![]() In keeping with a German flavor profile, I chose to use red wine vinegar. The roast gets tender and the flavors are well infused throughout the meat.Ī German pot roast has a sweet and sour combination – lighter on the sweet, heavier on the sour. I chose not to marinate the meat, but instead slow cooked it in a crock pot. Just like pot roast in America, recipes vary regionally and of course from family to family.įollowing my foray into research on German pot roast, I feel relatively comfortable with the recipe I have provided here. With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? ![]() ![]() When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. My mom’s German ancestors settled in South Carolina. My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map. The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America. Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot. German baby dumplings with butter and bread crumb topping.Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor. You add the pot roast, butter, onions, carrots, vinegar, salt, water, and pumpernickel (some flour may be needed). I made the above recipe, and let me tell you, "it was wonderful"!!!!!!!!Īll the spices needed in one packet for making the traditional pot roast of Germany, Sauerbraten! Instructions are written in English on the back of this packet. Stir in gingersnaps cover and cook on high for 10 to 15 minutes. ![]() Place beef in slow-cooking pot pour 1 cup marinade over meat. ![]() Cover and refrigerate for 24 to 36 hours turn meat several times during marinating. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt and sugar. Place meat in deep ceramic or glass bowl. German style pot roast 1/2 pounds rump or sirloin tip - (to 4 lbs) This is the best place on the net to find German food products in the United States Do you want to learn to speak a little German?įind out if your relatives came over through Ellis Island and more good links ![]()
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