Sauerbraten

[Daemon09]

Are you a beef lover? Here's a traditional pot roast beef recipe originally from Germany that I recently discovered, it's called Sauerbraten!

Here's the recipe

Ingredients:​

For the Marinade:​

• 1 cup red wine vinegar
• 1 cup water
• 1 cup red wine
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 2 bay leaves
• 6 whole cloves
• 10 juniper berries (optional)
• 1 teaspoon mustard seeds

For the Roast:​

• 3-4 pounds beef roast (rump roast or bottom round)
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 10-12 gingersnap cookies, crumbled (for thickening the gravy)

Instructions:​

1. Prepare the Marinade:
   1. In a large pot, combine the red wine vinegar, water, red wine, sliced onion, carrots, celery, garlic, sugar, salt, black peppercorns, bay leaves, cloves, juniper berries, and mustard seeds.
   2. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
2. Marinate the Beef:
   1. Place the beef roast in a large, non-reactive bowl or a resealable plastic bag.
   2. Pour the cooled marinade over the beef, ensuring it is completely covered.
   3. Cover the bowl or seal the bag and refrigerate for 3-5 days, turning the beef occasionally to ensure it marinates evenly.
3. Cook the Sauerbraten:
   1. Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and reserve the liquid and vegetables separately.
   2. Preheat your oven to 325°F (160°C).
   3. In a large Dutch oven or ovenproof pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set it aside.
   4. Add the reserved vegetables from the marinade to the pot and sauté for about 5 minutes, until they begin to soften.
   5. Return the beef to the pot and pour in the strained marinade and beef broth.
   6. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
   7. Braise the beef for about 3-4 hours, or until it is tender and easily pierced with a fork.
4. Prepare the Gravy:
   1. Once the beef is done, remove it from the pot and keep it warm.
   2. Strain the cooking liquid to remove the vegetables, then return the liquid to the pot.
   3. In a small bowl, mix the flour and butter to form a paste (a beurre manié).
   4. Bring the cooking liquid to a simmer and whisk in the beurre manié until the gravy thickens.
   5. Stir in the crumbled gingersnap cookies and continue to cook until they dissolve and the gravy is smooth. Adjust seasoning with salt and pepper to taste.
5. Serve:
   1. Slice the sauerbraten and serve it with the gravy.
   2. Traditionally, sauerbraten is served with red cabbage and potato dumplings or boiled potatoes.

Tips:​

• The longer the beef marinates, the more flavorful and tender it will be.
• If you don't have juniper berries, you can omit them, but they add a distinctive flavor that is characteristic of traditional sauerbraten.
• The gingersnap cookies add a unique sweetness and help thicken the gravy; they are a traditional ingredient in sauerbraten recipes.

Enjoy your homemade sauerbraten!

 

[mamberx]

I've never tried this dish and will definitely adding this to my menu for a new taste of recipe

 

[Marcussikreyvingx]

Are you a beef lover? Here's a traditional pot roast beef recipe originally from Germany that I recently discovered, it's called Sauerbraten!

Here's the recipe

View attachment 3187

Ingredients:​

For the Marinade:​

• 1 cup red wine vinegar
• 1 cup water
• 1 cup red wine
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 2 bay leaves
• 6 whole cloves
• 10 juniper berries (optional)
• 1 teaspoon mustard seeds

For the Roast:​

• 3-4 pounds beef roast (rump roast or bottom round)
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 10-12 gingersnap cookies, crumbled (for thickening the gravy)

Instructions:​

1. Prepare the Marinade:
   1. In a large pot, combine the red wine vinegar, water, red wine, sliced onion, carrots, celery, garlic, sugar, salt, black peppercorns, bay leaves, cloves, juniper berries, and mustard seeds.
   2. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
2. Marinate the Beef:
   1. Place the beef roast in a large, non-reactive bowl or a resealable plastic bag.
   2. Pour the cooled marinade over the beef, ensuring it is completely covered.
   3. Cover the bowl or seal the bag and refrigerate for 3-5 days, turning the beef occasionally to ensure it marinates evenly.
3. Cook the Sauerbraten:
   1. Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and reserve the liquid and vegetables separately.
   2. Preheat your oven to 325°F (160°C).
   3. In a large Dutch oven or ovenproof pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set it aside.
   4. Add the reserved vegetables from the marinade to the pot and sauté for about 5 minutes, until they begin to soften.
   5. Return the beef to the pot and pour in the strained marinade and beef broth.
   6. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
   7. Braise the beef for about 3-4 hours, or until it is tender and easily pierced with a fork.
4. Prepare the Gravy:
   1. Once the beef is done, remove it from the pot and keep it warm.
   2. Strain the cooking liquid to remove the vegetables, then return the liquid to the pot.
   3. In a small bowl, mix the flour and butter to form a paste (a beurre manié).
   4. Bring the cooking liquid to a simmer and whisk in the beurre manié until the gravy thickens.
   5. Stir in the crumbled gingersnap cookies and continue to cook until they dissolve and the gravy is smooth. Adjust seasoning with salt and pepper to taste.
5. Serve:
   1. Slice the sauerbraten and serve it with the gravy.
   2. Traditionally, sauerbraten is served with red cabbage and potato dumplings or boiled potatoes.

