Bergischer Sauerbraten Recipes

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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 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



Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

Steps:

  • In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
  • Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
  • When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
  • After 3 days of marinating, preheat the oven to 325 degrees F.
  • Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
  • Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

SAUERBRATEN



Sauerbraten image

Provided by Emeril Lagasse

Categories     main-dish

Time P3DT2h30m

Yield 2 to 3 servings

Number Of Ingredients 11

2 cups red wine
2 cups red wine vinegar
1/2 cup pickling spice
2-1 pound pieces of beef, inside round, tied with twine in 2 places-against the grain
Oil for searing
1 cup chopped onion
2 tablespoons tomato paste
1 cup dark chicken stock
1 cup ground gingersnap cookies
Chopped orange zest, for garnish
Chopped parsley, for garnish

Steps:

  • Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley.

BERGISCHER SAUERBRATEN



Bergischer Sauerbraten image

Sauerbraten is a dish that is traditional from the Rhineland and the Bergisch region. This one is a bit of a twist on the traditional, and the sauce is so good, you will probably find yourself soaking bread in it to finish it off. It was traditionally done with horse meat, but it is more commonly done with beef now. We prefer it with roe deer, which is a small type of deer from the region but it works well with beef and horse too. It has to be done well ahead of time and it is better the longer it sits but it is not very much work for the great result. It goes well with potatoes or dumplings and red cabbage or broccoli rabé. I have taken some ideas from several recipes I found online.

Provided by Tea Girl

Categories     Deer

Time P3DT3h

Yield 4 serving(s)

Number Of Ingredients 20

50 g carrots
50 g celeriac
100 g onions
300 ml full-bodied red wine
30 ml balsamic vinegar
30 ml red wine vinegar
2 sprigs rosemary
2 sprigs thyme
4 bay leaves
1 tablespoon juniper berries
3 cloves
sea salt
fresh ground pepper
800 g beef roast or 800 g horse meat (these don't have to be one whole chunk of meat, we usually do this with two pieces with the deer)
30 g lard or 30 g clearified butter
1 tablespoon tomato paste
20 g apple butter or 1 tablespoon molasses
1 liter beef stock (beef with beef or horse, game with deer) or 1 liter game stock (beef with beef or horse, game with deer)
4 tablespoons cocoa powder (not drink mix, plain cocoa powder)
2 tablespoons cold butter

Steps:

  • Peel and cube veggies in about 1 cm pieces.
  • In a big container with a lid, mix wine, vinegars, and spices (everything up to the sea salt), adding a pinch of sea salt and pepper.
  • Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days.
  • Take out the meat and pat down with a towel.
  • Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat, veggies and sauce and sear the meat on all sides.
  • Pass the marinade through a colander, keeping both.
  • When the meat is seared on all sides, remove and add the veggies and spices and shortly roast.
  • Add the tomato paste and apple butter, mix and allow to caramelize for 2 minutes.
  • Add the marinade and stock.
  • Put the meat back on, put on lid and braise it on low heat for 1 1/2 - 2 hours (when the meat has reached 60°C/140°F).
  • Remove meat and keep warm.
  • Pass the liquid through colander and cook on medium-high, reducing sauce by half (about 20 minutes).
  • Add cocoa powder and butter and salt and pepper to taste.
  • Carve meat into slices and serve with sauce on top.

Nutrition Facts : Calories 569.3, Fat 21.1, SaturatedFat 9.8, Cholesterol 246.4, Sodium 1163.3, Carbohydrate 14.2, Fiber 3, Sugar 5.9, Protein 65.3

RHINELAND SAUERBRATEN



Rhineland Sauerbraten image

"Braising is a cooking method that is little understood and much neglected," Mimi Sheraton wrote in The Times in 1983. "The long, slow, moist process fills the house with warm scents of simmering meats, vegetables and herbs and yields in robust main courses that include rich sauces and gravies to be aborbed by potatoes, rice or noodles. And because the moisture tenderizes the meat, even the least expensive cuts gradually take on savory overtones." She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day after it is prepared.

