![]() ![]() BUT the meal is so worth the time and effort to make! If you make this recipe I would love for you to let me know how you think it tasted. It takes 3 days to prepare and a good afternoon or morning in the kitchen. This recipe isn’t for the faint of heart. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. The rich sauce resonates with the tender and succulent venison, a bit of sweetness there due to the apple slices is a welcome twist. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. 1 Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. but also from venison, lamb, mutton, pork, and traditionally, horse. HERE IS WHAT WIKIPEDIA SAYS ABOUT SAUERBRATEN: Sauerbraten (German: sour roast from sauer for sour or pickled and Braten for. I still can’t tell you so I went to Wikipedia. I for the longest time had no idea either. Get sauerbraten recipe from food network deselect all 3 pounds beef shoulder or rump 2 cups red wine vinegar 2 cups red wine 1 teaspoon cloves 5 bay leaves 3 cinnamon sticks 2 carrots, peeled and sliced 2 celery stalks, chopped 2 onions, ch. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. ![]() I am sure you are wondering what “Sauerbraten” is. This is a heavenly use of the best part of a deer. I am happy that my aunt passed down this recipe to us and I can share it to you! I make it for our family gatherings we have every 5 years, each time the meal is a huge success. I have only personally made this recipe 3 times in my lifetime. I have family back in Germany and when we used to visit a long time ago, my great Aunt used to make this recipe on a sunday, I guess it’s there version of a sunday roast. ![]()
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