Rhineland Sauerbraten Recipes

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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.

SAUERBRATEN



Sauerbraten image

A classic German pot roast with a modern twist.

Provided by Food Network

Categories     main-dish

Time P5DT4h50m

Yield 6 to 8 servings

Number Of Ingredients 23

2 kilograms/4 1/2 pounds chuck roast or beef knuckle
500 grams/1 pound carrots, cut into 3/4-inch cubes
400 grams/14 ounces celery root, cut into 3/4-inch cubes
200 grams/7 ounces leeks, cut into 3/4-inch pieces
50 grams/1 3/4 ounces onion, cut into 3/4-inch cubes
2 tablespoons honey
5 allspice berries
3 cloves
3 slices ginger
2 cloves garlic, chopped
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cinnamon stick
1 liter/1 quart red wine
300 milliliters/1 1/4 cups balsamic vinegar
150 milliliters/1 cup white wine vinegar
25 milliliters/1 ounce Worcestershire sauce
6 tablespoons light soy sauce
Salt and black pepper
30 grams/2 tablespoons clarified butter
2 tablespoons cornstarch
Serving suggestions: braised red cabbage and pretzel dumplings

Steps:

  • In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
  • Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
  • Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
  • Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
  • Bake until the meat is tender, 3 to 4 hours.
  • Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
  • Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
  • Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.

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

RHINELAND-STYLE SAUERBRATEN WITH RAISIN GRAVY



Rhineland-Style Sauerbraten with Raisin Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 21

4 cups dry red wine (preferably German)
1 cup water
2 1/2 tablespoons freshly squeezed lemon juice
1 small yellow onion, peeled and finely chopped
10 peppercorns
2 medium-size whole bay leaves
4 whole cloves
1 (3-pound) boneless top round roast with a thin outer layer of fat
2 tablespoons minced parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons unsalted butter or margarine
2 medium-size carrots, peeled and thinly sliced
2 large yellow onions, peeled and coarsely chopped
1 tablespoon tomato paste
1 tablespoon sugar
2 tablespoons sweet sherry
1/2 cup medium-dry red wine (preferably German)
1 cup seedless raisins
1 to 2 tablespoons red currant jelly or orange marmalade (if needed to mellow the tartness of the gravy)

Steps:

  • For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.
  • For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
  • On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour.
  • Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and kettle lid each time you turn the meat.
  • As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Season the gravy with the remaining salt and pepper.
  • To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately.

SAUERBRATEN



Sauerbraten image

Provided by Food Network

Time P4DT4h45m

Yield 6 servings

Number Of Ingredients 23

6 ounces larding pork, cut into 1/2-inch strips
2/3 cup minced onion
1 teaspoon grated lemon rind
1/2 teaspoon allspice
Salt and pepper
3 1/2 to 4 pounds top round roast
3 cups dry red wine
1 1/2 cups water
2 tablespoons lemon juice
1 cup minced onion
12 peppercorns
2 bay leaves
6 cloves
Flour, for dredging meat
2 tablespoons vegetable oil
2 tablespoons butter
2 carrots, sliced thin
2 large onions, sliced thin
2 tablespoons tomato paste
2 tablespoons sugar
1/4 cup seedless raisins
6 gingersnaps or pfeffernuse, crumbled
3 tablespoons flour

Steps:

  • For larding: Toss larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle, press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
  • For marinade: Bring all ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes.
  • Place meat in large heatproof, nonmetallic bowl. Pour in hot marinade, cool to room temperature and chill, covered, 4 days, turning meat twice a day.
  • Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes. Transfer meat to platter and discard drippings from casserole. Add butter and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes. Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender.
  • Remove meat to platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids. Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened.
  • To serve: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Pass remaining gravy separately. Serve with Spaetzle and Red Cabbage.

SAUERBRATEN



Sauerbraten image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

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

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.

RHINELAND SAUERBRATEN WITH ALTBIER



Rhineland Sauerbraten With Altbier image

Make and share this Rhineland Sauerbraten With Altbier recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 2h10m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 16

2 carrots, diced
1 onion, diced
1 1/3 cups red wine vinegar
1 1/3 cups water
1 1/3 cups dark german beer, such as Altbier
3 whole cloves
8 peppercorns
1 bay leaf
4 juniper berries
1 tablespoon sugar
1 1/2 lbs top round roast
salt and pepper
1 tablespoon unsalted butter
1 cup gingerbread, crumbs
2 tablespoons sour cream
3/4 cup raisins (optional)

Steps:

  • Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil: let cool completely.
  • Pour over top round roast in a large ceramic or glass bowl.
  • Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
  • Remove meat from marinade, pat dry and season with salt and pepper.
  • Heat butter in large pot.
  • Sear all sides of the roast.
  • Once browned on all sides, add gingerbread crumbs and marinade.
  • Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil.
  • Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
  • Remove meat from marinade and set aside.
  • Place marinade in a blender or food processor and blend until smooth.
  • Season sauce to taste and stir in sour cream and raisins.
  • Slice meat and serve with sauce.

Nutrition Facts : Calories 819.8, Fat 36, SaturatedFat 15.9, Cholesterol 256.2, Sodium 290.4, Carbohydrate 25.9, Fiber 3.8, Sugar 12, Protein 77.5

CLASSIC SAUERBRATEN



Classic Sauerbraten image

Whatever Oktoberfest revelers end up eating, they usually wash it down with lots of German beer. Sauerbraten, or sour roast, takes at least two days to marinate in vinegar and spices. Serve with spaetzle dumplings, made from scratch, or hot German potato salad.

Provided by Alan in SW Florida

Categories     Roast Beef

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

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 peppercorn
1/2 teaspoon whole cloves
4 1/2 lbs 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 crumbs

Steps:

  • Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a bowl slightly larger than beef. Pour marinade over. Cover and chill for at least 2 days (up to 4 days is better), turning beef twice daily.
  • Preheat oven to 350 degrees. 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 of marinade (discard any remaining marinade) and beef broth. Boil until thick, stirring often, about 10 minutes. Mix in brown sugar and cookie crumbs. Pour into roasting pan and place over medium 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 degrees. Bake beef until heated through, about 15 minutes.

RHINELAND SAUERBRATEN



Rhineland Sauerbraten image

This is my recipe for Rhineland Sauerbraten which is different from Westphalian Sauerbraten. It's more on the mild side, rather sweet and sour than tart. Prep time doesn't include marinating time!

Provided by Mia in Germany

Categories     German

Time 2h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

2 lbs chuck roast
2 onions
1 carrot
1 parsnip
3 sprigs fresh parsley
1 tablespoon sugar
1/8 cup red wine vinegar
1 teaspoon juniper berries
1 teaspoon black peppercorns
1 teaspoon allspice berry
3 laurel leaves
3 cloves
2 cups red wine
2 tablespoons clarified butter
1 tablespoon flour
4 cups beef broth
2 ounces gingerbread
2 ounces raisins
1 teaspoon brown sugar
salt, to taste
pepper, to taste

Steps:

  • Peel and dice onion, carrot and parsnip.
  • In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
  • Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
  • Let cool completely.
  • Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
  • Remove meat from marinade, pat dry.
  • Strain marinade and reserve both liquid and vegetables and spices.
  • In a pot, heat clarified butter.
  • Salt and pepper chuck roast and dust with flour.
  • Sear in hot fat until nicely browned from all sides.
  • Remove met from pot, set aside.
  • Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
  • Bring to a boil, then add remaining marinade and broth.
  • Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
  • remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
  • Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
  • Put meat back into pot, heat and serve with spaetzle or potato dumplings.
  • Enjoy!

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