Enjoy the recipe for this side dish below.ġ. Sauerbraten pairs wonderfully with German potato balls. Add eight crushed ginger snap cookies to the gravy mixture and stir to dissolve cookies until gravy is thick and smooth.
Remove from heat and remove the meat from the dutch oven and set on a platter to cover. Add the mixture to the Certified Hereford Beef roast in the dutch oven and place back into the oven to heat for 15-20 minutes.ģ. Stir constantly until the mixture becomes a thicker, dark color.Ģ. Stir four tablespoons of flour and one tablespoon of brown sugar into the melted butter.
Melt 8 tablespoons of unsalted butter in a large skillet on medium heat. Remove from the oven and leave the Sauerbraten covered on top of the oven.ġ. Place into a pre-heated 300 degree oven for 1.5-2 hours, or until the internal temperature of the roast reaches 145 degrees. Remove from heat and cover the dutch oven. Add the strained marinade to meat and bring to a simmering boil. Brown the meat on all sides to give the roast a brown crust – turning when needed. Massage one ounce of olive oil and three tablespoons of warm, unsalted butter into the meat. Place meat into a dutch oven or large baking dish with cover. Strain and save the marinade solution for a gravy mixture.Ĥ. On day five, remove the meat from the refrigerator and wipe down with a towel to remove the excess marinade. Refrigerate the meat and marinade mixture for four days in a covered bowl.ģ. You should add enough water to cover the meat. Add sliced yellow onions, carrots, celery stalks, two to six cloves to taste, two ounces of peppercorns, 2/3 cup of red wine vinegar, bay leaves and 4-5 cups of water. Add one ounce of olive oil to the bottom of a large bowl and place the meat inside.Ģ. Sprinkle the meat with one tablespoon of salt and pepper to cover the Certified Hereford Beef roast. Wipe the Certified Hereford Beef roast with a cloth to remove any excess juices from the meat. 2 large yellow onions, peeled and julienne slicedġ.Kosher salt and fresh ground black pepper, to taste.Certified Hereford Beef whole beef top round, about 6 pounds.Here is our family recipe – we hope you will enjoy. I can promise you, though – it is worth it! Be prepared – it will take five days to prepare the Sauerbraten the Authentic German-Style way. I have enjoyed this German-style roast beef dinner hundreds of times, and never had a meal that was less than fantastic! Sauerbraten is regarded as one of Germany’s national dishes and is frequently found on menus in Minneapolis and around the country that are authentic German-style restaurants. In fact, this recipe came overseas to Minneapolis with my Mother, Maggie “OMA” Norsten, when she moved from Wurzburg, Germany, to Minneapolis in the early 1950’s and married my Father. The recipe I am sharing has been in my mother’s family for centuries. Sauerbraten would be perfect for a weekend special, especially paired with a German wine or beer! This is a great recipe to utilize our Certified Hereford Beef top round roast in a new and different way. This hearty meal has it’s roots in Germany, where Sauerbraten means “sour roast.” This meal gets its name because of the vinegar and spices used to marinate the beef days before it is cooked. Tim is a Certified Hereford Beef regional brand manager and chef.