Marinade for Beef (Sauerbraten)

Recipe by TishT

Marinade for Beef (Sauerbraten)

YIELD:

Ingredients Nutrition

2 cups cider vinegar
2 cups water
1 onion, sliced
1 ⁄₄ cup sugar
2 teaspoons salt
12 whole peppercorns or 1 ⁄₂ teaspoon cracked pepper
3 whole cloves
2 bay leaves
1 lemon, quartered

Directions

Place all ingredients into a stainless steel sauce pan and bring to scalding (don't boil).
Remove from the heat.
Place your uncooked meat into a coverable non aluminum container and pour the hot marinade over it, then let it cool before refrigerating.
Marinate for 4 days before you cook the meat.

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Nutrition Info

Serving Size: 1 (1183 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 72.4 Calories from Fat 0 1% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 938.2 mg 39% Total Carbohydrate 15.4 g 5% Dietary Fiber 1.3 g 5% Sugars 11.3 g 45% Protein 0.5 g 0%

Sauerbraten

(German marinated beef pot roast)

Image by Wikimedia: Benreis

Sauerbraten is one of those iconic German dishes, with origins stretching back into the mists of time. A hearty cut of beef rests in a marinade of vinegar, wine, spices and seasonings for up to 5 days, setting the stage for a fork-tender roast with incomparable flavor.

Each region of Germany has its own version of sauerbraten. This recipe is closest to a popular variation from the Rhineland in the western part of the country. Start marinating on Wednesday or Thursday for a Sunday dinner.

4 to 6 servings

Ingredients

Water -- 2 cups
Red wine vinegar -- 1 cup
Red wine -- 1 cup
Peppercorns -- 1 tablespoon
Juniper berries -- 8
Whole cloves -- 4
Bay leaves -- 2

Beef rump or round -- 3 to 4 pounds
Salt and pepper -- to season
Oil -- 3 tablespoons
Onion, thinly sliced -- 1
Carrot, cut into thin rounds -- 2
Celery, thinly chopped -- 1 stalk
Sugar -- 2 tablespoons or to taste
Raisins, soaked in warm water and drained (optional) -- 1/4 cup

Place all of the marinade ingredients into a large pot and bring to a boil. Boil for 5 minutes then remove from heat and cool to room temperature.
Place the beef in a large, non-reactive container large enough to contain it and the marinade. Pour the marinade over the beef. There should be enough liquid to cover the roast by about two-thirds. If not, add an equal mixture of wine and vinegar until it does.
Set the roast and its marinade in the refrigerator and marinade for at least two and up to five days. Turn the beef once or twice daily.
Remove the roast from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large pot over medium-high flame. Brown the roast well on all sides. Remove the roast and set aside.
Add the onion, carrot and celery to the pot and saute until the onion is cooked through and translucent, about 3 to 4 minutes. Return the roast to the pot and pour in the marinade. Bring to a boil, then reduce heat to medium-low. Cover the pot tightly and simmer for 3 to 4 hours, or until the roast is fork tender.
Remove the roast and set it aside to rest while you make the sauce. Strain the sauce through a fine-meshed sieve. Discard the soldis and return the liquid to the pot. Bring to a simmer over medium-low heat. Stir in the raisins, season to taste with sugar, salt and pepper and simmer for 5 minutes.
Slice the roast thinly and serve with its sauce and a side of blaukraut or apple compote and potato dumplings or spaetzle.

Sauerbraten Variations

Meats: Most sauerbraten is made with beef these days, but the recipe works equally well with lamb, pork or venison. Originally, sauerbraten was often made with horse meat.
Marinade Variations: Add chopped onion, celery and carrots to the marinade if you like. Substitute cider or white wine vinegar for the red wine vinegar. Additional spices you can add include nutmeg, ginger, thyme and coriander.
Sauce Variations: Many recipes call for thickening and enriching the sauce. The most famous thickener is crumbled gingersnaps or lebkuchen. Stir in about 1/4 to 1/3 cup just before you add the raisins. Other thickeners include roux, cornstarch slurry or a healthy dollop of sour cream.

