SAUERBRATEN! One of THE best GERMAN meals.
Traditional German SAUERBRATEN with mouth-watering gravy, Spätzle and a side - everyone should eat it at least once. Traditionally, Sauerbraten is made with beef roasts, however, any roast will be good, so it's really up to personal meat preference and availability.
How to make Spaetzle:
Use a 1:4 vinegar to water ratio for the brine. Wine can be substituted for the vinegar or a mix of vinegar/wine. If you like it on the sour side, increase the vinegar. Brine your meat at least 2 days or up to a week.
The Sauerbraten can be pressure cooked, but I like it best slow cooked, either in a slow cooker or stove top on low.
Serve with Spaetzle, egg noodls or dumplings and a side.
ENJOY!
Slow Cooker Sauerbraten
Here is a great comfort food recipe for you! Sauerbraten is a German style beef stew that's cooked in a vinegar sauce with warm spices. To see the full recipe, visit heart.org/sauerbraten.
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!
Sauerbraten with potato dumplings
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***RECIPE***
a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person)
red wine vinegar (a lot, I used a whole bottle)
red wine
stock, water, etc.
honey or other sugar
onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc.
parsley or other fresh herb for garnish
potatoes (I'd figure one large baking potato per two people)
potato starch (cornstarch or AP flour would work instead)
egg (I only needed one for four big portions of dumplings)
ginger snaps or similar spice cookies (I needed like half a package, it's a lot)
spices (a few juniper berries and cloves are key to me)
Roughly cut up your aromatics — they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine — I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end.
Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down — I like to throw in ice cubes.
When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days — make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions.
Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade.
Simmer the roast in the marinade, covered, until tender as you want it — I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven — I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature.
When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices — nutmeg would be traditional but I did garlic powder and onion powder and it was really good.
Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball — mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float — about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary.
When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies — they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste — it should be strongly sweet and sour and salty and meaty.
Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too?
Authentic German Sauerbraten #shortscooking #recipe #germanfood #glutenfree #cooking
Are you looking for an authentic German Sauerbraten recipe? In this video, we’re showing you the perfect Sauerbraten recipe. Learn how to marinate the beef and cook it in a delicious sauce – all while preserving the traditional flavors of the dish. Don't miss out on this delicious recipe and discover how to make your own German Sauerbraten today!
Sauerbraten Recipe Ep7 749
A delicious way to make a roast beef filled with flavor and easy to make. How to make sauerbraten. Try this recipe you'll like it.
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