Looking forward to making it for our Fancy Dinner night with friends! Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six. But the meat left no sauce! Sauerbraten is a traditional German roast recipe that translates to “sour roasted meat.” It’s not the most appealing name, but ask anyone who has ever had sauerbraten and they will tell you how delicious it really is! Thoroughly brown all sides of pot roast in oil. I made this today. Mix the flour into the 1/4 cup water. Required fields are marked *. It’s so tender it just falls apart. In a large skillet over medium-high heat, brown roast in oil on all sides. However, using the Ziploc bag makes turning the meat daily an easy task. We’ll just stick with beef though, okay? Yes, the wine helps preserve the meat which is why it can stay longer in the fridge. Strain liquid and return to crock pot, turn to high. salt. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Remove roast from the marinade and pat completely dry using paper towels. Simmer for 2 to 2 1/2 hours, until meat is tender. potatoes, 4 qts. What would be a good substitute for the ginger snaps? My husband and I loved it! This classic, but easy, recipe requires advance planning and time (3 days! Place in a large plastic bag (turkey bag!) I need easy – which is why this recipe appealed to me! Add the gingersnap, raisins, and sugar, and bring to a boil. In a large skillet over medium-high heat, brown roast in oil on all sides. Marinated for days in red wine, vinegar, and spices, then braised until the meat is succulent and tender, and served with rotkohl and spaetzle, sauerbraten is one of Germany’s national dishes for good reason! A rump roast, beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. In Step 1, I added two sliced carrots to brown with the the beef and onions. Pour remaining marinade into a 2-gal. Return the strained liquid to the dutch oven and sprinkle with crushed gingersnaps, stirring and cooking over medium-low heat for 10 minutes until thickened to a nice gravy. A recipe for Easy Sauerbraten made with pot roast, salt and pepper, beet borscht, white vinegar, vegetable oil, onions Sprinkle meat with salt and pepper on all sides. Marinated for days in red wine, vinegar, and spices, then braised until the meat is succulent and tender, and served with rotkohl and spaetzle, sauerbraten is one of Germany’s national dishes for good reason! Cover and simmer 1 1/2 to 2 hours or until roast is tender, turning once. Strain cooking juices; thicken if desired. It’s perfect for celebrating Oktoberfest! Put seasoned meat into the bag. Home Recipes Ingredients Meat & Poultry Beef. What could I replace with the red wine and the juniper berries if I don’t have access to those ingredients? Get one of our Easy sauerbraten recipe and Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. And okay, it is fairly substantiated that sauerbraten used to be made with horse meat and there are still some places where you can get it that way today. The meat was delicately flavored. It all started in high school in Frau Kolk’s German class when I was a sophmore. and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. I even ended up living in Frankfurt working for a law firm between my first and second years of law school! I only cooked a 2 pound roast and it got done in about an hour and a half (probably sooner), but the full amount of the veggies. Crecipe.com deliver fine selection of quality Easy sauerbraten recipes equipped with ratings, reviews and mixing tips. The very first meal I ever ate in Germany was not schnitzel or wurst or even one of their famous soft pretzels. Remove bay leaves from beef mixture. Slice the meat and serve with the sauce spooned over the top. Place in a deep glass bowl. Heat a large ovenproof pot over medium heat and add the olive oil. Add the brown sugar and gingersnaps, stirring until dissolved. Add in water to pot (about halfway) but don't… Also, the longer the meat marinates, the less time it will take to cook. The fact that you can get this good a result from a less expensive cut of meat is all the better. VARIATIONS ON GERMAN SAUERBRATEN Meat: Sauerbraten is a great recipe for any lean or tougher roast like pork roast, venison, lamb roast, bottom round, or chuck roast. Place in large bowl and pour borscht and vinegar over. ), but it has a flavor and aroma that is incredible. Add the red wine vinegar and the red wine to a large bowl. Step 2 Transfer to a small roasting pan. We are having this for Sunday dinner this week! Slice the onion and add half of the slices to the bowl. This a one pot dinner recipe is sure to become a favorite family dinner recipe. Serve with rotkohl, knoedel, spaetzle, German potato pancakes, or boiled potatoes! ©2020 House of Nash Eats Design by Purr. Don’t be daunted by the preparation time! Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Real, authentic Sauerbraten takes a couple of days to make since it needs to marinate for at least 2-3 days or even longer. Add the onion, carrots, celery and reserved marinade. Heat a little oil in a pan or dutch oven over high heat and sear the meat on all sides, cooking without moving for about 2 minutes per side. In a large bowl, combine the water, vinegar and sugar. I’m always crazy about shelf life of meat so I wanted to double check this! Taste and adjust salt and pepper as needed. Cover and bake at 325F (160C) for 1 1/2 hours. Remove the sauerbraten to a cutting board to rest for 10 minutes. If you don’t have access to gingersnaps, I would think that crushed up graham crackers would work, or even just something like panko breadcrumbs and maybe a tablespoon of brown sugar for sweetness. Almost as good as my great omas recipe. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Remove 2 cups to a small bowl; cover and refrigerate. Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic,juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Turn off the heat and whisk in the sour cream. Pour reserved marinade over beef, cover, and reduce heat to medium-low. —Patricia Rutherford, Winchester, Illinois. And even though I was jetlagged beyond belief, that memory has stayed with me for over 10 years! This is the recipe: 4 lb. 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 … Brown in the hot pan on all sides, 10-12 minutes. DO NOT DISCARD THE MARINADE. Sauerbraten (simple & authentic) with Gingersnap Gravy recipe: While this is simple, it requires some planning! Return the liquid to the dutch oven. I was so upset when I lost my copy of TOH in our move back to the states and just so thrilled to finally have found it again online. Pat roast dry; dredge in flour. Put Instant Pot onto Sauté. Remove roast to serving platter. This will result in a tangy and ultra-tender roast best paired with pickled red cabbage and potato dumplings. Just fabulous! In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Discard marinade and spices. This easy sauerbraten recipe is a tasty example of traditional German fare. This is not German Dumplings, this is Sauerbraten. Add the crushed gingersnap cookies to the reserved liquid. Sauerbraten was not originally made with horse meat despite what people say at that point in time the church was pretty much in charge and eating horse was not allowed! I cooed in my crockpot for 8 hours. Your email address will not be published. This site uses Akismet to reduce spam. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. German Sauerbraten Recipe German Sauerbraten Recipe I have family back in Germany and when we used to visit a long time ago, my great Aunt used to make this recipe on a sunday, I guess Transfer the marinade to a bowl. Lol. Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Absolutely! SAN70, The meat was so flavorful. Simmer for 2 to 2 1/2 hours until the meat is tender. Remove bay leaf and serve sauerbraten piping hot over noodles. I recommend anywhere for 2-7 days, but you can even marinate your meat for up to 2 weeks! I personally found the meant to be well flavored, but a bit dry. Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Nestle the meat in the marinade and refrigerate for AT LEAST 48 hours and up to 1 week. Rather than simmering on the stove, you could stick your dutch oven with the lid on in a 350 degree F oven for 2-3 hours until the roast is done. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. Definitely keepers! It was a plate of sauerbraten with spaetzle and rotkohl. This is one of Germany's national dishes for good reason! I LOVED THIS RECIPE THIS WAS MY FIRST TIME MAKING SAUERBRATEN AFTER YEARS OF LOOKING FOR A GOOD REGIPE THIS WAS SO EASY AND I HAD PLENTY OF GRAVY .IT HAS BEEN A MONTH AND TODAY I AM MAKING IT AGAIN YUM! I know because I make German Dumplings. Save my name, email, and website in this browser for the next time I comment. Marinated in vinegar, wine and simple spices it’s perfect for your own authentic Oktoberfest party! A Strong Family Connection I recently lost my 82-year old mother, Marje, who was a truly inspirational woman. Be sure to try some of my other favorite German recipes, including German Plum Cake, Homemade German Spaetzle, and German Apple Strudel (Apfelstrudel)! Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. Add gravy mix and water to skillet and bring to a boil, stirring constantly. Just plan ahead to enjoy a no fuss family dinner. Just plan ahead to enjoy a no fuss family dinner. This was so good with the author's recipe for spatzle. But For sure will make again. Easy Sauerbraten Recipe: Get Your Marinate On With This Classic German Sauerbraten Recipe by 30Seconds Food Beef Dinner 2 months ago 32 Likes Like tip You liked 2 Comments 0 Add to , Sauerbraten is often the first or . 3-4 pounds beef chuck roast or rump roast. Be warned, the meat may look quite unappealing from the color of the marinade, but it will brown up beautifully once it is cooked. Sauerbraten recipes can vary from region to region and sometimes call for just wine, sometimes just vinegar, but often it’s a combination of both, which is what I’m using here. Feb 26, 2015 - Pot roast marinates for 3 days before being slowly cooked in the oven in this easy sauerbraten recipe. Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 1/2 hours until the meat is done, if you prefer. Yes! I made the whole meal- sauerbraten, red cabbage, and spaetzle, all from Patricia Rutherford. Taste of Home is America's #1 cooking magazine. I just turned the meat each night rather than worry about making sure it was completely covered. Heat a large Dutch oven over medium-high heat. Okay, it is not sauerbraten but it hints at the flavors. Bring the liquids to a boil, then cover and reduce heat to a simmer. I haven’t tried this in the Instant Pot yet, but my friend Kathy at Lemon Blossoms has an Instant Pot version that you could use! But the effort is 100% worth it and the rest of the process isn’t difficult at all. Made with braised red cabbage and spaetzle. I know you mentioned that the wine helps preserve the meat, so is that what makes it ok to leave in the fridge for that long before cooking? When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat. However once you make the gravy from the reserved liquids and ginger snaps it adds a whole new dimension. And, is it important to make sure the whole thing is covered with liquid because of this? Serve with hot cooked egg noodles or spaetzle noodles. About 15 minutes before serving, cook noodles as directed on package. You could just skip the juniper berries and trying using grape juice instead of the red wine. 1) In a large saucepan over high heat, combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. This post may contain affiliate links which won’t change your price but will share some commission. Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Add oil, bacon fat, or butter and brown meat on all sides. Be sure to check out these seven other amazing beef & pork roast recipes from some of my favorite food bloggers! Boil for about 5 minutes, whisking, to thicken the sauce a little bit. Cut onion into slices and add in to pot. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. All can be made in 45 minutes or less. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Sauerbraten is most often made with beef, although you could also make it with a lamb roast, pork, or even venison. Just transferred the browned roast and marinade to a slow cooker and cook on LOW for 7-8 hours. Traditional sauerbraten is the perfect holiday dinner! When ready to cook, remove the meat from the marinade and pat dry with paper towels. I did make a few tweaks to suit my taste. Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes. Add the red wine, red wine vinegar and water. Cover and reduce the heat to a medium-low. Its definitive pickled tang is pleasing and sure to delight German food lovers. The gravy made it so good! Very very good! An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend. Be sure to turn the meat over in the marinade once a day so it absorbs the flavor and tenderizes on all sides if it isn’t submerged in the marinade. This recipe is truly the best I’ve sauerbraten–and the best way to prepare brisket or pot roast that I’ve ever enjoyed. Easy Sauerbraten Recipe Pot roast marinates for 3 days before being slowly cooked in the oven in this easy sauerbraten recipe. Add the onion, carrots, celery and reserved marinade. Marinate, refrigerated, for 2 days. Overall, it was good, my husband really liked it, which was my goal! I used a rump roast in these photos. boiling water, 1 1/3 C flour, 1 C Farina, 2 eggs 2tea. Meanwhile, bring about 4 c. of water to boil. Bring it to a boil and cook for 10 minutes, then remove it from the heat and let it cool completely. The beef is slow-cooked in beef broth and vinegar along with bay leaves and chopped onion. Took the roast out of the oven and let the vegetables cook while I finished the rest of the meal. Bring to a boil. 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