Easy recipe for sauerbraeten? (sp?)?!
1 kg beef
1 onion
4 peppercorns
2 cloves
1 bay leaf
1/4 liter vinegar
3/8 liter water
salt and pepper
sour cream
corn flour and water
Maggi liquid seasoning
Being German and never finding a traditional recipe online (no matter how many I have looked at), I asked my Oma for hers.
We do not ever use ginger snaps and anything else you may find that sounds American, so the ones I've found are not anywhere near traditional German food.
This is for the pure German Sauerbraten from Koln, uninfluenced and had not changed for thousands of years.
Wash and dry beef, place in large cook pot or bowl; chop onion and place all other ingredients in bowl to marinate (except for the sour cream and corn flour).
Place in cupboard to marinate, turning every day to allow all of the meat to become infused with spices. Marinating should be allowed to take place over 4-7 days. Remove meat from the marinade and place in pre-heated oven at 180°C with a small amount of water to prevent burning and sticking.
Dook until done to your liking. Mix corn flour and water to make paste for gravy.
Pour meat juices from pan and marinade into saucepan, bring to the boil and add corn flour to thicken, Maggi seasoning to taste.
Finally add sour cream to make gravy creamy and serve wtih dumplings and vegetables.
Cook's Note: To modernize this recipe, marinate meat in refrigerator and discard any used marinade - use only fresh marinade in the gravy preparation.
SAUERBRATEN MEAT BALLS
MEATBALLS:
3 lbs. lean ground beef
1 c. minced onion
2 tsp. dry mustard
2 eggs
2 tsp. salt
1 tsp. ginger
1 tsp. pepper
2 c. evaporated milk
Oil for frying
Combine all ingredients in large bowl. Mix well with hands and shape into walnut-size balls. Fry a dozen or so at a time in oil in large skillet. When firm and lightly browned, transfer to 2 casseroles or large Dutch oven. Cover with Sauerbraten Sauce (see below) and bake, covered, in 350 degree oven for 30-45 minutes.
SAUERBRATEN SAUCE:
3/4 c. wine vinegar
3/4 c. brown sugar
1 c. tomato sauce
1 tsp. salt
1 c. fine bread crumbs
2 dozen crushed ginger snaps
2 bay leaves
1 1/4 c. raisins
1-3 c. beef or chicken broth (depending on desired consistency)
Combine all ingredients in large saucepan. Bring to a boil and simmer uncovered 10 minutes, stirring occasionally. Pour over meatballs. Serves a crowd as hors d'oeuvres.
SAME-DAY SAUERBRATEN
4-5 lbs. beef brisket, trimmed
3/4 c. water
3/4 c. cider vinegar
2 tsp. salt (optional)
3 tbsp. brown sugar
1/8 tsp. cloves, ground
1/8 tsp. allspice, ground
1 tsp. Monosodium Glutamate (optional)
1 tsp. ginger, ground
1 bay leaf
1 1/2 tsp. pepper, coarsely ground
3/4 c. onion, chopped
Flour to thicken mixture
Brown meat or sear under the broiler and drain off any fat. Put meat on a rack in a heavy pot. Add 3/4 cup water, cover pan and simmer for 1 hour.
Remove meat, cut in slices and return to the pot. Bring to boil 3/4 cup water plus remaining ingredients, except the flour. Cover and simmer until fork-tender, at least 1 1/2 hours. Add water if needed.
Strain and make a paste with a little flour mixed with cold water. Add paste to meat, simmering until thickened. This sauerbraten may be made ahead if desired.
Answers: GERMAN RHINELAND SAUERBRATEN
1 kg beef
1 onion
4 peppercorns
2 cloves
1 bay leaf
1/4 liter vinegar
3/8 liter water
salt and pepper
sour cream
corn flour and water
Maggi liquid seasoning
Being German and never finding a traditional recipe online (no matter how many I have looked at), I asked my Oma for hers.
We do not ever use ginger snaps and anything else you may find that sounds American, so the ones I've found are not anywhere near traditional German food.
