Game Sauerbraten Food

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SAUERBRATEN



Sauerbraten image

"THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 12-14 servings.

Number Of Ingredients 15

1 tablespoon whole peppercorns
1 tablespoon whole allspice
1 tablespoon salt
1 beef rump roast or bottom round roast (4 to 5 pounds)
4 bacon strips, diced
1 cup vinegar
1 cup water
12 whole peppercorns
12 whole allspice
1 large onion, sliced
2 bay leaves
1 jar (12 to 13 ounces) plum preserves or preserves of your choice
2 gingersnaps, crushed
1 cup beef broth or port wine
1/2 cup all-purpose flour

Steps:

  • Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.

Nutrition Facts :

SAUERBRATEN



Sauerbraten image

This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!

Provided by Dee514

Categories     Meat

Time P5DT2h

Yield 1 Sauerbraten, 8 serving(s)

Number Of Ingredients 12

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

Steps:

  • Place meat in a bowl, set aside.
  • Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
  • Remove from heat; cool slightly.
  • Pour mixture over meat, and let cool.
  • Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
  • Remove meat from marinade and drain thoroughly.
  • Strain and reserve marinade.
  • Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
  • Add 1 cup of the reserved marinade, the carrots and onions.
  • Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
  • If necessary, add more marinade while simmering.
  • Remove meat to a warm platter and keep warm.
  • Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
  • Simmer the gravy for 10 minutes.
  • Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

SAUERBRATEN



Sauerbraten image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds round roast of beef
2 cups dry red wine
2 to 3 tablespoons red wine vinegar
3 tablespoons brown sugar
1/4 cup tomato puree
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons soy sauce
1 teaspoon ground cloves
8 crushed gingersnaps
2 cups beef broth
2 onions, thinly sliced

Steps:

  • Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
  • Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 36 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1108 milligrams, Sugar 35 grams, TransFat 3 grams

SAUERBRATEN I



Sauerbraten I image

Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.

Provided by MS.LUV2EAT

Categories     World Cuisine Recipes     European     German

Time P5DT2h15m

Yield 6

Number Of Ingredients 15

2 cups cider vinegar
2 cups water
⅓ cup brown sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 tablespoon salt
½ teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 ½ pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream

Steps:

  • In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
  • Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
  • Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
  • Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
  • Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Nutrition Facts : Calories 941.1 calories, Carbohydrate 21.6 g, Cholesterol 224.4 mg, Fat 61.4 g, Fiber 2.1 g, Protein 69.2 g, SaturatedFat 25 g, Sodium 1456.9 mg, Sugar 15.1 g

RHINELAND SAUERBRATEN



Rhineland Sauerbraten image

Chef St.John-Grubb's (Le Cordon Bleu College of Culinary Arts) version of the classic German dish using sirloin tips, red wine and beet sugar

Provided by Claire

Categories     Entree

Number Of Ingredients 18

3 lb beef rump or sirloin tip
1-1/2 cups vinegar
1 cup dry red wine
3/4 cup water
3 medium onions (sliced)
2 stalks celery (sliced)
2 carrots (sliced)
10 whole peppercorns
10 cloves whole
3 bay leaves
2 tablespoons sugar (or Apfelkraut)
1 tablespoon brown sugar (or Apfelkraut)
1-1/2 teaspoons Salt
flour
3 tablespoons oil
3 cup drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

Steps:

  • Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
  • When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.
  • Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

SAUERBRATEN



Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

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.

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  • Combine 2 cups brith, wine, vinegar, one of the onions, the crushed garlic, sprigs of thyme, juniper berries, peppercorns and cloves in a pan. Bring to a boil then simmer for 5 minutes. Allow to cool completely.
  • Once marinade has cooled, place the roast in a large ziplock bag and pour the marinade over the top. Seal the bag after removing any air pockets. Place bag in fridge to marinate for 48 hours. Turning a couple of times to make sure meat is well covered in all edges.
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  • Marinating the meat. Crush the peppercorns, juniper, and allspice in a mortar or in a small plastic bag using a rolling pin. Transfer them to a small saucepan and add the bay leaves, cloves, salt, red wine vinegar, red wine, and onion and bring to a boil. Turn off the heat and let cool. You can transfer the marinade to a large bowl to quicken the process.
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  • To begin, you’ll need to start this a couple days before you plan on having this. It will marinate for 2 – 3 days, preferably 3.
  • To make the marinade, in a saucepan combine the dry red wine, red wine vinegar, water, sliced red onion, juniper berries, black peppercorns, salt and bay leaves. Bring it to a boil reduce the heat and let it simmer for 2 minutes. Remove it from the heat and allow it to come to room temperature.
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  • Pour the cooled marinade into the bag with the roast. Press out as much of the air that you can and close the bag. Place the bag in a dish – in case you get a leak. Always better to be safe than sorry. Place it in your refrigerator and let it do its thing for 2-3 days. turn the bag over a couple times a day to let the roast evenly marinate.


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From igdb.com


QUICK & EASY GERMAN SAUERBRATEN MADE JUST LIKE OMA
Instructions: Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. Return meat. Add liquids and bay leaved. Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper.
From quick-german-recipes.com


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