to scrape up any browned bits from the bottom. Return the beef roast to the pot. Cover and transfer it to …
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WEBOct 29, 2013 · The classic German Sauerbraten recipe produces a nice sweet-and-sour pot roast that goes great with other German sides, such as my kartoffelsalat. Serves 8. …
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WEBInstructions: Add together water, red wine, cider vinegar, lemon, 1 cup chopped onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in …
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WEBNov 19, 2016 · Heat the butter and oil in a large Dutch oven (6-7 quart / liters), add the meat, and brown it well on all sides. About 25 minutes total. Transfer the beef back to the plate. Pour off the fat from the pot and …
WEBFeb 2, 2018 · 800 grams to 1 kg of beef for pot-roast (e.g. shoulder blade („Schaufel„) For the sauce: approximately 100 grams of sultanas; 100 to 150 ml of dark rum; 100 to 150 …
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WEBJan 16, 2015 · Deglaze braiser or frying pan with 1/2 cup beef stock. Add remaining beef stock, apple cider, red wine vinegar, tomato paste, ginger, cinnamon, cloves and allspice. Stir or whisk until ingredients are well …
WEBApr 27, 2012 · Remove from heat and let cool. Poor cooled marinade over beef, cover with a lid and refrigerate. Turn meat in marinade every 8 hours for the next 2 days. After …
WEBCover and simmer for 1 hour 30 minutes. Let the meat rest for 15 minutes. Strain the pan drippings into a measuring cup. Add enough water to equal 3/8 liter (approximately 1 1/2 cups). Transfer to a small saucepan, add …
WEBFeb 26, 2014 · Make sure to use a glass or enamel container or a large plastic lock-top bag to marinate the meat to avoid any reactions between the container and the acidic …
WEBIn a large Dutch oven, heat butter and vegetable oil. Add beef and brown on all sides for about 25 minutes. Add reserved marinade. Bring to a boil. Cover with parchment paper and press it down until it almost touches …
WEBSauerbraten is a national dish of Germany and is served internationally wherever German in restaurants featuring German food. This recipe calls for rib-eye roast but less …
WEBStep 3/4. 2 onions. 50 g clarified butter. peeler. Peel and dice remaining onions. Heat clarified butter in a large, heavy-bottomed pot set over medium heat. Add the beef and fry on all sides. Add diced onions and …
WEBBrown roast on all sides in oil in a heavy kettle. Remove and place in stew pot on stove or slow cooker. Add next 6 ingredients. On stove, simmer 3-4 hours or in crockpot for 6-8 …
WEBPlace the beef roast into the marinade, ensuring it is completely submerged. Cover or seal and refrigerate for 2 to 5 days, turning the meat daily. Preparing the Sauerbraten: …