![]() Reheating – Let thaw on its own from the freezer before heating.Keep in the fridge for a week and in the freezer for up to 2 months. Storage – Store in an airtight container in the fridge or freezer.Tips and variations for making this Sauerbraten recipe: Serve – Serve the vegetable mixture with a hunk of the meat. Stir in the gingersnaps and ⅔ cups water. Leave the vegetables and two cups of liquid. Simmer ingredients – In a Dutch oven, place meat, strained marinade, onion, carrot, and celery. Brown the meat – Pat the meat dry and strain the marinade. Place the meat in a baggie, pour the marinade over the meat. However, Sauerbraten is a classic recipe and meat preparation for a reason. ![]() The most prominent aspect of this recipe is the long marinating time and the seemingly peculiar ingredients. This word is popularly and roughly pronounced “sour-brawten.” Of course, this is not quite the German way to say it, but it is an easy version of the word. Traditionally, just the vinegar is used in Sauerbraten, however, the lemon adds a terrific flavor! You will be hooked and the three days of marinating will all be worth it once you take that first bite. While some of the ingredients might seem strange, I promise you they come together wonderfully for a perfect combination of flavors. The flavor comes from the easy to make marinade and delicious gravy. Sauerbraten is a classic German recipe that takes a few days to prepare properly, although there is not much work to it. Your friends and family will be asking for more! Sauerbraten Recipe ![]() This tasty Sauerbraten is made using a traditional Sauerbraten recipe with a twist and a secret ingredient from Oma! Tender, flavorful, simple to make, and totally delicious, this fabulous roast starts with a fantastic marinade.
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