Sauerbraten With Potato Dumplings And Applesauce Recipes

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 WITH POTATO DUMPLINGS AND APPLESAUCE

Steps:

• Wipe steak with damp cloth; season with salt and pepper.
• Place in earthenware, glass or enamel bowl.
• Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.
• Cover and marinate in refrigerator for 4 days.
• Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.
• On fifth day remove meat from refrigerator and drain, reserving marinade.
• Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.
• Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
• Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.
• Blend in sugar and brown to a nice dark color.
• Stir roux into liquid in the pot and add raisins (optional).
• Cover and continue to simmer until meat is tender, about 1 hour longer.
• DUMPLINGS:.
• Peel the potatoes and mash them. Add the eggs and flour.
• Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.
• Bring lightly salted water to just under boiling point.
• To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.
• Gently drop in a few dumplings, being careful not to overcrowd them.
• When the dumplings are cooked, they will rise to the top.
• Remove the meat to a warm serving platter.
• Stir crushed gingersnaps or starch into the pot juices and cook until thickened.
• Pour over the meat and serve with the dumplings and applesauce.
• Provide melted, browned butter and bread crumbs for the dumplings.
• Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.

SAUERBRATEN WITH POTATO DUMPLINGS

Steps:

• Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
• Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
• Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
• Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
• Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

BAVARIAN SAUERBRATEN

Steps:

• In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
• Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
• Remove meat from the marinade and reserve the marinade.
• Season the meat with salt and pepper.
• In a kettle, heat the clarified butter- until hot but not smoking.
• Add the meat and brown on all sides.
• Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
• Transfer the meat to a cutting board.
• Strain the cooking liquid the skim off the fat.
• Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
• Boil the sauce- until thickend, salt and pepper to taste.
• Slice meat and serve.

SAUERBRATEN STEW

Steps:

• In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight. , Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.

EASY SAUERBRATEN

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.