![]() Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes. If you have time, try the traditional German sauerbraten and see which you like better.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. ![]() ![]() Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Use an immersion blender to blend the veggies into the cooking liquid.Afterbeingdriedandbrowned,thebeefisbraisedinthestrainedmarinade. Asolidcutfromtheroundorrumpismarinatedforthreeorfourdaysinred wine andvinegarflavouredwithonions,bayleaves,juniper berries, cloves,andpeppercorns. Remove meat and let rest, covered, while you make the gravy. sauerbraten InGerman cuisine, dishofspicedbraisedbeef.Do a 10 minutes natural pressure release and then a quick release.Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Add oil, bacon fat, or butter and brown meat on all sides. Ingredients 3 fresh thyme sprigs 1 tablespoon pickling spices 2 bay leaves 4 pounds (1. approx 2 pounds bottom round beef roast.2 tablespoons oil, bacon fat, or butter Ingredients Deselect All 3 cups low-sodium beef broth 1 cup dry red wine 1 cup red wine vinegar 2 large onions, cut into large chunks 5 cloves garlic 3 crushed, 2 chopped 10 sprigs fresh thyme.
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