**Savor the Authentic Flavors of Same-Day Sauerbraten with Mushroom-Pepper Crostini: A Culinary Journey for Food Enthusiasts**
Indulge in the delectable symphony of flavors that is Same-Day Sauerbraten, a traditional German dish known for its rich, tangy, and aromatic profile. This culinary masterpiece, typically prepared with tender beef marinated in a flavorful blend of vinegar, spices, and herbs, is brought to life with a simplified same-day method that retains all the classic flavors. Accompanying the succulent sauerbraten is a delightful Mushroom-Pepper Crostini, crispy toasted baguette slices topped with sautéed mushrooms, colorful bell peppers, and a hint of zesty garlic. Dive into this authentic German feast, exploring the easy-to-follow recipes within this article, and relish the harmonious marriage of tangy sauerbraten and savory crostini, creating an unforgettable dining experience.
SAUERBRATEN
A classic German pot roast with a modern twist.
Provided by Food Network
Categories main-dish
Time P5DT4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
- Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
- Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
- Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
- Bake until the meat is tender, 3 to 4 hours.
- Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
- Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
- Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.
SAME DAY SAUERBRATEN
Mom found this recipe many many years ago in a magazine. We generally have this at least once a year.
Provided by Katha
Categories Meat
Time 2h38m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oil& meat in a heavy pot or dutch oven.
- Brown meat on all sides.
- Remove from pot& pour off fat.
- Put a rack in pot.
- Add meat& 3/4 cup water.
- Cover.
- Bring to a boil& Simmer 1 hour (meat will not be done).
- Remove meat.
- Set on a cutting board in a shallow pan.
- Cut meat in 1/2 inch slices.
- Remove rack from pot.
- Put sliced meat back in pot with any juices from the shallow pan.
- Add 3/4 cup water and remaining ingredients except last 2.
- Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
- Remove meat to a hot platter.
- Thicken broth with a small amount of flour& water.
- When thickened simmer 2 minute.
- Serve with meat.
- 6 servings.
KATE'S EASY GERMAN SAUERBRATEN
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
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
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.
WEEKNIGHT SAUERBRATEN MEATBALLS
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Provided by lutzflcat
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
- Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
- While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
- Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g
Tips:
- To save time, use a pre-made sauerbraten roast from the grocery store. You can also make your own sauerbraten roast by marinating a chuck roast in a mixture of vinegar, water, spices, and seasonings for at least 24 hours.
- If you are using a pre-made sauerbraten roast, cook it according to the package directions. If you are making your own sauerbraten roast, cook it in a slow cooker on low for 8-10 hours, or until the meat is fall-apart tender.
- While the sauerbraten is cooking, make the mushroom pepper crostini. To do this, simply sauté some mushrooms and peppers in a skillet until they are softened. Then, spread the mixture on top of some toasted crostini.
- Serve the sauerbraten with the mushroom pepper crostini and your favorite sides, such as mashed potatoes, green beans, or spaetzle.
Conclusion:
This same-day sauerbraten with mushroom pepper crostini is a delicious and easy meal that is perfect for a weeknight dinner. The sauerbraten is fall-apart tender and flavorful, and the mushroom pepper crostini is a delicious and easy way to add some extra flavor and texture to the dish. So next time you are looking for a quick and easy meal that is sure to impress, give this same-day sauerbraten with mushroom pepper crostini a try.
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