Sauerbraten Recipes

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SAUERBRATEN

This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!

Provided by Dee514

Categories     Meat

Time P5DT2h

Yield 1 Sauerbraten, 8 serving(s)

Number Of Ingredients 12



Sauerbraten image

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.

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

SAUERBRATEN

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21



Sauerbraten image

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.

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

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



Traditional Sauerbraten image

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

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

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



German Sauerbraten image

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.

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

SAUERBRATEN

Provided by Betty Wason

Categories     Beef     Onion     Marinate     Vinegar     Red Wine     Winter     Clove     House & Garden

Yield Makes 12-15 Servings

Number Of Ingredients 14



Sauerbraten image

Steps:

  • It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. Add the sliced onions. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender. Remove meat and keep in warm place. Pour off the stock. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Slowly add the stock, cooking until smooth and thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with the sauerbraten. This dish tastes better the second day.

6 pound rump of beef or rolled boned chuck
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

CLASSIC SAUERBRATEN

A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

Categories     Beef     Marinate     Roast     Oktoberfest     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 14



Classic Sauerbraten image

Steps:

  • Combine first 8 ingredients in large saucepan and bring to boil. Cool.
  • Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
  • Preheat oven to 350°F. 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 marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high 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°F. Bake beef until heated through, about 15 minutes.

2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1 4 1/2-pound top round roast
1/4 cup vegetable oil
1/4 cup all purpose flour
1 cup canned beef broth
1/3 cup (packed) dark brown sugar
1/3 cup gingersnap cookie crumbs

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



Easy Sauerbraten image

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.

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

SAUERBRATEN I

Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.

Provided by MS.LUV2EAT

Categories     World Cuisine Recipes     European     German

Time P5DT2h15m

Yield 6

Number Of Ingredients 15



Sauerbraten I image

Steps:

  • In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
  • Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
  • Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
  • Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
  • Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Nutrition Facts : Calories 941.1 calories, Carbohydrate 21.6 g, Cholesterol 224.4 mg, Fat 61.4 g, Fiber 2.1 g, Protein 69.2 g, SaturatedFat 25 g, Sodium 1456.9 mg, Sugar 15.1 g

2 cups cider vinegar
2 cups water
⅓ cup brown sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 tablespoon salt
½ teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 ½ pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream

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



Sauerbraten image

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

1 1/2 lbs round steaks, not too thick, cut in bite size pieces
salt
pepper
2 tablespoons flour, to coat meat
2 tablespoons oil, to saute steak
1 medium onion, chopped
1 medium green pepper, chopped
2 cups water
2 teaspoons beef bouillon
2 tablespoons vinegar
1 tablespoon brown sugar

SAUERBRATEN

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15



Sauerbraten image

Steps:

  • Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
  • Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 36 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1108 milligrams, Sugar 35 grams, TransFat 3 grams

3 pounds round roast of beef
2 cups dry red wine
2 to 3 tablespoons red wine vinegar
3 tablespoons brown sugar
1/4 cup tomato puree
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons soy sauce
1 teaspoon ground cloves
8 crushed gingersnaps
2 cups beef broth
2 onions, thinly sliced

SAUERBRATEN

The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11



Sauerbraten image

Steps:

  • Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
  • Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
  • Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.

1 four- to five-pound top or bottom round of beef
Salt and freshly ground black pepper
4 tablespoons canola oil
4 cloves garlic, coarsely chopped
2 large onions, thinly sliced
2 bay leaves
4 tablespoons tomato paste
1/4 cup ketchup
1 cup red-wine vinegar
2 cups red wine, such as burgundy
1/4 cup sour cream

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SAUERBRATEN - WIKIPEDIA
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for three to ten days in a mixture of …
From en.wikipedia.org


