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
VENISON SAUERBRATEN
Make and share this Venison Sauerbraten recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P3DT4h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
- Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
- Never pierce the meat when turning.
- Remove venison from marinade and reserve the marinade.
- Cook venison in the shortening in a heavy skillet until brown on all sides.
- Add the marinade mixture.
- Heat to boiling; reduce heat.
- Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
- (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
- Strain and measure liquid in skillet.
- Add enough water to liquid to measure 2 1/2 cups.
- Pour liquid into skillet.
- Cover and simmer 10 minutes.
- Stir gingersnaps and sugar into liquid.
- Cover and simmer 3 minutes.
- Serve venison with onions and gravy.
Nutrition Facts : Calories 175.3, Fat 8.5, SaturatedFat 2.1, Sodium 1302.9, Carbohydrate 23.8, Fiber 1.2, Sugar 8.6, Protein 1.7
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.
MARINADE FOR BEEF (SAUERBRATEN)
Make and share this Marinade for Beef (Sauerbraten) recipe from Food.com.
Provided by TishT
Categories Fruit
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Place all ingredients into a stainless steel sauce pan and bring to scalding (don't boil).
- Remove from the heat.
- Place your uncooked meat into a coverable non aluminum container and pour the hot marinade over it, then let it cool before refrigerating.
- Marinate for 4 days before you cook the meat.
Nutrition Facts : Calories 72.4, Fat 0.1, Sodium 938.2, Carbohydrate 15.4, Fiber 1.3, Sugar 11.3, Protein 0.5
SAUERBRATEN
This recipe has been in our family forever. It originated in East-Prussia, instead of beef my ancestors used venison. The "sauer" in this braten is very mellow. If allowed to marinate long enough, the meat will be so tender you will not need a knife
Provided by Renate
Categories Meat
Time P5DT3h
Yield 6-9 serving(s)
Number Of Ingredients 10
Steps:
- Place roast into a large pan; pour buttermilk over roast to completely cover it.
- Add onion, bay leafs, and whole allspice to buttermilk.
- Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
- Remove roast from marinate, discard marinade, wash, and pat dry.
- Heat oven to 350ºF.
- Heat beef stock.
- In large heavy Dutch oven heat oil on high and brown roast on all sides.
- Add hot beef stock to browned roast and place in oven.
- Bake for@ 2 1/2 hours.
- Turn of oven.
- Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
- Remove Dutch oven from heat, remove roast from warm oven.
- Stir sour cream into sauce.
- Slice roast and ladle some sauce over roast.
- Serve with Half and Half potato dumplings and sweet and sour red cabbage.
Nutrition Facts : Calories 560.1, Fat 36.2, SaturatedFat 15.2, Cholesterol 150.8, Sodium 652.6, Carbohydrate 5.8, Fiber 0.1, Protein 49.4
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
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
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
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.
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
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