Best Rheinischer Sauerbraten Recipes

RHEINISCHER SAUERBRATEN

Steps:

• Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large container (earthenware, glass, plastic, or enamel). Add meat and buttermilk and refrigerate for 4 days.
• Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
• In large saute pan, add chopped onion to the olive oil and brown meat on all sides. 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 gravy flavoring and salt and white pepper.
• 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, potato dumplings, Spatzle, boiled potatoes, or pasta, if desired.

RHEINISCHER SAUERBRATEN

Steps:

• Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
• In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
• Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
• Remove the beef and pat dry with paper towels; then salt and pepper all sides.
• Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
• Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
• Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.

RHEINISCHER SAUERBRATEN

Steps:

• To make the rheinischer sauerbraten: Combine the roast, vinegar, salt, and spices in a covered container for 3 days in the refrigerator.
• On the day of cooking, preheat the oven to 350 degrees F.
• Place the beef in a cake pan and sprinkle the brown sugar over the top. Cook the roast in the oven for 45 minutes. Strain and reserve the juices from pan, called stock, and set the roast aside until ready to serve.
• To make the ginger snap sauce: In a 2-quart saucepot on low heat, add the reserved stock, water, cookies, vinegar and sugar. Bring the mixture to a boil, while stirring constantly. Once the liquid has come to a boil and thickened, remove it from the heat. In a medium mixing bowl add the sour cream. Slowly add 1 cup of the sauce while whisking rapidly. Whisk until it is smooth. Incorporate the sour cream mixture back into the saucepot with the sauce. Add the raisins and stir in. Reserve warm until ready to serve.
• To make the red cabbage: In a large saucepot on low-medium heat, mix all the ingredients together. Stir the mixture constantly and reduce by 1/2. Reserve until ready to serve.
• To make the spaetzle: In a large stockpot on medium-high heat, fill with water 3/4 of the way up the side and bring to a boil. In a large mixing bowl, combine all the ingredients except the butter. Whisk the ingredients together until the mixture is smooth and sticky. Using a ricer or large-holed colander, push the mixture through the holes and let drop directly into the pot of boiling water. Allow the spaetzles to cook for 5 minutes. Remove the spaetzles from the water with a long mesh spoon or spider. Rinse off the spaetzles with cold water. In a large frying pan on medium heat with the butter, saute the cooked and cooled spaetzles until golden brown in color. Keep warm until ready to serve.
• To assemble: Slice 5 thin slices of the rheinischer sauerbraten per person. Fan the pieces on one side of the plate. Top the sauerbraten with the ginger snap sauce. Place a portion of the red cabbage next to the sauerbraten. Place the spaetzles next to the cabbage and sauerbraten. You may also top the spaetzles with toasted bread crumbs. Serve.