![]() ![]() Serve with spatzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknodel) or bread dumplings (semmelknodel - I have a recipe for this too).Slice the pork on a plate and keep the sauce aside for pouring on top when serving.Cook for an additional 15 minutes on low heat.Pour the finished sauce back into the pot.Bring to a simmer and cook, stirring often until reduced into a smooth sauce.Add 1 cup of the cooking to the flour and butter mixture.Mix together and saute until golden in color.To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan.Return the rest of the cooking liquid and pork to pot for now.Set aside 1 cup of the cooking liquid for making the sauce.Strain the vegetables and spices out of the cooking liquid (Keep the liquid!.After 45-60 minutes, remove the pork to a plate.Pour in the marinade liquid along with the veggies and spices.Melt butter or heat oil on high in a heavy pot.Remove meat from marinade and dry off with paper towels.Turn the pork every day or two to ensure it's evenly soaked.Marinate for 5-6 days and in the fridge.After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.Let the marinade cool completely before using with meat.Bring to a boil, turn heat to low and cover with lid.Put in pot with parsley, juniper berries, peppercorns and bay leaf.Roughly chop onions, carrots and celery.1 cup marinade liquid set asided after cooking.450-500 g (1 lb) pork roast - I used shoulder.BUT the meal is so worth the time and effort to make! If you make this recipe I would love for you to let me know how you think it tasted. 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 teaspoon ground black pepper 4 tablespoons vegetable oil 1 cup water 3 tablespoons all-purpose flour 1 tomato, cut into wedges Add ingredients to shopping list Directions Step 1 Place meat in large, non-metal bowl. Remove meat and place in a 7-8 quart slow cooker. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily. Place beef in a glass 9 x 13' baking dish. It takes 3 days to prepare and a good afternoon or morning in the kitchen. 14 cup water 1 tablespoon flour directions Combine the first 8 ingredients in a large saucepan and bring to a boil. This recipe isn’t for the faint of heart. ![]() The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. 3.) Reduce heat to medium low, and add garlic (with a little more oil if needed. Dredge chops in the flour mixture, & add to skillet, discarding remaining flour mixture. 2.) Heat oil in a large nonstick skillet on medium high. Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. 1.) Combine flour, Bavarian seasoning (if using), salt, & pepper in a shallow dish. HERE IS WHAT WIKIPEDIA SAYS ABOUT SAUERBRATEN: I still can’t tell you so I went to Wikipedia. I for the longest time had no idea either. I am sure you are wondering what “Sauerbraten” is. I am happy that my aunt passed down this recipe to us and I can share it to you! My mother-in-law remembers the wonderful aroma of her grossmudders sauerbraten. I make it for our family gatherings we have every 5 years, each time the meal is a huge success. Sweet & Sour Pork Sauerbraten (Serves 6-8). I have only personally made this recipe 3 times in my lifetime. I have family back in Germany and when we used to visit a long time ago, my great Aunt used to make this recipe on a sunday, I guess it’s there version of a sunday roast.
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