Traditional German Sauerbraten Recipe
German Sauerbraten is such a treasured recipe from the southern part of Germany. Originally hailing from North Rhine-Westphalia region it’s found it’s way throughout Germany and different versions adapted to fit the tastes of each region.
Since I’m married to a very Swabian (Southern) German and living there my tastebuds are accustomed to the sweet and sour version. I’m
So excited to share this traditional recipe with you! Even Tobi may have had tears in his eyes when he started to eat and said, “It taste just like at Omi’s house.” ????????????
1 cup Dry Red Wine
1 cup Red Wine Vinegar
2 cups Water
4 Bay Leaves
4 Cloves
1 tsp Whole Peppercorns
1 whole Sliced Onion
Optional: 8 juniper berries, 4 allspice seeds
1 Apple Stewed (Apple juice, cinnamon, nutmeg to a boil)
2lb Top Rump Roast or Brisket
Salt and Pepper
Butter
Soup Vegetables Diced( 2 carrots, 2 celery stalks, 1 onion, parsley & Oregano)
1-2 cups Beef broth
Generous cup of Gingersnap cookies or Lebkuchen or gingerbread. NOTE: for the northern Germany style omit the sweeter cookies and just add two tablespoons cornstarch.
I hope you enjoy this piece of traditional goodness! Food is love! Guten Appetit!
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German Sauerbraten - Regional Beef Sour Roast Recipes
German Sauerbraten - Regional Beef Sour Roast Recipes
In this video I would like to show you how to make sauerbraten. And because there are plenty of regional variations of this dish I decided to focus on 2 different once - Sauerbraten from Baden and Sauerbraten from Rhineland.
★ Food mentioned ★
Badischer Sauerbraten - Sour Roast from Baden with sour cream
Rheinischer Sauerbraten - Rhineland Sour Roast with Ginger Snap Gravy and Raisins
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Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.
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Rheinischen Sauerbraten vom Rind selber machen - Rezept
Hier findest Du weitere InformationenCALLEkocht ein Rezept um Rheinischen Sauerbraten vom Rind selber machen zu können. Nach Art der Großmutter einlegen und im Backofen schmoren. Dieses Rezept ist zwar etwas langwierig aber trotzdem einfach zu kochen. Es ist günstig und ist so unglaublich lecker, wie all unsere traditionellen Rezepte.
Ein besonderes Highlight ist die dunkle Soße, welche mit Honigkuchen gebunden wurde. Ein Traum....
Dankeschön für all die netten Kommentare. Wir wissen, dass das Original vom Pferd ist. Aber mit Rind ist es auch sehr lecker. Und mit den Rosinen ist es immer schwierig. Man mag sie oder man hasst sie. Wer also mag, gibt eine Handvoll mit in die Soße.
LG Calle
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Sauerbraten with potato dumplings
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***RECIPE***
a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person)
red wine vinegar (a lot, I used a whole bottle)
red wine
stock, water, etc.
honey or other sugar
onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc.
parsley or other fresh herb for garnish
potatoes (I'd figure one large baking potato per two people)
potato starch (cornstarch or AP flour would work instead)
egg (I only needed one for four big portions of dumplings)
ginger snaps or similar spice cookies (I needed like half a package, it's a lot)
spices (a few juniper berries and cloves are key to me)
Roughly cut up your aromatics — they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine — I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end.
Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down — I like to throw in ice cubes.
When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days — make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions.
Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade.
Simmer the roast in the marinade, covered, until tender as you want it — I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven — I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature.
When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices — nutmeg would be traditional but I did garlic powder and onion powder and it was really good.
Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball — mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float — about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary.
When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies — they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste — it should be strongly sweet and sour and salty and meaty.
Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too?
Slow Cooker Sauerbraten
Here is a great comfort food recipe for you! Sauerbraten is a German style beef stew that's cooked in a vinegar sauce with warm spices. To see the full recipe, visit heart.org/sauerbraten.