Sauerbraten, a German classic, literally means “pickled roast beef” is perfect for entertaining as you can marinate the pork rump roast 2 to 3 days ahead and then cook on low for several hours the day you want to serve it. A bowl of salad is all you need to serve along with this entrée to make inexpensive meals for a large family.
RecipeSavants.comSauerbraten, a German classic, literally means “pickled roast beef” is perfect for entertaining as you can marinate the pork rump roast 2 to 3 days ahead and then cook on low for several hours the day you want to serve it. A bowl of salad is all you need to serve along with this entrée to make inexpensive meals for a large family. Smart Recipes, European Recipes, Beef Recipes, RecipesBeefEuropeanSauerbratenPT4H35MServes 6
Ingredients:
3 Pounds Beef Rump Roast2 Large Onions1 Cup Red Wine Vinegar1 Tablespoon Salt1 Tablespoon Ground Black Pepper Plus More1 Tablespoon White Sugar10 Whole Cloves2 Bay Leaves2 Tablespoons All-Purpose Flour2 Tablespoons Vegetable Oil10 Gingersnap CookiesIn a large pan, add beef rump roast, onions, 1 cup of water, vinegar, sugar, bay leaves, cloves, 1 tablespoon of salt and 1 tablespoon of black pepper and mix well. Refrigerate, covered for about 2-3 days, flipping roast daily. Remove meat from marinade, reserving marinade. With paper towels, pat dry roast completely.In a large bowl, mix together flour and some salt and black pepper. Sprinkle roast with flour mixture evenly.In a large Dutch oven, heat oil over medium heat and cook beef for about 10 minutes or until browned on all sides, Add reserved marinade over roast evenly. Reduce heat to medium-low and simmer, covered for about 3½-4 hours. With a slotted spoon, transfer roast onto a cutting board. Cut roast into desired sized slices.Through a strainer, strain pan mixture and discard solids.Return remaining liquid to the pan over medium heat. Add gingersnap cookies and simmer for about 10 minutes or until gravy becomes thick. Pour gravy over beef slices and serve.
This modern and inspired red-eye gravy will remind you of the classic southern-inspired gravy but with a kick of the cooking liquid from the ancho chili short ribs. This gravy is great with any red meat, if your cooking liquid is missing the heat from our ancho chili short ribs, just add an extra teaspoon of the dried ancho chili powder to the cooking liquid mixture to infuse it with an extra a spicy kick.
Beef Bourguignon is a classic French recipe and originates from the Burgundy region. It’s an elevated beef stew braised in cognac, wine, and beef broth, and flavored with carrots, onion, garlic, cognac, tomato paste, fresh mushrooms, and thyme. Serve with toasted country bread and parsley.
When a classic stew is this good, there’s no reason to hurry, you try this recipe and find out why. This soothing and hearty beef bourguignon is worth your time and efforts. Enjoy with plain bulgar and roasted asparagus.
The tender cut of meat, oxtail is mildly flavored with dry red wine, then baked slowly in preheated oven until juicily tender and served topped with the braising sauce. It’s fantastic for the dinner party ideas when paired with a sautéed green beans.
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