Best 2 Classic Sauerbraten Recipes
**Sauerbraten:** A Culinary Journey of Bold Flavors and Rich History
Embark on a culinary adventure with Sauerbraten, a classic German dish that tantalizes taste buds with its exquisite blend of sweet, sour, and savory flavors. This traditional beef stew is prepared with utmost care, involving a meticulous marination process that infuses the meat with a symphony of aromatic spices, herbs, vinegar, and red wine. The result is a succulent and tender masterpiece, enveloped in a rich and flavorful sauce that captures the essence of German culinary heritage. Our collection of Sauerbraten recipes offers a diverse range of variations, each showcasing unique culinary interpretations while staying true to the dish's timeless allure. From the classic Red Wine Sauerbraten, steeped in a deep red marinade, to the tantalizing Franconian Sauerbraten with its distinctive mustard-based sauce, our recipes cater to every palate and culinary preference. Discover the secrets behind this iconic dish and embark on a journey of taste and tradition with our curated selection of Sauerbraten recipes.
CLASSIC SAUERBRATEN
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Categories Beef Marinate Roast Oktoberfest Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in large saucepan and bring to boil. Cool.
- Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
- Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
- Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.
CLASSIC SAUERBRATEN
Whatever Oktoberfest revelers end up eating, they usually wash it down with lots of German beer. Sauerbraten, or sour roast, takes at least two days to marinate in vinegar and spices. Serve with spaetzle dumplings, made from scratch, or hot German potato salad.
Provided by Alan in SW Florida
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a bowl slightly larger than beef. Pour marinade over. Cover and chill for at least 2 days (up to 4 days is better), turning beef twice daily.
- Preheat oven to 350 degrees. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan.).
- Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups of marinade (discard any remaining marinade) and beef broth. Boil until thick, stirring often, about 10 minutes. Mix in brown sugar and cookie crumbs. Pour into roasting pan and place over medium heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 400 degrees. Bake beef until heated through, about 15 minutes.
Tips:
- Choose the right cut of beef. Chuck roast, brisket, or rump roast are all good options.
- Marinate the beef for at least 24 hours. This will help tenderize the meat and infuse it with flavor.
- Use a variety of spices in the marinade. Common spices include juniper berries, cloves, bay leaves, peppercorns, and allspice.
- Brown the beef before braising it. This will help develop flavor and color.
- Use a good quality red wine for the braising liquid. A dry red wine, such as Cabernet Sauvignon or Merlot, will work well.
- Cook the beef until it is fall-apart tender. This may take several hours.
- Serve the sauerbraten with traditional German sides, such as potato dumplings, red cabbage, and späetzle.
Conclusion:
Sauerbraten is a classic German dish that is sure to impress your guests. With its rich, flavorful sauce and tender beef, it's a dish that is perfect for a special occasion. So next time you're looking for a delicious and impressive meal, give sauerbraten a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #vegetables #german #european #dinner-party #fall #dietary #seasonal #comfort-food #low-carb #low-in-something #meat #roast-beef #onions #taste-mood #equipment #4-hours-or-less
You'll also love
