After it has brined, remove the roast from the brine and pat dry. If the meat isn’t fully covered turn the meat twice a day (morning and evening).Ģ. Cover and brine for at least 3 days but up to 5 days. In a non-reactive pot or bowl, place the roast and pour the brine over the roast. In a pot, bring the rest of the brine ingredients to boil, then remove from heat and set aside to cool to room temperature, about 30 minutes. Rub the kosher salt all over the eye of round roast, and set aside. Good luck!ġ medium carrot, peeled and thinly slicedġ0 juniper berries (1 tsp allspice berries okay)ġ. The giveaway ends ends midnight (EST) Saturday, Feb 22nd, 2014 and is limited to Maryland-area residents you’ll need to be able to pick up your winnings at one of their many pickup locations.
#RECIPE FOR SAUERBRATEN GRAVY FREE#
You can also customize your baskets for a more Paleo-minded lifestyle, which is really cool.īetter yet, they are giving away a free weekly food basket to one of my readers – if you’re in the greater Baltimore area, click here to enter the giveaway via Rafflecopter. They build the baskets with certain recipes in mind, and provide the recipes each week each basket is designed to complement your eating habits, and is enough food for about three meals per week.
The eye of round roast for this recipe was graciously donated by Friends & Farms, a Maryland-based community that provides high-quality food baskets from local farms and artisans. To counter the sour taste of the meat, Germans today commonly add gingersnap cookies to the roast’s gravy personally, I used a bit of honey and golden raisins to cut its sourness, a custom found in Rheinischer Sauerbraten (Sauerbraten from the Rhine region in West Germany). This dish is unique in that the meat is tenderized in a wine or vinegar marinade for several days, probably a carryover from ancient preservation methods. For my recipe in particular I used eye of round roast. Traditionally made with lean horse meat, this dish works well with any lean roast. Sauerbraten (“Sour Roast”) is a German pickled roast.