Eat like a German - German Recipe:
Sauerbraten

Sauerbraten
Sauerbraten
[ source: Wikipedia]

Serves: 8 servings

Prep time:
Cook time:
Total time:

Sauerbraten is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings.

Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles. While many German-style restaurants in America pair potato pancakes with sauerbraten, this is common only in a small part of Germany. Sauerbraten has been described as one of the national dishes of Germany. Sauerbraten is one of the best known German dishes and several regions boast local versions including: Bavaria, Rhineland, Saarland, Silesia, and Swabia. Regional variations of sauerbraten differ in the ingredients of their marinade, gravy, and traditional accompaniments.

[ source: wikipedia ]

Ingredients:

  • 4 lb Beef Rump Or Sirloin Tip
  • 1 1/2 c vinegar
  • 1 c dry red wine
  • 3/4 c Water
  • 3 medium onions, sliced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 10 whole peppercorns
  • 10 whole cloves
  • 3 bay leaves
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • flour
  • 3 tablespoons oil

Gravy

  • 3 c drippings plus strained marinade
  • 5 tablespoons flour
  • 5 tablespoons ginger snap crumbs

Procedure:

Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour Sauerbraten, let marinate for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.

To make the gravy:

In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.




This german recipe has been written and shared by Cindy Hardy. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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