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.
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
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
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.
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
BERGISCHER SAUERBRATEN
Sauerbraten is a dish that is traditional from the Rhineland and the Bergisch region. This one is a bit of a twist on the traditional, and the sauce is so good, you will probably find yourself soaking bread in it to finish it off. It was traditionally done with horse meat, but it is more commonly done with beef now. We prefer it with roe deer, which is a small type of deer from the region but it works well with beef and horse too. It has to be done well ahead of time and it is better the longer it sits but it is not very much work for the great result. It goes well with potatoes or dumplings and red cabbage or broccoli rabé. I have taken some ideas from several recipes I found online.
Provided by Tea Girl
Categories Deer
Time P3DT3h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Peel and cube veggies in about 1 cm pieces.
- In a big container with a lid, mix wine, vinegars, and spices (everything up to the sea salt), adding a pinch of sea salt and pepper.
- Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days.
- Take out the meat and pat down with a towel.
- Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat, veggies and sauce and sear the meat on all sides.
- Pass the marinade through a colander, keeping both.
- When the meat is seared on all sides, remove and add the veggies and spices and shortly roast.
- Add the tomato paste and apple butter, mix and allow to caramelize for 2 minutes.
- Add the marinade and stock.
- Put the meat back on, put on lid and braise it on low heat for 1 1/2 - 2 hours (when the meat has reached 60°C/140°F).
- Remove meat and keep warm.
- Pass the liquid through colander and cook on medium-high, reducing sauce by half (about 20 minutes).
- Add cocoa powder and butter and salt and pepper to taste.
- Carve meat into slices and serve with sauce on top.
Nutrition Facts : Calories 569.3, Fat 21.1, SaturatedFat 9.8, Cholesterol 246.4, Sodium 1163.3, Carbohydrate 14.2, Fiber 3, Sugar 5.9, Protein 65.3
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.
AUTHENTIC SAUERBRATEN
Make and share this Authentic Sauerbraten recipe from Food.com.
Provided by Tonkcats
Categories Meat
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 gingersna ps, 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 478, Fat 30.5, SaturatedFat 10.9, Cholesterol 142.1, Sodium 265.5, Carbohydrate 8.7, Fiber 0.6, Sugar 2.9, Protein 38.5
RHEINISCHER SAUERBRATEN
This is from "Germany's Regional Recipes" by Helga Hughes. I had never seen a recipe for Sauerbraten that called for apple butter. It adds a really nice flavor!!
Provided by kymgerberich
Categories Roast Beef
Time P4DT45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
- In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
- Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
- Remove the beef and pat dry with paper towels; then salt and pepper all sides.
- Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
- Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
- Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.
Nutrition Facts : Calories 228.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 20.4, Sodium 149.6, Carbohydrate 26.7, Fiber 1.6, Sugar 15, Protein 1.5
EASY SAUERBRATEN
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
RHEINISCHER SAUERBRATEN
This classic German recipe can be made with venison, lamb, mutton, or pork instead of beef. Sauerbraten is one of the best known German dishes and has many regional variations. This recipe is from the Rhineland region of Germany.
Provided by Member 610488
Categories Roast Beef
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large container (earthenware, glass, plastic, or enamel). Add meat and buttermilk and refrigerate for 4 days.
- Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
- In large saute pan, add chopped onion to the olive oil and brown meat on all sides. After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
- Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
- Strain marinade and set aside.
- Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add gravy flavoring and salt and white pepper.
- Add brown sugar, to taste, until it is sweet and sour. Stir in the raisins.
- Pour sauce over sliced sauerbraten, and serve with red cabbage, potato dumplings, Spatzle, boiled potatoes, or pasta, if desired.
Nutrition Facts : Calories 473.6, Fat 39.3, SaturatedFat 11.4, Cholesterol 33, Sodium 281.1, Carbohydrate 21.6, Fiber 2.4, Sugar 9.9, Protein 4.1
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