Sauerbraten and spaetzle5/21/2023 Some recipes even use pork roast or venison instead of beef. If you like, you can use a more tender cut like a chuck roast. Most recipes use tough cuts of beef like a rump roast, eye of round, or bottom round roast. Another story attributes King Charlemagne as the inventor of sauerbraten, while yet another says it was Saint Albertus Magnus of Cologne. Inspired by the tasty invention, the locals made their own version. Legend has it that Julius Caesar sent jars filled with beef marinated in wine over the Alps to what is modern-day Cologne. The origins of sauerbraten stretch back to Ancient Rome. It's a phenomenal, hearty dish to make during autumn and winter and one that's sure to be a hit! Sauerbraten Origins Serve your homemade sauerbraten with potatoes or classic German side dishes like spaetzle or Knodel. Serve meat over noodles and topped with sauce.Sauerbraten is surprisingly easy to make, although because it takes several days to marinate, you'll need to plan if you want to make this succulent German dish. Add crushed gingersnaps to sauce and cook over medium-low for 10 minutes, stirring often until thickened.While waiting cook and drain egg noodles to package directions and then toss with remaining butter. Remove meat to cutting board and allow it to rest for 10 minutes. Strain solids from sauce and return to pan.Simmer for 2 - 2 1/2 hours until meat is tender and has an internal temperature of 145˚F. Bring to a boil and then reduce heat to low. Add beef to pan and cook until browned on all sides, about 2 minutes per side. In large pan heat 2 tablespoons of butter over high heat. Remove meat from marinade and pat dry.The longer the meat marinates the more flavor it will have. Marinate beef in the refrigerator for 8 hours (and up to 24 hours) before cooking.
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