Sauerbraten German Pot Roast With Potato Dumplings Recipes

SAUERBRATEN WITH POTATO DUMPLINGS

Steps:

• Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
• Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
• Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
• Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
• Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

SAUERBRATEN - SOUR ROAST (TRADITIONAL)

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.

SAUERBRATEN (GERMAN POT ROAST WITH POTATO DUMPLINGS)

Steps:

• For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid. Peel the onions and stud with cloves. Rinse the soup vegetables, trim and coarsely chop. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Bring to a boil then remove from the heat and let cool. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Remove the meat from the marinade. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. Add the tomato paste and crumbled bread and braise in a preheated oven (180°C) (approximately 350°F) for 2 hours. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Soak the raisins in warm water. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Bring to a boil.
• For the potato dumplings: Peel the potatoes, rinse and cook in boiling salted water for 20 minutes, until fork-tender. While still hot, press through a potato ricer and then mix in the flour, eggs and a pinch of salt until just combined. Bring a large pot of salted water to a boil. Whisk the cornstarch with a little cold water until smooth then whisk into the boiling water. With wet hands, form the potato mixture into dumplings, add to the boiling water then reduce the heat and simmer for 20 minutes, or until the dumplings float to the surface.

SAUERBRATEN WITH POTATO DUMPLINGS AND APPLESAUCE

Steps:

• Wipe steak with damp cloth; season with salt and pepper.
• Place in earthenware, glass or enamel bowl.
• Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.
• Cover and marinate in refrigerator for 4 days.
• Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.
• On fifth day remove meat from refrigerator and drain, reserving marinade.
• Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.
• Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
• Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.
• Blend in sugar and brown to a nice dark color.
• Stir roux into liquid in the pot and add raisins (optional).
• Cover and continue to simmer until meat is tender, about 1 hour longer.
• DUMPLINGS:.
• Peel the potatoes and mash them. Add the eggs and flour.
• Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.
• Bring lightly salted water to just under boiling point.
• To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.
• Gently drop in a few dumplings, being careful not to overcrowd them.
• When the dumplings are cooked, they will rise to the top.
• Remove the meat to a warm serving platter.
• Stir crushed gingersnaps or starch into the pot juices and cook until thickened.
• Pour over the meat and serve with the dumplings and applesauce.
• Provide melted, browned butter and bread crumbs for the dumplings.
• Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.

TRADITIONAL SAUERBRATEN

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.