Sauerbraten with a Twist
A German Sauerbraten recipe using a sour beer to brine | pickle the meat, before being braised in the same marinade.
Servings Prep Time
6guests 20minute
Cook Time Passive Time
4hour 3 – 4day
Servings Prep Time
6guests 20minute
Cook Time Passive Time
4hour 3 – 4day
Ingredients
Lambic Brined Top Sirloin Roast Ingredients:
Sauerbraten Braising Ingredients:
To Finish The Sauce Ingredients:
Instructions
Lambic Brined Top Sirloin Roast Technique:
  1. In a stainless steel pot, bring sour beer or homemade malt vinegar, garlic, pickling spices, onions, bay leaves and salt to a boil and cook for 3 minutes to combine the flavors. Turn off the heat and let rest until marinade is room temperature. This will let the spices bloom into the beer solution, much like a ‘tea’ infusion. Place into either a large seal-able container or Ziploc bag and add the roast. Remove as much air as possible and seal, placing in the refrigerator for 3 – 4 days. If you have the ability and equipment, a vacuum chamber set to high is a great way to increase the flavor and better penetrate the muscle fiber. At least once a day, flip the bag to distribute the marinade equally over the meat.
Sauerbraten Braising Directions:
  1. In a Dutch oven over medium-high heat, add oil | fat and brown the roast (first removing from the marinade, patting dry and reserving the marinade) on all sides. After meat has formed a nice crust, add the onions, garlic, leeks, bay leaf and stir, cooking down the vegetables, intensifying their flavor. Add the and reserved marinade liquid only, discarding other spices and vegetables. Bring to a simmer and then place into a 250°F | 121°Coven for 4 hours.
  2. Remove the roast from the from the oven and carefully take out the roast and place onto a serving plate or cutting board. Cover with an aluminum foil tent and let rest for 10 minutes, as the sauce is made.
To Finish The Sauce Directions:
  1. Sprinkling the braising liquid with flour and whisking to prevent any lumps. Bring to a low simmer and thicken for about 3 – 4 minutes, while cooking that flour taste out of the sauce. Turn off the heat and add sour cream | Mexican crème | crème fraîche . Adjust seasoning if needed. Slice the roast against the grain of the meat and serve with the sauce over buttered egg noodles tossed with chopped fresh leaves of parsley, thyme and savory.

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