This will result in a tangy and ultra-tender roast best paired with pickled red cabbage and potato dumplings. But For sure will make again. Be warned, the meat may look quite unappealing from the color of the marinade, but it will brown up beautifully once it is cooked. Required fields are marked *. Mix the flour into the 1/4 cup water. Sauerbraten is one of the national dishes of Germany and this version is as authentic as I can possibly make it. With a slotted spoon, remove meat and vegetables to a serving platter. And even though I was jetlagged beyond belief, that memory has stayed with me for over 10 years! Put Instant Pot onto Sauté. But the effort is 100% worth it and the rest of the process isn’t difficult at all. Your email address will not be published. Pot roast is one of those popular … It’s perfect for celebrating Oktoberfest! 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. Remove bay leaf and serve sauerbraten piping hot over noodles. Just plan ahead to enjoy a no fuss family dinner. 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. Cut onion into slices and add in to pot. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. This was so good with the author's recipe for spatzle. Be sure to check out these seven other amazing beef & pork roast recipes from some of my favorite food bloggers! Add the onion, carrots, celery and reserved marinade. 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 made the whole meal- sauerbraten, red cabbage, and spaetzle, all from Patricia Rutherford. Sauerbraten was not originally made with horse meat despite what people say at that point in time the church was pretty much in charge and eating horse was not allowed! Definitely keepers! The wine helps preserve the meat and the longer it marinates, the more tender it will be. In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. potatoes, 4 qts. Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top. Slice the meat and serve with the sauce spooned over the top. Made with braised red cabbage and spaetzle. Yes, the wine helps preserve the meat which is why it can stay longer in the fridge. Save my name, email, and website in this browser for the next time I comment. Easy Sauerbraten Recipe Pot roast marinates for 3 days before being slowly cooked in the oven in this easy sauerbraten recipe. Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes. When ready to cook, remove the meat from the marinade and pat dry with paper towels. 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! Place in a large plastic bag (turkey bag!) Meanwhile, strain the marinade, discarding the solids and reserving the liquid. You could just skip the juniper berries and trying using grape juice instead of the red wine. Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten. 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. Slow Cooker 3 Packet Pot Roast from Around My Family TableThree Easy Round Steak Meals from Barbara BakesSlow Cooker Pot Roast from The Two Bite ClubRump Roast from Kleinworth & Co.How to Cook Prime Rib from Bread, Booze, BaconPork Loin from The Anthony Kitchen. Make the marinade. 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. The gravy made it so good! Boil for about 5 minutes, whisking, to thicken the sauce a little bit. Remove bay leaves from beef mixture. Get one of our Easy sauerbraten recipe and In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. My husband and I loved it! Also, the longer the meat marinates, the less time it will take to cook. Refrigerate for 1-2 days, turning twice each day. 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. I did make a few tweaks to suit my taste. Lol. We are having this for Sunday dinner this week! 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. Add about 1/2 cup of the hot cooking liquid and mix well with a wire whisk. This post may contain affiliate links which won’t change your price but will share some commission. Transfer to a small roasting pan. Taste and adjust salt and pepper as needed. Bring the liquids to a boil, then cover and reduce heat to a simmer. I Start it on Thursday or Friday (or a week earlier) and you can serve traditional German sauerbraten for Sunday dinner! Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly. But the meat left no sauce! Add the onion, carrots, celery and reserved marinade. 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. This a one pot dinner recipe is sure to become a favorite family dinner recipe. 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. And, is it important to make sure the whole thing is covered with liquid because of this? In a large skillet over medium-high heat, brown roast in oil on all sides. Place in a deep glass bowl. Okay, it is not sauerbraten but it hints at the flavors. However once you make the gravy from the reserved liquids and ginger snaps it adds a whole new dimension. Transfer the marinade to a bowl and reserve. After cooking for several hours, the bay leaves are removed, and gingersnap 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 Learn how to cook great Easy sauerbraten . Stir in remaining ingredients (except the noodles). 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! This authentic German Sauerbraten recipe makes the most tender, juicy roast beef in a wonderful sweet and sour gravy. 