Sauerbraten With Pickling Spice Recipes

GERMAN SAUERBRATEN

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.

SUNNY'S EASY SLOW COOKER SAUERBRATEN

Steps:

• For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
• For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
• Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
• Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
• Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
• To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

TRADITIONAL SAUERBRATEN

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.

SAUERBRATEN SOUP

Steps:

• In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker. , Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours., Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.

SLOW-COOKER SAUERBRATEN

Steps:

• Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
• Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
• Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

SAUERBRATEN

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.

SAUERBRATEN WITH PICKLING SPICE

Steps:

• Rub meat with salt and ginger; put in large bowl. Combine remaining ingredients except fat and flour; bring to boil and pour over meat. Cool. Cover and put in refrigerator for 3 days. Turn meat once each day. Remove meat from pickling liquid; reserve liquid. Dry meat with paper towel. Brown meat on all sides in fat in heavy kettle. Put on rack; add 1 cup reserved pickling liquid and half the onions and spices from liquid. Cover tightly and simmer very slowly for 3 1/4 hours, or until tender, adding more liquid as needed. Remove meat to hot platter. Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups. Skim off excess fat. Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps. Serve with sliced meat, mashed potatoes, rice, or potato dumplings. Makes about 6 servings.

SLOW-COOKER SAUERBRATEN

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

RHINELAND SAUERBRATEN

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.

BEST EVER SAUERBRATEN

Steps:

• Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate 2 days, turning twice a day.
• Remove roast, reserving marinade; pat roast dry. In a large kettle or dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.
• Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy (12-14 servings).

SAUERBRATEN

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.