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.
TRADITIONAL GERMAN SAUERBRATEN
This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).
Provided by Jerry
Categories World Cuisine Recipes European German
Time P3DT2h25m
Yield 8
Number Of Ingredients 14
Steps:
- Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
- Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
- Refrigerate beef, turning daily, for 3 to 7 days.
- Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
- Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
- Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g
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.
GERMAN SAUERBRATEN
Today we are going to relive some of our favorite foods from living in Germany. This is my version of one of the standard recipes in German. I hope you all enjoy it.
Provided by Sandy Griffin
Categories Other Main Dishes
Time 4h30m
Number Of Ingredients 18
Steps:
- 1. Put the first 12 ingredients into a large cooking pot and bring to boil, then simmer for 10 minutes
- 2. Let it cook to touch.
- 3. While you are waiting for that take your meat and rub it with the oil and then salt and pepper (add'l from the recipe)
- 4. Braise the meat to good golden brown. Remove the meat and rinse about 2 tablespoons of water in the pan to get the drippings and then pour into the mixture that is simmering.
- 5. Once the liquid is cool to touch and the meat is cool. Mix the two into a zip lock gallon baggie. Try to get most of the air out. Put in refrigerator. Toss it twice a day in the bag not opening for 3 days (72 hours)
- 6. Finally the day of cooking Yea!!! I use a Romertopf (clay pot) I soak it first for at least 30 minutes in room temperature water. If you don't have one you are missing out. I cook all my roast in this pot.
- 7. Once your pot is ready pour the bag with all the ingredients in it into the pan. Add 3 tablespoons of sugar. Some people use more like a 1/3 cup. The cookies add a lot of sweet for me. Cover and cook at 325 degrees for about 3 to four hours depending on what type of pot you use. The Romertopf is faster.
- 8. Remove the meat from the pot. Strain the remaining liquid with fine sieve. Put in a pot on the stove top and heat on medium until. Stir in the gingersnaps, paprika, tomato paste and sugar. I put them in slowly checking after each one. You are looking for it to start thickening up for your gravy, if it gets too thick just add water or merlot. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it. I had to add a whole cup of water this time. Of course I did let it cook down before realizing maybe I went too far.
- 9. Slice your cold meat. Pour the sauce over the meat heat it briefly and serve. Enjoy!!! I know it sounds like it takes a lot of time but it really does not most of the time is just waiting.
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
This is not the same recipe as the traditional German sauerbraten. I'm not even sure if it has the right name, but it's what my mother called it, and who's to argue with Mom? She often made this while we were growing up. The meat we used in the Netherlands then was generally a little tougher, and she often used recipes for braising it to make it tender. This recipe adapts well to a crockpot or pressure cooker, too (changed cooking time, of course).
Provided by PanNan
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season meat with salt and pepper and coat with flour.
- Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
- Add 2 cups water, bouillon, vinegar and brown sugar.
- Bring to boil.
- Cover and simmer 1- 2 hours until steak is tender.
- Serve over rice, noodles, or mashed potatoes.
Nutrition Facts : Calories 331.3, Fat 13.5, SaturatedFat 3.3, Cholesterol 97, Sodium 107.4, Carbohydrate 10.5, Fiber 1, Sugar 5.2, Protein 39.8
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
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.
RHINELAND SAUERBRATEN
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
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.
TRADITIONAL SAUERBRATEN
I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.
Provided by Chris Simpler
Categories World Cuisine Recipes European German
Time P2DT4h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g
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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.
- Once marinade is done remove the meat from the zip lock bag. Strain solids reserving 2 cups of the vinegar/wine liquid. Use a paper towel to dry roast, and season generously with salt and pepper.
- Preheat a large pot (or if your slow cooker allows, heat that to high. Add olive oil and once hot, add the roast browning all sides for about 4 minutes per side. (top, bottom and the sides too.)
SAUERBRATEN RECIPE - TRADITIONAL GERMAN POT ROAST
From cookingtheglobe.com
Reviews 1Servings 8Cuisine GermanTotal Time 3 hrs 50 mins
- 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.
- Add the beef to the bowl and coat all sides with the marinade. Cover and let sit in a fridge for 48-72 hours, turning the meat a few times a day.
- Browning the meat. Transfer the beef to a plate, scraping any solids that stick to it back into the marinade.We will need it later. Pat the meat dry with paper towels.
GERMAN SAUERBRATEN RECIPE - MENTAL SCOOP
From mentalscoop.com
Cuisine GermanCategory Main CourseServings 4Estimated Reading Time 4 mins
- In a large saucepan combine water, vinegar, wine, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Boil. Simmer for 10 minutes then cool completely.
- Pour the marinade into the bag, remove all of the air, seal it, place it in the fridge and turn twice a day for three days.
- Heat oven to 325 degrees. Pour marinade, spices and all, into a Dutch oven. Stir in sugar then add the meat.
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
4.6/5 (30)Category DinnerCuisine GermanCalories 470 per serving
- In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
- Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
- Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
- Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
GERMAN SAUERBRATEN (ROAST WITH GRAVY) - INTERNATIONAL CUISINE
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5/5 (1)Category Main DishCuisine GermanTotal Time 74 hrs 30 mins
- Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
- Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 3-5 days, turning the meat in the marinade at least twice each day.
- Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
- In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
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4.8/5 (17)Category Main CourseCuisine GermanTotal Time 51 hrs 20 mins
- Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
- Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
- Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
- Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.
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From cosmopolitancornbread.com
5/5 (2)Total Time 11 hrsServings 8Calories 502 per serving
- 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.
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- Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag.
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From pinterest.ca
SAUERBRATEN: THE NATIONAL DISH OF GERMANY - I LIKE GERMANY
From ilikegermany.com
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From thekitchn.com
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From tasty-german-recipe.com
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From foodispower.org
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