Anyone who has an authentic sauerbraten recipe?!
4 lbs rump roast, Boneless
2 onions, Thinly Sliced
8 peppercorns
4 cloves
1 bay leaf
1 cup white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water, boiling
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
In a Dutch oven brown the meat on all sides in hot vegetable oil.
Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices; add to hot gravy.
Arrange meat on a heated plater and pour extra sauce over it.
Answers: Authentic Sauerbraten
4 lbs rump roast, Boneless
2 onions, Thinly Sliced
8 peppercorns
4 cloves
1 bay leaf
1 cup white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water, boiling
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
In a Dutch oven brown the meat on all sides in hot vegetable oil.
Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices; add to hot gravy.
Arrange meat on a heated plater and pour extra sauce over it.
German Sauerbraten
Sauerbraten
Serves: 10
4 lb. top or bottom round roast
1 cup dry white wine
1 1/2 teaspoons salt
10 peppercorns, crushed
1 onion, sliced thin
2 bay leaves
2 tablespoons pickling spices
2 cups water
3 tablespoons shortening
1/2 cup gingersnaps, crushed fine
1/2 cup sour cream
Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil,
and refrigerate for at least two days, turning the meat in the marinade twice a day.
Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender.
Remove the meat and keep warm on a platter. Put the roasting pan on a burner
and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing itto boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten.
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.
INGREDIENTS
2 cups cider vinegar
2 cups water
1/3 cup brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon salt
1/2 teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 1/2 pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream
DIRECTIONS
In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.