How To make Sauerbraten(Sweet Sour Beef)

Henning's German Sour-Roast (Sauerbraten) | Flavouries S1 EP1

Henning cooks his family's traditional German pot roast.

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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.

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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Sour Beef and Potato Dumplings

This is a German dish and very different from just an ordinary pot roast! It has a sweet, tart flavor and is very good!! You really have to like vinegar to like this dish. If you want something different, give it a try!! #german#sourbeef#potatodumplings

RECIPE

Ingredients
Sour Beef
• 1 (5 pound) boneless chuck roast
• 1 tablespoon salt
• 2 large onions (thick slices)
• 1 quart Majestic or Heinz dark vinegar
• 1 quart water (just use the empty vinegar bottle)
• 1/2 cup granulated sugar
• 1/2 can pickling spice
• 1/2 teaspoon pepper
• 3/4 box ginger snaps
Potato Dumplings
• 3 pounds potatoes
• 1/2 cup (1 stick) margarine or butter
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 eggs
Instructions
1. Night Before: Mix in bowl all Sour Beef ingredients and cover (DO NOT REFRIGERATE).
2. Next Day: Take meat out of bowl and put in large pot, then brown it on both sides. Take all ingredients and juices and pour back over meat. Put cover over it and let simmer about 2 hours.
3. Take meat out and strain gravy essence and place the strained gravy essence back in large pot.
4. Making Gravy: Put 2 tablespoons flour in frying pan and keep stirring until it gets light brown. After it browns add the flour gravy to the gravy essence in large pot. Crush cookies and let them dissolve in the gravy. Let simmer 20 minutes. Place meat back in large pot with gravy. Simmer for 15 to 20 minutes and turn off.
5. Potato Dumplings: Boil potatoes with 1/2 teaspoon salt (about 20 minutes or until fork goes in easy). After potatoes are done, mash the potatoes and add butter. Then let potatoes cool. Add eggs one at a time and beat. Add pepper. (Gradually add flour enough to keep the ball together without it falling apart) roll in hand. Boil water with salt. After the water has started to boil, add dumplings one at a time. Boil uncovered for 6 to 8 minutes. When dumplings rise to the top they are done. You may want to take dumplings out as each one rises to the top depending on how many you have in pot.
6. When everything is done. Place meat on a plate and cut up (usually you can pull apart with a fork, it's so tender). Put gravy in bowl. Put dumplings into bowl.

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:

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.