German Sauerbraten Recipes

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TRADITIONAL GERMAN SAUERBRATEN



Traditional German Sauerbraten image

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

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

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



German Sauerbraten image

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

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

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.

SAUERBRATEN



Sauerbraten image

Provided by Angela Schofield

Time 2h20m

Number Of Ingredients 20

4 - 5 pounds beef roast
1/3 small head celery root
2 small parsnips
4 medium sized carrots
2 large onions
1 tbsp. garlic paste
4 cloves
5 bay leaves
7 whole all-spice
10 whole juniper berries
1 tsp. salt
1 tsp. coarse black pepper
1 tsp. sugar
4 cups red wine
2 cups red wine vinegar
2 tbsp. Butterschmalz or lard
2 large onions
2 tbsp. flour
6 tbsp. honey
1 cup beef broth

Steps:

  • Marinate the meat for about 5 to 10 days before you want to serve this dish.
  • Rinse the meat and pat dry with a paper towel.
  • Add the red wine vinegar and the red wine to a large bowl.
  • Add all spices and the garlic paste and mix well.
  • Coarsely chop the root vegetables and add them to the bowl as well.
  • Slice the onion and add half of the slices to the bowl.
  • Place the meat into the bowl and cover it with the other half of the onion slices.
  • The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
  • Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.
  • Remove the meat from the marinade and pat dry.
  • Melt lard in a large pot.
  • Strain the vegetables from the liquid and set both aside.
  • Sear the meat on all sides.
  • Add the vegetable and about 2/3 of the liquid to the pot.
  • Stir the honey into the liquid and bring to a simmer.
  • 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.
  • Bring to a boil and simmer for about 10 min.
  • Add the meat back to the pot to keep warm until you serve it.
  • Serve with a vegetable dish and bread dumplings or Spätzle.

Nutrition Facts : ServingSize 1 grams

SAUERBRATEN - SOUR ROAST (TRADITIONAL)



Sauerbraten - Sour Roast (traditional) image

GermanPot Roast / Sour Beef

Provided by Barbara

Categories     Dinner     Lunch (or Dinner)     Meat Dish

Time P7DT32m

Number Of Ingredients 21

1,2 kg Beef Roast (i.e. from shoulder or roundroast)
1 Carrot
¼ Root Celery
2 cloves Garlic
½ Leek
1 Onion (large)
2 Cloves
2 Bay Leafs
5 Juniper Berries
10 Pepper Corns
2 Allspice Berries
some Salt
some Pepper
400 ml Red Wine
200 ml Red Wine Vinegar
2 tbsp. Oil for frying
1 Onion (large)
2 tbsp. Honey
200 ml Beef Stock / Beef Broth
4 tbsp. Raisins
100 g Ginger Snaps (optional)

Steps:

  • Chop the vegetables.
  • Add roast, vegetables, and spices into a fitting pot.
  • Spice with salt and pepper if needed.
  • Cover with wine and red wine vinegar.
  • Close the lid, place the pot into the fridge and marinade for 5 to 7 days.
  • After marinating the roast, take the meat out of the pot and pad it dry from all sides.
  • Strain the marinade through a sieve, keeping the liquid and discarding the vegetables.
  • In a large pot, heat the oil.
  • Add the meat and roast it from all sides.
  • Add the chopped onions and sauté for a bit.
  • Now pour the marinade and beef stock over the roast and bring to a boil.
  • Add the honey.
  • Let the roast simmer for 2hours, flip the meat every 30 minutes.
  • After 2 hours, remove the roast from the pot, cover, and let rest while making the gravy.
  • Put the Ginger Snaps into the gravy and let soak for a few minutes. Then blend with an immersion blender until smooth.
  • Add honey and spices if needed, optional smoothen with a little cream if the gravy has too much acid.
  • Add the raisins.
  • Cut the roast into slices, serve with the gravy and potato dumplings or spätzle or potatoes and red cabbage or carrots.

