![]() ![]() ![]() This dish is best served over egg noodles with sides of red cabbage and potato dumplings. It also makes AMAZING leftovers. Shred or slice the beef, then put it back into the gravy for 10 minutes Taste the gravy to see if it needs additional honey or salt.Īdd sour cream to the gravy (to taste, whisking or stirring to incorporate). Thicken the marinade with flour (whisking to incorporate) until you reach a desired gravy (your preference how thick or thin you like it). Venison Sauerbraten A classic German pot roast: Venison or beef marinated and then braised in a rich sauce thats finished with crushed ginger snaps. Turn the temperature up until the marinade comes to a soft boil. Once beef is browned, add it to the simmering marinade.Īdd 2-3 tbsp. Place the marinade back into the stockpot and bring to a simmer. It uses cheap cuts, so a shoulder roast or other piece of venison that isnt steak-worthy is perfect. For those unaware, sauerbraten is a German pot roast. Remove the beef from the stockpot and brown on all sides. Venison sauerbraten is delicious, and its far more authentic than anything youre likely to find at the nearest German restaurant. Flavourful German Venison Goulash (Hirschgulasch). Heat a skillet (cast iron preferred) to medium-high heat with 1 tbsp. canola oil. Authentic German Rheinischer Sauerbraten Recipe Frankfurter Sausages (The Original German Hot Dog). Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F. Insert cloves every square inch of the meat. Strain contents of the stockpot, being sure to save the liquid in a bowl (or another stockpot) Place meat in medium size roasting pan with drip tray and insert a meat thermometer. Once you’ve tried it I know it will become a part of your recipe repertoire forever, it’s that uniquely delicious. Place stockpot in refrigerator for 3 days. Sauerbraten is a classic German pot roast with fork tender meat in a rich sweet and sour gravy. Pour white vinegar and cider vinegar over the meat chill, covered, for 4 days. Add onions, peppercorns, cloves, and bay leaf. Remove stockpot from heat and let it cool to room temperature. Place the beef roast in a deep ceramic or glass bowl. water *if water volume changes, the water to vinegar ratio should stay at 1.5/1Ĭombine all ingredients for the marinade in a stockpot and bring to a steady boil for 5 minutes. Yield: 12 servings (enough to feed 8 hungry Kentuckians)Ĥlbs bottom round (beef, elk, or venison)ġ8 oz. Since the cooking process (simmering) is set-it-and-forget-it simple, you are free to spend more time visiting with loved ones. My family always enjoys this dish during the holidays it shakes the frost off of our bones and warms our spirits!” - James Barrett Gisela (pronounced geese-el-uh) is my grandmother on my father’s side of my family. Sauerbraten (pronounced sour-brought-in) is a large, heavily marinated beef roast, regarded as the national dish of Germany. The beauty of making sauerbraten at Christmas is that much of the preparation is completed 3 days in advance. Maybe even as hard as pronouncing my favorite Christmas dish: Gisela’s Sauerbraten. ![]()
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