Sauerbraten Recipe Ep7 749
A delicious way to make a roast beef filled with flavor and easy to make. How to make sauerbraten. Try this recipe you'll like it.
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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.
Sauerbraten Style Pot Roast! Noreen's Kitchen
Greetings! The good folks at Crock Pot Seasoning Mixes sent me a few samples of their new product and asked me if I would help them promote their contest that they will be getting ready to have on their Facebook Page. Of course I said I would love to do that. I am even going to enter the contest myself!
My recipe submission will be this Sauerbraten style pot roast! I am using one of their seasoning packets to achieve this dish. I am adding a few other ingredients that would be found in typical Sauerbraten to boost the flavor profile I am looking for. This makes for an easy rendition of an otherwise very long and drawn out process.
This pot roast came out amazing! It has the flavor of my German grandmothers very own Sauerbraten! I think this is a wonderful way to get that taste in just an afternoon of slow cooking. Give this one a try and wow your friends and family!
I will be bringing you more information about the recipe contest. So start thinking about what you would make! You will need to submit a written recipe and a photograph. The contest was slated to open on the 26th, however due to technical difficulties they were forced to postpone the start date. So start thinking about an entry! The grand prize is a years worth of groceries valued at $8500.00!!! Who couldn't use that?? I am excited to enter! You can enter up to 10 times and you should be sure to consult the rules, once they are posted to make sure that you don't get disqualified.
I hope you give this Sauerbraten pot roast a try! It's perfect for celebrating these cooler Autumn days.
I hope you try this and I hope you love it!
Happy eating!
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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
#BBQ #Barbecue #Barbeque
Braised Beef Short Ribs Sauerbraten - Beef Short Ribs Recipe
Learn how to make Beef Short Ribs Sauerbraten! for the ingredient amounts, more information, and more video recipes! Enjoy this easy Beef Short Ribs Sauerbraten Recipe!