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
A classic German pot roast with a modern twist.
Provided by Food Network
Categories main-dish
Time P5DT4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
- Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
- Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
- Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
- Bake until the meat is tender, 3 to 4 hours.
- Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
- Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
- Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.
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.
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.
SAUERBRATEN
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
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.
SAUERBRATEN
Provided by Emeril Lagasse
Categories main-dish
Time P3DT2h30m
Yield 2 to 3 servings
Number Of Ingredients 11
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.
OLD-WORLD SAUERBRATEN
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 14-16 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
SAUERBRATEN--BARBARA WHITE'S MOST MEMORABLE MEAL
Number Of Ingredients 4
Steps:
- © Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
SAUERBRATEN III
This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days.
Provided by DORINNC
Categories World Cuisine Recipes European German
Time P2DT3h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
- Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
- Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 11.2 g, Cholesterol 98.2 mg, Fat 18.6 g, Fiber 0.9 g, Protein 34.4 g, SaturatedFat 4.5 g, Sodium 2464.5 mg, Sugar 1 g
KOLB'S SAUERBRATEN
Another lost recipe of New Orleans. Kolb's was one of our only German restaurants which closed years ago. Stepping into that restaurant was like going back in time.
Provided by kit in NO
Categories Roast Beef
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt.
- Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week.
- Remove from marinade (reserving marinade), wipe dry with paper towels.
- Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender.
- Check after 2 hours this may take another hour.
- When tender, remove beef and let rest.
- Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit.
- Wisk in flour and ground ginger to help thicken the gravy.
- Taste the gravy and adjust if necessary with vinegar and sugar to taste.
- Slice beef and serve with gravy.
Nutrition Facts : Calories 308.5, Fat 19.3, SaturatedFat 6.8, Cholesterol 72.6, Sodium 1841, Carbohydrate 9.6, Fiber 0.7, Sugar 7.4, Protein 23.2
SAUERBRATEN
Provided by Stephen Kinzer
Categories dinner, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery. Mix well. Submerge beef in liquid, cover, and refrigerate 3 days.
- Transfer beef and marinade to large pot; place over medium-low heat. Cover, and simmer until meat is tender, 1 to 1 1/2 hours.
- Remove meat, and set aside. Strain sauce, and return to a clean pan. Add beef stock, red wine and Worcestershire sauce. Place over medium heat, and bring to a lively simmer. Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened. Add a small amount of Kitchen Bouquet to color sauce as desired. Add sugar in small amounts until sauce is sweetened to taste. Reduce heat to low, and simmer uncovered for 45 minutes.
- Return beef to sauce, and continue simmering until beef is just reheated. Cut meat into thin slices, and ladle sauce on top.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 33 grams, TransFat 0 grams
SAUERBRATEN
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
- Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 36 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1108 milligrams, Sugar 35 grams, TransFat 3 grams
SAUERBRATEN--BARBARA WHITE'S MOST MEMORABLE MEAL
Number Of Ingredients 4
Steps:
- © Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
More about "sauerbraten barbara whites most memorable meal recipes"
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF …
From houseofnasheats.com
4.6/5 (30)Category DinnerCuisine GermanCalories 470 per serving
- In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
- Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
- Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
- Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
SAUERBRATEN RECIPE - TRADITIONAL GERMAN POT ROAST
From cookingtheglobe.com
AUTHENTIC SAUERBRATEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
SAUERBRATEN RECIPE (GERMAN MARINATED BEEF POT ROAST) …
From whats4eats.com
GERMAN SAUERBRATEN RECIPE - MENTAL SCOOP
From mentalscoop.com
SAUERBRATEN RECIPE, MARINADE & SAUCE - THE SPICE …
From thespicehouse.com
BAVARIAN SAUERBRATEN RECIPE (SLOW COOKER) - WEST VIA …
From westviamidwest.com
SAUERBRATEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BREAKFAST CEREAL, SNACKS, RECIPES - BARBARA’S
From barbaras.com
GERMAN POT ROAST (SAUERBRATEN) | SAVEUR
From saveur.com
OMA'S CLASSIC GERMAN SAUERBRATEN RECIPE (SLOW COOKER)
From quick-german-recipes.com
AUTHENTIC GERMAN SAUERBRATEN - TRADITIONAL GASTHAUS …
From alltastesgerman.com
25 SAUERBRATEN IDEAS IN 2021 | SAUERBRATEN RECIPE, RECIPES, FOOD
From pinterest.com
25 pins14 followers
SAUERBRATEN - CAROLINE'S COOKING
From carolinescooking.com
SAUERBRATEN – NY TIMES DEC 1961 - GRAM'S RECIPE BOX
From gramsrecipebox.com
SAUERBRATEN RECIPE - LOS ANGELES TIMES
From latimes.com
SAUERBRATEN RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE | MARINATED BEEF ROAST
From theomaway.com
TANGY SAUERBRATEN MAKES YOUR TASTE BUDS HAPPY • EUROPEAN …
From angiesweb.com
AUTHENTIC SAUERBRATEN RECIPE: HOW TO MAKE GERMANY'S NATIONAL …
From epicureandculture.com
STORY WEEKEND: MOST MEMORABLE MEAL - DIANE CHAMBERLAIN
From dianechamberlain.com
COLE COOKS: GERMAN SAUERBRATEN RECIPE - FUN DIEGO FAMILY
From fundiegofamily.com
BEST-EVER SAUERBRATEN RECIPE - CONFETTI TRAVEL CAFE
From confettitravelcafe.com
SAUERBRATEN (GERMAN POT ROAST) - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
AUTHENTIC GERMAN SAUERBRATEN - THE DARING GOURMET
From daringgourmet.com
RHINELAND SAUERBRATEN - GERMANFOODS.ORG
From germanfoods.org
GERMAN BEEF SAUERBRATEN | AUTHENTIC GERMAN BEEF RECIPE | DAN …
From dantoombs.com
SAUERBRATEN - SWITZERLAND TOURISM
From myswitzerland.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SAUERBRATEN BRAISED SHORT RIBS - A FRESH TAKE ON GERMAN ... - FRYDAE
From frydae.com
BARBARA WHITES PROFILES | FACEBOOK
From facebook.com
CLASSIC ROAST BEEF WITH APPLES AND RAISINS - JAMIE GELLER
From jamiegeller.com
SAUERBRATEN | TRADITIONAL BEEF DISH FROM GERMANY - TASTEATLAS
From tasteatlas.com
SAUERBRATEN RECIPE SURFACES JUST IN TIME - SFGATE
From sfgate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love