In large pan heat 2 tablespoons of butter over high heat.
The longer the meat marinates the more flavor it will have. Marinate beef in the refrigerator for 8 hours (and up to 24 hours) before cooking. Place the meat in the cooled marinade and make sure as much of it is covered as possible.Remove from heat and allow to cool completely. In a large saucepan or Dutch oven combine marinade ingredients and heat on medium-high until it comes to boil.This one is well worth the effort to marinate overnight! Then pour the sauce on top and you’ve got a delectable meal with the slow-cooked flavors that Germans have been enjoying for centuries. Or for a more authentically-German meal you can use spaetzle instead of egg noodles, which you can find ready-made in most groceries. Slice the beef into strips and serve over cooked egg noodles. If you enjoy a thicker style sauce you can add in some cornstarch to make it more like a gravy, but this is completely optional. This adds a spicy kick to the overall flavor and also helps to thicken the sauce a little bit as well. The next part is the best part: add in 10 crushed gingersnap cookies to the sauce. Add the liquids back into the pan and simmer. Remove the beef to rest on a cutting board and strain the solids from the mixture. The next step is to cook the beef in the marinade for 2 to 2 1/2 hours or until the meat reaches an internal temperature of 145˚F. Don’t worry: it’s not burned, just colored from the marinade! There are some who say up to three days (or more), but we’ve found that overnight is plenty long enough for the meat to take on the tangy, rich flavors of the spiced marinade.Īfter this process the meat will take on a darker hue and this will intensify when you brown the beef on all sides. Now here comes the waiting game: you’ll need to marinate a chuck roast or rump roast in the cooled mixture for 8-24 hours. Once this has cooked down you’re left with a very red marinade. Add to that fresh herbs, red wine, red wine vinegar, sugar, and beef broth. Sauerbraten can be served with mashed potatoes, spätzle or kartoffelpuffer (potato pancakes).To start this recipe off you’ll need to sauté chopped onions and carrots. Taste it and add more salt and pepper if required. Add a couple of teaspoons of the reserved biscuit crumbs - they should thicken up the sauce. Bring to the boil, reduce to a simmer, put a lid on the pan and cook until the beef is tender. Return the meat to the pan along with any juice that may have seeped out. Add the bayleaf, Worcester sauce, cider vinegar and some salt and pepper. Add the stock and then transfer the pan contents to a big saucepan. Add more oil and whn it's hot put the onion in and cook for about 5 minutes until slightly brown. You'll probably want to wash out the pan now because it will have burnt biscuit crumbs in it. Remove the beef and set aside on a warmed plate.
You may need to do this in batches depending on the size of your beef slices and frying pan. Add the beef and cook for 2-3 minutes each side. Heat a generous amount of oil in a large frying pan on medium heat. Peel the onion, halve it, and thinly slice it. Take about half of the crumbs and press them into the beef on both sides. Tenderize the meat by bashing it with a rolling pin or meat mallet. Smash them into crumbs with a rolling pin or meat mallet. This easy American version doesn't marinade the meat but uses vinegar and crushed ginger nut biscuits to give the sweet-sour flavour.īreak up the ginger biscuits into a zip-lock bag. Traditional German sauerbraten is made from a beef joint marinaded for 3-10 days in spiced red wine or vinegar.
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