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How To make Sauerbraten w/Sweet & Sour Cabbage
:
DEIDRE-ANNE PENRODFGGT98B:
2 c Vinegar
2 c Water
MARINADE:
1 tb Salt
1 t Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves small
1/4 c Clery Leaf :
green
2 tb Garlic crushed
1/3 c Carrots
3/4 c Carrots :
sliced
1/4 c Celery
6 lb Beef -- bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch
1. Put Water and Vinegar into a stainless steel stock
pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4. Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
How To make Sauerbraten w/Sweet & Sour Cabbage's Videos
Sauerbraten/Braised Beef with Dumplings and Stewed Red Cabbage
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Wow. This is such a classic. Meanwhile, I wonder why I did over twenty other videos before I show you how to make a hot Sauerbraten.
Thank you for giving me the idea. Some time ago I posted a video and asked you: What would you like to see? Are there German dishes that you know, but you do not know how to cook them?
You have sent me many answers. That was great. And many of you said: Hey, we know Sauerbraten, but how do you do that?
This reminded me of my childhood. And one of my best memories of my grandmother Hedwig is that she always made me Sauerbraten with dumplings when I visited her. This dish is very emotional for me.
Try it. I am looking forward to your feedback.
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Enjoy your Meals!
Klas
Ingredients:
For the marinade: 1 large bunch of soup greens 3 cloves 12 peppercorns 4 crushed juniper berries 2 bay leaves 400 ml red wine 400 ml mild red wine vinegar - if you have: 100-200 ml of port wine
about 1,5 kg roast beef (flower or bug, preferably organic) salt freshly ground pepper 2 tablespoons butter lard 1 piece bacon rind 50 g pumpernickel bread 100 g raisins possibly a little sugar possibly lighter sauce binder maybe a little whipped cream (50 g)
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German Recipes is the channel for tutorials about cooking of traditional german food. We love to present you typical german dishes. See the most traditional recipes here. Learn how to cook german food. German food is very fine. There are many different regional food specialities. My name is Klas and I´m teaching you how to cook german food and I will be telling you the special backgrounds about this german recipes.
I´m a german journalist. I have been working on german tv for many years. Today I work as a coach. Cooking is my big hobby. I love recipes and I love cook books. I collect them. My favourite cooks are Jamie Oliver and Yotam Ottolenghi. I also like the youtube videos from Gordon Ramsay. I´m not too much into complicated recipes. I like it easy. Anyway I prefer to eat at home together with my family and friends, but to go to any restaurant. I have never been to a restaurant with a star from guide michelin. I think real food is much more interesting. Though I am fascinated by people like Ferran Adria and his brother. But I´m about to loose my central topic: Cooking.
This channel is all about german kitchen and german food, because I think: It´s worth getting it to know. All the german recipes are explained in english. German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com This is the best tutorial to learn about german food and german kitchen and german recipes in english. It´s the best food tutorial in english for german recipes. See all the details from the food blog From pork roast to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Follow this food blog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. Send us your feedback and your ideas and become an active part of the channel German Recipes.
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Traditional German Red Cabbage without Bacon
Traditional German Red Cabbage without Bacon Recipe:
Braised German red cabbage is the perfect side to the famous Rouladen, Sauerbraten or other German meat dishes.
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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Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German) recipe
How to make Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Ingredients
Sauerbraten
200 ml - red wine
200 ml - red-wine vinegar
500 ml - water
6 - juniper berries (or more to taste)
a few star anise or whole allspice berries
a few peppercorns
2 - bay leaves
1 kg - piece of beef brisket or rump
2 - carrots, roughly chopped
2 - celery stalks, roughly chopped
1 - onion, roughly chopped
1 - leek, roughly chopped
a few flat-leaf parsley stalks
salt and pepper
olive oil
butter
60 g gingerbread from last Christmas, crumbled (optional)
2 tbsp - sour cream
100 g - red-currant jelly
150 g - sultanas or raisins
Dumplings
1 - large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes
150 ml - milk
1 - onion, diced
100 g - speck, diced
duck fat or lard
4–6 - eggs
½ bunch - flat-leaf parsley, finely chopped
a little freshly grated nutmeg
salt and pepper
fresh breadcrumbs if needed
butter (optional)
Cabbage
1 - onion, diced
100 g - speck, diced
1 tbsp - duck fat or lard
½ - cabbage, finely sliced
1 tsp - caraway seeds
salt
Preparation
Bring the red wine, vinegar and water to the boil. Add the spices and bay leaves and allow to cool. Place the beef, vegetables and parsley in a deep bowl and pour over the red-wine marinade. Marinate in a cool place (or in the refrigerator) for a minimum of 2 days, turning the beef frequently.
Take the beef out of the marinade and pat dry with paper towel. Rub the beef generously with salt and pepper. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Add the vegetables from the marinade and sauté with the beef.
Pour over the marinade liquid and add the gingerbread if using. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Add more water if necessary to keep the beef covered while it cooks.
Meanwhile, make the dumplings. Place the bread pieces in a bowl. Heat the milk and pour it over the bread. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Add 4 eggs, one at a time, mixing well with a wooden spoon. Add the parsley and nutmeg and season well with salt and pepper. If the mixture seems too dry you may need to add another egg or two. If it appears too wet, add a handful of breadcrumbs. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. Roll up inside the cloth and tie the ends tightly with butcher’s string.
Carefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness.
When the beef is cooked, remove it and keep warm. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. Whisk in the sour cream and red-currant jelly and season well. Rinse the sultanas or raisins under warm water and add to the sauce. Keep simmering at very low heat.
To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Add the cabbage and sauté for 2–3 minutes. Add the caraway seeds and a little salt.
Slice the beef and arrange on a warm plate. Dress with the sauce and serve with the hot dumplings and cabbage.
Sauerbraten and Red Cabbage