Sauerbraten Ii Recipes

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SAUERBRATEN



Sauerbraten image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

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.

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



Sauerbraten image

"THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 12-14 servings.

Number Of Ingredients 15

1 tablespoon whole peppercorns
1 tablespoon whole allspice
1 tablespoon salt
1 beef rump roast or bottom round roast (4 to 5 pounds)
4 bacon strips, diced
1 cup vinegar
1 cup water
12 whole peppercorns
12 whole allspice
1 large onion, sliced
2 bay leaves
1 jar (12 to 13 ounces) plum preserves or preserves of your choice
2 gingersnaps, crushed
1 cup beef broth or port wine
1/2 cup all-purpose flour

Steps:

  • Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.

Nutrition Facts :

EASY SAUERBRATEN



Easy Sauerbraten image

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

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

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.

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

SAUERBRATEN



Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

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.

SAUERBRATEN II



Sauerbraten II image

This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat.

Provided by Barbara Coulter

Categories     World Cuisine Recipes     European     German

Time 6h20m

Yield 6

Number Of Ingredients 8

15 gingersnaps
4 ½ pounds rump roast
7 potatoes, peeled and quartered
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 2 inch pieces
1 onion, quartered
2 cubes beef bouillon
½ teaspoon freshly ground black pepper

Steps:

  • Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

Nutrition Facts : Calories 1026.4 calories, Carbohydrate 66.4 g, Cholesterol 207.6 mg, Fat 50.8 g, Fiber 7 g, Protein 73.1 g, SaturatedFat 19.9 g, Sodium 785.1 mg, Sugar 9.2 g

SAUERBRATEN



Sauerbraten image

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

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

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 II



Sauerbraten II image

Make and share this Sauerbraten II recipe from Food.com.

Provided by mschmid65

Categories     Roast Beef

Time P1DT15h

Yield 8 serving(s)

Number Of Ingredients 16

1 (5 lb) beef roast (rump, chuck, bottom or eye round)
2 medium yellow onions, peeled and sliced thin
1 stalk celery, coarsely chopped (include top)
1 large carrot, peeled and sliced thin
3 garlic cloves
3 peppercorns
2 bay leaves
2 cups red wine, dry
3 cups cold water
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup cooking oil
1/2 cup margarine
1/2 cup unsifted flour
12 gingersnaps, crumbled
1 tablespoon sugar

Steps:

  • Begin this recipe three days before you plan to serve it.
  • Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl.
  • Bring wine, water, salt, and pepper to a boil and pour over beef.
  • Cover and refrigerate 3 days, turning beef in marinade twice a day.
  • About 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade.
  • Brown beef well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.).
  • Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm.
  • Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade.
  • Heat 1/2 cup margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes.
  • Stir in marinade, reduce heat to low, and cook, stirring, until thickened.
  • Mix in gingersnaps and sugar to taste.
  • Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spaetzle, or boiled potatoes.

Nutrition Facts : Calories 1030.7, Fat 74.8, SaturatedFat 25.6, Cholesterol 195.6, Sodium 1256.5, Carbohydrate 21.5, Fiber 1.2, Sugar 5.7, Protein 54.2

TRADITIONAL BAVARIAN BEEF SAUERBRATEN



Traditional Bavarian Beef Sauerbraten image

From Dean & Deluca. Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4

Provided by BecR2400

Categories     Roast Beef

Time P3DT3h

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup red wine vinegar
1 3/4 cups red wine
2 cups sliced yellow onions
6 parsley stems
6 black peppercorns
3 bay leaves
6 whole cloves
1 1/2-2 lbs beef top round roast
1/2 cup flour
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
3/4 cup chopped seeded tomatoes
3/4 cup water (approximately)
2 tablespoons cream sherry
1 tablespoon light brown sugar, plus additional to taste
1 tablespoon fresh lemon juice (to taste)
parsley sprig (to garnish)
sour cream (optional, to serve)

Steps:

  • In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
  • Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
  • When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
  • Preheat oven to 325 degrees.
  • Combine the flour, salt, and black pepper on a large plate, mixing well.
  • Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
  • Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
  • Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
  • Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

Nutrition Facts : Calories 568.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 117.4, Sodium 1287.3, Carbohydrate 30.6, Fiber 3.5, Sugar 9.1, Protein 40.7

CLASSIC SAUERBRATEN



Classic Sauerbraten image

Whatever Oktoberfest revelers end up eating, they usually wash it down with lots of German beer. Sauerbraten, or sour roast, takes at least two days to marinate in vinegar and spices. Serve with spaetzle dumplings, made from scratch, or hot German potato salad.

