Best 4 Old World Sauerbraten Recipes
**Discover the Enchanting World of Sauerbraten: A Culinary Journey Through History and Flavor**
Sauerbraten, a delectable German dish steeped in tradition and culinary heritage, embarks you on a captivating journey of flavors. This pot roast, marinated in a symphony of red wine, vinegar, and aromatic spices, tantalizes the taste buds with its tender meat and rich, tangy sauce. Our comprehensive guide unveils the secrets of crafting this classic dish, providing three distinct recipes that cater to diverse preferences and dietary needs.
1. **Classic Sauerbraten:** Embark on a culinary adventure with our cornerstone recipe, a testament to the traditional German preparation. This recipe meticulously guides you through the art of marinating the beef, selecting the perfect spices, and achieving a harmonious balance of flavors that will leave you craving more.
2. **Simplified Sauerbraten:** For those seeking a streamlined approach, our simplified sauerbraten recipe offers a delightful twist on the classic. This version streamlines the marinating process, utilizing a flavorful blend of spices and herbs to infuse the beef with a symphony of tastes. Discover how to achieve fall-apart tender meat and a rich, velvety sauce without compromising on authenticity.
3. **Venison Sauerbraten:** Explore the wild side of sauerbraten with our venison variation. This recipe showcases the unique gamey flavor of venison, complemented by a carefully crafted marinade that enhances its natural essence. Learn how to tame the venison's robust character while preserving its inherent charm.
Whether you're a seasoned culinary enthusiast or embarking on your first sauerbraten expedition, our detailed instructions, helpful tips, and tantalizing images will guide you towards a triumphant culinary creation. Prepare to be captivated by the enchanting allure of sauerbraten, a dish that has stood the test of time and continues to enchant palates across generations.
OLD-WORLD SAUERBRATEN
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 14-16 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE
This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!
Provided by Acerast
Categories Meat
Time P3DT3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim meat of all but a thin layer of fat; place in a glass bowl.
- Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
- Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
- (The flavor is more intense with each day that passes).
- Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
- Heat shortening in dutch oven.
- Brown meat on all sides.
- Remove fat from pan.
- Pour marinade over meat.
- Roast uncovered at 350 degrees for 30 minutes.
- Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
- Remove meat to platter.
- Strain marinade; remove fat and return marinade to pan.
- Stir in gingersnap crumbs.
- Heat until thickened; strain again.
- Slice meat and serve with gravy.
OLD WORLD SAUERBRATEN
Make and share this Old World Sauerbraten recipe from Food.com.
Provided by GingerlyJ
Categories Roast Beef
Time P3DT3h
Yield 1 roast, 6-10 serving(s)
Number Of Ingredients 15
Steps:
- 3 to 4 days before serving:.
- Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
- About 3 1/2 hours before serving:.
- 1. Remove steak from marinade, dry with paper towels, saving marinade.
- 2. Heat oil and brown meat on both sides.
- 3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
- 4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
- 5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.
Nutrition Facts : Calories 435.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 140.1, Sodium 609.8, Carbohydrate 18.7, Fiber 1.4, Sugar 5.2, Protein 57.7
SLOW COOKER OLD WORLD SAUERBRATEN
The key to this is to marinade the roast for at least 24 hours and turning it several times to be sure to evenly marinate throughout. This is well worth the wait!
Provided by Jennifer Scarfia
Categories Beef
Time 7h
Number Of Ingredients 11
Steps:
- 1. Place roast in a deep ceramic or glass bowl.
- 2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over roast. Cover and refrigerate 24 to 36 hours. Turn roast several times while marinating.
- 3. Place roast in slow cooker. Pour 1 cup marinade over roast.
- 4. Cover and cook on low 6 to 8 hours. Remove roast from slow cooker.
- 5. Strain juices from roast and return to slow cooker. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes.
Tips:
- Choose the right cut of beef. Traditionally, sauerbraten is made with a tough cut of beef, such as chuck roast or bottom round. These cuts become tender when braised in the flavorful marinade and cooking liquid.
- Marinate the beef for at least 24 hours. The longer the beef marinates, the more flavorful it will be. You can marinate the beef for up to 3 days in the refrigerator.
- Sear the beef before braising it. Searing the beef helps to brown it and develop its flavor. You can sear the beef in a skillet over medium-high heat for a few minutes per side.
- Use a good quality red wine for the braising liquid. The wine will add flavor and depth to the sauce. You can use any type of red wine that you like, but a dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
- Simmer the beef until it is fall-apart tender. This can take anywhere from 2 to 3 hours. You can check the tenderness of the beef by inserting a fork into it. If the fork slides in easily, the beef is done.
- Serve the sauerbraten with your favorite sides. Some popular sides for sauerbraten include mashed potatoes, spaetzle, and red cabbage.
Conclusion:
Sauerbraten is a delicious and flavorful German dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting recipe to try, give sauerbraten a try. You won't be disappointed!
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