![]() Instead of the apples, I decided to go with apple cider, which I saw used in several recipes. Sometimes beer is used as the liquid, but wine or vinegar seemed to be more common.Īpples are also a common ingredient in pot roast in some parts of Germany. ![]() I think that balsamic vinegar would be outrageously good, but it wasn’t quite right for this meal. In keeping with a German flavor profile, I chose to use red wine vinegar. The roast gets tender and the flavors are well infused throughout the meat.Ī German pot roast has a sweet and sour combination – lighter on the sweet, heavier on the sour. ![]() I chose not to marinate the meat, but instead slow cooked it in a crock pot. Just like pot roast in America, recipes vary regionally and of course from family to family.įollowing my foray into research on German pot roast, I feel relatively comfortable with the recipe I have provided here. With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. ![]() They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. My mom’s German ancestors settled in South Carolina. My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map. The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America. Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot. Please adjust cooking times and temps to work with your brand and model of slow cooker.Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor. Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. Serve the German sauerbraten with the ginger gravy immediately.Ĭrock pot notes Crock pots/slow cookers all heat differently. Return the gravy to a boil and cook, stirring constantly, until thickened (about 2 minutes). Stir it into the boiling cooking liquid in the saucepan. In a small bowl, whisk together the cold water, cornstarch, and ginger until smooth. Transfer 3 cups of the liquid from the crock pot to a saucepan. Remove the sauerbraten and onions to a platter and keep warm. Add the beef broth to the crock pot.Ĭover the crock pot and cook the sauerbraten on high heat for 4-5 hours or on low heat for 5-6 hours or until the beef is tender. Remove 1 cup of the marinade and add it to the crock pot. Remove the sliced onions from the marinade with a slotted spoon and add them to the crock pot. Remove the beef from the liquid and place in the crock pot fat side up. Cover the bowl and refrigerate the sauerbraten for 8-12 hours, turning the beef occasionally so all sides soak in the liquid. Bring the liquid to a boil and let cook for 2 minutes, stirring frequently until the sugar is dissolved. Top with the remaining onion.Ĭombine the red wine, vinegar, sugar, bay leaves, cloves, salt, pepper, and thyme in a saucepan over medium heat. Cut slashes in the layer of fat on the rump roast and place the roast, fat side up, in the bowl. Place half of the onion slices in a 3 quart size bowl.
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