Best 2 Rhineland Sauerbraten Recipes

Rheinische Sauerbraten, a traditional German dish originating from the Rhineland region, is a marinated roast beef steeped in a flavorful broth of red wine, vinegar, and spices. This dish is known for its rich and tangy taste, achieved through a slow cooking process that tenderizes the beef and allows the marinade to penetrate the meat. It is a cornerstone of German cuisine and holds a special place in the hearts of food lovers around the world.

In this article, we present two variations of this classic dish:

1. **Traditional Rhineland Sauerbraten**: This recipe stays true to the original method, using red wine, vinegar, and a blend of spices to marinate the beef. The detailed instructions guide you through the entire process, from preparing the marinade to braising the meat until it falls apart.

2. **Modern Twist Rhineland Sauerbraten**: This variation offers a contemporary take on the classic dish, incorporating a few modern ingredients and techniques. The recipe introduces the use of a slow cooker for convenience and adds a touch of sweetness with honey and brown sugar.

Both recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary experience. Whether you prefer the traditional or modern approach, these recipes will allow you to create an unforgettable Rheinische Sauerbraten that will impress your family and friends.

Here are our top 2 tried and tested recipes!

RHINELAND SAUERBRATEN

Rhineland Sauerbraten image

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

Ingredients

2 lbs chuck roast
2 onions
1 carrot
1 parsnip
3 sprigs fresh parsley
1 tablespoon sugar
1/8 cup red wine vinegar
1 teaspoon juniper berries
1 teaspoon black peppercorns
1 teaspoon allspice berry
3 laurel leaves
3 cloves
2 cups red wine
2 tablespoons clarified butter
1 tablespoon flour
4 cups beef broth
2 ounces gingerbread
2 ounces raisins
1 teaspoon brown sugar
salt, to taste
pepper, to taste

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!

RHINELAND-STYLE SAUERBRATEN WITH RAISIN GRAVY

Rhineland-Style Sauerbraten with Raisin Gravy image

Provided by Food Network Kitchen

Categories main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 cups dry red wine (preferably German)
1 cup water
2 1/2 tablespoons freshly squeezed lemon juice
1 small yellow onion, peeled and finely chopped
10 peppercorns
2 medium-size whole bay leaves
4 whole cloves
1 (3-pound) boneless top round roast with a thin outer layer of fat
2 tablespoons minced parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons unsalted butter or margarine
2 medium-size carrots, peeled and thinly sliced
2 large yellow onions, peeled and coarsely chopped
1 tablespoon tomato paste
1 tablespoon sugar
2 tablespoons sweet sherry
1/2 cup medium-dry red wine (preferably German)
1 cup seedless raisins
1 to 2 tablespoons red currant jelly or orange marmalade (if needed to mellow the tartness of the gravy)

Steps:

For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.
For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour.
Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and kettle lid each time you turn the meat.
As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Season the gravy with the remaining salt and pepper.
To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately.

Tips:

Choose the right cut of beef. The best cuts for sauerbraten are chuck roast, top round, or bottom round. These cuts are tough, but they become tender when cooked slowly in the marinade.
Use a good quality red wine. The wine you use will contribute to the flavor of the sauerbraten, so it's important to choose a wine that you enjoy drinking. A dry red wine, such as a Cabernet Sauvignon or a Merlot, is a good option.
Marinate the beef for at least 24 hours. The longer you marinate the beef, the more flavor it will absorb. You can marinate the beef for up to 3 days, but 24 hours is a good minimum.
Cook the sauerbraten slowly. Sauerbraten is a slow-cooked dish, so it's important to be patient. Cook the beef over low heat for at least 2 hours, or until it is tender.
Serve the sauerbraten with traditional German sides. Sauerbraten is traditionally served with mashed potatoes, red cabbage, and dumplings. You can also serve it with other German dishes, such as spaetzle or sauerkraut.

Conclusion:

Sauerbraten is a delicious and hearty German dish that is perfect for a special occasion. With its rich flavor and tender meat, sauerbraten is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give sauerbraten a try. You won't be disappointed!