The Flatpack is an easy-to-store, easy-to-alton brown dumplings resealable bag that will change the way you use spices. Every Flatpack ships for free, even if you order just one. This Sauerbraten Recipe is my German mother’s original.
We have this every year at Christmas. The key to this Sauerbraten recipe is to allow the roast to marinate for the full 3 days. Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan. Bring to boil over high heat.
Remove from heat and allow to cool to room temperature. The marinade should be at least halfway up the sides of the roast. Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day. Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid.
In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside. For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. 12 cup of water and bring to boil over high heat.
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made. Pour the liquid left in the pot into a large measuring cup and skim fat from surface. If additional liquid is needed, add some of the reserved marinade. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx.
10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Made this with bottom round and cooked for two hours.
All of the other flavors were spot on though. I disagree with even Alton Brown about the three day marinade. 24 hrs max is all you need . Some traditions need to die and that is one of them.