Brasato al Chianti

(Italian beef braised in red wine)

Töltött Káposzta

(Hungarian stuffed cabbage rolls over sauerkraut)

Daube de Boeuf Provençale

(French Provencal beef braised in red wine)

Sauerbraten

Recipe by Dee514

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Sauerbraten

SERVES:

UNITS:

Ingredients Nutrition

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1 ⁄₂ teaspoons salt
1 ⁄₄ teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

Directions

Place meat in a bowl, set aside.
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
Remove from heat; cool slightly.
Pour mixture over meat, and let cool.
Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
Remove meat from marinade and drain thoroughly.
Strain and reserve marinade.
Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
Add 1 cup of the reserved marinade, the carrots and onions.
Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
If necessary, add more marinade while simmering.
Remove meat to a warm platter and keep warm.
Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
Simmer the gravy for 10 minutes.
Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

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Nutrition Info

Serving Size: 1 (533 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 412.4 Calories from Fat 95 23% Total Fat 10.6 g 16% Saturated Fat 4.1 g 20% Cholesterol 149.7 mg 49% Sodium 731.5 mg 30% Total Carbohydrate 26.8 g 8% Dietary Fiber 4.3 g 17% Sugars 11.7 g 46% Protein 51.5 g 102%

Sauerbraten

Ingredients

1 teaspoon black peppercorns
4 juniper berries
8 allspice berries
2 bay leaves
2 whole cloves
1/2 teaspoon coarse salt
1 1/2 cups red wine vinegar
1 1/2 cups dry red wine
1 large yellow onion (about 8 ounces), sliced
1 (4 to 5-pound) boneless beef chuck roast

Aromatics and Braising liquid:

Coarse salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil or vegetable oil
Reserved marinade

6 store bought gingersnap cookies, broken into coarse crumbs (1/3 to 1/2 cup crumbs)
1 tablespoon sugar
1 cup sour cream

Directions

The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)

Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.

Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the oven.

The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.

The finish: With the tongs and metal spatula, transfer the meat to a cutting board with a moat and cover loosely with foil to keep warm. Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk in the gingersnap crumbs and sugar, place the pan over medium-high heat, and bring to a boil. Gently boil the sauce for 5 minutes, whisking often, to reduce and thicken it slightly. Lower the heat to low and whisk in the sour cream until smooth. Heat through, but do not let the sauce boil, or the sour cream will curdle. Taste the sauce for salt.

Serving: Remove the strings from the meat, and pour any accumulated juices into the sauce. Carve the beef into thick slices. If the slices crumble, which they sometimes will, just cut into irregular pieces and arrange on a platter. Spoon the sauce over the beef and serve.

Recipe courtesy of Molly Stevens, All About Braising, Norton & Company, 2004

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Sauerbraten

Ingredients

Sauerbraten marinade:

1/2 cup vinegar
1/2 cup water
3 bay leaves
4 cloves
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
Salt and freshly ground black pepper
1 1/2 pounds beef shoulder
1 cup buttermilk
1/2 cup chopped onion
1/2 cup olive oil
1/2 cup red wine

Equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux
2 tablespoons gravy flavoring (recommended: Kitchen Bouquet)
Pinch salt
Pinch white pepper
Brown sugar, to taste, until sweet and sour
2 tablespoons raisins

Directions

For the marinade:

Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.

Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.

In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.

After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.

Remove the meat from the pan, let rest for 10 to 15 minutes then slice.

Strain marinade and set aside.

Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.

Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.

Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

Cook's Note

Serving suggestions: red cabbage, and spaetzle or dumplings.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Brett and Rose Hoffmann, Haus Murphy's, Glendale, AZ

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German Sauerbraten Recipe

Ingredients

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

Directions

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.
Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Yield: 14 servings.

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Reviews for German Sauerbraten

Average Rating

"Grew up eating this with grandma. Separate chili flake from pickling spice. Use apple cider vinegar. no cloves, no bay leaves, brown sugar not white, She preferred eye round. But any roast will do. Brown meat oll around then put all ingredients into a large bowl ad meat and marinate 2 - 3 days. Put in oven till meat is moist 3-4 hours, strain juices into a pot and bring to boil while adding ginger snaps and continue to slow cook till ginger snaps are dissolved, the oil is for browning the roast. Oh and grandma always said 2 to 1 with water and vinegar or it come out strong. She made a red cabbage with this also, YUMMY, slice cabbage and cook with granny smith apples and small amount of onions, add brown sugar to sweeten and apple cider vinegar for tartness cook down till well cooked, dont add too much of anything till the cabbage has cooked so you can add what you think your missing. And her potato balls YUM. They are tricky to make and still working on that, when i get it just right I will post it. Enjoy peeps hope you'll enjoy Christmas cooking for family and friends. It does have an aqquired taste not all people like that many spices all together. But I grew up with it and I'm 52."

