Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes. The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. If you have time, try the traditional German sauerbraten and see which you like better. Sauerbraten Meal- This is so good This is a real Authentic receipe.Top Choice Chuck Roast marinated in Red wine, vinegar, and special German spices.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker.Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Use an immersion blender to blend the veggies into the cooking liquid.Make sure to serve some soft, doughy bread like Dinner Rolls or Beer Bread (made with German beer of course) to soak up the thick, sweet-sour gravy. Remove meat and let rest, covered, while you make the gravy. Traditional German Sauerbraten is served with German Cabbage and Mashed Potatoes, using the delicious sauce as a gravy for the meat and potatoes.Do a 10 minutes natural pressure release and then a quick release.Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Add oil, bacon fat, or butter and brown meat on all sides. approx 2 pounds bottom round beef roast.2 tablespoons oil, bacon fat, or butter.We love to serve this with traditional red cabbage and potatoes. Slice the venison to serve and pour over the sauce.Add the crushed ginger biscuits to the sauce and keep stirring until they dissolve.Slowly add the strained cooking liquid and keep whisking until the sauce is smooth and silky. In a pan, melt the remaining butter on a low heat and whisk in the flour to create a roux.Crush the ginger biscuits until they have the texture of coarse flour.Using a sieve, strain the cooking liquid into a bowl. Remove the meat from the pan, wrap in foil and allow to rest.
When ready to cook, remove the venison from the marinade and sprinkle with salt and pepper. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt pour over meat.Once boiling, place a large colander with medium sized holes over the pot, or use a spaetzle maker placed over the pot. Place a large pot of water onto the stove to boil. Allow to marinate for at least 24 hours - we recommend 4 days to really pack in those flavours, making sure to turn the meat every day. Add the melted butter and the two mustards. Then submerge the venison loin into the marinade and place it in the fridge. In a cast-iron pot (or one with a lid that can be used in the oven), add all of the marinade ingredients and bring to a boil.Preparation Time: 1 Hour (+4 Days Marinating)
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