Best 4 Sauerbraten With Julienne Vegetables Recipes
Embark on a culinary journey to savor the delectable flavors of Sauerbraten with Julienne Vegetables, a classic German dish rich in history and taste. This mouthwatering dish features tender beef marinated in a flavorful blend of red wine, vinegar, spices, and herbs, then slow-cooked to perfection. The resulting meat is fall-apart tender and bursting with savory goodness. Accompanying the Sauerbraten is a medley of Julienne Vegetables, including carrots, celery, and onions, sautéed to tender-crisp perfection. The sweet and earthy flavors of the vegetables complement the tangy and aromatic Sauerbraten, creating a harmonious balance of flavors. This article presents a collection of carefully curated recipes that guide you through the process of preparing this delectable dish. Whether you're a seasoned cook or just starting your culinary adventure, these recipes provide clear instructions and helpful tips to ensure success. So, gather your ingredients, prepare your kitchen, and let's embark on a delightful culinary journey with Sauerbraten and Julienne Vegetables.
Here are our top 4 tried and tested recipes!
TRADITIONAL SAUERBRATEN
I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.
Provided by Chris Simpler
Categories World Cuisine Recipes European German
Time P2DT4h15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
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.
JULIENNE OF WINTER ROOT VEGETABLES
Steps:
- In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
- Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
- Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.
SAUERBRATEN
"THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 12-14 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid for the sauerbraten, as this will help to keep the meat moist and tender during the long cooking process.
- Trim any excess fat from the beef chuck roast before cooking to reduce the amount of grease in the dish.
- Marinate the beef in the vinegar mixture for at least 24 hours, but no longer than 48 hours. This will help to tenderize the meat and infuse it with flavor.
- Brown the beef in a Dutch oven or large pot over medium-high heat before adding the marinade. This will help to develop a rich, flavorful crust on the meat.
- Add enough water or beef broth to the pot to cover the beef by about 1 inch. This will help to prevent the meat from drying out during the cooking process.
- Bring the liquid to a boil, then reduce the heat to low and simmer the sauerbraten for at least 2 hours, or until the meat is tender. The longer you simmer the meat, the more tender it will become.
- Serve the sauerbraten with your favorite sides, such as mashed potatoes, roasted vegetables, or spätzle.
Conclusion:
Sauerbraten is a delicious and hearty German dish that is perfect for a special occasion meal. With its rich, flavorful sauce and tender beef, sauerbraten is sure to please everyone at the table. So next time you're looking for a new dish to try, give sauerbraten a try. You won't be disappointed!
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