Best German Sauerbraten Recipes

KATE'S EASY GERMAN SAUERBRATEN

Steps:

• 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 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
• Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
• Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
• Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
• Slice roast and serve with vegetables and gravy.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

TRADITIONAL GERMAN SAUERBRATEN

Steps:

• Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
• Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
• Refrigerate beef, turning daily, for 3 to 7 days.
• Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
• Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
• Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

SAUERBRATEN (GERMAN POT ROAST)

Steps:

• 1. Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
• 2. In saucepan heat red wine vinegar on medium heat until boiling. Remove from heat and pour over the meat mixture in bowl. Let marinate for 3 days or more. Turn twice a day using wooden spoons. IMPORTANT NOTE!!!! NEVER pierce the meat with a fork. Keep in a cool place.
• 3. When ready to cook, drain meat (do not discard the marinade!!!) and brown it thoroughly on all sides in hot fat in a heavy skillet. Add marinade with vegetables to skillet but not enough to cover the meat.
• 4. Simmer slowly 3 to 4 hours or until tender. Or cook for 1 hour in pressure cooker at 10 pounds of pressure. Serve with boiled potatoes and sweet sour red cabbage.
• 5. Sauerbraten Gravy: Melt 1/4 lb butter, add 1 Tbsp sugar and about 1/4 C flour to make a roux. Let darken as much as possible, stirring constantly. Slowly add 1 cup marinade, 2/3C red wine and continue cooking until gravy is the consistency of heavy cream. Strain.

GERMAN SAUERBRATEN STEW

Steps:

• In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.

GERMAN SAUERBRATEN STEW RECIPE

Steps:

• In a Dutch oven or soup kettle, brown pork in oil.
• Add the next 10 ingredients.
• Cover and simmer for 1-1/2 hours.
• Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.

GERMAN-STYLE SAUERBRATEN MEAT LOAF

Steps:

• 1. In a large bowl, combine eggs, gingersnap crumbs, onion, parsley, balsamic vinegar, salt and caraway seed.
• 2. Add the ground beef and pork sausage and mix well. Gently press the meat mixture into a loaf pan; preferably one with a insert to keep the grease at the bottom of the pan. Top with the sliced tomato.
• 3. Bake meatloaf at 400 degrees F for 60-70 minutes or until meatloaf registers 160 degrees. Remove from the pan and cut into slices.

GERMAN SAUERBRATEN

Steps:

• 1. Put the first 12 ingredients into a large cooking pot and bring to boil, then simmer for 10 minutes
• 2. Let it cook to touch.
• 3. While you are waiting for that take your meat and rub it with the oil and then salt and pepper (add'l from the recipe)
• 4. Braise the meat to good golden brown. Remove the meat and rinse about 2 tablespoons of water in the pan to get the drippings and then pour into the mixture that is simmering.
• 5. Once the liquid is cool to touch and the meat is cool. Mix the two into a zip lock gallon baggie. Try to get most of the air out. Put in refrigerator. Toss it twice a day in the bag not opening for 3 days (72 hours)
• 6. Finally the day of cooking Yea!!! I use a Romertopf (clay pot) I soak it first for at least 30 minutes in room temperature water. If you don't have one you are missing out. I cook all my roast in this pot.
• 7. Once your pot is ready pour the bag with all the ingredients in it into the pan. Add 3 tablespoons of sugar. Some people use more like a 1/3 cup. The cookies add a lot of sweet for me. Cover and cook at 325 degrees for about 3 to four hours depending on what type of pot you use. The Romertopf is faster.
• 8. Remove the meat from the pot. Strain the remaining liquid with fine sieve. Put in a pot on the stove top and heat on medium until. Stir in the gingersnaps, paprika, tomato paste and sugar. I put them in slowly checking after each one. You are looking for it to start thickening up for your gravy, if it gets too thick just add water or merlot. Taste it to see what it needs at this point. I change this part each time to get it to taste just the way I like it. I had to add a whole cup of water this time. Of course I did let it cook down before realizing maybe I went too far.
• 9. Slice your cold meat. Pour the sauce over the meat heat it briefly and serve. Enjoy!!! I know it sounds like it takes a lot of time but it really does not most of the time is just waiting.

GERMAN SAUERBRATEN WITH SPICED APPLESAUCE CLAY COOKER

Steps:

• FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
• Combine all ingredients in cooker.
• Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups.
• FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day's.
• Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
• Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast.
• Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours.
• Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear.
• Carve roast; spoon sauce over slices. Makes 6 to 8 servings.
• Clay Cookery.

SAUERBRATEN (GERMAN POT ROAST)

Steps:

• 1 (5-lb.) beef eye of round Kosher salt, to taste 2 cups red wine 1½ cups red wine vinegar 3 large onions, thinly sliced 1 large carrot, thinly sliced 1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine) 4 tbsp. unsalted butter 4 slices bacon, finely chopped 3 tbsp. flour 2 tbsp. sugar ½ cup golden raisins 6 gingersnaps, crumbled Juice of ½ lemon 2 tbsp. chopped parsley

JODIE'S GERMAN SAUERBRATEN

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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..

(SAUERBRATEN) GERMAN POT ROAST

Steps:

• 1. Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.
• 2. Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
• 3. Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours. To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
• 4. Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.

SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)

Steps:

• Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!

GERMAN SAUERBRATEN

Steps:

• 1. Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
• 2. In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
• 3. Fasten bag tightly and lay flat in a 9\" X 13\" pan.
• 4. Refrigerate, turning bag each day.
• 5. (If you like sour sauerbraten, let marinate for 4 days.)
• 6. When ready to cook, remove meat (saving marinade) and dry well.
• 7. Rub the surface lightly with flour.
• 8. In a dutch oven, heat oil and slowly brown the meat well on all sides.
• 9. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
• 10. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
• 11. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
• 12. Remove the meat and keep warm until ready to slice.
• 13. Into a large measuring cup, strain the drippings.
• 14. Add several ice cubes and let stand for a few minutes until the fat separates out.
• 15. Remove the fat, then make the gravy.
• 16. TO MAKE THE GRAVY: In the dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.
• 17. Taste for seasonings and adjust if necessary.
• 18. This makes about 3 cups of gravy.