Provided by Mimi Sheraton

Categories     dinner, project, sauces and gravies, times classics, main course

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 21

5 pound rump of beef (top or bottom round can be used but they are not quite as good)
1/2 pound salt pork for larding
2 teaspoons salt
3 cups wine vinegar (approximately)
3 cups water (approximately)
1 large onion, sliced
2 bay leaves
8 cloves
8 peppercorns
1 tablespoon pickling spices
1 large carrot, scraped and sliced
4 slices bacon
2 tablespoons butter
2 large onions, sliced
1 bay leaf
6 cloves
3 tablespoons flour
2 tablespoons sugar
lemon juice to taste
1/2 cup white raisins, soaked in warm water
Tomato puree or sour cream (optional)

Steps:

  • Rump or round of beef should be well larded with thin matchstick strips of bacon or salt pork. Tie meat firmly with string in several places so it will be easy to turn without piercing and will hold shape. Rub well with salt on all sides and place in deep, closefitting glass or earthenware bowl.
  • Combine vinegar and water and add onion, bay leaves, cloves, peppercorns, pickling spices and carrot. Bring to boil and simmer 5 minutes. Cool marinade thoroughly and pour over beef. Meat should be completely covered by marinade; if it is not, add equal amounts of water and vinegar until it is. Cover and place in refrigerator for 3 to 5 days; the longer it stands the more piquant the roast will be, so adjust time to suit taste. Turn meat in marinade 2 or 3 times a day, using string as handle.
  • Remove meat from marinade. Strain marinade and reserve. Dry meat thoroughly with paper towels. Meat will not brown properly if it is wet, so dry as much as possible.
  • Dice bacon and fry slowly in butter in 5-quart Dutch oven or casserole. When fat is hot, add meat and brown slowly. Using string as handle, turn so meat is well seared and golden brown (but not black) on all sides. This should take about 15 minutes.
  • Remove browned meat and add sliced onions to hot fat. Fry, stirring from time to time, until onions are deep golden brown but not black.
  • Return meat to pot, placing on top of onions. Add marinade until it reaches about halfway up sides of meat. Add fresh bay leaf and cloves (not those used in marinade). Bring marinade to boil, cover pot tightly with heavy, close-fitting lid, reduce heat and simmer very slowly but steadily 3 1/2 to 4 hours, turning meat 2 or 3 times during cooking. Add more marinade to pot if needed. If you cannot lower heat enough to keep sauce at slow simmer, place an asbestos mat or flame trivet under pot. Meat is done when it can be pierced easily with long-pronged fork or skewer.
  • Remove meat to heated platter and strain gravy. Skim off excess fat and return gravy to pot. Melt butter in saucepan and when hot, stir in flour and sugar. Cook over very low heat, stirring constantly until sugar mixture turns a deep caramel color. Be very careful doing this, as sugar burns all at once (if it become black, this part of the operation would have to be started again). Add sugar-flour to hot gravy and stir through briskly with wire whisk.
  • Season with lemon juice to taste; gravy should have a mild sweet-sour flavor. Add raisins, which have been soaked and drained. Return meat to pot, cover and simmer 10 minutes. If sauce becomes too thick, add a little more marinade. Tablespoonful of tomato puree can be stirred in and heated 4 or 5 minutes before serving time, to enrich the color of the gravy. Check gravy for seasoning. Slice meat and arrange on heated platter and mask with a little gravy, serving rest in heated sauceboat. Serve with dumplings, noodles, boiled potatoes or potato pancakes.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 14 grams, Sodium 1096 milligrams, Sugar 9 grams, TransFat 1 gram

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

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.

GERMAN SAUERBRATEN



German Sauerbraten image

Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 14 servings.

Number Of Ingredients 13

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

Steps:

  • In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.

RHEINISCHER SAUERBRATEN



Rheinischer Sauerbraten image

This classic German recipe can be made with venison, lamb, mutton, or pork instead of beef. Sauerbraten is one of the best known German dishes and has many regional variations. This recipe is from the Rhineland region of Germany.

