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Strain the sauce through a fine mesh sieve to remove any lumps. In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Strain marinade, reserving the liquid and onions discard the cheesecloth bag. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. This traditionally German roast recipe is served with a brown gravy made with, of all things, gingersnap cookies. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat oil in Dutch oven, blend in flour and brown. Pass vegetable and liquid through sieve measure. Add the meat, cover and leave to marinate for 2-3 days (or at least 24 hours) in a cool place, turning several times. Learn more Step 2 Once marinade has cooled, place the roast in a large ziplock bag and pour the marinade over the top. Place the wine, vinegar, water, onions, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves in a large mixing bowl and mix well. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Cover and simmer over low heat, adding water if necessary until nearly tender, about 1 1/2 hours. It is one of the popular soup or stew (Eintopf) recipes from Germany, and this one is from Bavaria. Step 1 Combine 2 cups brith, wine, vinegar, one of the onions, the crushed garlic, sprigs of thyme, juniper berries, peppercorns and cloves in a pan. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.