Tips:​

• The longer the beef marinates, the more flavorful and tender it will be.
• If you don't have juniper berries, you can omit them, but they add a distinctive flavor that is characteristic of traditional sauerbraten.
• The gingersnap cookies add a unique sweetness and help thicken the gravy; they are a traditional ingredient in sauerbraten recipes.

Enjoy your homemade sauerbraten!

Thanks for sharing the Sauerbraten recipe! While it sounds delicious, I'm actually on the hunt for crackers to pair with smoked salmon dip. Do you have any crunchy suggestions for that?

 

[Rain]

Are you a beef lover? Here's a traditional pot roast beef recipe originally from Germany that I recently discovered, it's called Sauerbraten!

Here's the recipe

View attachment 3187

Ingredients:​

For the Marinade:​

• 1 cup red wine vinegar
• 1 cup water
• 1 cup red wine
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 2 bay leaves
• 6 whole cloves
• 10 juniper berries (optional)
• 1 teaspoon mustard seeds

For the Roast:​

• 3-4 pounds beef roast (rump roast or bottom round)
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 10-12 gingersnap cookies, crumbled (for thickening the gravy)

Instructions:​

1. Prepare the Marinade:
   1. In a large pot, combine the red wine vinegar, water, red wine, sliced onion, carrots, celery, garlic, sugar, salt, black peppercorns, bay leaves, cloves, juniper berries, and mustard seeds.
   2. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
2. Marinate the Beef:
   1. Place the beef roast in a large, non-reactive bowl or a resealable plastic bag.
   2. Pour the cooled marinade over the beef, ensuring it is completely covered.
   3. Cover the bowl or seal the bag and refrigerate for 3-5 days, turning the beef occasionally to ensure it marinates evenly.
3. Cook the Sauerbraten:
   1. Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and reserve the liquid and vegetables separately.
   2. Preheat your oven to 325°F (160°C).
   3. In a large Dutch oven or ovenproof pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set it aside.
   4. Add the reserved vegetables from the marinade to the pot and sauté for about 5 minutes, until they begin to soften.
   5. Return the beef to the pot and pour in the strained marinade and beef broth.
   6. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
   7. Braise the beef for about 3-4 hours, or until it is tender and easily pierced with a fork.
4. Prepare the Gravy:
   1. Once the beef is done, remove it from the pot and keep it warm.
   2. Strain the cooking liquid to remove the vegetables, then return the liquid to the pot.
   3. In a small bowl, mix the flour and butter to form a paste (a beurre manié).
   4. Bring the cooking liquid to a simmer and whisk in the beurre manié until the gravy thickens.
   5. Stir in the crumbled gingersnap cookies and continue to cook until they dissolve and the gravy is smooth. Adjust seasoning with salt and pepper to taste.
5. Serve:
   1. Slice the sauerbraten and serve it with the gravy.
   2. Traditionally, sauerbraten is served with red cabbage and potato dumplings or boiled potatoes.

Tips:​

• The longer the beef marinates, the more flavorful and tender it will be.
• If you don't have juniper berries, you can omit them, but they add a distinctive flavor that is characteristic of traditional sauerbraten.
• The gingersnap cookies add a unique sweetness and help thicken the gravy; they are a traditional ingredient in sauerbraten recipes.

Enjoy your homemade sauerbraten!

Sauerbraten is such a classic German dish! I love the tangy-sweet flavor of the marinated meat. It's perfect for special occasions or when you want to impress guests with a hearty meal. Thanks for sharing the recipe!

 

[KarenDeel]

Sauerbraten? Sounds like a hearty and comforting dish! Perfect for cozy dinners. Thanks for sharing the recipe, definitely giving this a try!

 

[Popsickle]

Looks amazing! Can’t wait to make Sauerbraten. Thanks for sharing!