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- #SAUERBRATEN RECIPE SLOW COOKER PLUS#
- #SAUERBRATEN RECIPE SLOW COOKER ZIP#
- #SAUERBRATEN RECIPE SLOW COOKER FREE#
Add the beef roast and the rest of the vegetables. Place a handful of the sliced onions, carrots, and celery into a large, heavy-duty plastic bag set in a large bowl (to catch any overflow should the bag leak). Bring to a boil, then cool to room temperature. In a saucepan, combine the red wine vinegar, beef broth, 2 teaspoons salt, and spice bundle. Gather up the corners and tie the string around the folds, making a tidy bundle. Pile the bay leaves, peppercorns, cloves, and juniper berries onto the center of the cheesecloth square.
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#SAUERBRATEN RECIPE SLOW COOKER ZIP#
1 large heavy duty plastic bag with a zip top or a twist tie.
#SAUERBRATEN RECIPE SLOW COOKER PLUS#
#SAUERBRATEN RECIPE SLOW COOKER FREE#
It holds up well and doesn’t cook to mush, but any other favourite gluten free loaf would be fine to use if you’re making the recipe gluten free. Kitchen Frau Notes: *I used Schär brand Gluten Free Artisan Baker Multigrain Bread. I’d been meaning to do one, but her gentle nudge is what got me going. *Thanks to reader, Bonny, for her request for a Sauerbraten recipe. Then serve the meal with a hearty red wine and the rollicking strains of oom-pa-pah music playing in the background. Read the ingredients, many of them are gluten-free, to boot. I often cheat and cook up a batch of the packaged German dumplings ( Knödel) available in import shops.
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Or you can make up a batch of potato dumplings. Serve the Sauerbraten with buttered noodles (gluten-free if you wish) or Spätzle, or mashed potatoes. The tangy braised veggies laced with bits of bread (almost like a stuffing) are a great accompaniment to the moist and tender meat. A good slosh of red wine and a touch of sugar do wonders to balance the tartness of the vinegar in the piquant gravy. Not much to do when the company gets there, but to slice the meat and make the gravy. Look at that nice brown sheen and crusty flavour bits in the pan The techniques remain today because of tradition and a deeply ingrained love of the flavours. Pickling and fermenting were key techniques used long ago to preserve food in a northern climate with a long chilly winter. Germans have become the master of elevating ‘tangy’ to new culinary heights. Many of Germany’s dishes contain an element of sour – whether it’s the sour pickles used in Rouladen, or the sublte lacing of vinegar in an Eintopf, or the unabashed pucker-inducing tang of a dish of hearty Sauerkraut. ‘Tangy’ is the key word in today’s recipe. If I had to describe German cooking, it would be with the words savoury, piquant, and tangy. Since we’ve become a gluten-free family, I’ve adapted that recipe with a few modifications, and it is just as fantastic. It’s the one that stuck and which I then made for my family over the years. Like many German foods, it’s not a really pretty sounding name, is it? The recipe is actually one I got from a German student, when we compiled a cookbook of international family recipes in my grade three class years ago. Translated directly, the word means ‘sour roast’. So, when I was newly married I wanted to learn about this Sauerbraten. She made big meaty casseroles and stewed chicken with homemade noodles. She cooked beautiful roasts and cabbage rolls and savoury Strudel. She made headcheese and a kind of absolutely delicious loose sausage, kind of like haggis (we called it Knipp). She made her own cottage cheese and Kochkäse (cooked cheese). She also pickled raw herring and fried herring, pickled fried peppers and stuffed peppers, made her own sauerkraut, fermented huge crocks of cucumber pickles, and green tomatoes, and little apples. My mom marinated lots of meats and fish in vinegar solutions before roasting or frying them. I didn’t grow up with Sauerbraten, though the flavour profile is familiar to my tastebuds. What is S auerbraten? It’s basically a tangy marinated German pot roast, a wonderful Sunday dinner and a special comfort food. Want a special dish for your next Sunday dinner? How about a tangy German Sauerbraten – a wonderfully flavoured, simmered pot roast with a fantastic gravy? Oom-pa-pah! Bring on the Lederhosen! ( Skip to recipe)īeing German, I should have a decent recipe for Sauerbraten on this site, shouldn’t I? It’s time to rectify that omission.