"Didn't think about mentioning before- you have to like the spices to enjoy this dish. It is distinctly not American. More of a sweet, deep flavor. If you don't enjoy cloves, bay leaves, etc, this would not be the dish for you. My husband, a very picky eater, loved this dish."

"Followed this recipe exactly. The meat was very tender. The gravy interesting especially when making it. It thickened up as soon as I stirred in the cookies. Served it with buttered egg noodles. I imagine it tasted just like it was supposed to. I did not like it at all. No one went for seconds in my house. Won't be making this again."

"Loved this recipe. I actually made the whole menu and everything was excellent. My only change was that the store did not have top round roast so I got sirloin tip instead."

"so worth the time. I have loved this every time, and it is a requested dish. Very filling. Don't skip the gingersnaps. they completely make the gravy!"

"This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great."

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Sauerbraten marinade

3 onions, peeled and sliced

2 stalks celery, sliced

2 carrots, sliced

10 whole black peppers

10 whole cloves

3 tbsp. oil or shortening

When ready to cook, remove meat (saving marinade) and dry well. Rub surface lightly with flour. Heat oil or shortening in Dutch oven and slowly brown meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly an simmer on surface heat or in a 350 degree oven for 3 to 4 hours until meat is fork tender. If needed, add more marinade during cooking to keep at least 1/2 inch liquid in the Dutch oven. Remove meat and keep warm until ready to slice. Strain drippings into a large measuring cup; add several ice cubes; let stand a few minutes for fat to separate. Remove fat, then make gravy. Makes 8 servings.

5 tbsp. ginger snap crumbs

Note: Plan ahead because it takes days to properly marinate.

German Pot Roast (Sauerbraten)

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German Cookbook

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German Cookbook (Random House, 1965)

Ingredients

Instructions

Recipes

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Sauerbraten – German Pot Roast

Sauerbraten, also known as German pot roast, is a signature dish of this European country. The fork-tender beef, drowned in a velvety sweet & sour gravy, is usually served on special occasions such as Christmas but can be enjoyed anytime you want.

Despite the fact that Christmas is still far away, malls, shops, TV commercials, and other media channels have already started their campaigns and you can feel the holiday spirit in the air. Also, Black Friday is next week so people will be flooding the stores in search of the perfect presents for their beloved ones. I am not a fan of the early holiday buzz, though. I am one of those who is getting the gifts when holidays draw closer. Really really close. Like the next day close, ha ha! And then I am getting nervous when things I wanted are out of stock. Like the great Arnold Schwarzenegger in the movie “Jingle all the way“, where he is desperately fighting over the last Turbo-Man figure left in town.

This attitude of mine doesn’t apply to the kitchen routine. I plan my Christmas meals way in advance. If you want to try something new, you have to make it a few times before the actual day to avoid any misunderstandings. This year, for the Christmas dinner, I decided to prepare German Pot Roast, called Sauerbraten (yes yes, sounds similar to Sauerkraut). Sauer means “sour” or “pickled” in German and Braten translates as “roast meat”. Traditionally, beef is marinated for several days in spiced vinegar or wine or a mixture of two before cooking it to make the meat more tender and flavorful. It is then served with a sweet & sour gravy made by using the cooking juices.

It wasn’t me who came up with an idea to serve Sauerbraten for Christmas. It’s a long-lasting tradition in Germany and you can find this pot roast on every single Christmas table, together with such staples as Glühwein, Lebkuchen, and others. What you won’t find is two recipes that are alike!

Every province, or should I say every cook, has their own version of this famous dish. The most differences can be found in the gravy. Many add raisins while others skip it, some throw crumbled gingerbread or gingersnaps into the mix, others not, sour cream may be used or left out, and so forth. I am pretty sure, though, that all the recipes result in a juicy, flavorful piece of meat!

48 hours of marinating, about 4 hours of cooking, and it was sooooo worth it. I’m telling you, guys. The beef gets so tender you don’t even need a knife to cut it. Oh and the gravy… It’s magical. Cooking liquid + sour cream + gingerbread + raisins = One of the best gravies I have ever tasted in my whole life. I can’t wait until Christmas when I’ll make Sauerbraten again. Serve the meat with boiled potatoes or German potato dumplings. Enjoy!

