Coming soon…Kohlrouladen! A delicious stuffed-cabbage dish, we’ll be subbing out the rice and brown sugar to make this German comfort food paleo-friendly.
(Actually, isn’t all German food comfort food?)
By now, your roast has been marinating anywhere from three to five days depending on your taste and schedule. Now, it’s time to cook.
Ingredients for gravy
And now you’re finally ready to plate your meal. Place some slices of meat on the plate, spoon the gravy over it, and serve with boiled potatoes, red cabbage and a bottle of hard cider. Prost!
Sauerbraten is a traditional German pot roast that can be made with any number of different meats with, ahem, horse being traditional.
Meet my horse, Rusty:
Yeah, not gonna happen.
Germans LOVE pork but most versions I’ve had, have been made with beef. If you have any venison, lamb or even mutton on hand, have at it. At it’s most basic, sauerbraten (“sour roast”) is a tougher cut of meat marinated for a lengthy time in wine, vinegar and spices so that by the time it’s cooked, it’s as succulent and tender as filet mignon. Back in the day, not a lot of people had access to the best cuts of meat. They also didn’t have refrigeration, so pickling your meat was a good way to make it keep longer as well as tenderizing it. It’s also made with refined sugar which is a big no-no in the Paleo world. A sweet substitute is–you guessed it–honey. I would suggest using raw, organic, non-GMO honey. Some regional variations call for using crushed gingersnaps when making the gravy, but adding a small bit of ginger root to the spice bag will add a nice touch of ginger, and arrowroot powder is a good substitute thickener for the gravy.
Another difference between my sauerbraten and the one my mom used to make is a slow cooker. I’d love to spend the entire weekend nesting and cooking, but I rarely have two and a half hours to sit around waiting for meat to roast in the oven, so the slow cooker has been my salvation. I also make a large roast because sauerbraten is time-consuming to prepare (it’s traditionally a centerpiece of holiday meals) and I’d rather make a lot of it and freeze it than go through the time and preparation more frequently.
So here is Part I of my recipe for Rheinishcer Sauerbraten, a popular regional variation from the Rhineland:
MARINATING/BRINING THE ROAST
WARNING: Open some windows when heating the vinegar-based brine. It’s pretty pungent if you’re not used to it. It will dissipate pretty quickly once you’ve turned off the heat.
UP NEXT: Slow cooking or roasting, and makin’ the gravy!
This is the post excerpt.
Between bier, pretzels and schnitzel, eating like a German can be challenging when you’re trying to eat Paleo. It’s even more difficult if you eat Paleo because you have an auto-immune disease, like I do (all you fellow Hashimoto’s sufferers, raise your hand). My quest to eat Paleo and still be true to my roots, and my cravings, starts here and I’ll be posting recipes and tips. Yes, I do cheat occasionally–it’s all about deciding whether the swelling, joint pain, and intestinal distress is worth the culinary party in my mouth. But even on special occasions I try to eat clean. Welcome to this blog and I hope it helps you, whether you have health issues like me, or you just want to feel better about what you eat!