Provided by Member 610488

Categories     Roast Beef

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1/2 cup vinegar
1/2 cup water
3 bay leaves
4 cloves
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
salt & freshly ground black pepper
1 1/2 lbs beef shoulder
1 cup buttermilk
1/2 cup onion, chopped
1/2 cup olive oil
1/2 cup red wine
1/4 cup flour
1/4 cup butter
2 tablespoons gravy flavoring (Kitchen Bouquet)
1/8 teaspoon salt
1/8 teaspoon white pepper
brown sugar, to taste (until sweet and sour)
2 tablespoons raisins

Steps:

  • Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large container (earthenware, glass, plastic, or enamel). Add meat and buttermilk and refrigerate for 4 days.
  • Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
  • In large saute pan, add chopped onion to the olive oil and brown meat on all sides. 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 gravy flavoring and salt and white pepper.
  • 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, potato dumplings, Spatzle, boiled potatoes, or pasta, if desired.

Nutrition Facts : Calories 473.6, Fat 39.3, SaturatedFat 11.4, Cholesterol 33, Sodium 281.1, Carbohydrate 21.6, Fiber 2.4, Sugar 9.9, Protein 4.1

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From camman.info


BEST-EVER SAUERBRATEN RECIPE - CONFETTI TRAVEL CAFE
2017-02-27 Sear the brisket on all sides in the butter/bacon fat. Remove the brisket and set aside. Add the onion to the pot and cook on medium-low heat and caramelize the onions for a about 10-15 minutes. Add a small amount of the marinade to deglaze the pot and scrape up all the bits. Put the brisket back into the pot.
From confettitravelcafe.com


SAUERBRATEN DINNER MENU AND RECIPES – IN HONOR OF MAMA …
2019-10-27 Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft. Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes. Let cool completely.
From mymamaullrich.com


GERMAN SAUERBRATEN (ROAST WITH GRAVY) - INTERNATIONAL CUISINE
2015-08-20 German sauerbraten is an amazing tender roast with a rich gravy. It is a loved main dish in all of Germany. Each family likely has their own recipe for this much loved dish however I found that in many of them the secret is using ginger snaps as the thickener in the gravy. This takes several days to make as the meat should marinate for 3 to 5 days.
From internationalcuisine.com


GERMAN SAUERBRATEN RECIPE - VIATRAVELERS
2022-04-28 In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves, and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade; pat roast dry. In a large kettle, slow cooker, or Dutch oven, brown roast on all sides in oil over ...
From viatravelers.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
2020-11-11 Sear beef on both sides in oil over medium high heat. Add beef and marinade to a slow cooker. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Remove beef and add gingersnaps to sauce. Simmer on high uncovered for 20 minutes, until thickened. Slice sauerbraten and return to crockpot.
From dinnerthendessert.com


MARINATED POT ROAST – SAUERBRATEN - SASKATCHEWAN GERMAN COUNCIL
Sauerbraten is today one of the most well-known German dishes, which is not surprising, since it is also one of the oldest and most long lived as well. It is commonly believed that its origins lay either in the 9th century with the Franks as a way of using leftover meat from feasts, or from
From saskgermancouncil.org


TRADITIONAL GERMAN SAUERBRATEN RECIPE | MARINATED BEEF ROAST
2021-02-01 Traditional German Sauerbraten. A Traditional German Sauerbraten is a marinated Beef Roast. It is usually served with Dumplings and Red Cabbage. Sauerbraten is the German word for this marinated Beef Roast. Ingredients for marinade: 1814 g (4 lb.) of boneless bottom round roast; 500 ml (16.9 oz) dry Red Wine
From theomaway.com


SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
2022-01-12 Dice 1/2 small yellow onion until you have 1/2 cup. Place half in a medium saucepan and reserve the other half for later. Add 1 cup red wine vinegar, 1 cup of the beef broth, 2 bay leaves, 1 tablespoon paprika, 6 whole cloves, and 1/2 teaspoon dried thyme to the saucepan and bring to a simmer over medium-high heat.
From thekitchn.com


