Sauerbraten: Ein köstliches Rezept für ein saftiges und aromatisches Fleischgericht

Yo, I hope y’all ready for this mouth-watering recipe I’m about to share with you! If you looking for that German flavor in your life, then you gotta check out this Sauerbraten recipe.

German Pot Roast (Sauerbraten)

Ingredients:

• 4 pounds rump roast
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 tablespoon salt
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 onions, sliced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• 1/4 cup sugar
• 1/4 cup currant jelly
• 1/4 cup gingersnap crumbs

Instructions:

1. In a large bowl, combine the vinegar, water, salt, peppercorns, bay leaf, thyme, rosemary, ginger, nutmeg, and cinnamon. Add the roast and marinate overnight, turning occasionally.
2. Remove the meat from the marinade and pat dry. Reserve the marinade.
3. In a Dutch oven, brown the meat in 2 tablespoons of oil over medium-high heat. Remove the meat and set it aside.
4. In the same Dutch oven, sauté the onions, garlic, carrots, and celery in the remaining oil until softened.
5. Add the flour and sugar, and cook until browned.
6. Add the reserved marinade to the pot and bring it to a boil. Return the meat to the pot and reduce the heat to low. Cover and simmer for 3 to 4 hours or until the meat is tender.
7. Remove the meat and transfer it to a platter. Keep it warm.
8. Strain the cooking liquid and return it to the Dutch oven. Skim off the fat.
9. Stir in the currant jelly and gingersnap crumbs until blended.
10. Bring the mixture to a boil and cook for a few minutes or until thickened. Spoon over the meat and serve.

Sauerbraten Recipe

Ingredients:

• 5 lbs chuck roast
• 2 cups water
• 1.5 cups white vinegar
• 3/4 cup red cooking wine
• 1/2 cup raisins
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 carrot, chopped
• 3 bay leaves
• 1 tbsp. whole peppercorns
• 10 cloves
• 1 tsp. juniper berries
• 1 cinnamon stick
• 1 tsp. salt
• 1 cup gingersnap cookies, crumbled
• 3 tbsp. flour

Instructions:

1. In a large bowl, mix the water, vinegar, cooking wine, raisins, onion, garlic, carrot, bay leaves, peppercorns, clove, juniper berries, cinnamon stick, and salt. Add the chuck roast, so it’s completely covered. Refrigerate the bowl for 2-3 days, occasionally turning the beef.
2. Preheat your oven to 325°F, remove the beef from the marinade, then pat it dry using paper towels. Save the marinade liquid for later.
3. In a Dutch oven pot, heat 2 tablespoons of oil over medium heat. Sear the beef from all over, then remove the pot from heat.
4. Add the saved marinate liquid to the pot, cover it, and throw it in the oven for 3 hours.
5. Remove the pot from the oven.
6. In a small mixing bowl, mix the gingersnaps and flour, then add to the Dutch oven, stirring the sauce thoroughly.
7. Move the pot to medium heat, and let it the sauce simmer for 20-30 more minutes, stirring occasionally.
8. Remove the beef, cut into slices, then arrange on a platter. Serve alongside the sauce.

Rheinischer Sauerbraten

Ingredients:

• 3 lbs. beef roast
• 1 Onion
• 3 Bay leaves
• 24 Black peppercorns
• 1 tsp Salt
• 1 tsp Sugar
• 3/4 cup Red Wine Vinegar
• 1 cup Water
• 5 Tbsp. Flour
• 5 Tbsp. butter, divided
• 3 cloves Garlic, minced
• 2 Carrots, chopped
• 2 Celery sticks, chopped
• 1 Tbsp. Tomato paste
• 1 Tbsp. Red currant jelly
• Sour cream, for topping

Instructions:

1. Heat 3 tablespoons of butter in a Dutch oven over medium heat.
2. Add the beef roast and cook it until it’s browned on all sides - this should take about 10 minutes or so.
3. Remove the beef from the Dutch oven and add the onions, garlic, carrots, and celery. Cook until the onions are translucent.
4. Add the flour and tomato paste, stirring to coat everything. Cook the mixture for 5 more minutes.
5. Add the red wine vinegar, water, bay leaves, peppercorns, salt, sugar, and red currant jelly to the Dutch oven. Stir things around and bring the mixture to a simmer.
6. Put the beef back into the Dutch oven, cover the pot, and transfer the whole thing to the oven.
7. Bake the beef at 375°F for about 3 hours until it’s nice and tender.
8. Remove the beef from the Dutch oven and let it rest for 10 minutes before slicing it up.
9. While the beef is resting, put the Dutch oven back on your stovetop and reduce the sauce over medium-high heat. When it’s thickened, stir in the remaining 2 tablespoons of butter.
10. Serve the beef with the sauce and a healthy dollop of sour cream.

So there you have it, y’all! Three Sauerbraten recipes that’ll have you feeling like you’ve been transported to a small German village. Don’t be afraid to tweak the recipes to your liking - that’s what cooking is all about!