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? Discard marinade and spices. Sauerbraten is most often made with beef, although you could also make it with a lamb roast, pork, or even venison. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six. Marinate, refrigerated, for 2 days. Almost as good as my great omas recipe. You do know that it is impossible to download or print your recipe from Pinterest right? 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. Taste of Home is America's #1 cooking magazine. Add the red wine, red wine vinegar and water. Coarsely chop the root vegetables and add them to the bowl as well. Bring it to a boil and cook for 10 minutes, then remove it from the heat and let it cool completely. Very very good! But you could also use a beef chuck roast or even pork roast, if you prefer. 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. Combine sugar, ginger, cloves, allspice, bay leaf, salt, pepper, onion, 1 cup water, and vinegar; mix well, and pour over roast. However, using the Ziploc bag makes turning the meat daily an easy task. Remove the sauerbraten to a cutting board to rest for 10 minutes. This Sauerbraten recipe (traditional German pot roast) is made in the slow cooker. Home Recipes Ingredients Meat & Poultry Beef. Add the gingersnap, raisins, and sugar, and bring to a boil. The flavor is absolutely amazing and it tastes just like the sauerbraten I ate in Germany. We’ll just stick with beef though, okay? I thought it was a quick, easy, and enjoyable dinner. Be sure to try some of my other favorite German recipes, including German Plum Cake, Homemade German Spaetzle, and German Apple Strudel (Apfelstrudel)! The beef is slow-cooked in beef broth and vinegar along with bay leaves and chopped onion. The red cabbage had a slight tang to it, and the spaetzle, even though the dough was really sticky when I put it through my potato ricer, turned out great! Beef Roast au Poivre with Caramelized Onions, Do Not Sell My Personal Information – CA Residents, 1 boneless beef chuck roast or rump roast (4 pounds), 5 medium carrots, cut into 1-1/2-inch pieces, 2 celery ribs, cut into 1-1/2-inch pieces. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. A rump roast, beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. Strain cooking juices; thicken if desired. Remove roast to serving platter. An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend. ©2020 House of Nash Eats Design by Purr. Boil for 10 minutes, then cool completely. Just fabulous! Add the vinegar, wine, bay leaves, peppercorns, cloves … Simmer for 2 to 2 1/2 hours, until meat is tender. Its definitive pickled tang is pleasing and sure to delight German food lovers. It’s so tender it just falls apart. Sauerbraten (simple & authentic) with Gingersnap Gravy recipe: While this is simple, it requires some planning! Then add that to the crockpot, stirring well to combine. Crecipe.com deliver fine selection of quality Easy sauerbraten recipes equipped with ratings, reviews and mixing tips. boiling water, 1 1/3 C flour, 1 C Farina, 2 eggs 2tea. and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. 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 Add gravy mix and water to skillet and bring to a boil, stirring constantly. resealable plastic bag. About 15 minutes before serving, cook noodles as directed on package. I personally found the meant to be well flavored, but a bit dry. Transfer to a small roasting pan. Remove roast from the marinade and pat completely dry using paper towels. ), but it has a flavor and aroma that is incredible. Traditional sauerbraten is the perfect holiday dinner! What could I replace with the red wine and the juniper berries if I don’t have access to those ingredients? This easy sauerbraten recipe is a tasty example of traditional German fare. The fact that you can get this good a result from a less expensive cut of meat is all the better. Start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Serve with hot cooked egg noodles or spaetzle noodles. I used a rump roast in these photos. Add the red wine vinegar and the red wine to a large bowl. Looking forward to making it for our Fancy Dinner night with friends! 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 … Cover and cook on low for another 30 minutes, or until the sauce is thickened and heated. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Simmer for 2 to 2 1/2 hours until the meat is tender. Put seasoned meat into the bag. One of the most interesting things about sauerbraten is that crushed gingersnaps are used to thicken and flavor the sauce to create the wonderful gravy that is spooned over the sliced meat after it’s done cooking. My mother’s German sauerbraten recipe has allowed me to do all of the above on many occasions, which is why I’m excited to share this magical dish with you right now. Brown in the hot pan on all sides, 10-12 minutes. The very first meal I ever ate in Germany was not schnitzel or wurst or even one of their famous soft pretzels. Your email address will not be published. Marinated in vinegar, wine and simple spices it’s perfect for your own authentic Oktoberfest party! Add all spices and the garlic paste and mix well. In Step 1, I added two sliced carrots to brown with the the beef and onions. All can be made in 45 minutes or less. 