Best Alton Browns Sauerbraten Recipes

SAUERBRATEN

Steps:

• In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
• Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
• Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
• Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
• Bake until the meat is tender, 3 to 4 hours.
• Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
• Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
• Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.

ALTON BROWN'S SAUERBRATEN

Steps:

• 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.
• Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides.
• Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
• Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
• After 3-5 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm.
• Strain the liquid to remove the solids.
• Return the liquid to the pan and place over medium-high heat.
• Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
• Strain the sauce through a fine mesh sieve to remove any lumps.
• Add the raisins if desired.
• Slice the meat and serve with the sauce.

SAUERBRATEN

Steps:

• Combine the water, vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry, then rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat, add the meat and brown on all sides, 2 to 3 minutes per side.
• When the marinade is cool to the touch, place the meat in a non-reactive vessel (like a 4-quart stainless-steel pan with a lid) and pour the marinade over it. Place in the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once per day.
• After 3 days of marinating, heat the oven to 325ºF. Add the sugar to the meat and marinade, cover, and cook on the middle rack of the oven until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until the suace has thickened, stirring occasionally. Strain the sauce through a fine-mesh sieve to remove any lumps. Add the raisins, if desired. Slice the meat and serve with the sauce.

OLD-WORLD SAUERBRATEN

Steps:

• In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

EASY SAUERBRATEN

Steps:

• In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.