How To make Sauerbraten(Sweet Sour Beef)

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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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.

Germany ???????? how to make Sauerbraten with Potato Dumplings and Red Cabbage

SauerBraten

Marinade
*1,5 -2 kg Beef shoulder
*2 Carrots
*2 medium Onions
*1 Parsley root
*100 gr Celery root
* 2 Garlic cloves
*400 ml red wine
*200 ml red wine vinegar
*1 tbsp Salt
*2 tbsp sugar
*10 ground Pepper
*6 Juniper berry
*5 Piment
*3 cloves
*2 bay leaves
---------------------
2 tbsp oil
2 tbsp tomato paste

Red Cabbage

-1 kg red Cabbage
-2 medium Apples
-2 tbsp butter
-50 ml red Wine
-2 tbsp apple Vinegar
-salt
-pepper
-2 Bay leaves
-2 Juniper beery
-2 Cloves
-1/4 tsp cinnamon powder
-1 tbsp sugar

Potato Dumplings

-600 gr boli Potatoes
-50 gr Cornstarch
-1 egg
- salt
- freshly grated Nutmeg
-2 Bread slices
-1 tbsp butter
Freshly chopped parsley for topping

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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

German Sauerbraten - Regional Beef Sour Roast Recipes

German Sauerbraten - Regional Beef Sour Roast Recipes

In this video I would like to show you how to make sauerbraten. And because there are plenty of regional variations of this dish I decided to focus on 2 different once - Sauerbraten from Baden and Sauerbraten from Rhineland.

★ Food mentioned ★
Badischer Sauerbraten - Sour Roast from Baden with sour cream
Rheinischer Sauerbraten - Rhineland Sour Roast with Ginger Snap Gravy and Raisins

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