Best 4 Easy Sauerbraten Recipes

Indulge in the delectable flavors of Sauerbraten, a traditional German dish that tantalizes taste buds with its tender meat and rich, tangy sauce. Embark on a culinary journey with our collection of three exceptional Sauerbraten recipes, each offering unique variations to suit your palate.

1. **Classic Sauerbraten:** Experience the authentic taste of German Sauerbraten, crafted with beef marinated in a flavorful blend of red wine, vinegar, spices, and herbs. Slow-cooking transforms the meat into a melt-in-your-mouth delicacy, while the tangy sauce adds a burst of zest to every bite.

2. **Venison Sauerbraten:** For a wild twist on a classic, try our Venison Sauerbraten. This recipe combines the gamey richness of venison with the traditional Sauerbraten marinade, resulting in a dish that is both robust and refined. The venison's lean texture pairs perfectly with the tangy sauce, creating a harmonious balance of flavors.

3. **Vegetarian Sauerbraten:** Embark on a meatless adventure with our Vegetarian Sauerbraten, a delightful plant-based rendition of the classic dish. Succulent seitan, marinated in a flavorful red wine-based marinade, takes center stage, offering a hearty and satisfying alternative to meat. The tangy sauce adds a touch of acidity, while the medley of vegetables provides a symphony of textures and flavors.

No matter your dietary preferences, our collection of Sauerbraten recipes offers something for every palate. Prepare to embark on a culinary adventure that will transport you to the heart of German cuisine, one bite at a time.

Let's cook with our recipes!

EASY SAUERBRATEN

Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Steps:

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

KATE'S EASY GERMAN SAUERBRATEN

Kate's Easy German Sauerbraten image

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Provided by kateshort

Categories World Cuisine Recipes European German

Time P2DT8h50m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups water
1 cup red wine
1 cup cider vinegar
1 lemon, sliced
½ large onion, diced
1 clove garlic, diced
10 whole cloves
2 bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8 gingersnap cookies, crushed

Steps:

Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g

SUNNY'S EASY SLOW COOKER SAUERBRATEN

Sunny's Easy Slow Cooker Sauerbraten image

Provided by Sunny Anderson

Categories main-dish

Time P2DT9h30m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

One 3-pound beef rump roast
Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving
Sunny's Simple Red Cabbage Kraut, recipe follows
4 cups beer (your favorite beer, as long as it's not too chocolatey dark)
3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced

Steps:

For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

SLOW 'N' EASY SAUERBRATEN

SLOW 'N' EASY SAUERBRATEN image

I've had this recipe in my files for awhile and it sounds "sooo good," to quote Mr. Food. Typical sauerbraten recipes usually require a lot of work and time, but this one is relatively simple. Recipe: MrFood.com Photo: slowcookerrecipes.org.uk

Provided by Ellen Bales

Categories Beef

Time 16h

Number Of Ingredients 12

Ingredients

1 (3 to 4 lb.) rump roast
1 c water
1 c white vinegar
1 medium onion, sliced
1 lemon, sliced
10 whole cloves
6 peppercorns
3 bay leaves
2 Tbsp salt
2 Tbsp sugar
1 Tbsp olive oil
15 gingersnaps, finely crushed

Steps:

1. Place the roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator for 8 hours, turning meat occasionally.
2. Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels.
3. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.
4. Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.
5. Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

Tips:

Braising is a great way to cook tough cuts of meat, as the low and slow cooking method helps to break down the connective tissue and make the meat tender.
Use a good quality red wine for the marinade, as this will add flavor and depth to the finished dish.
Be sure to marinate the meat for at least 24 hours, but no longer than 3 days, to allow the flavors to penetrate.
Sear the meat before braising it to add color and flavor.
Use a variety of vegetables in the braising liquid, such as carrots, onions, celery, and potatoes, to add flavor and nutrition.
Serve sauerbraten with mashed potatoes, egg noodles, or spaetzle.

Conclusion:

Sauerbraten is a classic German dish that is sure to please everyone at your table. With its tender meat, flavorful sauce, and hearty vegetables, it's a meal that is both satisfying and delicious. So next time you're looking for a new and exciting dish to try, give sauerbraten a try. You won't be disappointed!