How To make Sauerbraten(Sweet Sour Beef)

Sauerbraten/Braised Beef with Dumplings and Stewed Red Cabbage

German Pot Roast of Marinated Beef : German Cuisine

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German pot roast of marinated beef is a traditional dish from Berlin, Germany. Make German pot roast of marinated beef with help from a certified executive chef in this free video clip.

Expert: Mirko Loeffler
Filmmaker: Stephen Chiang

Series Description: You don't have to contact a travel agent and hop on a plane if you want to enjoy a great German feast. Get tips about how to bring the great German feast right into your own home with help from a certified executive chef in this free video series.

Authentic Sauerbraten German Meal

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How to make Sauerbraten - German Beef roast - German Recipes - klaskitchen.com - simple recipes

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Wow. This is such a classic. Meanwhile, I wonder why I did over twenty other videos before I show you how to make a hot Sauerbraten.
Thank you for giving me the idea. Some time ago I posted a video and asked you: What would you like to see? Are there German dishes that you know, but you do not know how to cook them?
You have sent me many answers. That was great. And many of you said: Hey, we know Sauerbraten, but how do you do that?
This reminded me of my childhood. And one of my best memories of my grandmother Hedwig is that she always made me Sauerbraten with dumplings when I visited her. This dish is very emotional for me.
Try it. I am looking forward to your feedback.
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Subscribe to it. Click on the bell to avoid missing a new video; and tell your friends about this channel. Gladly you can spread links to my videos on your social networks.
Thank you!
Enjoy your Meals!
Klas

Ingredients:
For the marinade: 1 large bunch of soup greens 3 cloves 12 peppercorns 4 crushed juniper berries 2 bay leaves 400 ml red wine 400 ml mild red wine vinegar - if you have: 100-200 ml of port wine


about 1,5 kg roast beef (flower or bug, preferably organic) salt freshly ground pepper 2 tablespoons butter lard 1 piece bacon rind 50 g pumpernickel bread 100 g raisins possibly a little sugar possibly lighter sauce binder maybe a little whipped cream (50 g)

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About German Recipes:
German Recipes is the channel for tutorials about cooking of traditional german food. We love to present you typical german dishes. See the most traditional recipes here. Learn how to cook german food. German food is very fine. There are many different regional food specialities. My name is Klas and I´m teaching you how to cook german food and I will be telling you the special backgrounds about this german recipes.
I´m a german journalist. I have been working on german tv for many years. Today I work as a coach. Cooking is my big hobby. I love recipes and I love cook books. I collect them. My favourite cooks are Jamie Oliver and Yotam Ottolenghi. I also like the youtube videos from Gordon Ramsay. I´m not too much into complicated recipes. I like it easy. Anyway I prefer to eat at home together with my family and friends, but to go to any restaurant. I have never been to a restaurant with a star from guide michelin. I think real food is much more interesting. Though I am fascinated by people like Ferran Adria and his brother. But I´m about to loose my central topic: Cooking.
This channel is all about german kitchen and german food, because I think: It´s worth getting it to know. All the german recipes are explained in english. German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com This is the best tutorial to learn about german food and german kitchen and german recipes in english. It´s the best food tutorial in english for german recipes. See all the details from the food blog From pork roast to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Follow this food blog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. Send us your feedback and your ideas and become an active part of the channel German Recipes.

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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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HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen

In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.

For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables

3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies

Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!

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