BAVARIAN SAUERBRATEN
Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!
Provided by LiisaN
Categories Roast Beef
Time P4DT4h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
- Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
- Remove meat from the marinade and reserve the marinade.
- Season the meat with salt and pepper.
- In a kettle, heat the clarified butter- until hot but not smoking.
- Add the meat and brown on all sides.
- Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
- Transfer the meat to a cutting board.
- Strain the cooking liquid the skim off the fat.
- Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
- Boil the sauce- until thickend, salt and pepper to taste.
- Slice meat and serve.
Nutrition Facts : Calories 644, Fat 32.4, SaturatedFat 13.1, Cholesterol 146, Sodium 1995, Carbohydrate 23.3, Fiber 2, Sugar 9.6, Protein 49
TRADITIONAL BAVARIAN BEEF SAUERBRATEN
From Dean & Deluca. Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4
Provided by BecR2400
Categories Roast Beef
Time P3DT3h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
- Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
- When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
- Preheat oven to 325 degrees.
- Combine the flour, salt, and black pepper on a large plate, mixing well.
- Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
- Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
- Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
- Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.
Nutrition Facts : Calories 568.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 117.4, Sodium 1287.3, Carbohydrate 30.6, Fiber 3.5, Sugar 9.1, Protein 40.7
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
- Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
- Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.
BAYRISCHER SAUERBRATEN (BAVARIAN SAUERBRATEN)
Sauerbraten is a succulent German pot roast, usually beef. Making sauerbraten yourself actually just requires some time and patience, as the meat needs to sit in the marinade for 3 days. You can serve it with rice, dumplings or noodles as a side dish.
Provided by Corinna
Categories German Recipes
Time P3DT2h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place brisket on a work surface and pound firmly with the textured side of a meat mallet to break down the fibers. Place brisket, onion, lemon zest, cloves and bay leaf in a bowl. Mix vinegar and water and pour over brisket. Cover and refrigerate for 3 days, turning in the marinade daily.
- Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper.
- Heat a large skillet over medium heat; cook wrapped brisket until bacon is browned, about 5 minutes per side. Pour marinade into pan to cover half of the brisket; sprinkle carrot and parsley on top. Cover skillet and reduce heat to low. Cook brisket, turning occasionally and adding beef stock as liquid evaporates, until very tender, 2 to 3 hours. Slice brisket and arrange on a warm serving platter.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 7.2 g, Cholesterol 67.1 mg, Fat 23.6 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 8.7 g, Sodium 495.6 mg, Sugar 1.2 g
GERMAN SAUERBRATEN
Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.
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