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  • Sauerbraten Abkürzung

    1 vote
    Sauerbraten Abkürzung
    Prep: 30 min Cook: 4 hours Servings: 9
    by Salad Foodie
    406 recipes
    >
    You already know what sauerbraten is, yes? Well to that I add Abkürzung: German for "short cut" (let's hope my Googled translation is correct.) After checking out several versions of sauerbraten, I blended a few ideas and ingredients from several and came up with my own time-saving formula! The roast cooks in a spicy sweet-sour broth the first day and marinates in it overnight. Next day reheat, make the gravy and ring the dinner bell!

    Ingredients

    • 3 slices bacon, diced
    • 1 (3 pound) beef bottom or boneless round rump roast, trimmed of excess fat
    • 1 teaspoon fresh ground black pepper
    • ½ teaspoon ground allspice
    • 1 teaspoon salt
    • ½ cup red wine vinegar
    • ½ cup beef broth
    • ½ cup red wine
    • 1 large onion sliced
    • 2 cloves garlic, minced
    • 2 bay leaves
    • 10 whole peppercorns plus10 whole allspice (I didn’t have either on hand so I subbed a total of one tablespoon of pickling spice instead. It was an approximate sub at best – but it worked fine.)
    • 1 cup plum, peach or apricot preserves (I used Phoebe's Plum Sauce which has a little kick of it's own - see link below)
    • 1/4 cup crushed gingersnap cookies (about 4)
    • ½ cup cold water
    • 2 tablespoons flour

    Directions

    1. In large Dutch oven (I used a 4 ½ quart pan) cook diced bacon over medium heat until crisp. Remove with slotted spoon to paper towels.
    2. Meanwhile mix black ground pepper, ground allspice and salt together in small bowl; rub over all sides of roast, pressing into meat.
    3. Brown roast in bacon drippings over medium heat on all sides.
    4. Add the vinegar, beef broth, wine, onion, garlic, bay leaves and reserved bacon.
    5. For easier removal after cooking, place whole black peppercorns and whole allspice in a tea infuser and add to broth in pan (or substitute pickling spice as noted above) .
    6. Cover, bring to a boil, reduce heat and simmer for 2 hours. (I turned roast occasionally).
    7. Stir in preserves and gingersnaps; cover and cook 1 more hour, or til meat is tender.
    8. Chill roast 24 hours or overnight in cooking liquid (I turned it once or twice during refrigeration.)
    9. NEXT DAY; Skim off any fat. Heat roast in cooking liquid slowly and covered until heated through, about 1 hour. Remove roast and keep warm.
    10. GRAVY: Remove the whole spices and bay leaves from cooking liquid; strain away the large particles of vegetables and preserves from cooking liquid. You should have about 2 ½ to 3 cups of cooking liquid remaining.
    11. Combine cold water and flour well; stir into cooking liquid and cook over medium low until gravy is thickened and bubbly, about 5 minutes.

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    Comments

    • Salad Foodie
      Salad Foodie
      I have never been one to eat roast gravy many days after making it, but honestly this gravy I could not resist. With leftover mashed potatoes, it was a welcoming sight each day until the last drop was gone! I am glad my first sauerbraten experience was so successful, and that the recipe intrigued you to save it.
      • Bob Vincent
        Bob Vincent
        Salad Foodie:
        I was looking at a Sauerbraten recipe from a Germany woman that worked for me years ago only a couple days ago. I am so glad you posted this. It is certainly a different method than the ones I have that marniate the beef for two days in large amounts of liquid that end up being thrown out. Well done! I have added it to my Try Soon folder. I love the smell of Gingersnap gravy. Thnaks for sharing.

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