KATE'S EASY GERMAN SAUERBRATEN
This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.
Provided by kateshort
Categories World Cuisine Recipes European German
Time P2DT8h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
- Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
- Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
- Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
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.
EASY SAUERBRATEN
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
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.
SAUERBRATEN
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
- Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
- Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.
GERMAN SAUERBRATEN
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
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.
CLASSIC SAUERBRATEN
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Categories Beef Marinate Roast Oktoberfest Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in large saucepan and bring to boil. Cool.
- Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
- Preheat oven to 350°F. 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 marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high 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°F. Bake beef until heated through, about 15 minutes.
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SIMPLE SAUERBRATEN
This doesn't have the gingersnaps, and we eat it over buttered egg noodles. I can make it in as little as 25 minutes in the pressure cooker, or leave it in the crock pot all day. My family likes it best out of the oven though. Thanks, "Best of Bridge" ladies.
Provided by less2saw
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim steak and cut into 1 inch cubes or slices.
- Brown in hot oil.
- Remove from skillet and place in 1 1/2 quart casserole dish.
- Add gravy mix and water to skillet and bring to a boil, stirring constantly.
- Stir in remaining ingredients (except the noodles).
- Cover and bake at 325F (160C) for 1 1/2 hours.
- Remove bay leaf and serve sauerbraten piping hot over noodles.
- Sprinkle with fresh chopped parsley as garnish.
- This can be prepared the night before and cooked in a crock pot on low all day.
- Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.
Nutrition Facts : Calories 365.8, Fat 19.2, SaturatedFat 6.2, Cholesterol 99.3, Sodium 474, Carbohydrate 20.1, Fiber 1, Sugar 2.9, Protein 26.7
TRADITIONAL SAUERBRATEN
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
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
EASY SAUERBRATEN
Steps:
- 1. Preheat oven to 350°F. Heat shortening in large skillet over medium-high heat. Add steak; cook until browned, about 10 minutes. Remove and place in a medium casserole.
- 2. Add gravy mix and water to skillet. Bring mixture to a boil, stirring constantly.
- 3. Add dried onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf, salt and pepper to skillet. Pour sauce over steak.
- 4. Bake, covered, until steak is tender, about 1 hour or so more. Discard bay leaf. Mound hot noodles onto a serving platter. Spoon steak mixture over noodles. ENJOY!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
QUICK SAUERBRATEN
This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.
Provided by teresas
Categories Roast Beef
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in deep skillet or Dutch oven.
- Mix marinade and vinegar; pour over meat.
- With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
- Add onion, bay leaves, pickling spices and pepper.
- Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
- Remove meat.
- Strain drippings and discard spices.
- Measure drippings and add water to measure 2 1/2 cups liquid.
- Melt shortening in skillet.
- Blend in flour.
- Cook over low heat , stirring until mixture is smooth and bubbly.
- Remove from heat.
- Gradually stir in liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
- Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
- Gingersnap Gravy:.
- Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve gravy with meat.
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