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π π π πΒ Sauerbraten π π π π
π π π πΒ Sauerbraten π π π π
Historical Background
German Sauerbraten, or "sour roastβ
Historically, the roast was simmered for DAYS in vinegar, wine, and spices, to tenderize touch cuts of meat
Originated in the Middle Ages, it was designed for preservation and to be affordableβoriginally often made with tougher meats such as horse
Ingredients:
Ingredients:
4 rump roastsΒ
2 chopped onions
1/2 cup red wine vinegar
1/2 cup red wine
1 tsp salt
1/2 tsp pepper
1 tablespoon sugar
10 whole cloves
2 bay leaves
1 cup water
1 can beef broth
about 10-12 ginger snaps
Recipe :
Recipe :
Marinade the beef in all ingredients (except the ginger snap cookies) for at least 3 daysΒ
Dry off the meat, coat with flour and sear all sides.
Deglaze with with a bit of water or broth. Pull out the cloves and bay leaf and braise the beef in remaining liquid at 300 degrees for 4 hours.
Remove the meat from the liquid
Grind the ginger snaps and thicken the remaining liquid for the gravy
Personal Connection -
Henry Mihelich
β My Grandpa makes some of these meals during the summer and winter when I go up to my grandparents house in Michigan. It reminds me of home and brings me closer to my family. And, of course, it's delicious!β
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