Provided by Alan in SW Florida

Categories     Roast Beef

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorn
1/2 teaspoon whole cloves
4 1/2 lbs top round roast
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup canned beef broth
1/3 cup packed dark brown sugar
1/3 cup gingersnap crumbs

Steps:

  • Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a bowl slightly larger than beef. Pour marinade over. Cover and chill for at least 2 days (up to 4 days is better), turning beef twice daily.
  • Preheat oven to 350 degrees. 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 of marinade (discard any remaining marinade) and beef broth. Boil until thick, stirring often, about 10 minutes. Mix in brown sugar and cookie crumbs. Pour into roasting pan and place over medium 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 degrees. Bake beef until heated through, about 15 minutes.

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TRADITIONAL GERMAN SAUERBRATEN RECIPE • THE GOOD HEARTED WOMAN
2021-10-05 Marinate the Roast. (Do this 3-7 days ahead of time) In medium saucepan, combine the marinade ingredients: onions, red wine vinegar, water, brown sugar, kosher salt, cloves, juniper berries (optional), peppercorns, allspice, bay leaves. Bring to a boil, and then reduce heat and simmer for 10 minutes.
From thegoodheartedwoman.com
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SAUERBRATEN II
Sauerbraten II Ingredients beef chuck vinegar water 2 onions 3 -4 slices bacon 1 tablespoon cloves 1 teaspoon allspice sugar Directions 2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. On the day before it is to be ...
From publicdomainrecipes.org
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FRANCONIAN SAUERBRATEN II
The perfect franconian sauerbraten ii recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Franconian Sauerbraten II. by Editorial Staff. Summary. Prep Time: 30 mins: Total …
From bosskitchen.com
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RHINELAND SAUERBRATEN - GERMANFOODS.ORG
In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade ...
From germanfoods.org
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SAUERBRATEN RECIPE | RACHAEL RAY
2021-02-19 Rach prepares a German classic with a slowly cooked round of pickled and brined beef seasoned with a variety of herbs and veggies. Ground ginger snaps and the pickling mixture are included in a sassy sauce to accompany the meal. Note: Plan ahead! This recipe calls for the meat to marinate for 3 days.
From rachaelray.com
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BEST-EVER SAUERBRATEN RECIPE - CONFETTI TRAVEL CAFE
2017-02-27 Sear the brisket on all sides in the butter/bacon fat. Remove the brisket and set aside. Add the onion to the pot and cook on medium-low heat and caramelize the onions for a about 10-15 minutes. Add a small amount of the marinade to deglaze the pot and scrape up all the bits. Put the brisket back into the pot.
From confettitravelcafe.com
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SAUERBRATEN II RECIPE BY WESTERN.CHEFS | IFOOD.TV
Sauerbraten is an easy to prepare side dish which you will simply love. I bet, you will surely get a huge fan following for this one! ... Sauerbraten II. By: Western.Chefs. Beer Beef Stew. By: HilahCooking. Lemon, Ricotta, and Thyme Spaetzle. By: C4Bimbos. Dutch Oven Venison. By: 0815BBQ. German Potato Salad . By: Nickoskitchen. How To Make A Basic Sauerkraut. By: …
From ifood.tv
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SAUERBRATEN PART II - EAT 2 GATHER
2010-10-28 Sauerbraten part II. recipes· What's 4 dinner. Pin; Share; Tweet; My recipe notebook with all kinds of recipes jotted down from my host-sister, neighbors, and friends. 1988…..sheesh some of you were probably still wearing diapers back in 1988. I don’t want to know who you are….cause my hip is already aching today making me feel old, I don’t need to …
From eat2gather.net
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SAUERBRATEN - ALTON BROWN
Combine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry, then rub with vegetable oil and salt on all sides.
From altonbrown.com
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SAUERBRATEN II (KITCHENPC)
Directions. Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water.
From kitchenpc.com
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HOW TO COOK THE BEST SAUERBRATEN - EAT LIKE PINOY
2020-05-08 Stir for 5 minutes. After 5 minutes, sprinkle it with flour, then mix it well. Pour the beef broth into the pot. Bring to boil, then add the beef and bring it to boil. Transfer the pot back in the oven and cook the beef for another 2 hours and 30 minutes. After 30 minutes, transfer the sauerbraten on a large plate. Serve hot and enjoy!
