Best Altons Sauerbraten Recipes

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ALTON BROWN'S SAUERBRATEN



Alton Brown's Sauerbraten image

I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!

Provided by gigglesmurf

Categories     Roast Beef

Time P3DT4h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon kosher salt, plus an additional
1 teaspoon kosher salt, for seasoning meat
1/2 teaspoon fresh ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2-4 lb) bottom round steaks
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps, crushed (about 5 ounces)
1/2 cup seedless raisin (optional)

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.

Nutrition Facts : Calories 1033.2, Fat 52.5, SaturatedFat 19.3, Cholesterol 289.7, Sodium 2603.3, Carbohydrate 46.2, Fiber 1.8, Sugar 25.2, Protein 84.6

SAUERBRATEN



Sauerbraten image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

Steps:

  • Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
  • Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
  • Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

SAUERBRATEN



Sauerbraten image

Provided by Level Agency

Categories     Mains

Time P3DT5h

Number Of Ingredients 16

2 cups water
1 cup apple cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, plus additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 whole juniper berries
1 teaspoon mustard seeds
1 (3 1/2- to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps, crushed
1/2 cup seedless raisins, optional

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.

EASY SAUERBRATEN



Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

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.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

OLD-WORLD SAUERBRATEN



Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

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.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

TRADITIONAL SAUERBRATEN



Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories     World Cuisine Recipes     European     German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

Steps:

  • Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  • 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. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  • Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g

ALTON'S SAUERBRATEN RECIPE



Alton's Sauerbraten Recipe image

Provided by á-2510

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

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 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 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. 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 is a traditional German pot roast that has long been a favorite comfort food for many people around the world. This flavor-packed dish is made from marinating beef, typically rump roast or bottom round, in vinegar and various spices for several days before cooking. As such, it's no wonder that there is a wealth of sauerbraten recipes out there that promise to be the best or the most authentic. One such recipe is known as "Alton's Sauerbraten," which has gained popularity through the years.

Who is Alton Brown?

Alton Brown is an American food personality, producer, and cookbook author, known for his hit cooking show "Good Eats." He is a respected name in the culinary community due to his unique approach to cooking that blends science, history, and humor. With over 20 years of experience under his belt, Alton Brown has developed an innovative methodology for cooking, which is reflected in his recipes, including Alton's Sauerbraten.

What Makes Alton's Sauerbraten Special?

Alton's Sauerbraten is not your average pot roast; it's a lovingly crafted dish that marries the influences of Germany and America seamlessly. The recipe has been fine-tuned so that each component complements the other. The dish is the perfect balance of tangy, sweet, and savory flavors, which makes it incredibly satisfying to eat.
Marinade
The marinade is an integral part of any sauerbraten recipe, and Alton's Sauerbraten is no exception. Unlike other recipes, which might call for just vinegar or red wine vinegar, Alton's recipe uses a combination of three types of vinegar - red wine, apple cider, and sherry. This blend gives the beef a depth of flavor that is not found in other recipes. Additionally, the recipe uses a mix of spices that is specific to the dish, which includes cinnamon, cloves, allspice, and juniper berries. These spices impart a rich, aromatic quality to the beef, making it truly delicious.
Cooking Method
Alton's Sauerbraten recipe does not shy away from complexity, as evidenced by the cooking method. The beef is seared before being slow-cooked in its marinade and beef broth. The recipe calls for the beef to be cooked for about three hours, making it fall-off-the-bone tender. Then, the marinade is strained and reduced with ginger snaps, which gives it a thick, velvety texture that coats the beef beautifully. The ginger snap addition gives the dish a unique taste that sets it apart from other sauerbraten recipes.

