So feel free to skip the lengthy marinade if that works better for you. And what’s more, acidic marinades can actually work to make meat a little bit…mushy. Studies have indicated that marinating meat is not particularly useful at all, that the flavoring doesn’t really penetrate into the meat, even after a long period of time. But wait…is marinating sauerbraten really necessary? Just be sure the meat is fully immersed in the liquid, or plan to turn the meat every day so there’s no spoilage. I like to marinate it right in my enameled cast iron pot, but you can also use a large heavy duty zip lock bag. It’s not difficult at all, and once you’ve assembled your marinade you can stash it in the fridge and forget it for a few days. This is the way it’s been done for generations in Germany. The multi-day marinade is traditional for sauerbraten, and the theory is that the longer you leave the meat in the acidic marinade, the more tender it gets. A 2-3 day marinade is traditional for sauerbraten I always stock up in fall because I use them for crumb crusts in holiday desserts like my Cranberry Gingersnap Pie. You can buy them online, or at stores like Cost Plus/World Market. Lovely! Tip: there are many kinds of gingersnaps and while all will work, I very much prefer the classics imported from Sweden: Nyackers are super thin and crisp, with an authentic spicy flavor. The spices work well with the flavors in the sauerbraten, and the little extra sweetness helps to balance the sour element. I was skeptical at first, but it works beautifully! It basically acts like a spiced flour to thicken the gravy. What are gingersnaps doing in pot roast?Ĭrushed gingersnap cookies are traditionally used to thicken the sauerbraten gravy. bottom or top round ~ these are cut from the rear legs of the animal, and the top round is more tender.rump roast ~ cut from the hindquarters of the cow, it’s slightly more tender than chuck.When slow braised it cooks up to fork tender consistency. It’s cut from the shoulder of the cow, and is also used to make ground beef. chuck roast ~ this is what I used today.You can make sauerbraten with some of the same types of meat you use for American pot roast, look for a piece about 3-4 pounds: What cut of meat is best for sauerbraten? This sauerbraten, on the other hand, contains: English or American pot roast is typically flavored with onions and carrots in a fairly plain brown gravy. And secondly, the flavors in that marinade, which eventually becomes the gravy, are rich and multilayered. Two things make sauerbraten so unique…for one thing the meat is traditionally marinated for up to 3 days before braising. This recipe is as close to his as I can get, it’s delicious! Sauerbraten means sour or pickled ( sauer) roast meat ( braten) What makes sauerbraten so different from English pot roast? She brought her treasured recipe for sauerbraten with her and my grandpa reinvented it for us. He got it from his mother, Alma Schultz, who immigrated from Germany to New Jersey at the end of the 19th century. This is inspired by my grandfather’s sauerbraten. The smell coming out of the kitchen while this cooks is that classic rich meaty aroma we all miss from childhood, it makes you feel safe and cozy…and insanely hungry. Once you’ve tried it I know it will become a part of your recipe repertoire forever, it’s that uniquely delicious. Sauerbraten is a classic German pot roast with fork tender meat in a rich sweet and sour gravy.

Knorr rheinischer sauerbraten