SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE)
Based on a German dish called Sauerbraten, this roast (with a flavorful sauce that is off the charts delicious) takes on sweet and sour flavors from unique ingredients, like pickling spices, vinegar, gingersnaps, and gin (for the juniper berry taste). Authentic sauerbraten marinates for days, but this interpretation lets you have dinner on the table in just a few hours. True to this recipe's claim, my slow cooker made this recipe in four hours. If you've ever had sauerbraten, this recipe nailed it when it came to the flavor. I I served this with homemade spaetzle and red cabbage. Don't forget to the beer!
Provided by Debby - www.AFeastfortheEyes.net
Categories main Main Course
Time 4h
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker.
- Stir tomato paste and ginger into skillet; cook 1 minute.
- Deglaze skillet with wine and reduce by half, scraping up any brown bits.
- Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes.
- Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce.
- Pour broth mixture over beef in slow cooker and submerge spice sachet in it.
- Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours.
- Add carrots, celery, and onion to slow cooker; stir in gingersnaps.
- Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more.
- Transfer beef and vegetables to a serving dish; discard spice sachet.
- Serve beef and vegetables with sauce.
Nutrition Facts : Calories 312 kcal, Carbohydrate 17 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 520 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SAUERBRATEN BEEF IN GINGERSNAP GRAVY
Sauerbraten but easier!
Provided by Jamie_LBGC
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 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.
SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!
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
CLASSIC SAUERBRATEN
Whatever Oktoberfest revelers end up eating, they usually wash it down with lots of German beer. Sauerbraten, or sour roast, takes at least two days to marinate in vinegar and spices. Serve with spaetzle dumplings, made from scratch, or hot German potato salad.
Provided by Alan in SW Florida
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a bowl slightly larger than beef. Pour marinade over. Cover and chill for at least 2 days (up to 4 days is better), turning beef twice daily.
- Preheat oven to 350 degrees. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan.).
- Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups of marinade (discard any remaining marinade) and beef broth. Boil until thick, stirring often, about 10 minutes. Mix in brown sugar and cookie crumbs. Pour into roasting pan and place over medium heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 400 degrees. Bake beef until heated through, about 15 minutes.
SAUERBRATEN & GINGER
Make and share this Sauerbraten & Ginger recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time P4DT2h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place the beef roast in a deep ceramic or glass bowl.
- Add onions,peppercorns, cloves, and bay leaf.
- Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.
- Turn meat twice each day.
- Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
- Reserve onions and 1 cup marinade.
- In a dutch oven brown the meat on all sides in hot vegetable oil.
- Sprinkle meat with salt.
- Pour boiling water around the meat.
- Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours.
- Turn often.
- Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
- Remove the meat and keep it warm.
- Strain the cooking juices into a large saucepan.
- In a small bowl mix sour cream with flour.
- Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
- Slice meat in 1/4-inch slices; add to hot gravy.
- Arrange meat on a heated plater and pour extra sauce over it.
Nutrition Facts : Calories 480.7, Fat 30.6, SaturatedFat 11.1, Cholesterol 115.7, Sodium 268.2, Carbohydrate 9, Fiber 0.5, Sugar 2.5, Protein 38.6
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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.
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