RHINELAND SAUERBRATEN
This is my recipe for Rhineland Sauerbraten which is different from Westphalian Sauerbraten. It's more on the mild side, rather sweet and sour than tart. Prep time doesn't include marinating time!
Provided by Mia in Germany
Categories German
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Peel and dice onion, carrot and parsnip.
- In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
- Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
- Let cool completely.
- Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
- Remove meat from marinade, pat dry.
- Strain marinade and reserve both liquid and vegetables and spices.
- In a pot, heat clarified butter.
- Salt and pepper chuck roast and dust with flour.
- Sear in hot fat until nicely browned from all sides.
- Remove met from pot, set aside.
- Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
- Bring to a boil, then add remaining marinade and broth.
- Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
- remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
- Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
- Put meat back into pot, heat and serve with spaetzle or potato dumplings.
- Enjoy!
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Wiseman Mkhize
[email protected]I'm giving this recipe 5 stars because it was absolutely delicious. The meat was tender and flavorful, and the sauce was rich and tangy. I will definitely be making this again.
Suleman Azam
[email protected]This recipe was easy to follow and the sauerbraten turned out great! I will definitely be making this again.
Dilshad Bhirejo
[email protected]Overall, this was a good recipe. The sauerbraten was tasty, but I think I would have preferred it with a bit more sauce.
Andrei
[email protected]This is the best sauerbraten recipe I've ever tried. The meat was so tender and juicy, and the sauce was perfect.
Hikmat Jung Xettri
[email protected]I'm not a big fan of sauerbraten, but this recipe was actually pretty good. The meat was tender and the sauce was flavorful.
Ntase Wonderful
[email protected]This recipe was a lot of work, but it was worth it. The sauerbraten was delicious, and my guests loved it.
Md Shofiqul Islam
[email protected]The meat was a bit tough, but the sauce was excellent.
Raj Vir
[email protected]This was my first time making sauerbraten, and it turned out great! The instructions were easy to follow, and the end result was a delicious and authentic German dish. I will definitely be making this again.
Alamin Liton
[email protected]I've made this recipe several times now, and it always turns out perfectly. The meat is always tender and juicy, and the sauce is delicious. I love that I can make it ahead of time, so it's perfect for a busy weeknight meal.
Turd Boy_0916
[email protected]This Rhineland Sauerbraten recipe is a keeper! The meat was fork-tender and the sauce was rich and flavorful. I served it with mashed potatoes and red cabbage, and it was a hit with my family. I will definitely be making this again.