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 After browning the roast, add cooking liquids, vegetables and spices to Dutch oven. |
 After its 3 hours simmer, I transferred to a large crock which makes it look like it shrunk a lot (though it didn't.) Now it marinates covered overnight in the fridge. |
 Make the gracy, slice the roast and you're ready for dinner. |
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You already know what sauerbraten is, yes? Well to that I add Abkürzung: German for "short cut" (let's hope my Googled translation is correct.) After checking out several versions of sauerbraten, I blended a few ideas and ingredients from several and came up with my own time-saving formula! The roast cooks in a spicy sweet-sour broth the first day and marinates in it overnight. Next day reheat, make the gravy and ring the dinner bell!
Ингредиенты
- 3 slices bacon, diced
- 1 (3 pound) beef bottom or boneless round rump roast, trimmed of excess fat
- 1 teaspoon fresh ground black pepper
- ½ teaspoon ground allspice
- 1 teaspoon salt
- ½ cup red wine vinegar
- ½ cup beef broth
- ½ cup red wine
- 1 large onion sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 10 whole peppercorns plus10 whole allspice (I didnât have either on hand so I subbed a total of one tablespoon of pickling spice instead. It was an approximate sub at best â but it worked fine.)
- 1 cup plum, peach or apricot preserves (I used Phoebe's Plum Sauce which has a little kick of it's own - see link below)
- 1/4 cup crushed gingersnap cookies (about 4)
- ½ cup cold water
- 2 tablespoons flour
Инструкции
- In large Dutch oven (I used a 4 ½ quart pan) cook diced bacon over medium heat until crisp. Remove with slotted spoon to paper towels.
- Meanwhile mix black ground pepper, ground allspice and salt together in small bowl; rub over all sides of roast, pressing into meat.
- Brown roast in bacon drippings over medium heat on all sides.
- Add the vinegar, beef broth, wine, onion, garlic, bay leaves and reserved bacon.
- For easier removal after cooking, place whole black peppercorns and whole allspice in a tea infuser and add to broth in pan (or substitute pickling spice as noted above) .
- Cover, bring to a boil, reduce heat and simmer for 2 hours. (I turned roast occasionally).
- Stir in preserves and gingersnaps; cover and cook 1 more hour, or til meat is tender.
- Chill roast 24 hours or overnight in cooking liquid (I turned it once or twice during refrigeration.)
- NEXT DAY; Skim off any fat. Heat roast in cooking liquid slowly and covered until heated through, about 1 hour. Remove roast and keep warm.
- GRAVY: Remove the whole spices and bay leaves from cooking liquid; strain away the large particles of vegetables and preserves from cooking liquid. You should have about 2 ½ to 3 cups of cooking liquid remaining.
- Combine cold water and flour well; stir into cooking liquid and cook over medium low until gravy is thickened and bubbly, about 5 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 9 servings | |
| Calories 393 | |
| Calories from Fat 200 | 51% |
| Total Fat 22.23g | 28% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 511mg | 21% |
| Potassium 614mg | 18% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.75g | 3% |
| Protein 32.86g | 53% |
Menus and Pairings
Хорошо сочетается: noodles, potatoes, spätzle
Wine and Drink Pairings: Red wine
Комментарии
25 октября 2011I have never been one to eat roast gravy many days after making it, but honestly this gravy I could not resist. With leftover mashed potatoes, it was a welcoming sight each day until the last drop was gone! I am glad my first sauerbraten experience was so successful, and that the recipe intrigued you to save it.
25 октября 2011Salad Foodie:
I was looking at a Sauerbraten recipe from a Germany woman that worked for me years ago only a couple days ago. I am so glad you posted this. It is certainly a different method than the ones I have that marniate the beef for two days in large amounts of liquid that end up being thrown out. Well done! I have added it to my Try Soon folder. I love the smell of Gingersnap gravy. Thnaks for sharing.
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