Sauerbraten With Potato Dumplings Recipes

SAUERBRATEN (GERMAN POT ROAST WITH POTATO DUMPLINGS)

Steps:

• For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid. Peel the onions and stud with cloves. Rinse the soup vegetables, trim and coarsely chop. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Bring to a boil then remove from the heat and let cool. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Remove the meat from the marinade. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. Add the tomato paste and crumbled bread and braise in a preheated oven (180°C) (approximately 350°F) for 2 hours. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Soak the raisins in warm water. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Bring to a boil.
• For the potato dumplings: Peel the potatoes, rinse and cook in boiling salted water for 20 minutes, until fork-tender. While still hot, press through a potato ricer and then mix in the flour, eggs and a pinch of salt until just combined. Bring a large pot of salted water to a boil. Whisk the cornstarch with a little cold water until smooth then whisk into the boiling water. With wet hands, form the potato mixture into dumplings, add to the boiling water then reduce the heat and simmer for 20 minutes, or until the dumplings float to the surface.

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.

TRADITIONAL GERMAN SAUERBRATEN

Steps:

• Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
• Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
• Refrigerate beef, turning daily, for 3 to 7 days.
• Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
• Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
• Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

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.

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.

NOT YOUR GRANDMOTHER'S SAUERBRATEN

Steps:

• Make a bundle with the cheesecloth and the pickling spices, placing pickling spices in a square of cheesecloth and tying it off with cotton string. Mix water, vinegar, ketchup, sugar, and onion powder in a large crock pot (the one I use is a 6-quart model). Add the bundle of pickling spices.
• Put meat in fat side up in crock. Cook until meat is tender (low for 12 hours or high for 7-8 hours).
• Remove spice bundle and throw away. Do not discard the juices nor turn off the crockpot. Take meat out and allow to cool.
• Add 12 crumbled ginger snaps to juices that remain in the crockpot and allow to thicken.
• Slice the meat and return to sauce in the crockpot.

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.