Ingredients with Measurements:
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 cup beef broth
- 1 cup water
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 tsp black peppercorns
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp cold water
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. In a small skillet, toast the whole cloves, allspice, and black peppercorns over medium heat until fragrant. Remove from heat and crush the spices using a mortar and pestle or a spice grinder.
2. Season the beef roast with salt and brown sugar.
3. Heat the vegetable oil in the Instant Pot using the sauté function. Brown the beef roast on all sides, then remove from the pot and set aside.
4. Add the chopped onion, carrots, celery, and garlic to the pot and sauté until softened.
5. Add the red wine vinegar, beef broth, water, bay leaves, and crushed spices to the pot. Stir to combine.
6. Return the beef roast to the pot and coat it with the liquid mixture.
7. Close the Instant Pot lid and set the pressure release valve to sealing. Cook on high pressure for 60 minutes.
8. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.
9. Remove the beef roast from the pot and set it aside to rest.
10. In a small bowl, whisk together the cornstarch and cold water until smooth.
11. Set the Instant Pot to sauté and whisk in the cornstarch mixture. Cook for a few minutes until the sauce thickens.
12. Slice the beef roast and serve with the sauce.
Time:
Preparation time: 15 minutes
Cooking time: 60 minutes
5. Temperature:
High pressure on Instant Pot
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Beef broth can be substituted with chicken or vegetable broth.
- Vegetable oil can be substituted with olive oil or canola oil.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add sliced mushrooms to the pot before cooking.
- Use a different type of roast, such as pork or venison.
- Add a splash of red wine to the pot for extra flavor.
Tips and tricks:
- Make sure to brown the beef roast well before cooking to develop a rich flavor.
- Allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure to avoid tough meat.
- Use a slotted spoon to remove the vegetables from the pot before thickening the sauce to avoid lumps.
Storage instructions:
Store leftover Rheinischer Sauerbraten in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Rheinischer Sauerbraten in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with boiled potatoes or spaetzle.
Suggested side dishes:
- Braised red cabbage
- Roasted Brussels sprouts
- German potato salad
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired consistency is reached.
- If the beef roast is tough, cook for an additional 10-15 minutes on high pressure.
Food safety advice:
- Make sure to follow the Instant Pot instructions carefully to avoid accidents.
- Use a meat thermometer to ensure the beef roast reaches an internal temperature of 145°F.
Food history:
Rheinischer Sauerbraten is a traditional German dish that originated in the Rhineland region. It is typically made with beef, marinated in a mixture of vinegar and spices for several days before cooking.
Flavor profiles:
Rheinischer Sauerbraten is a tangy and savory dish with notes of vinegar, cloves, and allspice.
Serving suggestions:
Serve with a glass of red wine or a German beer.
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Region: German