Sauerbraten Mit Ingwer Kuchen Sosse Recipes

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AUTHENTIC SAUERBRATEN



Authentic Sauerbraten image

Make and share this Authentic Sauerbraten recipe from Food.com.

Provided by Tonkcats

Categories     Meat

Yield 10 serving(s)

Number Of Ingredients 14

4 lbs rump roast, Boneless
2 onions, Thinly Sliced
8 peppercorns
4 cloves
1 bay leaf
1 cup white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water, boiling
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour

Steps:

  • Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
  • Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
  • In a Dutch oven brown the meat on all sides in hot vegetable oil.
  • Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
  • Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
  • Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
  • In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  • Slice meat in 1/4 inch slices; add to hot gravy.
  • Arrange meat on a heated plater and pour extra sauce over it.

Nutrition Facts : Calories 478, Fat 30.5, SaturatedFat 10.9, Cholesterol 142.1, Sodium 265.5, Carbohydrate 8.7, Fiber 0.6, Sugar 2.9, Protein 38.5

SAUERBRATEN



Sauerbraten image

This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!

Provided by Dee514

Categories     Meat

Time P5DT2h

Yield 1 Sauerbraten, 8 serving(s)

Number Of Ingredients 12

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

Steps:

  • Place meat in a bowl, set aside.
  • Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
  • Remove from heat; cool slightly.
  • Pour mixture over meat, and let cool.
  • Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
  • Remove meat from marinade and drain thoroughly.
  • Strain and reserve marinade.
  • Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
  • Add 1 cup of the reserved marinade, the carrots and onions.
  • Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
  • If necessary, add more marinade while simmering.
  • Remove meat to a warm platter and keep warm.
  • Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
  • Simmer the gravy for 10 minutes.
  • Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

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

SAUERBRATEN (SAUERBRATEN MIT INGWER KUCHEN SOSSE)



Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) image

Make and share this Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) recipe from Food.com.

Provided by Julesong

Categories     Meat

Time P4DT3h30m

Yield 10 serving(s)

Number Of Ingredients 14

4 lbs boneless beef rump roast
2 onions, thinly sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup mild white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups boiling water
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour

Steps:

  • Place the beef roast in a deep ceramic or glass bowl.
  • Add onions, peppercorns, cloves, and bay leaf.
  • Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
  • Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve the onions and 1 cup marinade.
  • In a Dutch oven brown the meat on all sides in hot vegetable oil.
  • Sprinkle meat with salt.
  • Pour boiling water around the meat. Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours, turning often.
  • Add 1 cup of reserved marinade and cook meat approximately 2 hours or until tender.
  • Remove the meat and keep it warm.
  • Strain the cooking juices into a large saucepan.
  • In a small bowl mix sour cream with flour.
  • Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  • Slice meat in 1/4 inch slices. Add to hot gravy.
  • Arrange meat on a heated plater and pour extra sauce over it.

Nutrition Facts : Calories 121.5, Fat 8.6, SaturatedFat 2.3, Cholesterol 6, Sodium 171.4, Carbohydrate 9.2, Fiber 0.9, Sugar 2.9, Protein 1

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