Sauerbraten German Pot Roast Recipes

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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 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

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.

SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)



Sauerbraten (German Beef Roast with Gingersnap Sauce) Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 19

NOTE*:
2 tablespoons vegetable oil
1 boneless beef bottom round roast* (3 to 4-pound), trimmed, cut into 2-inch chunks, and seasoned with salt and black pepper
2 tablespoons tomato paste
1 tablespoon fresh ginger, minced
1 cup dry red wine
1 cup low-sodium beef broth
1/2 cup red wine vinegar
1/4 cup gin
1 tablespoon quick-cooking tapioca**, ground
1 teaspoon kosher salt
2 tablespoon pickling spices, wrapped in cheesecloth and tied with kitchen string
2 teaspoons sugar (my addition to the sauce, which seemed just a tad too tart, when I tasted it)
6 medium carrots, halved crosswise, then halved lengthwise
4 ribs celery, cut into 2-inch pieces
1 medium onion, quarted
10 gingersnap cookies, crushed
Ask your butcher for chuck-eye roast, which is a very tender cut of beef, and has more marble to it You'll be much happier with this cut of beef.
I used one tablespoon of Clearjel, that I order from King Arthur Flour.com. It's great for thickening stews and pies.

Steps:

  • Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!

KATE'S EASY GERMAN SAUERBRATEN



Kate's Easy German Sauerbraten image

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

2 cups water
1 cup red wine
1 cup cider vinegar
1 lemon, sliced
½ large onion, diced
1 clove garlic, diced
10 whole cloves
2 bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8 gingersnap cookies, crushed

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

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