🥩Instant Pot German Sauerbraten Recipe
2023-02-13- Cuisine: German
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 1:35 h
- Ready In: 1:45 h
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Nutritional Info
This information is per serving.
-
Calories
236.7 -
Carbohydrates
13.7 g -
Cholesterol
81.6 mg -
Fat
6.2 g -
Fiber
1.7 g -
Protein
30.7 g -
Saturated Fat
2.0 g -
Serving Size
1 -
Sodium
619.0 mg -
Sugar
5.5 g -
Trans Fat
2.2 g -
Unsaturated Fat
0.4 g -
Potassium
765.3 mg
Instant Pot German sauerbraten recipe. This German sauerbraten is a traditional braised beef dish that’s usually prepared on the stovetop for hours. It is a great dish to serve a large family or a crowd at a potluck.
What is Sauerbraten?
Sauerbraten is a traditional German dish that consists of a pot roast that is marinated in vinegar and spices, such as ginger, cloves, and pepper. The meat is then browned in the pan and cooked with red wine until it becomes tender.
The German sauerbraten has been around since the 18th century. It was originally made with beef but nowadays it can also be made with other meats such as lamb or pork.
What Cut of Beef is Better to Use to Make Sauerbraten?
Sauerbraten is a traditional German dish that is made from a marinated piece of beef. It can be either boiled or roasted in the oven, and it is typically served with red cabbage and potatoes.
Many different cuts of beef can be used to make Sauerbraten, but the most common one is the round roast. This cut of beef has a lot of connective tissue so it holds up well when boiled for hours to make the dish.
What are some of the benefits of making German Sauerbraten in the Instant Pot?
Instant Pot is a pressure cooker. It is a multi-functional kitchen appliance that does the job of several appliances in one. It has all the functions of a pressure cooker, slow cooker, rice cooker, steamer, and more.
The Instant Pot is easy to use and it makes cooking healthy meals quick and simple. It can cook up to 70% faster than conventional cooking methods such as roasting or baking. It also allows you to cook at lower temperatures which preserves more vitamins and nutrients in your food than other cooking methods do.
The Instant Pot has a high-quality stainless steel inner pot with three layers: an aluminum core sandwiched between two stainless steel layers for even heating and superior heat conductivity.
Instant Pot German Sauerbraten Recipe
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Ingredients
- 3 fresh thyme sprigs
- 1 tablespoon pickling spices
- 2 bay leaves
- 4 pounds (1.8 kg) beef round roast
- salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 large yellow onion, peeled and sliced
- 2 medium carrots, peeled and chunked
- 2 celery ribs, chunked
- 8 cloves garlic, peeled and minced
- 1/2cup (125 ml) dry red wine
- 1 cup (250 ml) beef broth
- 1/2 teaspoon beef bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup gingersnap cookie crumbs
Method
Step 1
In a cheesecloth bag, combine thyme sprigs, pickling spices, and bay leaves. Season the beef generously with salt and black pepper. Set aside.
Step 2
Heat 2 tablespoons olive oil in an electric instant pot turned to saute mode. Add seasoned meat and brown on all sides for about 5 minutes. Remove browned beef from the cooker and transfer it to a plate. Set aside.
Step 3
Add the remaining olive oil to the pot. Add carrots and celery. Cook, stirring occasionally, for about 3-4 minutes. Stir in the garlic and continue cooking for a further one minute.
Step 4
Pour in the dry red wine and, using a wooden spatula, deglaze the instant pot by scraping any browned bits from the bottom of the cooker. Cook for about 2 minutes.
Step 5
Pour in the beef broth, then stir in bouillon granules, 1/4 teaspoon salt, 1/4teaspoon black pepper, and the spice bag. Return browned meat to the cooker with any accumulated juices.
Step 6
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 55 minutes.
Step 7
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove the spice bag. Using tongs, remove the roast from the cooker and transfer it to a cutting board. Let it rest, covered in aluminum foil, for about 5-10 minutes.
Step 8
Stir in gingersnap cookie crumbs. Using an immersion blender, blend all veggies in the sauce. Switch the instant pot to saute mode. Saute the sauce until the desired thickness. Adjust seasoning to your taste.
Step 9
Slice the beef thinly and return it to the instant pot. Coat well with the sauce. Serve hot.
