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
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
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.
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
VENISON SAUERBRATEN
Make and share this Venison Sauerbraten recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P3DT4h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
- Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
- Never pierce the meat when turning.
- Remove venison from marinade and reserve the marinade.
- Cook venison in the shortening in a heavy skillet until brown on all sides.
- Add the marinade mixture.
- Heat to boiling; reduce heat.
- Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
- (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
- Strain and measure liquid in skillet.
- Add enough water to liquid to measure 2 1/2 cups.
- Pour liquid into skillet.
- Cover and simmer 10 minutes.
- Stir gingersnaps and sugar into liquid.
- Cover and simmer 3 minutes.
- Serve venison with onions and gravy.
Nutrition Facts : Calories 175.3, Fat 8.5, SaturatedFat 2.1, Sodium 1302.9, Carbohydrate 23.8, Fiber 1.2, Sugar 8.6, Protein 1.7
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.
SAME DAY SAUERBRATEN
Mom found this recipe many many years ago in a magazine. We generally have this at least once a year.
Provided by Katha
Categories Meat
Time 2h38m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oil& meat in a heavy pot or dutch oven.
- Brown meat on all sides.
- Remove from pot& pour off fat.
- Put a rack in pot.
- Add meat& 3/4 cup water.
- Cover.
- Bring to a boil& Simmer 1 hour (meat will not be done).
- Remove meat.
- Set on a cutting board in a shallow pan.
- Cut meat in 1/2 inch slices.
- Remove rack from pot.
- Put sliced meat back in pot with any juices from the shallow pan.
- Add 3/4 cup water and remaining ingredients except last 2.
- Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
- Remove meat to a hot platter.
- Thicken broth with a small amount of flour& water.
- When thickened simmer 2 minute.
- Serve with meat.
- 6 servings.
SAUERBRATEN
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
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
"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
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 :
GAME SAUERBRATEN
A gem of a recipe! The first time that I made this, I used venison roast. My sweetie and I were astounded by the flavor, tenderness. If you don't care for venison, this is a recipe to try. Yes, I know that it is labor intensive, but well worth the effort. Do not fail to make the gingersnap gravy. Homemade spaetzel is the perfect accompanying dish.
Provided by Janet Musgrove
Categories Deer
Time P3DT4h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place all marinade ingredients in a large container and stir well.
- Remove all fat and silver skin from game meat. Pierce meat randomly . Place meat in a large, sealable plastic bag to marinade, making sure meat is completely covered with liquid. (I turned the meat over every morning and evning.) Refrigerate for 72 hours. (If you marinate for less than 72 hours, meat will be tough. If you marinate much more than 72 hours, the meat will become dry and flavorless.).
- Remove meat, wipe dry with towel and brown in hot oil in a frying pan or skillet. Remove to a large pot. Place marinade in with the meat. Cover, bring to a boil, and simmer for 2-1/2 hours, or until meat is tender. When meat is done, transfer to dry pan. Cover with a damp cloth and keep warm.
- Remove bay leaves. Puree liquid and vegetables in a blender. Place in a heavy pot, which crushed gingersnap cookies in liquid, stirring until smooth. Add raisins. Simmer 5 minutes. Hold for service. Cut meat across the grain and serve with a 2 oz ladle of sauce per person.
Nutrition Facts : Calories 1525.5, Fat 107.4, SaturatedFat 38.4, Cholesterol 313, Sodium 1274.1, Carbohydrate 35, Fiber 2, Sugar 23.5, Protein 86.2
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