Erwin Gaa cooking Sauerbraten
Erwin Gaa, Sauerbraten, German cooking, German sweet and sour marinated pot roast in gravy,
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 Red Cabbage / Version 1 - Rotkohl ✪ MyGerman.Recipes
This red cabbage is a bit more on the hearty side, making it a great side for sour beef, roasts, pork hock, and the like ...
Add some potato dumplings, bread dumplings, croquettes, or simply potatoes as a second side and the perfect German meal is prepared! This is typically served at holidays like Christmas.
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Authentic German Red Cabbage / Version 2 - Rotkohl ✪ MyGerman.Recipes
Perfect red cabbage with a traditional German recipe, mostly used as a side dish for poultry like goose, duck, ... also suitable for turkey (Thanksgiving!!!). This recipe is more on the sweet & fruity side with some red wine and cinnamon flavor. The taste always reminds me a bit of Glühwein.
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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
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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 - 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.