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 :)
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.
Here's JoSele Swopes (Albuquerque, NM USA) recipe that she submitted to our 2012 Quick Christmas Contest.
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Anne says, "Just made this last week for my Birthday. I usually add walnut pieces or almond slivers. Can't believe it looks exactly the same as my Mama taught me some 40 years ago, the only thing what we did different, we use a fork to make the ridges in the apples. But they do open up better the way you do it with the knife. And you are right, this recipe never fails :)"
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