Traditional Bavarian Beef Sauerbraten Recipes

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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.

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

TRADITIONAL BAVARIAN BEEF SAUERBRATEN



Traditional Bavarian Beef Sauerbraten image

From Dean & Deluca. Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4

Provided by BecR2400

Categories     Roast Beef

Time P3DT3h

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup red wine vinegar
1 3/4 cups red wine
2 cups sliced yellow onions
6 parsley stems
6 black peppercorns
3 bay leaves
6 whole cloves
1 1/2-2 lbs beef top round roast
1/2 cup flour
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
3/4 cup chopped seeded tomatoes
3/4 cup water (approximately)
2 tablespoons cream sherry
1 tablespoon light brown sugar, plus additional to taste
1 tablespoon fresh lemon juice (to taste)
parsley sprig (to garnish)
sour cream (optional, to serve)

Steps:

  • In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
  • Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
  • When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
  • Preheat oven to 325 degrees.
  • Combine the flour, salt, and black pepper on a large plate, mixing well.
  • Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
  • Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
  • Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
  • Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

Nutrition Facts : Calories 568.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 117.4, Sodium 1287.3, Carbohydrate 30.6, Fiber 3.5, Sugar 9.1, Protein 40.7

EASY SAUERBRATEN



Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

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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