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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
Classic German Pot Roast: Sauerbraten | Euromaxx - Guten Appetit Germany
Find out how to prepare this typical German beef dish that doesn't require an expensive cut of meat but does need quite a lot of preparation.
More Euromaxx:
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.
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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.
Sauerbraten in the Crockpot
A very German meal made in the crockpot in 6-8 hours
Recipe:
1 chuck roast, browned on both sides
a little oil for browning the meat
1 medium onion
2 small carrots, diced
1 cup red wine
1/2 cup red wine vinegar
1 cup water
salt to taste
20 gingersnap cookies or Moravian cookies if you have them
Potato, Cabbage and Cheese Casserole
Thanks for watching.
My website is
HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen
In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.
For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables
3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies
Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!
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Sauerbraten Rhenish - Authentic German Sauerbraten Recipe
This traditional German Sauerbraten recipe origins from the Rhineland region of Germany.
Sauerbraten is a meat dish in which the meat is marinated for several days before cooking. Sauerbraten is a real classic in Germany and is prepared in many regions in this country in slightly different variations.
There is Bavarian sauerbraten, classic sauerbraten like from Oma and Rhenish sauerbraten, which is featured in this video recipe.
You can find the recipe here:
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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