From eatlikepinoy.com
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RHENISH SAUERBRATEN
Instructions. Mix the red wine and vinegar. Clean, wash and cut the soup greens. Peel and halve the onions. Add the vegetables, peppercorns, bay leaves, juniper berries and allspice grains to the red wine vinegar.
From bosskitchen.com
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SAUERBRATEN RHENISH STYLE - ALL TASTES GERMAN
2021-04-23 Bring marinade mixture to a boil and set aside to cool. Rinse meat under cold water, tap dry, and place it into a large bowl or container. Pour the cooled down marinade over the meat, cover and place into the fridge for at least 4 to 7 days. Alternatively, you can place the meat with the marinade into a food saver bag.
From alltastesgerman.com
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SOUR ROAST - TRADITIONAL GERMAN POT ROAST "SAUERBRATEN" ⋆ MY …
After meat marinates, remove the meat from the bag and pat dry.Heat oil in a 5-qt. pot and brown meat on all sides in hot oil. Use a papertowel to wipe up excess oil from bottom of pan. Add carrots, raisins, beef broth, tomato sauce, and onion powder,bring to a boil, then reduce to simmer and cook for 1½ to 2 hours.
From mygerman.recipes
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SAUERBRATEN II
INGREDIENTS (for 6 servings): 15 gingersnaps; 4 1/2 pounds rump roast; 7 potatoes, peeled and quartered; 6 carrots, cut into 1 inch pieces; 6 stalks celery, cut into 2 inch pieces
From cooking-right.net
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SAUERBRATEN (GERMAN FOOD) | RECIPE ARTICLES AND FACTS IN CANADA
2021-02-25 Recipe: Put the meat, onion, vinegar, water, a tablespoon of salt, a tablespoon of black pepper, sugar, garlic and bayberrie in a large saucepan. Cover and refrigerate for 2-3 days. Roll the meat in the ingredients every day. After the third day, remove the meat from the ingredients and dry it with a towel. Keep the ingredients in the pot.
From foodmag.ca
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BEST COOKING CARROT RECIPES: SAUERBRATEN II
Ingredients. Servings: 6 15 gingersnaps ; 4 1/2 pounds rump roast ; 7 potatoes, peeled and quartered ; 6 carrots, cut into 1 inch pieces ; 6 stalks celery, cut into 2 inch pieces
From worldbestcarrotrecipes.blogspot.com
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SAUERBRATEN (GERMAN POT ROAST) - ROCKY MOUNTAIN COOKING
2018-10-01 In a medium-sized saucepan over medium-high heat, add the vinegar, water, onions, pickling spice, bay leaves and, peppercorns. Bring to a boil, reduce heat to low and cook for 5 minutes. Remove from heat and let cool completely. …
From rockymountaincooking.com
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SAUERBRATEN - CAROLINE'S COOKING
2019-09-02 When ready to cook, remove the meat from the marinade and pat dry. Preheat oven to 350F/175C. Melt butter in a Dutch oven and brown the meat on all sides. Add the carrot and onion and soften them slightly. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).
From carolinescooking.com
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SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
2022-01-12 A sauerbraten dinner is delicious when served with potato pancakes, potato dumplings, mashed potatoes, or spätzle. A side of German cabbage is also a wonderful accompaniment. Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer.
From thekitchn.com
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Top Asked Questions

Is there a good German sauerbraten recipe?
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. In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery.
How long do you marinate Sauerbraten?
The meat is marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices to both tenderize and flavor the meat, since traditionally the cuts of meat used for sauerbraten like rump roast are tougher than other choice cuts of meat.
What can I substitute for red wine vinegar in Sauerbraten?
You can add 1 teaspoon of juniper berries to the marinade if you wish. Apple cider vinegar can be substituted for the red wine vinegar. I'll often use a mix of butter and light olive oil for browning the meat. If you don't like your Sauerbraten too sour, add 2 cups of broth instead of using any reserved marinade for the cooking stage.
Is Sauerbraten worth the time?
But, it's SO good and SO worth the time. What cut of meat is used for Sauerbraten? Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten.

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