Sauerbraten III

May 11, 2023May 11, 20230 0
Hearty and tender German Sauerbraten III recipe for dinner
in Main

Prep

15 min

Cook

3 hours

Ready In

3 days 3 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 pounds bottom round roast
1 cup red wine vinegar
1 cup water
2 tablespoons lemon juice
1 onion , thinly sliced
2 bay leaves
3 whole cloves
2 tablespoons salt
1/8 teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup water
3 tablespoons all-purpose flour
1 tomato , cut into wedges

Nutrision Information

Servings Per Recipe
6
Calories
477
Sugar
1g
Fat
27g
Sauerbraten III is a classic German recipe that has been passed down through generations, beloved for its bold and tangy flavor profile. Its method of marinating and slow-cooking the roast allows the flavors to fully develop and blend together, creating a delicious and satisfying meal that is perfect for a cold night in. While it may require a bit of planning and preparation, Sauerbraten III is well worth the effort and sure to impress your family and friends.

Instructions

1.In a large bowl, mix together the red wine vinegar, water, lemon juice, sliced onion, bay leaves, whole cloves, salt and black pepper.
2.Place the bottom round roast in the marinade mixture, cover and refrigerate for at least 3 days, turning occasionally.
3.Preheat oven to 350°F (175°C).
4.In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
5.Remove the roast from the marinade and pat dry; reserve the marinade.
6.Brown the roast on all sides, about 10 minutes total.
7.Pour in 1 cup of water and reserved marinade; bring to a boil.
8.Cover the Dutch oven and bake for 3 hours, until the roast is tender.
9.Remove the roast from the Dutch oven and keep warm.
10.Skim the excess fat from the liquid in the Dutch oven.
11.Mix 3 tablespoons of all-purpose flour with a little cold water to make a paste.
12.Add the paste to the liquid in the Dutch oven and whisk until thickened.
13.Add tomato wedges and cook for a few more minutes.
14.Return the roast to the Dutch oven with the gravy and warm through.
15.Slice and serve with German potato dumplings and red cabbage.

PROS

Sauerbraten III is a hearty and tender traditional German dish, perfect for a cozy and comforting family dinner.
Its unique flavor and tender texture come from the long marination in a flavorful mixture of red wine vinegar, spices, and onions.
This recipe is also easy to customize to your desired level of tanginess, and its leftovers can be easily repurposed for other meals.

CONS

This dish requires at least 3 days of marination in advance, so plan accordingly.
The cooking time is also lengthy, taking up to 3 hours in the oven.
Sauerbraten III is also a calorie-dense and high-fat dish, so it should be enjoyed in moderation and balanced with other healthy foods.

HEALTH & BENEFITS

Although Sauerbraten III is not a particularly healthy dish, it does have some nutritional benefits. The marinade mixture contains anti-inflammatory and antioxidant spices such as cloves and black pepper, which may reduce the risk of chronic diseases. The use of red meat in this recipe also provides a source of iron and other essential nutrients, but it should be consumed in moderation.

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