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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❤️ Authentic German Sauerbraten Recipe using a Crockpot ~ Just like Oma
Here's the Sauerbraten recipe that comes from my Mutti's own handwritten cookbook. Using a slow cooker, aka crockpot, makes this tender marinated meat ever more tender. Traditionally served with red cabbage and potato dumplings, this authentic German meal is wunderbar!
Find the full recipe here:
How to Make Sauerbraten Stew: Noreen's Kitchen
Greetings! The grocery store ads come out each Wednesday in my neck of the woods. That is when I decide what I am going to put on the menu for the following week. This week we had amazing deals on boneless, skinless chicken breasts and all chuck stew meat. So a stew of some sort was in order. I am not a big fan of traditional beef stew. Although I do make it, it isn't one of my favorites. Rick on the other hand loves it full of veggies and potatoes, carrots, celery and tomato with lots of chunky beef.
I wanted to do something different. Now that winter has decided to grace us with his presence, here in the near south my tastes have turned to heartier fare. When I was a child my German grandmother made Sauerbraten. If you have never had Sauerbraten, then I highly suggest that you seek out the nearest fine German restaurant and partake of some because, it is just amazing if it is done right. Tender beef that has been brined in red vinegar and spices with raisins and lots of root veggies. It is then slow roasted in a low oven until all of the muscle is tender. Usually served in slices with a gingersnap gravy and paired with either Spaetzel or potato dumplings and braised red cabbage this dish is fantastic!
So I thought I could take the taste of Sauerbraten and incorporate them into an easy to make crock pot meal. Slow cooked with little effort is always popular in my book! So that is what I did. This recipe is simple, uses fairly simple ingredients and the results will be delicious. This yielded enough for us to have 2 meals for 4 plus 3 lunch portions so that is 11 portions. If you consider the amount that we tasted during the day than I would say this easily would serve 12 people if you pair it with potatoes, dumplings or noodles.
I hope you give this one a try and I just know that you will enjoy it!
You can get the full recipe on my website to print out for your own recipe box.
Happy Eating!
German SAUERBRATEN - the CLASSIC DISH cooked in the DUTCH OVEN- 0815BBQ - International
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INGREDIENTS:
2 kg horse or beef roast
For the pickle marinade:
400ml of water
400 ml destilled vinegar
400 ml white balsamic vinegar
3-4 bay leaves
3 cloves
10 juniper berries
10 mustard seeds
10 peppercorns
For sauce:
3 carrots
100 grams of celery
100 g parsley root
1 large onion
2-3 cloves of garlic
1 small leek
2-3 tbsp oil
1.2 tbsp tomato paste
400 ml rosin
400 l veal stock
4 bay leaves
2 sprigs each of parsley, thyme and rosemary
salt and pepper
1 handful of raisins
4cl rum
3-4 Aachen prints
#BBQ #Barbecue #Barbeque