Marinate, Schmarinate! Sauerbraten without the wait!
Three to ten days! I ain’t waitin’ no three to ten days! Who has that kind of time and patience? Not me. Yet that is the standard marinating time for authentic sauerbraten. If I tried to make it the authentic way, I would probably have lost interest by the time it’s done marinating. Who knows if I would still be in a sauerbraten mood after all that? Or I might just forget about it, and when I finally discover it, I would wonder who the hell left their science project in the fridge. But the pressure cooker makes it possible to get some authentic flavor in less than a couple hours.
One thing I have noticed about the pressure cooker is that you can infuse a lot of flavor into things without marinating at all. Sure, you would probably notice a difference in a side by side taste comparison, but you can get pretty authentic flavor with the pressure cooker alone.
When making German-style dishes, the true test is when I set it in front of the S.O., who is from Germany, and if she can identify the dish without me giving any hints, then that is what I consider a success. And like the pressure cooker Rouladen before it (but I am guessing the rolled meat surrounding bacon, pickle and mustard could possibly be a giveaway without even tasting it), she took a bite and proclaimed “Mmmmmm… sauerbraten!” So, I know that at least the essence of the flavor was there.
I happened to be feeling lazy this particular day, so while at Trader Joe’s I picked up a container of pre-cut mirepoix, but in the recipe I wrote it the old fashioned way, since one doesn’t always have access to the lazy man’s version.
I served the sauerbraten with red cabbage and homemade Spaetzle. It would also go great with boiled or mashed potatoes and a vegetable such as green beans or roasted Brussels Sprouts.
Slice and serve! As usual, your feedback is appreciated and welcomed.
|Pressure Cooker Sauerbraten|| |
- 1 tablespoon cooking oil
- 2 pounds bottom round
- 2 Stalks Celery, chopped
- 2 Carrots, chopped
- 1 Onion, chopped
- 5 cloves garlic, chopped
- Salt and pepper to taste
- ½ cup red wine
- ½ cup red wine vinegar
- ½ cup broth (beef or chicken)
- 1 tablespoon Worcestershire Sauce
- 1 generous tablespoon pickling spice
- 3 bay leaves
- 3 tablespoons golden raisins
- 2 tablespoons brown sugar
- 1-inch piece of ginger, grated
- 2 sprigs dill
- Salt and pepper to taste
- Heat the oil over medium-high heat
- Brown the meat on both sides, then remove to plate
- Add the celery, carrots and onion to the pressure cooker pot and saute until they start to soften
- Add the garlic and saute for another minute or so
- Add a little salt and pepper
- Add the red wine, red wine vinegar, Worcestershire Sauce and broth
- Put pickling spice and bay leaves in a spice bag or cheesecloth and add to pan
- Add raisins, brown sugar, ginger and dill
- Place meat back in pan
- Place cover on pressure cooker, turn heat to high and bring to high pressure
- When pressure is reached, reduce heat to maintain high pressure and set timer for 25 minutes
- When time is up, remove from heat and let the pressure come down naturally.
- When pressure has released, remove the roast to a plate.
- Put pot with sauces over medium-high heat and cook, stirring often, until sauce has thickened (about 10 minutes).
- When sauce has cooled enough to taste it, adjust salt and pepper.
- Slice sauerbraten and serve topped with sauce.