German Sauerbraten made with Beef Short Ribs |
Cuisine: German
Author: Chef John, Kirsten | My Kitchen in the Rockies
- Ingredients:
- For the marinade
- 3 lbs short ribs, seasoned with salt and pepper, (organic, grass fed)
- 1 tbsp vegetable oil, (coconut oil)
- ⅔ cup cider vinegar
- ⅔ cup red wine vinegar
- 1½ cups water, plus 1 cup cold water at end to cool marinade down
- 2 bay leaves
- 9 whole cloves
- 12 juniper berries
- ½ teaspoon freshly ground black pepper
- 1 tablespoon salt
- *Marinate at least 24 hours
- Then stew with:
- 1 chopped large onion
- 1 chopped carrot
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 cup water
- 1 cup chicken or beef broth, ( I use organic chicken better than bouillon)
- 2 tablespoons sugar, or to taste
- 1 tablespoon balsamic vinegar
- ½ cup crushed gingersnaps
- salt and pepper to taste
- For the marinade:
- In a large skillet over medium high heat brown seasoned short ribs in coconut oil on both sides. Remove from pan and place in a larger plastic container (with lid).
- Add both vinegars, and 1½ cup water to the pan, bring to boil and loosen all the brown bits from bottom of the pan.
- Add bay leaves, juniper berries, pepper and salt. Stir.
- Take pan from the stove and stir in the left 1 cup of cold water.
- Pour the marinating liquid on top of the short ribs in plastic container. Let cool and store with closed lid in fridge for 24 hours.
- For the stew:
- Add some coconut oil, the carrots, celery and onions n a bigger cast iron stew and cook on medium heat for 10 minutes.
- Add the garlic and cook for another minute.
- Add the short ribs, the marinate, water and chicken broth. Raise the heat and bring to a boil.
- Reduce heat, put on the lid, and simmer on low heat for about 4 hours (mine took longer, because of the Altitude) or until the meat is very tender.
- Remove the meat from the liquid and set aside on a plate. Also include some veggies (make sure that no juniper berries, cloves or bay leaves are included).
- Let's finish the sauce by grinding the ginger snaps and add them to the pot.
- Add the balsamic vinegar and reduce the sauce on medium heat. Make sure the sauce won't turn out to thick!
- Adjust the seasoning.
- Strain the sauce through a colander and place it, together with the beef, back in the pot.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/10/05/german-sauerbraten-made-with-beef-short-ribs/
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