This traditional German Pot Roast (Sauerbraten) is cooked in a spiced marinade and served drowned in a velvety sweet & sour gravy. Splendid!

1 teaspoon black peppercorns
4 juniper berries
8 whole allspice berries
2 bay leaves
2 whole cloves
1/2 teaspoon salt
1 1/2 cups red wine vinegar
1 1/2 cups dry red wine
1 large yellow onion , sliced
4-5 lb (1.8-2.3kg) boneless beef chuck roast (beef eye of round, bottom or top round can be used)

1 tablespoon unsalted butter
1 tablespoon vegetable oil

6 store-bought gingersnap cookies , broken into crumbs
1 tablespoon sugar
1 cup sour cream
1/2 cup golden raisins

Sauerbraten can also be cooked on a stovetop. The same instructions apply, except covering the meat with parchment paper before cooking. No need to do that.

Adapted from All About Braising by Molly Stevens

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Ingredients

- 6 pound rump of beef or rolled boned chuck
- 1 1/2 cups of red wine vinegar
- 1/2 cup red wine
- 1 1/2 cups water
- 1 bay leaf
- 5 peppercorns
- 3 whole cloves
- 2 tablespoons salt
- 2 onions, sliced
- 4 tablespoons shortening or oil
- 5 tablespoons flour
- 4 tablespoons butter
- 1 tablespoon sugar
- 3/4 cup crushed gingersnaps

Preparation

1. It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. Add the sliced onions. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender. Remove meat and keep in warm place. Pour off the stock. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Slowly add the stock, cooking until smooth and thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with the sauerbraten. This dish tastes better the second day.

Nutritional Info

Calories 417
Carbohydrates 9 g(3%)
Fat 19 g(30%)
Protein 50 g(100%)
Saturated Fat 8 g(41%)
Sodium 768 mg(32%)
Polyunsaturated Fat 2 g
Fiber 1 g(2%)
Monounsaturated Fat 9 g
Cholesterol 153 mg(51%)

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Oops - from recent review forgot to say that I misread and for my halved marinade I used 3/4 c vinegar and 3/4 cup red wine. Actually more like 1 c of red wine. So basicallyl I upped the red wine to match the vinegar.

I wasn't sure how big my round roast was and I halved the marinade. When the "roast" was defrosed I saw it was a very large steak! So after 3 days of marinating I had to roll and tie it. Also, another SNAFU was running out of red wine vinegar and so I used apple cider vinegar. Well, this came out surprisingly good. It cooked in less time (maybe being rolled). It was fine the first night (haven't tried it yet the 2nd). Even my teenage son who is very finicky liked it. I served it with homegrown boiled potatoes that were put in a ricer, with butter and milk. Besides the vinegar type, followed the recipe exactly. This was a great meal.

This was a hit at a recent dinner party that we hosted. We are thinking of making it an annual event to celebrate Oktoberfest - all invitees want to return. Very very good..

Really more 3.5 than a 3-star. This is the best pot roast recipe I know. The other ones, for all the veggies and wine and slow-cooking, can't come close to the fantastic sweet-sour flavor of this dish. Leftovers are to-die-for! My modifications: I used a 3 lb eye round roast, a less fatty cut which yielded great results (otherwise you're skimming tons of fat from the gravy). Also, given the meat was halved, I still did not have enough gravy to last all the leftovers. If you're making the full roast, I would definitely double the gravy ingredients.

i made this for a friend whose german grandmother used to make for her years ago, and she loved it, we all loved it and it was eaten down to the last scrap, i thought i would have to throw the whole thing out before i added the gingersnaps, it was just to sharp and tart, in went the snaps and it was transformed.

This was excellent and (to someone raised in a very German household) absolutely authentic. I increased the wine to match the vinegar (I remembered equal parts) boiled the marinade before pouring it on the meat. Marinading it for 3 days is no big deal and definitely worth the effort. Grinding the ginger snaps in a food processer helped with the texture of the gravy.

I just made this recipe and followed the directions as stated in the recipe. It was delicious. Everyone raved about it - it served eight of us with plenty left over (starting with 6 lb. of meat). The only thing I would have done differently would be to make it a day ahead of time, as the flavors would have had more time to blend, but it was find cooking and serving the same day. I did use the gingersnaps, which gave the gravy an interesting flavor. It marinated for the three days, and I turned it twice daily. We paired it with a red cabbage dish and some potato dumplings - great Oktoberfest dinner.

