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How To make Sauerbraten w/Sweet & Sour Cabbage
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DEIDRE-ANNE PENRODFGGT98B:
2 c Vinegar
2 c Water
MARINADE:
1 tb Salt
1 t Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves small
1/4 c Clery Leaf :
green
2 tb Garlic crushed
1/3 c Carrots
3/4 c Carrots :
sliced
1/4 c Celery
6 lb Beef -- bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch
1. Put Water and Vinegar into a stainless steel stock
pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4. Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
How To make Sauerbraten w/Sweet & Sour Cabbage's Videos
Sauerbraten with Potatoes and Cabbage
This is a tradional German meal made in my pressure cooker in about one and a half hours. Normally sauerbraten is marinated from 48-72 hours in the brime before cooking. The pressure cooker makes sauerbraten possible in a very short period of time. The gravy is very, very good. This recipe will make about one quart of gravy.
Be sure and put the gravy on the potatoes also and yes I even put this gravy on my steamed cabbage. So German and so delicious.
Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
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Traditional German Red Cabbage without Bacon
Traditional German Red Cabbage without Bacon Recipe:
Braised German red cabbage is the perfect side to the famous Rouladen, Sauerbraten or other German meat dishes.
Erwin Gaa cooking Sauerbraten
Erwin Gaa, Sauerbraten, German cooking, German sweet and sour marinated pot roast in gravy,
How to make Marinated Braised Beef (Sauerbraten) - Recipe in description
For the most tender, juicy roast beef, give this recipe a try. You won't be disappointed.
Ingredients for 6 portions
For the marinade
1 large bunch of greens
3 cloves
12 peppercorns
4 crushed juniper berries
2 bay leaves
400 ml red wine
400 ml mild red wine vinegar
a good 1.5 kg of roast beef (head or shoulder; organic is best)
Salt, fresh pepper
2 tablespoons concentrated butter
1 piece of bacon rind
50 g pumpernickel bread
100 g sultanas
optionally, some sugar
possibly light sauce thickener
optionally, some whipped cream (50 g)
2 tablespoons of almond slivers
For the marinade, clean, wash and dice the greens. Boil greens, spices, wine and vinegar together (photo 1) and leave to cool. Wash the meat and place it, together with the marinade, in a large, stable freezer bag. Close firmly and allow to marinade in the fridge for 2-3 days. Turn the meat every day.
Preheat the oven to 180 degrees; fan oven 160 degrees; gas mark 3.
Remove the meat, blot dry and cover all over with salt and pepper. Warm concentrated butter in a roasting pan and fry the meat in it until it is brown all over. Add the marinade with the vegetables and the bacon; boil and place in the oven with a lid. Stew for about 2 hours 30 minutes until tender.
Remove meat and keep it warm. Pour stewing stock through a sieve and boil together somewhat with the crumbled pumpernickel and the washed raisins.
Season the sauce with salt, pepper and sugar. Possibly thicken with some sauce thickener and add a splash of cream. Sprinkle in half of the almonds. Cut the meat into strips and serve together with the sauce and sprinkle with the rest of the almonds.
Tip:
If you have it to hand, after cooling put another 100–200 ml of red port wine into the bag to marinate. That rounds off the sauce particularly well later.
Serve with: potato dumplings or potato pancakes
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