Omi cooked everything by hand and from memory so you may need to go light handed on the seasoning, taste and then add more as needed for taste. 4 cups water, divided 4 cups red wine vinegar, divided cup salt 2 cinnamon sticks 2 tablespoons whole black peppercorns 2 tablespoons white mustard seeds. Please forgive me for any bad grammar or any ingredients that don’t include quantities. Notes: Just like most of my Omi recipes, this recipe was handwritten in a book my grandmother gave me, half in German so I will attempt to translate. However, my Omi’s recipe is probably the quickest and easiest sauerbraten recipe you will find that’s still tender, moist and has tons of flavor. It’s basically a slow cooked round roast so I guess a “Quick and Easy Sauerbraten” is sort of an oxymoron. A good American comparison would be a “German pot roast”. If you’re wondering to yourself “What is sauerbraten?”, you’re definitely not the only one. This is my grandmother Omi’s delicious recipe of the German delicacy, sauerbraten, the quick and easy version. The best dish they serve is a juicy sauerbraten plate which just biting into instantly transports me to back to my ancestral home, ze Deutschland. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.We have a family tradition of going out to our favorite local German restaurant, Edelweiss German Bierhaus, for special family celebrations. Add another tablespoon of gingersnaps if you want, or add a tablespoon of sugar. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. Bite-sized pieces of beef, coated in crushed ginger snaps, are browned then simmered in onion soup and cider vinegar for an easy version of the favorite German. Do a 10 minutes natural pressure release and then a quick release. Heat oil in a large skillet over medium-high heat. Heat a large ovenproof pot over medium heat and add the olive. Strain the marinade, discarding the solids. Add cider vinegar, water, and sauerbraten spice. Remove the meat from the marinade and pat dry season with salt. Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes. Season roast with salt and pepper and place in a large glass or ceramic dish. Sprinkle with about teaspoon salt and lots of freshly ground pepper. But here we try to stick to authenticity. They will not dissolve completely at first, but keep stirring and they will disappear. Remove meat and add diced onions, carrots, and celery and saut for a few minutes until slightly softened. There are many quick method recipes for Sauerbraten especially made with gingersnaps that are very tasty. Whisk in 4 tablespoons of the pulverized gingersnaps. Taste for salt – it will probably need it – and add enough to your taste. Add the wine, cider, stock, vinegar, juniper berries, bay leaves, garlic, cinnamon, and thyme, and bring to a simmer over high heat. The mixture will turn to clay at first, then loosen into a silky sauce. Slowly whisk in the strained cooking liquid, one cup at a time.
Recipe Instructions Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves. 1 tablespoon quick-cooking tapioca, ground 1 teaspoon kosher salt. Kates Easy German Sauerbraten Recipe Allrecipes. Cook the roux until it is the color of coffee-and-cream, stirring often. If youve ever had sauerbraten, this recipe nailed it when it came to the flavor. When it is frothing and totally melted, whisk in 2 tablespoons flour. Stir in the crushed gingersnaps and brown sugar. Remove the bay leaves from the beef mixture. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. Directions: Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. You want it to look like a rough meal or coarse flour. Simple to make with a combination of a little mashed potato, egg, and flour, these long-shaped noodles can be served both sweet or savory. Take the 8 gingersnap cookies and pulverize them in a blender. German Potato Noodles also known as Schupfnudeln are a versatile dish. Strain the cooking liquid through a fine-meshed sieve into a bowl.