Conclusion

Alton's Sauerbraten recipe is a painstakingly crafted dish that illustrates Alton Brown's culinary philosophy perfectly. The dish takes the best elements of traditional German cuisine and Americanizes them to create a unique, unforgettable flavor. The depth of the marinade and the tenderness of the beef make for an indulgent dining experience that is sure to satisfy. So, if you're looking for the ultimate sauerbraten dish, there's no need to look further than Alton's recipe.
A staple of German cuisine, sauerbraten is a marinated beef dish that is beloved for its sour and tangy flavors. One of the most popular recipes for sauerbraten comes from Alton Brown, and fans of the Food Network celebrity chef know that his recipes are always meticulously researched and tested for maximum flavor and consistency. If you're interested in trying your hand at Alton's sauerbraten recipe, there are a few tips and tricks you should keep in mind to ensure that your dish turns out perfectly. In this article, we'll explore some expert culinary advice that will help you create a delicious and authentic sauerbraten that will rival any you've tasted before. Understanding the Basics of Sauerkraut One of the key components of sauerbraten that gives it its signature flavor is sauerkraut. For those who are not familiar with this food, sauerkraut is essentially finely chopped cabbage that has been fermented with salt and natural bacteria. The fermentation process gives the cabbage a sour, tangy taste that complements the rich flavors of the beef in sauerbraten. However, not all sauerkraut is created equal, and there are a few things you should consider when choosing a brand or making it yourself. First, it's important to note that sauerkraut can vary in texture and flavor depending on how it is made. Some brands use vinegar or pasteurization to speed up the fermentation process, which can result in a less complex flavor and a limp texture. It's generally better to choose a brand that uses a slower fermentation process, which will preserve more of the cabbage's natural flavor and crunchiness. If you have the time and inclination to make your own sauerkraut, there are a few things to consider as well. One crucial factor is selecting high-quality cabbage that is fresh and free of blemishes or mold. You'll also need to choose the right type of salt (usually kosher or sea salt) and ensure that your fermentation vessel is clean and free of bacteria. Fermenting sauerkraut at home can be a rewarding and delicious experience, but it can also be fickle and require close attention to detail to ensure success. Preparing the Beef The other essential element of sauerbraten is, of course, the beef itself. Alton's recipe calls for beef chuck roast, which is a relatively tough cut of meat that benefits from slow cooking and marination. One of the keys to making the beef tender and flavorful is to trim any excess fat or gristle from the meat before cooking. This will help prevent the meat from becoming tough or chewy and will allow the marinade flavors to penetrate more deeply. Another important step in prepping the beef for sauerbraten is to make small incisions or cuts all over the surface of the meat. This will allow the marinade to penetrate more deeply and will result in a more evenly flavored dish. Additionally, you should be sure to marinate the beef for at least four days, or up to a week if possible. This will give the acids in the marinade time to break down the beef fibers and tenderize the meat. Choosing the Right Spices and Other Ingredients Besides sauerkraut and beef, a good sauerbraten recipe will also include a variety of spices and other ingredients to provide flavor and complexity. Some of the spices that Alton includes in his recipe include cloves, allspice, cinnamon, and bay leaves. These spices provide a warm, aromatic flavor that complements the sourness of the sauerkraut and the richness of the beef. In addition to spices, Alton's recipe also calls for red wine vinegar, brown sugar, and beef broth. The vinegar provides acidity and tanginess to balance the sweetness of the sugar, while the broth adds depth and richness to the overall flavor profile. Another ingredient that can be added for extra flavor is crushed gingersnap cookies, which are traditionally used in sauerbraten recipes to thicken the sauce and add a subtle spiciness. Cooking and Serving the Sauerkraut and Beef Once you've marinated the beef and prepared the sauerkraut, it's time to start cooking. Alton's recipe calls for a relatively low and slow cooking process, which will allow the flavors of the meat and marinade to meld together and become tender and succulent. The beef is first browned in a hot skillet to develop a deep crust and seal in the juices, then transferred to a Dutch oven or similar cooking vessel along with the sauerkraut and marinade ingredients. The sauerbraten is then cooked in the oven for several hours, or until the beef is tender and falls apart with a fork. When the dish is done, it should be allowed to rest for a few minutes to cool slightly and absorb more of the sauce. The sauerkraut can be served alongside the beef, along with traditional sides like boiled potatoes, spaetzle, or braised red cabbage. Conclusion Making a delicious and authentic sauerbraten requires careful attention to detail and a willingness to experiment with different flavors and ingredients. By following Alton Brown's recipe and incorporating some of the tips and tricks outlined in this article, you'll be well on your way to creating a memorable and satisfying dish that will become a regular part of your culinary repertoire. Whether you're cooking for a family dinner or entertaining guests, sauerbraten is sure to impress and delight all who taste it with its complex flavors and hearty textures.

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