![]() The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Set the lid firmly in place, and transfer to the lower third of the oven. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Bring the marinade to a simmer and add the meat. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. ![]() Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Pat the meat thoroughly dry all over with paper towels. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.Ä«rowning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. (There is no special timing here for turning the beef in the marinade. ![]() ![]() Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.) (I prefer a glass or stainless steel bowl. Transfer the marinade to a large bowl and let cool to room temperature. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the crushed spices to a small saucepan. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Be sure to allow time (and space in your refrigerator) for this. null The pungent flavor of sauerbraten relies on a 2-to-3 day marinade. I'd also recommend potato pancakes for a little crunch, or buttered egg noodles. null Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage. The rich tang strikes just the right balance with all the other flavors. She swears by the use of sour cream to finish the gravy, and I'd have to agree. The best version I've tasted so far comes from a German friend of a friend. I've also heard of some who add raisins to the gravy. Others crumble up honey cake, or lebkuchen. Many cooks, myself included, add crumbled gingersnaps to the gravy to thicken it and to contribute a spicy-sweet note. The gravy, made from the braising liquid, is the real defining characteristic of a good sauerbraten, and most German cooks believe that it should titillate the nostrils and practically bring tears to the eyes. At its most basic, sauerbraten is pot roast marinated in spiced vinegar and served with a pungent sweet-and-sour gravy. Sauerbraten is indigenous to every region in Germany, but, as with most traditional home-style dishes, regional differences abound and no two recipes are alike.
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