German Sauerbraten Recipe
This Sauerbraten recipe comes from my Mutti. Tender and flavorful, this traditional beef dinner was a favorite. This is one of those German meat recipes which I love to eat in restaurants. Always GOOD!
Sauerbraten is easy to make - you just need to plan properly. It's not a quick recipe, this one takes time to marinate and cook.
Check the hints below the recipe for sauerbraten to see how to make the dish spicier or sourer. This really is one of those best beef recipes there is -- something truly traditional. If you'd like to see more of my Mutti's recipes, then check out her own cookbook.
For another version, try Jodie's German Sauerbraten that's posted below my Mutti's. JoSele Swopes of Albuquerque, NM sent this in for our 2012 Quick Christmas Recipe Contest. Although not the winner of the contest, it's still a winner in our eyes :)
German Sauerbraten Recipe
- 4 lbs beef (chuck, rump, or round)
- salt, pepper
- 2 cups vinegar
- 4 bay leaves
- 12 peppercorns
- 4 whole cloves
- bacon, butter or oil for browning
- 2 carrots, sliced
- 1 rib celery, sliced
- 4 - 6 onions, sliced
- 2 tbsp corn starch
- 1 cup sour cream
- Wipe meat with damp cloth and sprinkle with salt and pepper.
- Place in ceramic or glass bowl (not metal or plastic). Add vinegar, bay leaves, peppercorns, cloves. Add water to cover.
- Tightly cover bowl and refrigerate for 3 to 5 days, turning once or twice.
- Drain meat.
- In Dutch oven or deep pan, put bacon, butter, or oil, enough to brown meat.
- Brown roast on all sides.
- Add carrots, onions, and celery. Brown slightly.
- Add about 1 cup water (or broth) and cook over low heat about 3 hours, until meat is tender. (Or put everything into slow cooker. See hints below.)
- Remove meat. Mix corn starch with a bit of water. Slowly add just enough to simmering cooking liquid until thickened for gravy. Remove from heat and stir in sour cream.
- Serve meat and gravy with potato dumplings or boiled potatoes and salad.
- Can be cooked in SLOW COOKER. Will take about 7 - 8 hours on low. (Check your slow cookers' manual)
- For a 'spicier' taste, remove meat from marinade the night before cooking and cover all sides thickly with mustard. Cover and continue the following day with above instructions.
- For a 'sourer' taste, use 1 cup of drained marinade instead of water (or broth) to add to browned meat.
The results are worth the time. The marinating time is anywhere from three to five days. During this time, all you need to do is turn the meat once or twice in the marinade.
Once you're ready to cook the meat, you have a choice of doing it on the stove top or in the slow cooker. Personally, I like using the slow cooker since it's something I can leave on the counter and go shopping. You still need to go through the browning of the meat. Then just put the vegetables and broth (or water) in the slow cooker, along with the meat.
Jodie's German Sauerbraten
Here's JoSele Swopes (Albuquerque, NM USA) recipe that she submitted to our 2012 Quick Christmas Contest.
- 1 c port wine
- 1/2 c apple cider vinegar
- 1/2 c red wine, dry burgundy
- 2 md onions, yellow, medium sliced
- 1 lg carrot, sliced
- 1 md celery stalk sliced
- 4 sprig(s) parsley
- 1 md bay leaf
- 2 clove allspice, whole
- 4 clove cloves, whole
- 1 Tbsp sea salt
- 1 Tbsp pepper
- 4 lb beef rump roast
- 1/3 c canola oil
- 8 Tbsp flour
- 1 Tbsp sugar
- 1/2 c ginger snaps (crushed)
- In a large plastic tub with a lid: Wipe meat with a damp cloth. Place the roast in bowl and prepare marinade to be poured into the same bowl.
- Prepare the first 10 ingredients mix together and pour over the meat. put lid on good and tight so no air can get to it. Place in a cool place and marinade for three days, turning the meat 2 to 3 times a day.
- On the third day, (day of the meal) remove the meat from the marinade and wipe it dry. Heat marinade in small pan. Heat dutch oven slowly, add cooking oil. Dredge the roast in the 2 Tbsp flour, salt and pepper mixture. Brown well, add in marinade, cover and simmer for 2 1/2 to 3 hours.
- Strain Marinade and skim the fat, measure 3 1/2 Cups of the marinade into a pan and heat. In a small jar measure 1/2 cup water, the rest of the flour and sugar, place lid and shake till there are no lumps, slowly pour into marinade stirring all the while, bring to a boil, add crushed ginger snaps to the marinade, bring back to a boil stirring constantly.
- Strain marinade through cheese cloth so that it is smooth. Pour over meat and simmer 20 minutes covered. Remove from heat slice roast, serve with potato dumpling use the gravy you made from the marinade over the meat and dumplings. Fantastic!
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