Best Renates Unique Buttermilk Marinated Sauerbraten Recipes

RENATE'S UNIQUE BUTTERMILK MARINATED SAUERBRATEN

Steps:

• Marinate Roast in buttermilk marinade as follows:.
• Buttermilk enough to COVER whole roast.
• Add to buttermilk:.
• 12 whole pepper corns.
• 2 bay leaves, crushed and broken.
• 2 large onions, sliced.
• Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
• At end of 3-5 days, remove meat from buttermilk marinade.
• Discard marinade and rinse meat.
• In a dutch oven, brown roast on all sides.
• When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
• 1 1/2 cups raisins.
• 12 peppercorns.
• 2 bay leaves.
• 4 cups of water.
• 2 cups fresh buttermilk.
• Mix sauce ingredients together and place around toast.
• Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
• In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
• Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
• When meat is done, remove from pan to a platter and slice into slices.
• Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
• Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

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.

SAUERBRATEN

Steps:

• For the marinade:
• Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
• Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
• In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
• After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
• Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
• Strain marinade and set aside.
• Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
• Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
• Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

SAUERBRATEN

Steps:

• Place roast into a large pan; pour buttermilk over roast to completely cover it.
• Add onion, bay leafs, and whole allspice to buttermilk.
• Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
• Remove roast from marinate, discard marinade, wash, and pat dry.
• Heat oven to 350ºF.
• Heat beef stock.
• In large heavy Dutch oven heat oil on high and brown roast on all sides.
• Add hot beef stock to browned roast and place in oven.
• Bake for@ 2 1/2 hours.
• Turn of oven.
• Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
• Remove Dutch oven from heat, remove roast from warm oven.
• Stir sour cream into sauce.
• Slice roast and ladle some sauce over roast.
• Serve with Half and Half potato dumplings and sweet and sour red cabbage.

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.