SAUERBRATEN (GERMAN FOOD) | RECIPE ARTICLES AND FACTS IN CANADA
2021-02-25 Recipe: Put the meat, onion, vinegar, water, a tablespoon of salt, a tablespoon of black pepper, sugar, garlic and bayberrie in a large saucepan. Cover and refrigerate for 2-3 days.
From foodmag.ca


SAUERBRATEN RHENISH STYLE - ALL TASTES GERMAN
2021-04-23 Bring marinade mixture to a boil and set aside to cool. Rinse meat under cold water, tap dry, and place it into a large bowl or container. Pour the cooled down marinade over the meat, cover and place into the fridge for at least 4 to 7 days. Alternatively, you can place the meat with the marinade into a food saver bag.
From alltastesgerman.com


SAUERBRATEN - CAROLINE'S COOKING
2019-09-02 When ready to cook, remove the meat from the marinade and pat dry. Preheat oven to 350F/175C. Melt 1tbsp of butter in a Dutch oven and brown the meat on all sides. Add the carrot and onion and soften them slightly. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).
From carolinescooking.com


TRADITIONAL GERMAN SAUERBRATEN - THE GOOD HEARTED …
2021-10-05 Marinate the Roast. (Do this 3-7 days ahead of time) In medium saucepan, combine the marinade ingredients: onions, red wine vinegar, water, brown sugar, kosher salt, cloves, juniper berries (optional), peppercorns, allspice, bay leaves. Bring to a boil, and then reduce heat and simmer for 10 minutes.
From thegoodheartedwoman.com


SAUERBRATEN - ALTON BROWN
Combine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry, then rub with vegetable oil and salt on all sides.
From altonbrown.com


BAVARIAN SAUERBRATEN RECIPE (SLOW COOKER) - WEST VIA MIDWEST
2021-09-15 Turn slow cooker to low and cook for 7-8 hours (check the manual for cooking roast, each machine is slightly different.) Once roast is easily pulled apart and tender remove the meat and vegetables to a side plate. Slice the meat thinly (1/4" thick) Add the crushed gingersnaps, season with salt and pepper to taste.
From westviamidwest.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE | AMAWATERWAYS™

From amawaterways.ca


EASY SAUERBRATEN | GERMAN BRAISED BEEF RECIPE
Prep. Break up the ginger biscuits into a zip-lock bag. Smash them into crumbs with a rolling pin or meat mallet. Tenderize the meat by bashing it with a rolling pin or meat mallet. Take about half of the crumbs and press them into the beef on both …
From keefcooks.com


SAUERBRATEN (SLOW-COOKED GERMAN POT ROAST) | RECIPE | KITCHEN …
Deglaze with marinade and bring to a boil. Cover with a lid, reduce heat to low, and let cook for approx. 2 hrs., turning the beef occasionally. Add remaining raisins to the sauce and continue to simmer until the gravy reaches desired consistency. Season with salt and pepper. Serve with the gravy and pair with potatoes and red cabbage.
From kitchenstories.com


SAUERBRATEN - CLASSIC ROAST BEEF WITH APPLES AND RAISINS
2014-09-11 For the marinade: 1 onion, sliced into thin half rings; 1 cup red wine; 1 cup red wine vinegar; 2 cups water; 2 bay leaves; 6 cloves; 4 units allspice
From jamiegeller.com


SAUERBRATEN | SWITZERLAND TOURISM
Sauerbraten is a traditional dish made with braising beef that has been marinated for several days in wine or juice, which makes it exceptionally tender. Many regions of Switzerland have their own recipe, which may be with or without herbs, fruit or spirits. This recipe is undoubtedly one of the most popular dishes for a traditional Sunday lunch. The ideal accompaniment: creamy …
From myswitzerland.com


AUTHENTIC SAUERBRATEN RECIPE: HOW TO MAKE GERMANY'S …
2020-04-24 Instructions. 1. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. 2. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Turn off the heat and allow the mixture to cool completely. 3.
From epicureandculture.com


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