Sauerbraten in the oven?

O

Obsessed Paramore monzter

New member
I have a chunk of future sauerbraten marinating as we speak. In the past
I've cooked it on top of the stove and in the crockpot, both with good
results, but now I'm wondering about doing it in the oven. Any opinions on
whether the oven method is preferable? If so, what time and temp?

Yes, I'll be making spaetzle to go with it.

Felice
 
On Tue, 15 Mar 2011 10:14:51 -0400, Felice wrote:


Anything you can do in a crock pot you can also do in the oven. I
usually heat up the pan on the stove (in dutch oven), then transfer to
oven.

-sw
 
Felice wrote:

Sauerbraten translates "sour roast" so the original method would have
been to hang the meat in front of an open fire. In the modern world
that has evolved to baking in an oven. Oven is the primary traditional
method in this century for sauerbraten.

Time and temp like any other roast.
 
In article ,
Doug Freyburger wrote:


That hasn't been my experience, although I haven't made it for a long
time. The phrase "pot roast" has the word "roast" in it also, but most
people wouldn't be happy with it roasted in front of an open fire. All
the sauerbraten I've had was cooked like a pot roast, in a pot for a
long time with enough liquid.

Of course, if you get a cut of meat suitable for open roasting, it may
work fine.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Mar 15, 1:25?pm, Doug Freyburger wrote:

I'm curious. Why do you think that the original method would have
been to hang it front of an open fire? Is that what the word 'roast'
means?
 
Portland wrote:

That's what the word "roast" meant back in the time when a stone
fireplace was the best of modern technological cooking. If you have
seen any movies from the early 1700s and back their kitchens had a large
fireplace with an assortment of wrought iron hooks and rings and grills
and such. A roast was a piece of meat hung from a hook and swung into a
location close enough to the fire that it cooked. There are kitchens
like that in museums. Once in my life I have seen a house that had such
a fireplace in its kitchen. I have no idea if it was ever used for real
or if it was just for show.

Oven roasting, pot roast in an electric skillet, both are intended to
emulate and improve on that ancient method.

Sauerbraten was beef that was preserved by pickling (but less pickled
than corned beef) then cooked by roasting on a hook near the open fire.
 
On Tue, 15 Mar 2011 14:30:02 -0700 (PDT), Portland
wrote:


Not everyone subscribed to RFC knows how to cook.


Hung in front of an open fire could be construed as dry roasting, but
more at broiling/grilling... however sauerbraten is traditionally
cooked in its pickling solution, until buttery tender, which becomes
its gravy; pot roast. Dry roasting/broiling a large cut of pickled
meat until cooked through would absolutely result in a hunk of
dry/tough inedible garbage.
 
On Tue, 15 Mar 2011 22:36:22 +0000 (UTC), Doug Freyburger
wrote:


There were also pots with lids that could even be placed directly into
the fire's bed of hot embers.. hmm, wtf did the krauts call those,
ach, deutch ovens! lol


That's not at all true... the marinade used for sauerbraten is not for
preserving... has no relation to corning, none.
 
On Wed, 16 Mar 2011 16:15:58 -0500, "Nunya Bidnits"
wrote:


All cuts of round, bottom, top, eye, rump... all make excellent oven
roasts... when yoose know how.
 
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