4/6/2023 0 Comments Sauerbraten recipe![]() Serve with boiled red potatoes and braised red cabbage. I find that the farina adds a nice flavor, and it makes for easier. Stir in browning and seasoning sauce and pepper. This is still a German potato dumpling recipe, but it includes farina (Cream of Wheat). Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes. Discard the solids and reserve the strained marinade. Use a mesh strainer to remove the solids from the marinade. Remove beef from marinade and use paper towels to pat it dry. It is hard to find German restaurants in the U.S. Step 2: Oven-Braise the Roast Preheat oven to 325☏ 164 ☌. Add this flour mixture to sauce pan cook on medium-medium high heat 6-8 minutes to thicken. One of our favorite dishes is German pot roast or Sauerbraten. Whisk the 2 tablespoons of flour into 1/2 cup cold water. In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved.(Temperature will continue to rise about 10☏ to reach 145☏ for medium rare 160☏ for medium.) Transfer roast to carving board, reserving liquid. In large dish, mix together apple cider vinegar, water, salt, cloves, bay leaves, onion and peppercorns. Remove roast when meat thermometer registers 135☏ for medium rare 150☏ for medium. Place beef in large roasting pan add reserved marinade to roasting pan, cover with aluminum foil.Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade.Close bag securely and marinate overnight or up to 24 hours. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Bring to boil, scraping up any browned bits. Pour into roasting pan and place over medium heat. Boil until thick, stirring often, about 10 minutes. Gradually mix in 2 cups of marinade (discard any remaining marinade) and beef broth. ![]() Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. Stir over medium heat until dark brown, about 10 minutes.
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