![]() ![]() ![]() ![]() VINEGAR: This is what makes the sour in Sauerbraten! I like to use red wine vinegar, but apple cider vinegar will work just as well in place of red wine vinegar.Don’t use fancy wine for this recipe, cheap and cheerful will do! If you really can’t have alcohol, use a non-alcoholic wine instead, but check that it isn’t too sweet. RED WINE: Red wine in the marinade flavours the beef as well as tenderising and preserving it.Top round, rump roast or boneless beef chuck roast are all suitable. BEEF ROAST: You can use any decent-sized beef roast for Sauerbraten, though the recipe is best with the cheaper cuts from the shoulder or top of the leg as it has a long cooking time.To make my easy sauerbraten recipe you’ll need the following main ingredients: Win-win! Before marinating… …and after! Ingredients The locals realised what a fantastic idea this was and Sauerbraten has since become an important part of German culture. This has the happy effect of tenderising tougher cuts as well as adding flavour. The Romans used the vinegar in the marinade to preserve the meat while their armies were marching. Sauerbraten is considered one of the national dishes of Germany and it has a long history dating all the way back to Julius Caesar and the Roman times. The marinated meat is slowly braised to create a meltingly tender roast, which is served with plenty of tangy red wine sauce. Sauerbraten is made from a large piece of stewing meat, marinaded and softened in a mixture of wine and vinegar. Slice the meat and serve with the sauce.First things first! You might have visited Germany or tried Sauerbraten at the famous Hofbräuhaus restaurants, but what exactly is this recipe all about?.Strain the sauce through a fine mesh sieve to remove any lumps.Whisk in the gingersnaps and cook until thickened, stirring occasionally. Press SAUTE and return the liquid to the empty IP pot and place over medium-high heat.Remove the meat from the IP and keep warm. Strain the liquid to remove the solids.Open up your IP when the pin has dropped (allow a few minutes for this to happen).The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING.No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. ![]() The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1.When the IP beeps after pressure cooking for 60 minutes, allow your IP to naturally release pressure for 20 minutes.Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.Allow a few minutes for your IP to come to pressure. The display will reflect ON while the IP comes to pressure.Press MANUAL and adjust the time to 60 minutes on HIGH pressure.Secure the lid of the IP and ensure the valve is set to SEALING.After 3 days of marinating, return the filled IP insert to the IP and add sugar.If the meat is not completely submerged in the liquid, turn it over once a day. Remove the filled IP insert, cover and place into the refrigerator for 3 days. Turn off IP and add the cooled marinade into the IP over the beef.Once hot, 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.Bring to a boil, then lower the heat and transfer to another container to cool. Press SAUTE and combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard.Plug in the IP with insert set in place. ![]()
0 Comments
Leave a Reply. |