Remove meat and strain the cooking liquid into a small saucepan.Or place covered in 350☏ oven for 2 to 3 hours, On the stove top, simmer covered on low heat, taking about 2 to 3 hours. For the slow cooker, cook covered on low for about 7 to 8 hours.Either pour contents of saucepan over the meat in the slow cooker, if using, or place the meat back into the saucepan, spooning some of the liquid over the meat.Add 1 cup broth and 1 cup strained reserved marinade (see hints below) and stir to loosen the browned bits at the bottom. Add carrots, onions, and celery to saucepan.Remove roast to slow cooker, if using, or place on a plate. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat.Drain meat, reserving marinade, see hints below.Tightly cover bowl (or seal bag) and refrigerate for 3 to 5 days, turning once or twice every day.Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion. Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak.Trim any excess fat from the roast and sprinkle with salt and pepper.For north German-style: 2 tablespoons cornstarch or for south German-style: 10 crushed gingersnap cookies.1 - 2 cups beef broth (see hints below).2 to 3 tablespoons bacon fat, butter, or oil for browning.4 pounds beef roast (chuck, rump, or round).It's actually the way my Mutti used to make it and is so good. Just seasonings and cornstarch or all-purpose flour. However, in northern Germany, Lebkuchen is seldom used. Some American recipes actually add brown sugar as well (?). Over in America, the easy substitute for this are gingersnap cookies. In fact, one can buy Lebkuchen especially made for this purpose. Yes, it's the same kind of cookie that's enjoyed at Christmas. Well actually, in Germany Lebkuchen cookies are used. In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. During this time, all you need to do is daily turn the meat once or twice in the marinade. The traditional marinating time is anywhere from three to five days. For German Sauerbraten, that's not long enough! How long should you marinate the beef roast?įor most cooking, marinating normally takes from two hours to two days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast. Originally, horse meat was used, but that isn't common now-a days. Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. What cut of meat is used for Sauerbraten? It just means that you need to do some planning to allow several days for the marinating to take place.īut, it's SO good and SO worth the time. it takes a fairly long time to marinate and to cook. Pour the sauce over the beef on the platter and sprinkle with bacon and parsley.A traditional sauerbraten is easy to make, but it's NOT quick. Cover and cook until slightly reduced, about 10-15 minutes.ġ0.
Add sauce to the pan and bring to a simmer. Place a medium-sized saucepan over medium-high heat and add lard/bacon fat or tallow Add arrowroot powder and raw honey and cook, whisking constantly until lightly browned, about 5 minutes.ĩ. You can discard the spice packet, onions and carrots or keep the onion and carrots and serve along with the meat.Ĩ. Strain the sauce from the slow cooker into a bowl. After the meat is tender, set the beef aside on a platter and cover with aluminum foil. Allow to cook for 8 hours or until beef is tender.ħ. Pour the marinade ingredients from the bag into the crock pot. Turn the crock pot on low and add the beef. Brown it on all sides in the bacon fat.Ħ. Remove the beef from the marinade and pat dry. After the beef has marinated, cook the bacon in a large saucepan over medium-high heat until it is crispy. I like to place the plastic bag in a mixing bowl just in case it decides to leak a little bit.Ĥ. Place in the refrigerator and allow to marinate for 3 days, turning the meat a couple times a day. Remove as much air as possible from the bag and seal. Place beef in a large resealable plastic bag along with the broth mixture. Bring just to a boil, stirring occasionally. Season beef all around with sea salt and ground black pepper.Ģ. Place a medium saucepan over medium-high heat and add the beef broth, apple cider vinegar, onion, carrots, lemons and spice bouquet. Cheesecloth and kitchen twine (for spice bouquet)ġ. 1 spice bouquet wrapped in cheesecloth and tied (10 whole cloves, 10 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley) 2 large carrots, chopped into large chunks