AUTHENTIC GERMAN SAUERBRATEN
One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a wonderfully flavorful, and sweet-sour gravy.
Provided by Kimberly Killebrew
Categories Main Course
Time P4DT2h30m
Number Of Ingredients 21
Steps:
- Prepare the Marinade: Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
- Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
- Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need less or longer depending on roast and marinating time) or until the meat is very tender.(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
- Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.
- Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße . A few parts of Germany even serve it with Homemade Kartoffelpuffer.
Nutrition Facts : Calories 503 kcal, Carbohydrate 22 g, Protein 72 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 187 mg, Sodium 986 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
SAUERBRATEN
Provided by Angela Schofield
Time 2h20m
Number Of Ingredients 20
Steps:
- Marinate the meat for about 5 to 10 days before you want to serve this dish.
- Rinse the meat and pat dry with a paper towel.
- Add the red wine vinegar and the red wine to a large bowl.
- Add all spices and the garlic paste and mix well.
- Coarsely chop the root vegetables and add them to the bowl as well.
- Slice the onion and add half of the slices to the bowl.
- Place the meat into the bowl and cover it with the other half of the onion slices.
- The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
- Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.
- Remove the meat from the marinade and pat dry.
- Melt lard in a large pot.
- Strain the vegetables from the liquid and set both aside.
- Sear the meat on all sides.
- Add the vegetable and about 2/3 of the liquid to the pot.
- Stir the honey into the liquid and bring to a simmer.
- Simmer for about 2 hours covered on medium high heat, turn the meat every half hour.
- Remove the meat from the pan and strain the vegetables from the liquid. Discard the vegetables and set the liquid aside.
- Melt butter in a pan, add the flour and brown.
- De-glaze with the liquid, salt and pepper to taste.
- Bring to a boil and simmer for about 10 min.
- Add the meat back to the pot to keep warm until you serve it.
- Serve with a vegetable dish and bread dumplings or Spätzle.
Nutrition Facts : ServingSize 1 grams
GERMAN POT ROAST WITH VERMOUTH AND JUNIPER.
The vermouth, mustard and juniper berries provide a sweet - sharp flavor to this pot roast. Choose top round or a rump roast. Prepare it whole and slice at the end. Depending on its tenderness, count 2 - 3 hours.
Provided by Mme M
Categories Roast Beef
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the large piece of meat with salt and pepper, then spread a thin layer of mustard (strong mustard will give a greater spicy flavor at the end) onto it. Set this spiced roast aside to soak in the flavors while you do the next steps.
- Roughly chop the onion. Wash the celery, and cut it into finger length slices. Slice the thick bacon into 1/4" strips.
- Heat a heavy stewing pot, add sunflower oil, and sear the roast on all sides. Remove the meat to a dish. Brown the onions, celery and bacon in the pot that you seared the meat inches Reduce heat so nothing burns.
- Pour the dry vermouth (I use Noilly Prat) into the stew pot. Add the bay leaf, the peppercorns and juniper berries, then lower the meat into the pot. Cover, and set the heat to its lowest level to slow cook this.
- After an hour, turn the meat. If the liquid reduced too much, add a cup of water. After another hour, the meat should be tender. If not, cook a while longer. You want it to be tender, but firm enough to slice.
- When ready, take the meat out, and wrap it in aluminum foil.
- Now, use a slotted spoon or small colander to strain the vegetables. Discard them. Now, strain the sauce through a fine sieve. Reduce this strained sauce in a saucepan, and reduce it until it has the consistency of a light gravy. Season with salt, pepper, and mustard, if desired.
- Slice the roast into thick serving pieces, and warm the slices in the sauce you have produced. Serve when warmed through. Serve with boiled or mashed potatoes and mushrooms, carrots and/or peas.
Nutrition Facts : Calories 1458.7, Fat 149.7, SaturatedFat 60, Cholesterol 199.4, Sodium 728.4, Carbohydrate 9.2, Fiber 2.1, Sugar 4, Protein 18.1
GERMAN POT ROAST (EYE OF ROUND)
A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.
Provided by Olha7397
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
- While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
- Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
- In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
- Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.
Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5
GRAMPA'S GERMAN-STYLE POT ROAST
Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.
GERMAN STYLE POT ROAST
Old fashioned pot roast done German style. Serve the traditional way with potatoes and noodles or sauerkraut as the side dish.
Provided by LAURIE
Categories One Dish Meal
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In dutch overm brown roast over medium heat.
- Blend soup mix with water and beer.
- Mix in brown sugar and caraway seed.
- Simmer on stovetop, covered 2.5 hours or until tender.
- Thicken gravy if desired.
Nutrition Facts : Calories 46.3, Fat 0.1, Sodium 477.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1, Protein 0.8
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- In a 2 to 3 quart saucepan, combine the wine, vinegar, water, sliced onion, crushed peppercorns and juniper berries, and the bay leaves. Bring this marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature. Place the beef in a deep crock or a deep stainless steel or enameled pot (avoid plastic, aluminum and cast iron) just large enough to hold it comfortably and pour the marinade over it. The marinade should come at least halfway up the sides of the meat; if necessary, add more wine. Turn the meat in the marinade to moisten it on all sides. Then cover the pot tightly with foil or plastic wrap and refrigerate for 5 days, turning the meat over at least twice a day.
- Remove the meat from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine sieve set over a bowl and reserve of the liquid, you will need at least 5 cups. Discard the spices and onions.
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