![]() I cooked a 2 1/2 pound roast and it yielded about 5 generous servings. Additional dinner suggestions: red cabbage, orange beets and Black Forest cake. Serve with boiled or mashed potatoes or over parsley noodles. To serve sauerbraten, slice and spoon some gravy over the meat slices. (Option: Some sauerbraten recipes call for crushed gingersnaps 15 minutes before the meat is done, add gingersnaps which have been crushed fine with a rolling pin.) Remove the meat and strain, saving the liquid. Simmer, covered in 350° oven for 1 1/2 hours, or until tender. Marinate meat in next 8 ingredients for 48 hours in refrigerator, turning it over from time to time. Sauerbraten may be prepared with top or bottom beef round, but boneless rump of beef is the best cut to use. beef pot roast (I used venison here instead of beef, but game is not typically commercially available) Just Food Now goes into some depth to explain why horse was once an important food source, if you’re interested in that sort of thing. While were on the subject, I should mention that Sauerbraten was once used as a recipe for horse meat (!) in parts of Germany. The rest about the plentiful wood and slow cooking is spot-on these techniques have much to do with making less desirable meats more palatable. The Food Timeline rightly points out the Dutch Oven, English Bake Kettles, and the French Braise as other foods related to what later became the New England Boiled Dinner and then, the pot roast. While it’s true to claim this dish as a forerunner of the American pot roast, it would be an error to assume it is pot roast’s sole ancestor. Among beef dishes, boiled beef with horseradish sauce, pot roast (Sunday favorites) and Sauerbraten are perhaps the most popular. Therefore, many kinds of slow-cooked meats, boiled, braised and pot roasted, have achieved a permanent place on the German table. In the history of Germany, there has never been a lack of of wood for cooking fuel. …with its German ancestory quite clear from the name, this is thought to the the forerunner of that famous American staple, the pot roast. Schmackhaft!įor little history on Sauerbraten, we’ll start with the notes written below the recipe in the Partsch family cookbook: The sides for this meal are Grandma Jeanette’s Amazing German Red Cabbage and a variety of roasted vegetables. We’ll be cooking a Pennsylvania Dutch recipe from Greta’s great-grandmother’s Partsch family cookbook. Also, the distinct sweet and sour flavors goes great with game. With days of marinating and slow cooking, it’s perfect for a tougher cut like a venison roast. So with a venison roast from Dean, I decided to prepare the best dish for this cut: Sauerbraten. My dad remembers his great grandmother preparing small game like rabbit when my great uncles had the chance to shoot enough for a meal (I hope for a future post to explore the old, great recipe for braised rabbit, Hasenpfeffer). Greta and I love having wild game to cook with, and pushing the envelope in the kitchen is natural for us. My friend Dean and I have an arrangement: he hunts and harvests fresh venison and I cook new things for him to try.
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