Best 2 Pressure Cooker Sauerbraten Recipes
**Sauerbraten:** A Culinary Journey Through History and Flavor
Sauerbraten, a German culinary masterpiece, is a delectable dish steeped in history, tradition, and an explosion of flavors. This pot roast, made with beef marinated in vinegar, red wine, and spices, embarks on a culinary journey that captivates the senses. As the beef simmers in its flavorful marinade, it absorbs the rich aromas of juniper berries, bay leaves, and peppercorns, creating a symphony of tastes that will tantalize your palate.
Embark on a culinary adventure with our collection of sauerbraten recipes, each offering a unique twist on this classic dish. From the traditional German sauerbraten, prepared with a velvety brown sauce, to the modern interpretations infused with bold flavors and innovative ingredients, our recipes will guide you through a culinary journey that celebrates the diversity and versatility of this beloved dish. Whether you prefer a classic or contemporary approach, our recipes will provide you with step-by-step instructions, ensuring that you recreate this culinary treasure in the comfort of your own kitchen.
PRESSURE-COOKER SAUERBRATEN
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. -James Schend, Deputy Editor, Taste of Home
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PRESSURE COOKER SAUERBRATEN RECIPE
Provided by JimMac
Number Of Ingredients 12
Steps:
- Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. Return meat. Add liquids and bay leaved. Sprinkle with about ½ tsp salt and lots of freshly ground pepper. Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes. Do a 10 minutes natural pressure release and then a quick release. Remove meat and let rest, covered, while you make the gravy. Use an immersion blender to blend the veggies and cookies (to taste) into the cooking liquid. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water) Makes 4 - 6 servings. Hints: If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. Whichever is easier for you.
Tips:
- To achieve fall-apart tender meat, ensure you use a chuck roast or similar tough cut of beef. This cut benefits from the pressure cooking method, breaking down the connective tissues and resulting in melt-in-your-mouth tenderness.
- The secret to an authentic German Sauerbraten lies in the flavorful marinade. Don't skip the step of marinating the beef for at least 12 hours or overnight. This allows the meat to absorb all the wonderful flavors from the red wine, vinegar, spices, and herbs.
- For a richer and more complex gravy, use a good quality red wine. A dry red wine like Cabernet Sauvignon or Merlot pairs well with the beef and enhances the overall taste of the dish.
- Don't overcrowd the pressure cooker. Leave enough space for the liquid to circulate and the meat to cook evenly. If necessary, cook the meat in batches to ensure proper cooking.
- When cooking the Sauerbraten in the pressure cooker, set it to high pressure for the recommended time. This will ensure that the meat is cooked thoroughly and becomes fall-apart tender.
- After pressure cooking, let the pressure release naturally for about 10 minutes before opening the lid. This allows the meat to rest and reabsorb the juices, resulting in a more flavorful and succulent dish.
- Serve the Sauerbraten with traditional German accompaniments like mashed potatoes, red cabbage, and Spätzle. These side dishes complement the rich flavors of the beef and gravy perfectly.
Conclusion:
The pressure cooker Sauerbraten recipe presented in this article offers a convenient and time-saving method to prepare this classic German dish. With its tender fall-apart beef, flavorful gravy, and traditional accompaniments, this recipe is sure to impress your family and friends. Follow the tips and instructions provided to create an authentic and delicious Sauerbraten that will transport your taste buds to the heart of Germany.
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