![]() ![]() Yep, my roots go very deep in American soil. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Many of my ancestors, on both sides of my family, came from Germany. ![]() My dad’s German ancestors settled in Canada and Wisconsin. My mom’s German ancestors settled in South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. They traded the Rhineland for the swamp land. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Just like pot roast in America, recipes vary regionally and of course from family to family.įollowing my foray into research on German pot roast, I feel relatively comfortable with the recipe I have provided here. I chose not to marinate the meat, but instead slow cooked it in a crock pot. The roast gets tender and the flavors are well infused throughout the meat.Ī German pot roast has a sweet and sour combination – lighter on the sweet, heavier on the sour. In keeping with a German flavor profile, I chose to use red wine vinegar. I think that balsamic vinegar would be outrageously good, but it wasn’t quite right for this meal. Sometimes beer is used as the liquid, but wine or vinegar seemed to be more common.Īpples are also a common ingredient in pot roast in some parts of Germany. Instead of the apples, I decided to go with apple cider, which I saw used in several recipes. In all of the recipes that I reviewed, and there were many, the typical spices used in this style of pot roast remained constant. Essentially, they are pickling spices-bay leaves, peppercorns, ginger, cinnamon, cloves and allspice. Some recipes called for these spices to be added whole, as in a bouquet garni, while other recipes used the spices ground. The bay leaves were typically used whole. The most interesting ingredient that I found in quite a few recipes was gingersnap cookies.
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