Renates Unique Buttermilk Marinated Sauerbraten Recipes

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BUTTERMILK AND HERB MARINATED CHICKEN



Buttermilk and Herb Marinated Chicken image

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 5

1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Vegetable oil, for grates

Steps:

  • In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g

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

RENATE'S UNIQUE BUTTERMILK MARINATED SAUERBRATEN



Renate's Unique Buttermilk Marinated Sauerbraten image

This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here).

Provided by Tiomarrano

Categories     German

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs rump roast
buttermilk, to cover roast
12 whole black peppercorns
2 bay leaves, crushed and broken
2 large onions, sliced
1 1/2 cups raisins
12 peppercorns
2 bay leaves
4 cups water
2 cups buttermilk

Steps:

  • Marinate Roast in buttermilk marinade as follows:.
  • Buttermilk enough to COVER whole roast.
  • Add to buttermilk:.
  • 12 whole pepper corns.
  • 2 bay leaves, crushed and broken.
  • 2 large onions, sliced.
  • Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
  • At end of 3-5 days, remove meat from buttermilk marinade.
  • Discard marinade and rinse meat.
  • In a dutch oven, brown roast on all sides.
  • When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
  • 1 1/2 cups raisins.
  • 12 peppercorns.
  • 2 bay leaves.
  • 4 cups of water.
  • 2 cups fresh buttermilk.
  • Mix sauce ingredients together and place around toast.
  • Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
  • In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
  • Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
  • When meat is done, remove from pan to a platter and slice into slices.
  • Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
  • Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

Nutrition Facts : Calories 611.2, Fat 28.5, SaturatedFat 11.3, Cholesterol 141.6, Sodium 214.6, Carbohydrate 37.7, Fiber 2, Sugar 27.5, Protein 51.2

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

SAUERBRATEN



Sauerbraten image

Provided by Food Network

Categories     main-dish

Time P3DT2h

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup vinegar
1/2 cup water
3 bay leaves
4 cloves
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
Salt and freshly ground black pepper
1 1/2 pounds beef shoulder
1 cup buttermilk
1/2 cup chopped onion
1/2 cup olive oil
1/2 cup red wine
Equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux
2 tablespoons gravy flavoring (recommended: Kitchen Bouquet)
Pinch salt
Pinch white pepper
Brown sugar, to taste, until sweet and sour
2 tablespoons raisins

Steps:

  • For the marinade:
  • Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
  • Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
  • In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
  • 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 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
  • Now 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 and spaetzle or dumplings, if desired. Guten Appetite!

MARINADE FOR BEEF (SAUERBRATEN)



Marinade for Beef (Sauerbraten) image

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

2 cups cider vinegar
2 cups water
1 onion, sliced
1/4 cup sugar
2 teaspoons salt
12 whole peppercorns or 1/2 teaspoon cracked pepper
3 whole cloves
2 bay leaves
1 lemon, quartered

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

BUTTERMILK MARINADE



Buttermilk Marinade image

Use this tangy recipe with chicken fish, or other seafood.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Marinades 2 pounds of meat or fish

Number Of Ingredients 5

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Steps:

  • In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.

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