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How To make German Sauerbraten
4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour 3 tb Oil
GRAVY:
3 c Drippings Plus
Strained Marinade 5 tb Flour
5 tb Ginger Snap Crumbs
Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly combine vinegar, Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.
How To make German Sauerbraten's Videos
A holiday recipe from Germany: Rheinischer Sauerbraten
Rheinischer Sauerbraten mit Kartoffel-Semmel Klößen /
Rhinish Sauerbraten with Potato Dumplings
Marinade:
4 cups red wine
1 cup red wine vinegar
1 cup water
1 onion, chopped
10 black peppercorns
2 bay leaves
4 cloves
8 juniper berries Sauerbraten:
3 pound top round roast or flat iron
2 tbsp minced parsley
1 tsp salt
1 tsp milled pepper
3 tbsp clarified butter
2 carrots, sliced
2 onions, chopped
3 celery stalks
1 leek
1 cup spiced bread/Lebkuchen, crumbled
1 tbsp tomato paste
1 cup seedless raisins
2 tbsp red currant jelly
2 apples, peeled, cored and diced
Marinade:
Bring all ingredients of the marinade to a boil. Allow to cool before pouring over the meat.
Cover and marinate in the refrigerator for at least 2 days, turning the beef frequently.
Sauerbraten:
Remove the meat from the marinade, drain, pat it dry and rub salt and pepper into it. Reserve the marinade. Heat the meat in clarified butter and sear on all sides, browning well. Add the vegetables and sauté with the meat briefly.
Pour over the reserved marinade and stir in the crumbled Lebkuchen and the tomato paste. Bring to boil, cover, and then simmer for about 2 hours in oven turning occasionally. Check the liquid frequently to be sure the roast is cooking in enough marinade, add water gradually.
Remove the meat and keep it warm. Strain the sauce, discarding the solids. Return the marinade to the saucepan, add the red currant jelly, apples and ½ cup of raisins and simmer for 7-10 minutes. Taste, the flavor should be sweet and sour. If the gravy is too sour, smooth in 1 to 2 tablespoons of jelly or sugar. Add the rest of the raisins to the sauce a few minutes before serving.
.
Slice the meat, arrange on a warmed serving dish. Smother with the sauce. Pass any extra sauce separately. Serve with Potato dumplings.
Kartoffelklöße:
2 lbs starchy yellow potatoes (Russet or Yukon Gold)
¼ tsp grated nutmeg
1 cup flour
2 eggs, beaten
2 tbsp parsley, chopped
½ cup butter, melted
2 slices firm texture white bread cut into ½ inch cubes
Salt
Bring the unpeeled potatoes to a boil and simmer until tender. Drain and cool. Peel and pass through a potato ricer. Spread the potatoes on a dry dish towel and allow standing uncovered for 30 minutes to keep the dumpling from going soggy. The towel should absorb as much potato moisture as possible. Mix in the salt, nutmeg, eggs and butter one by one. Sift in the flour for the dough to remain sticky. Sauté bread cubes in clarified butter until golden brown, add to the mixture and knead until a smooth soft dough forms. Wet your hands, shape into balls just slightly larger than golf balls and arrange in a single layer on a wax-paper lined tray. Cook the dumplings in salted boiling water very gently until they rise to the surface.
Place dumplings in a warmed deep serving bowl and sprinkle with freshly chopped parsley.
Classic German Sauerbraten Recipe
This classic sauerbraten recipe is not a quick one, but it most definitely is worth the time and effort. The classic German dish comes fully decked out with gravy, potatoes, and cabbage on the side.
#recipes #germanfood #comfortfood
Read Full Recipe:
SAUERBRATEN! One of THE best GERMAN meals.
Traditional German SAUERBRATEN with mouth-watering gravy, Spätzle and a side - everyone should eat it at least once. Traditionally, Sauerbraten is made with beef roasts, however, any roast will be good, so it's really up to personal meat preference and availability.
How to make Spaetzle:
Use a 1:4 vinegar to water ratio for the brine. Wine can be substituted for the vinegar or a mix of vinegar/wine. If you like it on the sour side, increase the vinegar. Brine your meat at least 2 days or up to a week.
The Sauerbraten can be pressure cooked, but I like it best slow cooked, either in a slow cooker or stove top on low.
Serve with Spaetzle, egg noodls or dumplings and a side.
ENJOY!
German SAUERBRATEN - the CLASSIC DISH cooked in the DUTCH OVEN- 0815BBQ - International
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INGREDIENTS:
2 kg horse or beef roast
For the pickle marinade:
400ml of water
400 ml destilled vinegar
400 ml white balsamic vinegar
3-4 bay leaves
3 cloves
10 juniper berries
10 mustard seeds
10 peppercorns
For sauce:
3 carrots
100 grams of celery
100 g parsley root
1 large onion
2-3 cloves of garlic
1 small leek
2-3 tbsp oil
1.2 tbsp tomato paste
400 ml rosin
400 l veal stock
4 bay leaves
2 sprigs each of parsley, thyme and rosemary
salt and pepper
1 handful of raisins
4cl rum
3-4 Aachen prints
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How to make Sauerbraten - German Beef roast
Sauerbraten is a national dish of Germany. For a super flavorful and tender roast, marinate it for a week or longer and then cook it for 4-6 hours. Most recipes recommend cooking the roast for 2 hours. However, the cut of meat is a tough cut of meat, and the extra marinating and cooking time levels up your roast from great to fantastic.
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EQUIPMENT
????1 Enamel Dutch Oven:
INGREDIENTS
????6 lbs bottom round use a tougher cut of meat like bottom round or rump roast.
????1 cups water:
????2 cups Red Wine Vinegar:
????3 cups Red Wine:
????2 medium yellow onions chopped
????1 large leek chopped:
????2 large carrots chopped:
????3 cloves garlic:
????1 tsp thyme:
????1 5 inch sprig fresh rosemary:
????2 bay leaves:
????½ tsp black pepper:
????1 tsp salt:
????6 whole cloves:
????12 whole juniper berries:
????1 tsp whole mustard seed:
????¼ cup raisins:
????3 ounces gingersnap cookies (about 12 cookies):
????2 tbsp Sugar:
????4 tbsp all-purpose flour:
????extra beef broth 1-2 cups if needed:
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????MY MERCHANDISE:
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Sauerbraten - Part 1: How to marinate the meat
Sauerbraten Recipe:
Sauerbraten is one of the most famous German dishes. In this video I will show you that it is really easy to make an authentic German Sauerbraten with this foolproof recipe. The crucial ingredients for a perfect Sauerbraten are patience and some planning ahead, as the most important step is marinating the meat for 5 to 10 days before you want to cook it.
Make sure you watch part 2 of the Sauerbraten video series where I will show you how to cook the meat and prepare the signature gravy for this dish.