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
SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 57m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
- Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
- While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
- Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
- While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
- Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
- Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.
NANNY FLAY'S SAUERBRATEN WITH BRAISED CABBAGE AND NOODLES
Provided by Bobby Flay
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles.
- Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
- Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.
KATE'S EASY GERMAN SAUERBRATEN
This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.
Provided by kateshort
Categories World Cuisine Recipes European German
Time P2DT8h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
- Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
- Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
- Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g
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 WITH SWEET AND SOUR RED CABBAGE WITH APPLE
This is a DELICIOUS way of making a roast. It takes time in the refrigerator, but it is worth it. The preparation time does not include the marinating time in the refrigerator. If you have any questions, you can e-mail me: [email protected]
Provided by Alan Leonetti
Categories Roast Beef
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE MEAT:.
- 3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.
- In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt, and pour over the meat.
- Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
- When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
- In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
- Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
- Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.
- If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
- Remove the meat and keep warm until ready to slice.
- Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.
- Remove the fat carefully with a large spoon, and then make the gravy.
- FOR THE GRAVY:.
- In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.
- FOR THE CABBAGE WITH APPLE:.
- In a medium saucepan combine all ingredients.
- Simmer covered, for about 1 hour, stirring occasionally.
- Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
- NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.
Nutrition Facts : Calories 1413.7, Fat 78, SaturatedFat 27.7, Cholesterol 299.4, Sodium 1916.2, Carbohydrate 79.2, Fiber 8.4, Sugar 46.5, Protein 92.8
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 :
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TRADITIONAL GERMAN SAUERBRATEN RECIPE
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4.8/5 (49)Category DinnerCuisine GermanCalories 470 per serving
- In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
- Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
- Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
- Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
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