The 1963 recipe is better than the other two sauerbraten recipes on this site but still needs to be updated. Again, the gratuitous gingersnaps need to be omitted. First-don't chop your onions. Just pierce 2 onion halves with cloves and place in marinade. Secondly-if you marinate it for such a short period of time, then the flavors will be somewhere between a brasato and a sauerbraten, but if guests are not adventurous, that may be ok. When cooking on the stove, add some peeled winter veggies to make it a more interesting roast. Brown in olive oil, omit the shortening and the flour. Not necessary.Cook on a very very low heat, flip the meat every 20 minutes or so. After you take it out, for the gravy: don't add anything, just reduce it. A thin gravy is ok for sauerbaten. No need to recook it again. This modifications reduce the caloric content and bring the recipe back to its roots. A sauerbraten can be a lovely memorable dish.

This recipe is just fantastic. I had an Oktoberfest at my house last night - served 6 different dishes and this one was the one that guests went nuts over. I did add 1 cup of beef broth to the mixture before I simmered it. I placed it in a cassolet dish in the oven at 300 degrees for 3 hours. Let stand for about 2 hours and made the gravy. For the gravy. I added 1 package of Knorrs brown gravy mix and 9 gingersnaps. I pureed the gravy and then pressed through a strainer. OMG it was nirvana.

Followed the recipe - yuck! The sauce was lumpy and tastless.

Excellent! Very simple, flavor is wonderful. The best gingersnap gravy I've found!

I made this with a Venison roast. I was leary of the ginger snaps, but the gravy was perfect. I didn't strain out the onions from the marinade, they ended up cooking down and lending more texture to the stock. Per my partner, the meal was wonderful, the meat was fork tender, he worked at a German restaurant for 20 years and was still impressed. I served with Red Cabbage Confit from this site and noodles. Next time with endeavor to make spaetzle.

Exceptional, Try this with potato dumplings

After spending over 15 years in Germany and eating MANY servings of wonderful sauerbraten, this is the CLOSEST and BEST recipe that I've ever made. My entire family enjoyed this with crusty rolls and a lightly seasoned vinagrette salad. Gutten Appetit.

I've never had sauerbraten before, so I'm not sure if it is supposed to taste the way it did when I made it. The meat was very good; I marinated it for three days and used wine and vinegar without water. But the thing that ruined it for me was the gravy. I just don't like the gingersnaps in the gravy. It might just be me or the type of gingersnaps I used, but I think I'll leave them out next time. ew!

Wanted something different for Easter dinner - this was different and OUTSTANDING! All of the guests at the table, including my 2 small grandsons, loved it. I in turn felt a little like a James Beard chef. As a previous reviewer suggested I substituted red wine for the water.

This is one of the easiest dishes I've ever made. It is a perfect guest recipe, prep it, leave it and tend to guests. Save a few minutes for the gravy assembly at the end. Family and friends have raved about the "restaurant" quality of this dish. I serve it with egg noodles or potato dumplings and red cabbage.

Was skeptical. marinate for 1-3 days, cook for 4-5 hours. sounded 'old'! It is delicious!

A very good classic sauerbraten - but one day would never do, and 5 would be better. I also brown the meat in bacon grease (it really does change the flavor) and serve it with homemade spaetzle - YUM!!

Made this for an Octoberfest dinner last weekend. I used a sirloin tip roast, used all red wine instead of water, and added sour cream to the sauce. Also, marinated it for 3 full days. Very tender and delicious. Everyone loved it!

This was a delightful meal. It tasted like a very authentic, traditional Sauerbraten. The gravy was outstanding and there was plenty of it. It was well worth the three day marination process!

Let this marinate the full 3 days. it was fabulous. Red cabbage,noodles with butter and poppy seeds. heaven.

we made the sauerbraten recipe with only one change, we added about 10 juniper berries. it was mouthwateringly fabulous. we served it with egg noodles . the meat just fell apart! go the extra mile and let it marinade for 3 days. its wonderful.

This was my first attempt at dish I remember my Grandmother making. It was wonderful. Will absolutely make it again!

Tasty tender meat and delicious gravy

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вторник, 26 декабря 2017 г.

sauerbraten_marinade

Marinade for Beef (Sauerbraten)

Recipe by TishT