Sauerbraten (german pot roast)
Roast
German cuisine
Sauerbraten is quintessential German food. I ate it a lot as a kid, it is my favorite family meal. Whether we used the season packets from the store or made it this traditional way, sauerbraten was always my favorite. It is truly an underrated classic. <br /> <br />The roast is essentially pickled, then fried in bacon grease and slow cooked to perfection. The smell of onion frying in bacon grease really draws out fond memories for me! In my house we often use venison but typically beef is used. You can use any cheap cut of meat or roast you have around. For meats that are particularly strong in flavor or tough use buttermilk or milk in your brine to tenderize the meat. I make this dish regularly, I try to avoid gluten as much as possible so for normal day-to-day eating I do not make my beloved gingersnap gravy, it is good without it but my homemade gingersnaps are pretty stellar so I do kind of miss them. <br /> <br />This can be made ahead of time, we actually LOVE leftovers because once it has rested overnight it seems to have developed more flavor. Gently reheat it in a sauce pot (with the juices) on low or in a 200 degree oven. It makes for great lazy "stroganoff" or even sandwiches.
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