Best 8 Sauerbraten Wbraised Cabbage Buttered Noodles Recipes

FLAY'S BRAISED CABBAGE FOR SAUERBRATEN & NOODLES

Steps:

• 1. In a large skillet or saute pan, add butter, and heat till melted, then add the thinly sliced onions, I chose to mix the onions with the cabbage and saute them together, then added the reserved cooking liquid, & wine.
• 2. Add the salt & pepper according to taste, then cover with a lid and cook until cabbage are tender and wilted, about 15 to 20 minutes.
• 3. FOR THE NOODLES: Cook the noodles in a large pot of boiling salted water until al dente, then drain. Add noodles back into pot and add butter and chopped parsley, salt & pepper to taste, then toss to mix together, and serve while still warm with Sauerbraten & Braised Cabbage.

SAUERBRATEN W/BRAISED CABBAGE & BUTTERED NOODLES

Steps:

• 1. In a large pot, add the canola or olive oil, and heat. Season the meat with salt & Pepper, on all sides. OR NOTE: I BLENDED 1 TABLESPOON EACH OF KOSHER SALT, PAPRIKA, BLACK PEPPER, CUMIN, & ONION POWDER, AND 1 1/2 TABLESPOONS GARLIC POWDER IN A SMALL BOWL, MIXED TOGETHER, AND SPRINKLED LIBERALLY ON ALL SIDES. Saved the remainder for another use later in a small spice bottle.
• 2. Then add the roast to the pot of hot oil and brown on all sides, it will take about 15 minutes more or less. Then I turned the fire off while I prepared the vegetables,As I chopped them I added them to a mediuum size bowl, the onions, celery, carrots, minced garlic,add the white wine vinegar to the bowl, the white wine, the 4 cups of cold water, whole cloves, peppercorns, the bay leaves parsley, thyme, & salt and pepper to the bowl, then stirred and then reheated pot with the roast, and added all of the chopped vegetables mixed with liquids & herbs & spices to the pot. Stir several times, cover pot with lid, & bring to a boil, lower heat and let simmer for 1 1/2 hours. Then turn roast over to other side and recover with lid, and allow to continue to simmer for an additional 1 1/2 hours.
• 3. Transfer the roast to a large platter, cover with foil to keep warm.Strain the liquid in pot to a large bowl, I saved the carrots and added to my cabbage, but it is not neccessary. Save 1/2 cup of liquid to be added to the braised cabbage.
• 4. I had a lot of liquid so you may not need it all. In a large skillet or sauce pan add the butter and heat till melted then whisk in the flour and stir until it is golden brown about 2 minutes. Then stir in the cooking liquid, then stir to mix, and reduce the heat to low, then cook until it is thickened then taste, add salt and pepper to taste. Now add the crushed ginger snaps, and honey to taste.
• 5. Carve the roast into nice thick slices, or it will crumbled if sliced too thin. ( I USED AN ELECTRIC KNIFE, FOR NICE FULL SLICES.) Arrange slices on platter and add the thickened gravy down the middle of meat slices. Served with Braised Red Cabbage & Buttered noodles. I had to add a separate recipe for those since this is quite a long list of ingredients & steps.
• 6. Since I had never made Sauerbraten, & wanted to do a good job, and wanted a trusted recipe, I relied on Bobby Flay, and he has not failed me yet. I love this recipe, but it is quite a bit of work in making the sides to go with it as well, but it is a proven winner as it always is with Bobby Flay. Thanks Food Network & Bobby Flay. I didn't follow exactly but close enough.

SKILLET SAUERBRATEN

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and sear until brown, about 1 minute per side. Transfer steaks to plate. Add onion to skillet. Reduce heat to medium and sauté onion until brown, about 8 minutes. Add cookies and allspice and stir 1 minute. Add broth. Whisk sauce until thick, about 3 minutes. Season with vinegar, salt and pepper. Return steaks and any juices to skillet; simmer 1 minute.

SAUERBRATEN

Steps:

• Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
• Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
• Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

SAUERBRATEN

Steps:

• Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

NANNY FLAY'S SAUERBRATEN WITH BRAISED CABBAGE AND NOODLES RECIPE

Steps:

• Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles. Braised Cabbage: Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes. Buttered Noodles: Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.