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. It was a plate of sauerbraten with spaetzle and rotkohl. This site uses Akismet to reduce spam. Return the marinade to the dutch oven with the seared meat, then bring to a boil over high heat. salt. Turn off the heat and whisk in the sour cream. Place in large bowl and pour borscht and vinegar over. Learn how your comment data is processed. I’m always crazy about shelf life of meat so I wanted to double check this! 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. Add the brown sugar and gingersnaps, stirring until dissolved. It all started in high school in Frau Kolk’s German class when I was a sophmore. Real, authentic Sauerbraten takes a couple of days to make since it needs to marinate for at least 2-3 days or even longer. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. I know that as a kid, I ate my grandmother's sauerbraten, but I can't remember the flavor, so I didn't have anything to compare this to. Then add red vine and vinegar and stir everything together. I couldn't make a sauce with it no matter how hard I tried to do it. 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. Don’t be daunted by the preparation time! The meat was delicately flavored. I know because I make German Dumplings. This is not German Dumplings, this is Sauerbraten. Add roast; seal bag and turn to coat. Add the crushed gingersnap cookies to the reserved liquid. Taste the sauce and add seasonings if needed. 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 . Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Stir into the liquid and heat and stir for 5 … Overall, it was good, my husband really liked it, which was my goal! The meat is marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices to both tenderize and flavor the meat, since traditionally the cuts of meat used for sauerbraten like rump roast are tougher than other choice cuts of meat. Thoroughly brown all sides of pot roast in oil. Transfer the marinade to a bowl. Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. Return the liquid to the dutch oven. This is the recipe: 4 lb. Feb 26, 2015 - Pot roast marinates for 3 days before being slowly cooked in the oven in this easy sauerbraten recipe. I even ended up living in Frankfurt working for a law firm between my first and second years of law school! I cooed in my crockpot for 8 hours. Absolutely! I just turned the meat each night rather than worry about making sure it was completely covered. … 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. Meanwhile, bring about 4 c. of water to boil. 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! This is one of Germany's national dishes for good reason! I marinated in my crockpot crock for 6 days, turning. Nestle the meat in the marinade and refrigerate for AT LEAST 48 hours and up to 1 week. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. Add in water to pot (about halfway) but don't… 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. Yes! Took the roast out of the oven and let the vegetables cook while I finished the rest of the meal. DO NOT DISCARD THE MARINADE. In a large bowl, combine the water, vinegar and sugar. Just plan ahead to enjoy a no fuss family dinner. Step 2 —Patricia Rutherford, Winchester, Illinois. Old Fashioned German Sauerbraten is slow cooked marinated beef roast with a savory gingersnap gravy. Just transferred the browned roast and marinade to a slow cooker and cook on LOW for 7-8 hours. A Strong Family Connection I recently lost my 82-year old mother, Marje, who was a truly inspirational woman. 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. Pat roast dry; dredge in flour. SAN70, The meat was so flavorful. In a large skillet over medium-high heat, brown roast in oil on all sides. Rub the roast with vegetable oil and season liberally with salt and pepper or Montreal Seasoning. I have long loved German food, German culture, and the German language. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. This authentic German Sauerbraten recipe makes the most tender, juicy roast beef in a wonderful sweet and sour gravy. I need easy – which is why this recipe appealed to me! Remove 2 cups to a small bowl; cover and refrigerate. But I was thrilled with these recipes! Slice the onion and add half of the slices to the bowl. Cover and reduce the heat to a medium-low. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. What would be a good substitute for the ginger snaps? 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. 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. Heat a large ovenproof pot over medium heat and add the olive oil. Add oil, bacon fat, or butter and brown meat on all sides. I recommend anywhere for 2-7 days, but you can even marinate your meat for up to 2 weeks! Hi, I’m Amy! This classic, but easy, recipe requires advance planning and time (3 days! Strain liquid and return to crock pot, turn to high. Serve with rotkohl, knoedel, spaetzle, German potato pancakes, or boiled potatoes! Bring to a boil. Heat a large Dutch oven over medium-high heat. I made this today. Cover and bake at 325F (160C) for 1 1/2 hours. 3-4 pounds beef chuck roast or rump roast. 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