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How To make German Sauerbraten
4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour 3 tb Oil
GRAVY:
3 c Drippings Plus
Strained Marinade 5 tb Flour
5 tb Ginger Snap Crumbs
Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly combine vinegar, Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.
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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.
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.
Recipe German Sauerbraten Recipe
Recipe - German Sauerbraten Recipe
INGREDIENTS:
-2 teaspoons salt
●1 teaspoon ground ginger
●1 beef top round roast (4 pounds)
●2-1/2 cups water
●2 cups cider vinegar
●1/3 cup sugar
●2 medium onions, sliced, divided
●2 tablespoons mixed pickling spices, divided
●1 teaspoon whole peppercorns, divided
●8 whole cloves, divided
●2 bay leaves, divided
●2 tablespoons vegetable oil
●14 to 16 gingersnaps, crushed
This is How You Make German Sauerbraten
Are you craving an authentic German Sauerbraten? Sauerbraten is a classic German dish that is made with a beef roast that has been marinated in a sour mixture of vinegar, wine, and spices. This recipe is for an authentic Sauerbraten that is made with a rump roast and marinated for at least 2 days. The result is a tender, flavorful roast that is perfect for a special occasion.
If you like our video, don't forget to like, share, and subscribe! ????
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
Rheinischen Sauerbraten selber machen - so lecker!
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
►►Online Saucenkurs jetzt buchen: In diesem Video zeige ich euch einen Rheinischen Sauerbraten, wie ihr ihn mariniert und eine unglaublich lecker Soße zubereitet. Der Sauerbraten sollte eine Woche eingelegt sein, dann ist gut durchgezogen.
Mein Buch ???? Feierabendküche jetzt hier bestellen:
Mein Kochbuch gibt es auch bei Thalia ( oder bei dem Buchhändler eures Vertrauens.
????Bräter klein* (den verwende ich im Video):
Rezept für 5 Personen:
- Rinderbraten 1,5-2 Kg (z.B. Semerrolle)
- 1 Flasche Rotwein
- 90-100 ml Rotweinessig
- 1 EL Zucker
- 1 TL Salz
- 1/2 TL Piment, 1/2 TL Wacholder, 5-7 Nelken, 4-5 Lorbeerblätter, 1/2 TL Pfefferkörner
- 1 große Gemüsezwiebel
- 200 g Karotten
- 200 g Sellerie
- 1 EL Tomatenkonzentrat
- 1 EL Zuckerrübensirup (oder etwas Honigbrot oder Lebkuchen)
- Etwas angerührte Stärke zum Abbinden
Alles in der Marinade für eine Woche im Kühlschrank einlegen. Im Ofen bei 180 °C Ober-Unterhitze schmoren. Garzeit ist unterschiedlich. Je nach Größe und Qualität des Fleisches 2-3 Stunden.
Viel Spaß beim Nachkochen!
Das Rezept zum Nachlesen und Ausdrucken findet ihr hier:
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#Sauerbraten #Rezept #Thomaskocht