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How To make Sauerbraten (Sweet Sour Beef)
3 1/2 lb Bottom Round
2 c Wine Vinegar (heated)
2 c Water
1 1/2 ts Salt
2 tb Parsley
1 ts Pepper
2 tb Sugar
1 Onion, sliced
1 Bay Leaf
3 tb Butter
2 tb Flour
2 tb Cold water
1 c Beef Stock
6 Gingersnaps
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,
How To make Sauerbraten (Sweet Sour Beef)'s Videos
Sauerbraten - A Modern Twist | Euromaxx
Sauerbraten is one of German cuisine's favorite dishes: A joint of beef that is marinaded for days in a sour mixture of vinegar, wine and other ingredients before roasting. For our Euromaxx à la carte series, Frankfurt chef Philipp Wiese gives this traditional classic a modern twist. More informations:
Beef Short Ribs Sauerbraten - Braised Beef Short Ribs Recipe
Learn how to make Beef Short Ribs Sauerbraten! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Beef Short Ribs Sauerbraten Recipe!
German Beef Sauerbraten recipe
3 days was a tad long IF! You don't simmer and cool the marinade mixture before use.(this tones it down some) Suggested additions : sliced Mushrooms, top with a chive sour cream, B-size potatoes, crushed gingersnaps, Raisns, sugar: etc... Sides were buttered Spätzli and carrots cooked with the rump roast Beef Sauerbraten.
Sauerbraten - German Pot Roast | Cooking with Kurt
How to make Sauerbraten, a German pot roast recipe!
RECIPE:
Ingredients:
5-lbs rump roast or eye bottom round beef eye of round
Kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
cheesecloth
cooking twine
4 tbsp. unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1⁄2 lemon (1 - 2 tbsp)
NOTE: The baking time in the oven at 325 F may differ depending on your dutch oven and oven. Start to check the beef with a meat thermometer at around the 1 hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium. Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl.
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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Maryland Traditions-Sour Beef
Each year, the Zion Church in Baltimore serves a traditional sour beef dinner. This dinner has been prepared for years by the Frauenverein, or ladies aid society. The ladies work tirelessly for more than a week in preparation of this feast. For more information, visit the Maryland Traditions' Website at msac.org.