GERMAN SAUERBRATEN



German Sauerbraten image

Today we are going to relive some of our favorite foods from living in Germany. This is my version of one of the standard recipes in German. I hope you all enjoy it.

Provided by Sandy Griffin

Categories     Other Main Dishes

Time 4h30m

Number Of Ingredients 18

2 c water
1/2 c cider vinegar
1/2 c red wine vinegar
1/2 c merlot
1/2 c gin
1 medium onion
1 large carrot
2 tsp kosher salt plus some for rubbing the meat
1/2 tsp black pepper
2 bay leaves
6 whole cloves
1 tsp chinese hot mustard or whole seeds
4 lb beef top round steak, boneless
1 Tbsp vegetable oil
2 Tbsp paprika, sweet mild
2 Tbsp tomato paste (optional)
3 Tbsp sugar
16 ginger snaps old fashion crunchy ones crushed (about 3 ounces)

Steps:

  • 1. Put the first 12 ingredients into a large cooking pot and bring to boil, then simmer for 10 minutes
  • 2. Let it cook to touch.
  • 3. While you are waiting for that take your meat and rub it with the oil and then salt and pepper (add'l from the recipe)
  • 4. Braise the meat to good golden brown. Remove the meat and rinse about 2 tablespoons of water in the pan to get the drippings and then pour into the mixture that is simmering.
  • 5. Once the liquid is cool to touch and the meat is cool. Mix the two into a zip lock gallon baggie. Try to get most of the air out. Put in refrigerator. Toss it twice a day in the bag not opening for 3 days (72 hours)
  • 6. Finally the day of cooking Yea!!! I use a Romertopf (clay pot) I soak it first for at least 30 minutes in room temperature water. If you don't have one you are missing out. I cook all my roast in this pot.
  • 7. Once your pot is ready pour the bag with all the ingredients in it into the pan. Add 3 tablespoons of sugar. Some people use more like a 1/3 cup. The cookies add a lot of sweet for me. Cover and cook at 325 degrees for about 3 to four hours depending on what type of pot you use. The Romertopf is faster.
  • 8. Remove the meat from the pot. Strain the remaining liquid with fine sieve. Put in a pot on the stove top and heat on medium until. Stir in the gingersnaps, paprika, tomato paste and sugar. I put them in slowly checking after each one. You are looking for it to start thickening up for your gravy, if it gets too thick just add water or merlot. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it. I had to add a whole cup of water this time. Of course I did let it cook down before realizing maybe I went too far.
  • 9. Slice your cold meat. Pour the sauce over the meat heat it briefly and serve. Enjoy!!! I know it sounds like it takes a lot of time but it really does not most of the time is just waiting.

RHINELAND SAUERBRATEN



Rhineland Sauerbraten image

Chef St.John-Grubb's (Le Cordon Bleu College of Culinary Arts) version of the classic German dish using sirloin tips, red wine and beet sugar

Provided by Claire

Categories     Entree

Number Of Ingredients 18

3 lb beef rump or sirloin tip
1-1/2 cups vinegar
1 cup dry red wine
3/4 cup water
3 medium onions (sliced)
2 stalks celery (sliced)
2 carrots (sliced)
10 whole peppercorns
10 cloves whole
3 bay leaves
2 tablespoons sugar (or Apfelkraut)
1 tablespoon brown sugar (or Apfelkraut)
1-1/2 teaspoons Salt
flour
3 tablespoons oil
3 cup drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

Steps:

  • Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
  • When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.
  • Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

TRADITIONAL SAUERBRATEN



Traditional Sauerbraten image

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

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

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

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From theomaway.com


SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
2022-01-12 Remove the saucepan from the heat and let cool to room temperature. Place 3 pounds beef top round in a large container or bowl and pour the marinade over the meat. Cover and refrigerate for 2 days, turning the meat once to allow all sides to soak in the marinade. Remove the meat from the marinade and pat dry with paper towels.
From thekitchn.com


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