This is for the pure German Sauerbraten from Koln, uninfluenced and had not changed for thousands of years.
Wash and dry beef, place in large cook pot or bowl; chop onion and place all other ingredients in bowl to marinate (except for the sour cream and corn flour).
Place in cupboard to marinate, turning every day to allow all of the meat to become infused with spices. Marinating should be allowed to take place over 4-7 days. Remove meat from the marinade and place in pre-heated oven at 180°C with a small amount of water to prevent burning and sticking.
Dook until done to your liking. Mix corn flour and water to make paste for gravy.
Pour meat juices from pan and marinade into saucepan, bring to the boil and add corn flour to thicken, Maggi seasoning to taste.
Finally add sour cream to make gravy creamy and serve wtih dumplings and vegetables.
Cook's Note: To modernize this recipe, marinate meat in refrigerator and discard any used marinade - use only fresh marinade in the gravy preparation.
SAUERBRATEN MEAT BALLS
MEATBALLS:
3 lbs. lean ground beef
1 c. minced onion
2 tsp. dry mustard
2 eggs
2 tsp. salt
1 tsp. ginger
1 tsp. pepper
2 c. evaporated milk
Oil for frying
Combine all ingredients in large bowl. Mix well with hands and shape into walnut-size balls. Fry a dozen or so at a time in oil in large skillet. When firm and lightly browned, transfer to 2 casseroles or large Dutch oven. Cover with Sauerbraten Sauce (see below) and bake, covered, in 350 degree oven for 30-45 minutes.
SAUERBRATEN SAUCE:
3/4 c. wine vinegar
3/4 c. brown sugar
1 c. tomato sauce
1 tsp. salt
1 c. fine bread crumbs
2 dozen crushed ginger snaps
2 bay leaves
1 1/4 c. raisins
1-3 c. beef or chicken broth (depending on desired consistency)
Combine all ingredients in large saucepan. Bring to a boil and simmer uncovered 10 minutes, stirring occasionally. Pour over meatballs. Serves a crowd as hors d'oeuvres.
SAME-DAY SAUERBRATEN
4-5 lbs. beef brisket, trimmed
3/4 c. water
3/4 c. cider vinegar
2 tsp. salt (optional)
3 tbsp. brown sugar
1/8 tsp. cloves, ground
1/8 tsp. allspice, ground
1 tsp. Monosodium Glutamate (optional)
1 tsp. ginger, ground
1 bay leaf
1 1/2 tsp. pepper, coarsely ground
3/4 c. onion, chopped
Flour to thicken mixture
Brown meat or sear under the broiler and drain off any fat. Put meat on a rack in a heavy pot. Add 3/4 cup water, cover pan and simmer for 1 hour.
Remove meat, cut in slices and return to the pot. Bring to boil 3/4 cup water plus remaining ingredients, except the flour. Cover and simmer until fork-tender, at least 1 1/2 hours. Add water if needed.
Strain and make a paste with a little flour mixed with cold water. Add paste to meat, simmering until thickened. This sauerbraten may be made ahead if desired.
Sauerbraten
Recipe #419615 ratings
This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!
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8 servings 1 Sauerbraten 5 days 5 days prep
Change to: Sauerbraten US Metric
1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar
Not the one? See other Sauerbraten Recipes
Historical/Traditional Main Dish
> 1 day Main Dish
German Main Dish
Beef Main Dish
Place meat in a bowl, set aside.
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
Remove from heat; cool slightly.
Pour mixture over meat, and let cool.
Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
Remove meat from marinade and drain thoroughly.
Strain and reserve marinade.
Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
Add 1 cup of the reserved marinade, the carrots and onions.
Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
If necessary, add more marinade while simmering.
Remove meat to a warm platter and keep warm.
Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
Simmer the gravy for 10 minutes.
Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.
