Same Day Sauerbraten - simple version - delicious

Описание: This recipe may not be the traditional Sauerbraten that takes days to ferment, but it is every bit as good!! This recipe builds flavor quickly and is so tender that it literally falls apart. Very little effort but amazing results – so delicious.

Amazon.ca - Dutch Oven: https://amzn.to/4puqwBh
Amazon.com - Dutch Oven: https://amzn.to/44Jx7iM

00:00 Intro to making same day Sauerbraten
00:36 prepping the roast
02:22 prepping the veggies
03:05 Preparing the broth
04:35 Adding the spices
05:24 Bringing everything together into the pot, simmering for 4 hours
08:12 Plating the sauerbraten
08:57 Making the gravy
10:22 Dressing the roast
12:31 Taste test

“Same-Day” Sauerbraten
Prep Time: 15 minutes
Cook Time: 4 ½ hrs
Serves: 2 – 4 people

Ingredients:
• 1 kg (2.2 lbs) boneless roast (such as boneless chuck, round, sirloin, blade)
• Extra Virgin Olive Oil 4 – 5 TBSP (EVOO)
• 1 medium Onion, sliced
• 1 Carrot sliced
• 1 Celery rib, sliced
• 1 1/2 cups of red wine vinegar
• 1 ½ cups of Beef Broth
• 2 TBSP Brown Sugar
• 1 Bay Leaf
• 2 Whole Cloves
• ½ tsp Ground Allspice
• 1 tsp minced Ginger
• ½ cup, crushed Gingersnap cookies (crushed into crumbs)
• Salt to taste
• Black pepper or Montreal Steak Spice, to taste

Process:
• Prepare your braising liquid (i.e. your brine). In a container, add the wine vinegar, the broth and the sugar, whisk, then set aside.
• Pat dry the roast with paper towel and season to taste with salt and pepper or Montreal steak spice (general rule, ½ tsp salt per 450 gm (per lb) of meat)
• In a Dutch oven or large pot, add the EVOO and the roast, and sear to brown on all sides – remove roast and set aside
• In the same pot, add the onion, celery and carrot, and sauté for 5 minutes.
• Add the cloves, allspice, ginger and bay leaf, stir to combine and sauté for 1 minute
• Add the roast back to the pot, then add the braising liquid (i.e. brine). Bring to a boil, then put heat on simmer for 4 hours, with lid on. (At hour 2, turn your roast over)
• Carefully remove the roast (it will be very tender) and set aside.
• Strain the solids from the brine, then return the brine back to the pot, to make the gravy.
• With the stove on medium heat, add the crushed gingersnap cookie crumbs and stir to combine with the brine. Stir regularly for 3 – 4 minutes until gravy is thickened.
• Pour some gravy over the roast, slice the roast and serve with additional gravy on the side. Enjoy


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.

Thank you!