TRADITIONAL SAUERBRATEN GERMAN SWEET amp SOUR BEEF ROAST

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=WJCovP7sLXQ

This traditional German favorite may be the best roast beef you've ever had! While not fast, the flavors explode! • SAUERBRATEN • Ingredients • 2 large yellow onions, chopped • 2 large carrots, diced • 1 large leek, chopped or 2 spring onions • 3 cloves garlic, minced • 2 large sprigs thyme • 2 small sprigs rosemary • 2 bay leaves • 8 juniper berries, cracked (or 2 sprigs rosemary) • 6 whole cloves • 10 whole black peppercorns, cracked • 2 1/2 teaspoons salt • 1 teaspoon sugar • 2 1/2 cups red wine • 1 cup red wine vinegar • 1 1/2 cups water • 4 pounds beef rump roast • 4 slices bacon, finely diced (optional) • 4 tablespoons all-purpose flour • 1/4 cup raisins • 3 ounces ginger snap cookies, crumbled • 1 tablespoon honey • Instructions • Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water. • Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. Unless the meat is completely submerged under the liquid, turn the roast over once every day. • Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables. • Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps. • Add the raisins, honey and crushed ginger snaps. Return the roast to the pot. • Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender. • When the roast is done, let it rest for 5 minutes before slicing. • Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. (Note: The balance of sour to sweet is a matter of personal taste - If the flavor is too strong for you, you can dilute it with a little water or broth.) • Spoon the gravy over the sliced Sauerbraten and serve immediately. • ******************************************************************** • On Facebook--https://www.facebook.com/Pennsylvania... • On Instagram--https://www.instagram.com/helgaspenns... • On Google+-- https://plus.google.com/u/0/b/1106135... • My Blog--http://www.pennsylvaniacooking.blogsp... • • Pinterest--- / • ******************************************************************* • MAILING ADDRESS: • Helga's Pennsylvania Cooking • P.O. Box 12 • 5 E Roosevelt Ave • Elysburg, PA 17824 • ************************************************************* • Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.

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