German Sour Roast
Last Updated on
Sour roast, or sauerbraten in German, is a marinated version of stew. The vinegar marinade of three pork sausages gives this roast a unique tenderness and aroma.flour parsley or chives for garnish
Sour roast marinade broth
1,5 dl red wine vinegar 2,5&&2,5 dl red wine 2,5 dl water 2 tsp sugar 2 tsp salt 2 onions 1 carrot 4 cloves garlic 2 tsp black pepper 2 bay leaves 1 tbsp juniper berries 2 tsp rosemary Chop the vegetables and bring the marinade to a boil, about 15 minutes. Skim off the foam. Rinse off the marinade. Tie the roast (if you want to shape it) and choose a dish in which the marinating broth will cover the roast completely. Allow the roast to marinate in the refrigerator for about 3 days. Remove the roast from the stock, dry well and fry the tops in a pan in a butter and lard mixture. Put the marinade and roast in the oven and simmer for 2-3 hours under a lid at 150C. Remove the pickled roast to a foil lined baking tray. Strain the stock and soup into a pile so that there is a couple of tablespoons of stock. Thicken the sauce with 50g soft butter mixed with 2 teaspoons of wheat flour. Slide the sour roast onto a serving dish and pour the sauce over the meat. Garnish with chives. Central Europe meat stew beef Germany VHH