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classic sauerbraten
2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1 4 1/2-pound top round roast
1/4 cup vegetable oil
1/4 cup all purpose flour
1 cup canned beef broth
1/3 cup (packed) dark brown sugar
1/3 cup gingersnap cookie crumbs
Preparation
Combine first 8 ingredients in large saucepan and bring to boil. Cool.
Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
Preheat oven to 400°F. Bake beef until heated through, about
15 minutes.
SAUERBRATEN
31/4 lbs. round steak (2-3 in. thick)
1 t. salt
1/2 t. pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 med. onions (sliced)
1 med. carrot (sliced)
1/2 c. chopped celery
1 c. red wine vinegar
4 c. cold water
3 t. veg. oil
1/4 c. plain flour
1 t. granulated sugar
10 gingersnaps
3 to 4 days before serving:
Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
About 3 1/2 hours before serving:
1. Remove steak from marinade, dry with paper towels, saving marinade.
2. Heat oil and brown meat on both sides.
3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.
SAUERBRATEN
1/2 c. dry red wine
1/2 c. red wine vinegar
2 c. cold water
1 med.-sized onion, peeled and thinly sliced
5 black peppercorns and 4 whole juniper berries coarsely crushed with a mortar and pestle
2 sm. bay leaves
4 lbs. boneless beef roast, preferably top or bottom round or rum, trimmed of fat
3 tbsp. lard
1/2 c. finely chopped onions
1/2 c. finely chopped carrots
1/4 c. finely chopped celery
2 tbsp. flour
1/2 c. water
1/2 c. gingersnap crumbs, or 1 c. crumbled honey cake, or 1 c. crumbled ready-made imported honey cake
In a 2 to 3-quart saucepan, combine the wine, vinegar, water, sliced onion, crushed peppercorns and juniper berries, and bay leaves. Bring this marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature.
Place the beef in a deep crock or a deep stainless-steel or enameled pot just large enough to hold it comfortably and pour the marinade over it. The marinade should come at least halfway up the sides of the meat; if necessary, add more wine.
Turn the meat in the marinade to moisten it on all sides. Then cover the pan tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat over at least twice a day.
Remove the meat form the marinade and pat it completely dry with paper towels. Strain the marinade through a fine sieve set over a bowl and reserve the liquid. Discard the spices and onions.
In a heavy 5-quart flameproof casserole, melt the lard over high heat until it begins to splatter. Add the meat and brown it on all sides, turning it frequently and regulating the heat so that it browns deeply and evenly without burning. This should take about 15 minutes.
Transfer the meat to a platter and pour off and discard all but about 2 tablespoons of the fat from the casserole. Add the chopped onions, carrots and celery to the fat in the casserole and cook them over moderate heat, stirring frequently, for 5-8 minutes, or until they are soft and light brown.
Sprinkle 2 tablespoons of flour over the vegetables and cook, stirring constantly, for 2 or 3 minutes longer, or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to a boil over high heat. Return the meat to the casserole. Cover tightly and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife.
Transfer the meat to a heated platter and cover it with aluminum foil to keep it warm while you make the sauce.
Pour the liquid left in the casserole into a large measuring cup and skim the fat from the surface. You will need 2 1/2 cups of liquid for the sauce. If you have more, boil it briskly over high heat until it is reduced to that amount; if you have less, add some of the reserved marinade.
Combine the liquid and the gingersnap or honey-cake crumbs in a small saucepan, and cook over moderate heat, stirring frequently, for 10 minutes. The crumbs will disintegrate in the sauce and thicken it slightly.
Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, taste for seasoning and let it simmer over a low heat until ready to serve.
To serve, carve the meat into 1/4-inch-thick slices and arrange the slices attractively in overlapping layers on a heated platter. Moisten the slices with a few tablespoons of the sauce and pass the remaining sauce separately in a sauce boat. Traditionally, Sauerbraten is served with dumplings or boiled potatoes and red cabbage.
NOTE: If you prefer, you may cook the Sauerbraten in the oven rather than on top of the stove. Bring the casserole to a boil over high heat; cover tightly and cook in a preheated 350 degree oven for about 2 hours.