The Sunday Supper bloggers have really put together a great lineup for the event:
Take a look at these low and slow recipes. The ratio of vinegar to water is different also. I modified it slightly using two types of vinegar and different quantities of spices.
Total time does not include time for marinating (2 to 3 days). How often do you cook something low and slow? Do you use a slow cooker or dutch oven? Perhaps a smoker? There are more recipes from the Sunday Supper bloggers below. It’s hard not to do after smelling it cook for so long. Or turning around and finding people hanging by to grab those bits. You may find yourself munching on the bits that fall off while slicing. The marinade both flavors and tenderizes it. Did I mention how much I love the gravy? The beef is awesome too. I’ll either dip bread into it or use the bread to sop up every last drop from my plate. We smother it over the beef and either spaetzle or potato dumplings. Then when it is time to strain the marinade I can pour it out of the bag into the strainer over the same bowl. It’s easy to flip it over in the bowl too. That way I can squeeze out all the air and the marinade covers more of the beef.
#Sauerbraten meat zip
I use a 2-gallon zip top bag inside of a bowl. Refrigerator temperature is rather low.Ī tip for marinating the Sauerbraten.
#Sauerbraten meat plus
Plus there is the two or three day marinating time. This event was the perfect opportunity since it cooks low and slow for hours. I’ve wanted to share the recipe for a long time. He said it would be fine to have it two or three times a month. I made it for the Cooking Low and Slow Sunday Supper event hosted by Susan at The Girl in the Little Red Kitchen. It was a real treat to have it this time of year. Sauerbraten has been something made for special occasions as far as I can ever remember. It is a meal we look forward to for months ahead. You won’t hear any complaints from the rest of the family either. There is no guessing on what they want for their birthday dinner. Since their birthdays are near each other, we celebrate them together. Sauerbraten is one of my husband’s all-time favorites.
It is the best and has a tang like no other. It is simply a German marinated beef roast with gravy. Simmer it with the marinade and then turn that into a sauce makes it out of this world yummy. Marinate it beforehand and you add incredible flavor. Bring to a boil.A slow-simmered beef roast can be moist and tender. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Add the tomato paste and crumbled bread and braise in a preheated oven (180☌) (approximately 350☏) for 2 hours. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Bring to a boil then remove from the heat and let cool. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Rinse the soup vegetables, trim and coarsely chop. For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid.
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