Pour some of the marinade and some water into the pot and bring to a boil. Sprinkle the flour over the veggies and cook for 2 minutes or until the flour starts to look golden brown. Add the veggies to the pot and cook until soft. Slice rump roast and divide between plates, spooning sauce over top. Heat a Dutch oven (or heavy pot) and sear the roast on all sides. Remove from the heat and stir in the cooked bacon.Ĩ) Cut potatoes into wedges, season to taste with salt and pepper, and divide between 4 plates. Continue to whisk until the sauce begins to simmer and thicken. Stir the flour, combining it with the bacon drippings to create a roux.ħ) Cook the roux, briefly, for about 30 seconds or until the roux is lightly golden, before whisking in the reserved liquid from the rump roast.
Remove bacon from the skillet with a slotted spoon and transfer to a paper towel lined plate, reserving bacon drippings in the pan.Ħ) Reduce heat to medium and add flour to the skillet. A hearty cut of beef rests in a marinade of vinegar, wine and seasonings for several days, yielding a fork-tender. Once the skillet is hot, add 1/4 cup bacon and cook, stirring frequently, until crisp, about 3 minutes. Add red wine, vinegar, juniper berries, cloves, bay leaves, salt &. Let the rump roast rest while you make the sauce.ĥ) Heat a medium skillet over medium-high heat. German Sauerbraten For the marinade, chop onions & carrot and place both in a big pot. Strain the liquid into a pitcher or bowl and set aside. Suvie Starch Cooker SettingsĤ) After the cook, remove the rump roast from the vacuum bag, reserving the liquid. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Germany Has Many Different Traditional Sauerbraten Recipes Depending On The Region Old fashioned Sauerbraten is probably the sauerbraten recipe you know from your Oma. Suvie Cook Settingsīottom Zone: Sous Vide at 155☏ for 3 hoursģ) Place 1 lb potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Sauerbraten is a real classic in Germany and is prepared in many regions in this country in slightly different variations. Once marinated, place the pan in the bottom zone of Suvie. Place sealed rump roast in a Suvie pan and refrigerate for 24 hours. Blend until smooth, about 2 minutes.Ģ) Place rump roast pieces and marinade in vacuum bags, and vacuum seal. Place raisins and the steeping liquid in a food processor along with 1 medium onion, 4 garlic cloves, 1 cup vinegar, 1 tsp juniper berries, 1/2 tsp ginger, 1/8 tsp ground cloves, and 2 tsp salt. 1) Rehydrate raisins in ½ cup hot tap water.
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