SAUERBRATEN - SOUR ROAST (TRADITIONAL)
GermanPot Roast / Sour Beef
Provided by Barbara
Categories Dinner Lunch (or Dinner) Meat Dish
Time P7DT32m
Number Of Ingredients 21
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
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
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 (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 19
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
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
More about "sauerbraten german pot roast recipes"
SAUERBRATEN (GERMAN POT ROAST) - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
4.8/5 (17)Category Main CourseCuisine GermanTotal Time 51 hrs 20 mins
- Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
- Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
- Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
- Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.
OMA'S CLASSIC GERMAN SAUERBRATEN RECIPE (SLOW COOKER)
From quick-german-recipes.com
GERMAN POT ROAST (SAUERBRATEN) | SAVEUR
From saveur.com
GERMAN SAUERBRATEN RECIPE TOP 3* | THOMAS SIXT FOODBLOG
From thomassixt.de
SAUERBRATEN – GERMAN POT ROAST | CHEF'S BOOK | RECIPE SITE
From chefsbook.net
SAUERBRATEN RECIPE (GERMAN MARINATED BEEF POT ROAST) - WHATS4EATS
From whats4eats.com
SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
From thekitchn.com
SAUERBRATEN (GERMAN POT ROAST) | I LOVE GERMAN FOOD
From ilovegermanfood.com
PRESSURE COOKER SAUERBRATEN (GERMAN POT ROAST) RECIPE - EAT …
From eatsmarter.com
SAUERBRATEN: A CLASSIC GERMAN POT ROAST | MARK'S DAILY APPLE
From marksdailyapple.com
GERMAN SAUERBRATEN RECIPE - VIATRAVELERS
From viatravelers.com
GERMAN-STYLE POT ROAST {SAUERBRATEN} - THAT'S SOME GOOD COOKIN'
From tsgcookin.com
SAUERBRATEN RECIPE - TRADITIONAL GERMAN POT ROAST
From cookingtheglobe.com
AUTHENTIC GERMAN SAUERBRATEN - THE DARING GOURMET
From daringgourmet.com
MARINATED POT ROAST – SAUERBRATEN - SASKATCHEWAN GERMAN COUNCIL
From saskgermancouncil.org
AUTHENTIC GERMAN SAUERBRATEN - TRADITIONAL GASTHAUS RECIPE
From alltastesgerman.com
21 PRESSURE COOKER GERMAN RECIPES - SELECTED RECIPES
From selectedrecipe.com
QUICK & EASY GERMAN SAUERBRATEN MADE JUST LIKE OMA
From quick-german-recipes.com
SAUERBRATEN GERMAN STYLE POT ROAST - RECIPE | COOKS.COM
From cooks.com
GERMAN POT ROAST (SAUERBRATEN) | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
RECIPE: GERMAN SLOW COOKER POT ROAST (SAUERBRATEN)
From thekitchn.com
SAUERBRATEN (SLOW-COOKED GERMAN POT ROAST) | RECIPE | KITCHEN …
From kitchenstories.com
SAUERBRATEN (GERMAN BEEF POT ROAST WITH GINGERSNAP SAUCE)
From afeastfortheeyes.net
INSTANT POT SAUERBRATEN RECIPE (GERMAN POT ROAST) - LEMON …
From lemonblossoms.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SAUERBRATEN (GERMAN POT ROAST) - SAVOR THE BEST
From savorthebest.com
SAUERBRATEN - COOKING WITH KURT
From cookingwithkurt.com
GERMAN SAUERBRATEN | FAMILY RECIPE CENTRAL
From familyrecipecentral.com
SAUERBRATEN - GERMAN POT ROAST ⋆ VINTAGE MOUNTAIN HOMESTEAD
From oneacrevintagehome.com
SAUERBRATEN (GERMAN POT ROAST) | THE DOMESTIC MAN
From thedomesticman.com
GERMAN POT ROAST (SAUERBRATEN) - COOK'S COUNTRY
From cookscountry.com
SAUERBRATEN (GERMAN-STYLE POT ROAST) - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
TRADITIONAL GERMAN SAUERBRATEN - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
GERMAN POT ROAST (SAUERBRATEN) - RECIPE | COOKS.COM
From cooks.com
SAUERBRATEN (GERMAN POT ROAST) - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
INSTANT POT SAUERBRATEN - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
SAUERBRATEN (GERMAN POT ROAST WITH POTATO DUMPLINGS) RECIPE
From eatsmarter.com
SAUERBRATEN - CAROLINE'S COOKING
From carolinescooking.com
SAUERBRATEN – GERMAN POT ROAST – THE BEARDED HIKER
From thebeardedhiker.com
MSN
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.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