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
SAUERBRATEN I
Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.
Provided by MS.LUV2EAT
Categories World Cuisine Recipes European German
Time P5DT2h15m
Yield 6
Number Of Ingredients 15
Steps:
- In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
- Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
- Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
- Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
- Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.
Nutrition Facts : Calories 941.1 calories, Carbohydrate 21.6 g, Cholesterol 224.4 mg, Fat 61.4 g, Fiber 2.1 g, Protein 69.2 g, SaturatedFat 25 g, Sodium 1456.9 mg, Sugar 15.1 g
RHEINISCHER SAUERBRATEN
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
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
RHEINISCHER SAUERBRATEN
This is from "Germany's Regional Recipes" by Helga Hughes. I had never seen a recipe for Sauerbraten that called for apple butter. It adds a really nice flavor!!
Provided by kymgerberich
Categories Roast Beef
Time P4DT45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
- In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
- Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
- Remove the beef and pat dry with paper towels; then salt and pepper all sides.
- Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
- Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
- Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.
Nutrition Facts : Calories 228.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 20.4, Sodium 149.6, Carbohydrate 26.7, Fiber 1.6, Sugar 15, Protein 1.5
RHINELAND-STYLE SAUERBRATEN WITH RAISIN GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.
- For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
- On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour.
- Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and kettle lid each time you turn the meat.
- As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Season the gravy with the remaining salt and pepper.
- To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately.
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.
RHINELAND SAUERBRATEN
"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
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
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