RHEINISCHER SAUERBRATEN (BRISKET)

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Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle pasta.

Ingredients used in the marinade, and accompanyments served with Sauerbraten, vary across regions. Regional variants of the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.

The name “Sauerbraten” is of German origin and means “sour roast”. The word derives from sauer meaning “sour” or “pickled” and Braten meaning “roast meat”

-Via Wikipedia

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RHEINISCHER SAUERBRATEN (BRISKET)

Course Dinner

Cuisine German

Keyword brisket

Prep Time 7 days days

Cook Time 3 hours hours 30 minutes minutes

Total Time 7 days days 3 hours hours 30 minutes minutes

Servings 6

Author Mrs. Donald Humphreys, Kenmore

Ingredients

• 4 lbs. beef brisket*

MARINADE:

• 1 tbsp. sugar
• 2 tbsp. pickling spices
• 1 tbsp. tomato puree
• 2 medium onions sliced
• 1 c. water
• ½ c. red wine
• ¾ c. vinegar
• 12 crushed gingersnap

Instructions

• Prick brisket with a fork on both sides and put in roasting pan just large enough to fit.
• Make the marinade by combining sugar, spices, puree, onions, water, wine, and vinegar to a boil.
• Pour over beef; refrigerate, turning once a day for 6 days.
• Drain meat well, reserving marinade.
• Brown meat in a skillet on both sides in oil.
• Strain marinade, discard spices, put onions on meat.
• Roast at 350° for 3 to 31/2 hours until fork-tender.
• Add a little of the marinade as meat cooks.
• 15 minutes before the meat is done, add remaining marinade.
• If necessary, add more wine to make 3 c. gravy.
• Remove meat from gravy; keep hot.
• Add crushed gingersnaps to gravy stirring until thick.
• Serve sauerbraten sliced with buttered noodles.

Notes

*Substitute chuck roast, arm roast or family steak.

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