HOW TO COOK SAUERBRATEN

How To Cook Sauerbraten –Here is another German traditioal dish. It is  very popular in the Rhur Valley region of the country. I have never been to other regions of Germany but I am sure they even make this dish as well. I tried many versions of Sauerbraten and I can say all of them are worth trying because they are so delicious that you’ll get confused whether you are in United States or Deutschland when eating them. It consists of many ingredients so you may want to  replace some with other ingredients but be careful because you might end up ruining the taste, but why not? It would teach you a thing or two so don’t be afraid experimenting. Even myself messed up with the recipes as well but I found the right one that suits my taste. The process is not tricky at all  but you can’t eat it whenever you want because we will have to marinade it. Here is how to cook Sauerbraten:

Ingredients

1 ½ lb. beef rump roast

1 sweet onion (chopped)

½ cup red wine vinegar

½ cup water

½ tbsp salt

½ tbsp ground pepper

1 tsp brown sugar

5 whole cloves

1 bay leaf

1 tbsp flour

Salt to taste

Ground pepper to taste

2 tbsp oil

5 slices bread  (crumbled)

Cooking Procedure

1. In a plastice container, combine together beef rump  roast, water, vinegar wine, onions, salt, pepper, sugar, bay leaf and cloves. Mix well.
2. Cover and marinade for 3 days.
3. After  3 days, remove the meat from marinade and dry.
4. Reserve the marinade and set aside.
5. In a large bowl, combine flour, salt and pepper, mix well.
6. Add the meat and mix evenly until all the meat is covered with flour mixture.
7. In a frying pan, heat oil over medium heat.
8. Fry the beef until golden brown on every side.
9. Pour the marinade to the pan. Set the stove at medium-low heat.
10. Simmer until the meat is tender, it s slow cooking so it will take up to 3 hours.
11. Remove the meat and slice.
12. Add bread crumbs to the pan and stir while simmering until the gravy is thickened.
13. Put the meat in a serving plate and pour gravy over the meat.
14. And serve.

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