Sauerbraten Selber Machen (Rezept) || Marinated Pot Roast (Recipe) || [ENG SUBS]
Einen Sauerbraten vom Rind Selber Machen. || How to cook a Marinated Pot Roast.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 6 - 8 Personen: || Ingredients for 6 - 8 Personen:
•1,5 Kilogramm Rindfleisch zum Schmoren (bspw. Tafelspitz, Hohe Rippe oder Falsches Filet) || 1,5 kilograms beef for braising (for example cap of rump, prime rib or mock tender)
•1 Bund Suppengrün || 1 bunch soup vegetables/mirepoix
•750 Milliliter Rotwein || 750 milliliters dry red wine
•250 Milliliter Rotweinessig || 250 milliliters red wine vinegar
•2 – 3 Zwiebeln || 2 - 3 onions
•7 – 8 Wacholderbeeren || 7 - 8 juniper berries
•3 Lorbeerblätter || 3 bay leaves
•3 – 4 Pimentkörner || 3 - 4 pimento seeds
•3 – 4 Gewürznelken || 3 - 4 cloves
•1 Teelöffel Senfsaat || 1 teaspoon mustard seeds
•1 Teelöffel Pfefferkörner || 1 teaspoon peppercorns
•2 – 3 Rosmarinzweige || 2 - 3 sprigs rosemary
•1 – 2 Esslöffel Tomatenmark || 1 - 2 tablespoons tomato paste
•125 Gramm Pumpernickel || 125 grams pumpernickel (alternatively honey bread)
•Zuckerrübensirup || Beet syrup
•50 Gramm Rosinen || 50 grams raisins
•50 Gramm Cranberrys || 50 grams cranberries
•1 Esslöffel Butterschmalz || 1 tablespoon of clarified butter
•Salz & Pfeffer || Salt & pepper
Küchenhelfer || Kitchen gadgets:
•Grosser Topf zum Aufkochen der Beize || Large pot to prepare the marinade
•Grosse Auflaufform, Plastikbehälter oder Topf mit Deckel || Large casserole, plastic container or pot with lid
•Nudelsieb || Colander
•Großer Topf oder Bräter mit Deckel || Large pot or roasting dish with lid
•Feines Sieb || Fine sieve
•Alufolie || Aluminum foil
•Küchenpapier || Kitchen paper
•Topf für die Sauce || Pot to cook the sauce
•Pürierstab ||
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachmachen ;) || Enjoy cooking ;)
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Traditional German Sauerbraten Recipe
German Sauerbraten is such a treasured recipe from the southern part of Germany. Originally hailing from North Rhine-Westphalia region it’s found it’s way throughout Germany and different versions adapted to fit the tastes of each region.
Since I’m married to a very Swabian (Southern) German and living there my tastebuds are accustomed to the sweet and sour version. I’m
So excited to share this traditional recipe with you! Even Tobi may have had tears in his eyes when he started to eat and said, “It taste just like at Omi’s house.” ????????????
1 cup Dry Red Wine
1 cup Red Wine Vinegar
2 cups Water
4 Bay Leaves
4 Cloves
1 tsp Whole Peppercorns
1 whole Sliced Onion
Optional: 8 juniper berries, 4 allspice seeds
1 Apple Stewed (Apple juice, cinnamon, nutmeg to a boil)
2lb Top Rump Roast or Brisket
Salt and Pepper
Butter
Soup Vegetables Diced( 2 carrots, 2 celery stalks, 1 onion, parsley & Oregano)
1-2 cups Beef broth
Generous cup of Gingersnap cookies or Lebkuchen or gingerbread. NOTE: for the northern Germany style omit the sweeter cookies and just add two tablespoons cornstarch.
I hope you enjoy this piece of traditional goodness! Food is love! Guten Appetit!
#germanfood #germanrecipes #deutscherezept #unglaublichlecker #deutschamerikanische
TRADITIONAL SAUERBRATEN (GERMAN SWEET & SOUR BEEF ROAST)
This traditional German favorite may be the best roast beef you've ever had! While not fast, the flavors explode!
SAUERBRATEN
Ingredients
2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. Unless the meat is completely submerged under the liquid, turn the roast over once every day.
Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.
Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. (Note: The balance of sour to sweet is a matter of personal taste - If the flavor is too strong for you, you can dilute it with a little water or broth.)
Spoon the gravy over the sliced Sauerbraten and serve immediately.
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Sauerbraten - Part 1: How to marinate the meat
Sauerbraten Recipe:
Sauerbraten is one of the most famous German dishes. In this video I will show you that it is really easy to make an authentic German Sauerbraten with this foolproof recipe. The crucial ingredients for a perfect Sauerbraten are patience and some planning ahead, as the most important step is marinating the meat for 5 to 10 days before you want to cook it.
Make sure you watch part 2 of the Sauerbraten video series where I will show you how to cook the meat and prepare the signature gravy for this dish.
Sauerbraten in Ruhe mit Muddi zubereiten
Sauerbraten braucht Zeit, doch es lohnt sich. Ihr solltet mindestens 4 Tage einplanen. Ich bereite ihn so ähnlich zu, wie es in dem Rezept von Dine bei Chefkoch zu finden ist.
Zutaten für 6 Personen:
ca. 1,5 kg Rinderschmorbraten (versucht bitte ein Stück zu finden, das nicht zu flach ist, damit ihr schöne Scheiben schneiden könnt)
Marinade:
500 ml Rotweinessig
750 ml Wasser
2 Stck. Zwiebeln
1 Stck Möhre
2-3 Lorbeerblätter
8-10 Wacholderbeeren
5-8 Pimentkörner
10 Pfefferkörner schwarz
4 Gewürznelken
1 EL Salz
1 EL Zucker
zum Braten:
ca. 2 EL Butterschmalz
2 EL Tomatenmark
nach Belieben Brotrinde vom Schwarzbrot
Marinade 5 Minuten kräftig durchkochen und abkühlen lassen.
Fleisch in die kalte Marinade einlegen und mindesten 3 Tage abgedeckt in den Kühlschrank stellen. Täglich wenden, damit alles gut einzieht.
Ihr könnt den Braten in dieser Stufe der Zubereitung auch länger stehen lassen. Da passiert nichts.
Zubereitung:
Aus der Marinade nehmen und trocken tupfen, scharf anbraten.
Das Gemüse aus der Marinade ebenfalls anbraten, mit Tomatenmark.
Mit Marinade auffüllen.
zugedeckt etwa 2 Stunden bei ca. 160°C O/U schmoren, nach einer Stunde Brotkanten zufügen.
Braten herausnehmen und ruhen lassen.
Sauce zubereiten. Falls der Bratensud zu sauer ist nachsüßen. Mir schmeckt es am besten mit dunklem Rübensirup.
Gutes Gelingen!
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00:00 Begrüßung
00:17 Sud vorbereiten
04:22 Zwischenstand
04:50 Braten zubereiten
11:48 Zwischenstand Braten
12:53 Braten herausnehmen
13:40 Sauce zubereiten