Receita Solta

Delicious Sauerbraten Recipe: The Traditional German Roast

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Por

Master Receita Solta

Delicious Sauerbraten Recipe: The Traditional German Roast
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories520 kcal

Resumo para quem tem pressa

"Traditional German roast prepared with beef cut marinated for three days in red wine vinegar, onion, and bay leaves. A slow-cooked pot roast that transforms cuts like chuck or eye of round into tender slices covered in a rich sweet and sour sauce."

Delicious Sauerbraten Recipe: The Traditional German Roast

O Que Você Precisa Saber

- A marinada de três dias na geladeira amacia as fibras colágenas duras e confere a acidez característica do prato germânico. - O cozimento por 3 horas em fogo brando decompõe o colágeno sem ressecar a peça de carne bovina. - A redução do caldo coado da marinada com os temperos aromáticos resulta em um molho espesso e aveludado.

Ingredients

Main Course

  • 1 kg of beef (chuck or eye of round)
  • 2 cups of red wine vinegar
  • 1 cup of water
  • 1 medium onion, chopped
  • 3 mashed garlic cloves
  • 1 tablespoon of sugar
  • 2 bay leaves
  • 1 tablespoon of mustard
  • Salt and pepper to taste

Instructions

Main Course

1

In a container, mix the vinegar, water, onion, garlic, sugar, bay leaves, salt and pepper.

2

Place the meat in the marinade, cover, and refrigerate for at least 3 days, turning every 24 hours.

3

Remove the meat from the marinade and dry with paper towels. Reserve the marinade.

4

Heat a large pot with a little oil and brown the meat on all sides.

5

Add the reserved marinade and bring to low heat.

6

Cook for approximately 3 hours, until the meat is tender.

7

Remove the meat and let it rest before slicing.

8

Reduce the liquid in the pan over high heat to serve as a sauce.

9

Garnish with chopped parsley before serving.

10

Serve hot with side dishes of your choice.

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Chef Tips

- Flip the piece of meat every 24 hours inside the marinade to cure and season all sides equally. - Dry the meat thoroughly with paper towels before browning in the hot pan to form an efficient crust. - Use a heavy iron or thick-bottomed pan to keep the heat stable during prolonged cooking.

Variations

- Add whole cloves and crushed juniper berries to the liquid marinade along with the bay leaves. - Add gingerbread cookies or crumbled honey bread at the end of the sauce cooking to thicken with traditional sweetness. - Add thick carrot slices and chopped celery stalks in the last hour of cooking the beef.

Substitutions

- The chuck or eye of round can be replaced by beef shank, bottom round, or beef shoulder in a single piece. - Red wine vinegar can be swapped for apple cider vinegar combined with half a glass of dry red wine. - Yellow mustard can be replaced with German dark mustard or Dijon mustard in the same amount.

How to Store

Store the sliced meat covered by its own sauce in a sealed container in the refrigerator for up to 4 consecutive days. Reheat over low heat in the pot with the broth itself so as not to dry out the thin slices.

Can You Freeze It?

Pode congelar a carne fatiada submersa no molho em pote fechado no freezer por até 90 dias com boa textura. Descongele na geladeira por 24 horas e reaqueça em fogo brando com a panela semitampada.

What to Serve With

Serve with red cabbage cooked with apple (Rotkohl), consistent mashed potatoes, or spätzle pasta sautéed in butter. Steamed potatoes with chopped fresh parsley also harmonize with the sauce.

Frequently Asked Questions

Posso deixar a carne na marinada por menos tempo?

Uma marinada menor que três dias dá sabor superficial, mas não amacia o corte bovino rígido com a mesma eficiência.

Is the meat sauce excessively sour from the vinegar?

No, because the sugar in the recipe, the sautéed onion, and the long 3-hour cooking evaporate the aggressive acidity of the vinegar.

Can I prepare the meat in the pressure cooker to speed it up?

Yes, cook in a pressure cooker for 50 minutes after it starts whistling and then thicken the sauce with the pot open over medium heat.

Why does the meat need to rest before slicing?

The 10-minute rest redistributes the internal juices, allowing for thin slicing without losing moisture or crumbling the meat.

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