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
SUNNY'S EASY SLOW COOKER SAUERBRATEN
Provided by Sunny Anderson
Categories main-dish
Time P2DT9h30m
Yield 8 to 10 servings
Number Of Ingredients 21
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.
SLOW-COOKER SAUERBRATEN
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams
EASY SAUERBRATEN
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
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.
SAUERBRATEN BEEF IN GINGERSNAP GRAVY
Sauerbraten but easier!
Provided by Jamie_LBGC
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 g
PRESSURE-COOKER SAUERBRATEN
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. -James Schend, Deputy Editor, Taste of Home
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
QUICK SAUERBRATEN
This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.
Provided by teresas
Categories Roast Beef
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in deep skillet or Dutch oven.
- Mix marinade and vinegar; pour over meat.
- With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
- Add onion, bay leaves, pickling spices and pepper.
- Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
- Remove meat.
- Strain drippings and discard spices.
- Measure drippings and add water to measure 2 1/2 cups liquid.
- Melt shortening in skillet.
- Blend in flour.
- Cook over low heat , stirring until mixture is smooth and bubbly.
- Remove from heat.
- Gradually stir in liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
- Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
- Gingersnap Gravy:.
- Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve gravy with meat.
QUICK SAUERBRATEN
This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling.
Provided by KittyKitty
Categories Roast Beef
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
- Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.
Nutrition Facts : Calories 865.7, Fat 61.6, SaturatedFat 24.3, Cholesterol 208.7, Sodium 571.1, Carbohydrate 17.2, Fiber 0.7, Sugar 7.5, Protein 56.9
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