SAUERBRATEN RECIPE | EATINGWELL
Preheat oven to 325 degrees F. Step 5. Season the roast with salt and pepper. Add oil to the pot and heat over medium-high. Add the roast and brown on all sides, reducing the heat if the pot starts to get too dark, about 10 minutes. Transfer the roast to a plate.
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SAUERBRATEN | DEFINITION & FACTS | BRITANNICA
sauerbraten, in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. After being dried and browned, the beef is braised in the strained marinade. Gingersnap crumbs are often used to thicken the pan juices; in the …
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HOW TO MAKE SAUERBRATEN: 13 STEPS (WITH PICTURES) - WIKIHOW
Rest the sauerbraten for5 minutes and strain the marinade liquid. Turn off the oven and remove the sauerbraten. Transfer the roast to a cutting board and tent it with foil. Let it rest while you prepare the sauce. Set a mesh strainer over a …
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SAUERBRATEN | SWITZERLAND TOURISM
Sauerbraten is a traditional dish made with braising beef that has been marinated for several days in wine or juice, which makes it exceptionally tender. Many regions of Switzerland have their own recipe, which may be with or without herbs, fruit or spirits. This recipe is undoubtedly one of the most popular dishes for a traditional Sunday lunch. The ideal accompaniment: creamy …
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Sauerbraten. The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. and spices, which tenderizes the meat ...
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GERMAN IMMIGRANT FOOD: SAUERBRATEN - ANCESTORS IN APRONS
2. Heat (but do not boil) vinegar, onion, bay leaves, water, peppercorns and 1/4 cup sugar. 3. Pour marinade over meat in glass bowl. Cover and refrigerate for three or four days, turning occasionally. Roast. 4. When ready to cook, drain and put marinade in saucepan and bring to simmer. Brown meat in fat in heavy pan.
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AUTHENTIC SAUERBRATEN RECIPE: HOW TO MAKE GERMANY'S …
Instructions. 1. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. 2. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Turn off the heat and allow the mixture to cool completely. 3.
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SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
Dice 1/2 small yellow onion until you have 1/2 cup. Place half in a medium saucepan and reserve the other half for later. Add 1 cup red wine vinegar, 1 cup of the beef broth, 2 bay leaves, 1 tablespoon paprika, 6 whole cloves, and 1/2 teaspoon dried thyme to the saucepan and bring to a simmer over medium-high heat.
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How to make sauerbraten. Make the marinade. Start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Add the bay leaves, juniper berries, cloves, peppercorns, salt, and sugar. Then add red vine, vinegar, and beef broth (and raisins, if using) and stir everything together.
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Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten.
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From foodnetwork.co.uk


AUTHENTIC GERMAN SAUERBRATEN - TRADITIONAL GASTHAUS RECIPE
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.
From alltastesgerman.com


TRADITIONAL GERMAN SAUERBRATEN IN THE SLOW COOKER
Pour in vinegar and water. Add roast. Refrigerate for two days, turning meat approximately every 12 hours during marinating time. Place meat in a crock pot. Strain the marinade and add 1 cup of liquid to the meat in the crock pot, reserve the rest in the refrigerator to thin gravy if needed. Cover crock pot and cook on low 6 to 8 hours.
From thatrecipe.com


SAUERBRATEN: THE ORIGINAL RHEINISCHER SAUERBRATEN – RECEIPE
When ready to cook the Sauerbraten, remove the meat from the liquid and pat dry with a paper towel. Sprinkle meat with salt and pepper. Heat a large roasting pan to hold all the meat, add oil and sear the meat over high heat until the meat is browned on all sides (15 minutes). Cover the meat with the marinade and bring to boil.
From rudilechners.com


SAUERBRATEN (GERMAN FOOD) | RECIPE ARTICLES AND FACTS IN CANADA
Recipe for a German dish called Sauerbraten with its original method. Sauerbraten is prepared in various forms in Germany and is one of the oldest and most traditional dishes of this country. This dish is usually served with potato dumplings. Ingredients for preparing suerbraten: One and a half kilograms of beef on top; 2 large and chopped onions
From foodmag.ca


SAUERBRATEN | RECIPE - RACHAEL RAY SHOW
To cook, bring meat to room temperature. Sprinkle sugar into the pot and combine with sauce. Preheat oven to 325F and roast about 3 1/3-4 hours. Meat may also be cooked in a slow cooker on high for 4 hours or low for 7 hours. Remove roast to a carving board and cover with foil. Let rest 30 minutes.
From rachaelrayshow.com


BAVARIAN SAUERBRATEN RECIPE (SLOW COOKER) - WEST VIA MIDWEST
Turn slow cooker to low and cook for 7-8 hours (check the manual for cooking roast, each machine is slightly different.) Once roast is easily pulled apart and tender remove the meat and vegetables to a side plate. Slice the meat thinly (1/4" thick) Add the crushed gingersnaps, season with salt and pepper to taste.
From westviamidwest.com


SAUERBRATEN RECIPE, MARINADE & SAUCE - THE SPICE HOUSE
Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours. Transfer the roast to a heated ...
From thespicehouse.com


SAUERBRATEN DINNER MENU AND RECIPES - FAMILY RECIPES …
Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft. Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes. Let cool completely.
From mymamaullrich.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE | MARINATED BEEF ROAST
Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Let the mixture cool down a little. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Pour the lukewarm marinade over the meat.
From theomaway.com


SAUERBRATEN (GERMAN POT ROAST) - ROCKY MOUNTAIN COOKING
In a medium-sized saucepan over medium-high heat, add the vinegar, water, onions, pickling spice, bay leaves and, peppercorns. Bring to a boil, reduce heat to low and cook for 5 minutes. Remove from heat and let cool completely. …
From rockymountaincooking.com


HOW TO MAKE TRADITIONAL GERMAN SAUERBRATEN - A GOOD LIFE FARM
Stir occasionally. Place the roast back in the pot, and pour the reserved marinade over the top. Bring this all to a boil, reduce the heat to low. Cover and simmer for an hour. After it has cooked an hour, toss in 3 or 4 diced carrots and 2 stalks of celery, diced. Cover and let this cook for 2 more hours.
From cosmopolitancornbread.com


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