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How To make Sauerbraten (Sweet Sour Beef)
3 1/2 lb Bottom Round
2 c Wine Vinegar (heated)
2 c Water
1 1/2 ts Salt
2 tb Parsley
1 ts Pepper
2 tb Sugar
1 Onion, sliced
1 Bay Leaf
3 tb Butter
2 tb Flour
2 tb Cold water
1 c Beef Stock
6 Gingersnaps
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,
How To make Sauerbraten (Sweet Sour Beef)'s Videos
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 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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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.
Sauerbraten Marinade (step 1)
6 cups water
2 cups red wine
2 cups red wine vinegar
8 oz diced carrots
12 oz diced onions
10 whole black peppercorns
10 whole juniper berries
3 bay leaves
3 whole cloves
1 oz fresh gingerroot
5 lb beef round
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!
Classic German Pot Roast: Sauerbraten | Euromaxx - Guten Appetit Germany
Find out how to prepare this typical German beef dish that doesn't require an expensive cut of meat but does need quite a lot of preparation.
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