Sauerbraten Short Ribs Food

BEEF SHORT RIBS SAUERBRATEN

Steps:

• Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
• Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
• Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
• Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
• Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

TRADITIONAL SAUERBRATEN

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.

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

SHORT RIBS A LA SAUERBRATEN

Steps:

• Place ribs in a non-reactive bowl.
• Mix all ingredients, except for flour and fat and pour over the ribs.
• Cover and refrigerate overnight to marinate.
• Next day remove ribs from marinade, reserving marinade. Drain well.
• Roll the ribs in the flour.
• Melt the fat and brown the ribs well on all sides.
• Drain, pour marinade over and simmer, covered, for 1 1/2 hours til tender.

SAUERBRATEN

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 SHORT RIBS

Steps:

• Season beef liberally with salt in large bowl. Combine wine, vinegar, onions, carrots, herbs and spices in a glass measuring cup and pour over beef. Add up to 6 cups of water, just enough to completely submerge the short ribs in the marinade. Cover and refrigerate for 48-72 hours. Remove beef from marinade and pat dry. Pour the marinade through a fine mesh strainer into a bowl. Reserve the liquid and the vegetable-spice mixture.In a large, oven-safe pot or Dutch oven, cook the bacon until crispy. Transfer the bacon to a towl-lined plate to cool; reserve the rendered fat in the pot.Next, over medium-high heat, sear the short-ribs. Cook 2-3 at a time, turning, until browned all over, about 15 minutes. Transfer the short ribs to a plate and set aside.Preheat Oven to 325°F. Add fresh, sliced onion to the pot along with strained vegetables and spices. Saute, stirring occasionally, until softened, about 10-15 minutes. Deglaze the pan with about 1/2 cup of the reserved marinade then return beef to pot. Pour additional reserved marinade over the short ribs until it's about 50 percent submerged. Bring to a boil. Cover the pot with a tight-fitting lid and then transfer to the preheated oven. Roast until beef is very tender and easily pulls away from the bones; about 2.5 hours. Transfer beef and vegetables to a platter.Carefully pour the hot cooking liquid through a fine strainer into a saucepan. Place the saucepan over medium-high heat and bring to a simmer. In a glass measuring cup, whisk together the flour with about 1/2 cup of the cooking liquid to make a slurry. Pour the slurry back into the simmering cooking liquid and add the butter, brown sugar, raisins, lemon juice and gingersnaps. Continue to whisk constantly, until the gravy has thickened; about 5-8 minutes. Stir in half of the reserved bacon and then remove from the heat.To serve, arrange short ribs on a platter. Spoon gravy over the top and sprinkle with bacon and parsley.

RHINELAND SAUERBRATEN WITH ALTBIER

Steps:

• Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil: let cool completely.
• Pour over top round roast in a large ceramic or glass bowl.
• Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
• Remove meat from marinade, pat dry and season with salt and pepper.
• Heat butter in large pot.
• Sear all sides of the roast.
• Once browned on all sides, add gingerbread crumbs and marinade.
• Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil.
• Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
• Remove meat from marinade and set aside.
• Place marinade in a blender or food processor and blend until smooth.
• Season sauce to taste and stir in sour cream and raisins.
• Slice meat and serve with sauce.

SAUERBRATEN

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.