topic Re: Sauerbraten- Update in Recipes

Sauerbraten- Update

Twins Mom — Sun, 27 Oct 2019 03:42:47 GMT

Marinated rump roast. It was not quite as tender after roasting as I had hoped but since I was precooking for next day I did not panic. I put in crockpot for hour or so before serving (sliced) snd it was definitely more tender.
I should mention. The butcher showed me where the bottom round snd rump were on the roast. I think they are interchangeable. Happy cooking!

Re: Sauerbraten- Update

Desertdi — Sun, 27 Oct 2019 03:45:27 GMT

That's OK. You can't tell a tender piece of meat just by looking at it. (I've had name-brand turkeys that were like shoe leather).

Re: Sauerbraten- Update

Katcat1 — Sun, 27 Oct 2019 04:52:13 GMT

My mother use to make Sauerbraten but we called it by a Czech name. She would pickle the beef for several days. My mother always told me to cook your roasts at a lower temperature for 3 or more hours. Say 325 for 3 hours. Anyway, it was a real treat when my mother made this dish and then she made homemade bread dumplings to go along with it.

Re: Sauerbraten- Update

Still Stylish Lady — Sun, 27 Oct 2019 11:10:50 GMT

DH and I love it when it's done the way we had it at a restaurant in Syracuse that is no longer in business. We found their recipe and tried it w/o the use of a pressure cooker which their recipe called for. Was pretty close to the way we remember. Serve with red cabbage and fried wide noodles with the gravy it makes. Yum.

Re: Sauerbraten- Update

ECBG — Fri, 01 Nov 2019 02:54:54 GMT

We had an amazing restaurant here that served spaetzle and red cabbage with sauerbraten. Yum!