Sauerbraten: Ein unwiderstehliches Rezept für ein saftiges und würziges Fleischgericht

Guten Tag, meine lieben Freunde! Today, I have a real treat for you. We are going to talk about one of the most iconic German dishes of all time - Sauerbraten! Are you ready for it? I hope your taste buds are, because we’re about to take them on an adventure.

Sauerbraten mit Rotkohl und Kartoffelklößen

This Sauerbraten recipe that I found on Chefkoch is the real deal, my friends. First of all, just look at that picture. Doesn’t it make your mouth water? Let’s dive into the ingredients and instructions so that we can get cooking right away.

### Ingredients

• 1kg beef roast
• 3 onions
• 2 carrots
• 1 leek
• 2 bay leaves
• 8 juniper berries
• 1 tsp peppercorns
• 1 tsp sugar
• 500ml red wine
• 500ml beef broth
• 1 tbsp butter
• 1 tbsp flour
• 2 tbsp red currant jelly

Instructions

1. Cut the onions, carrots, and leek into small pieces.
2. In a large pot, heat some oil and sear the beef on all sides until browned.
3. Add the onions, carrots, and leek and sauté for a few minutes.
4. Add the bay leaves, juniper berries, peppercorns, sugar, red wine, and beef broth.
5. Cover and simmer for about 1.5 to 2 hours until the meat is tender. Check occasionally and add more broth if needed.
6. Take out the meat and strain the sauce.
7. In a separate pot, melt the butter and whisk in the flour to make a roux.
8. Add the strained sauce and red currant jelly and whisk until incorporated.
9. Simmer for a few minutes until the sauce is thickened.
10. Slice the meat and serve with the sauce, Rotkohl (red cabbage), and Kartoffelklöße (potato dumplings).

Das ist unglaublich, right? Can you believe how easy it is to make this mouth-watering dish? Now let’s move onto the next recipe.

Sauerbraten - so geht der Klassiker

This Sauerbraten recipe that I found on Pinterest is a classic one, my friends. It’s perfect for those who want to try the authentic German taste. Don’t be intimidated by the name, it’s actually quite an easy recipe. Let’s get started, shall we?

### Ingredients

• 1kg beef roast
• 2 onions
• 3 carrots
• 1 leek
• 2 bay leaves
• 3 cloves
• 1 tsp peppercorns
• 1 tsp salt
• 2 tbsp red wine vinegar
• 750 ml red wine
• 1 tbsp oil
• 1 tbsp butter
• 2 tbsp flour
• 1 tbsp sugar
• 1 tsp red currant jelly

Instructions

1. Cut the onions, carrots, and leek into small pieces.
2. In a large pot, heat some oil and brown the meat on all sides.
3. Add the onions, carrots, leek, bay leaves, cloves, peppercorns, and salt. Sauté for a few minutes.
4. Add the red wine vinegar and red wine.
5. Cover and simmer on low heat for about 3 to 4 hours until the meat is tender. Check occasionally and add more wine if needed.
6. Take out the meat and strain the sauce.
7. In a separate pot, melt the butter and whisk in the flour to make a roux.
8. Add the strained sauce, sugar, and red currant jelly and whisk until incorporated.
9. Simmer for a few minutes until the sauce is thickened.
10. Slice the meat and serve with the sauce, red cabbage, and potato dumplings.

I hope you enjoyed these recipes and can’t wait to try them at home. If you do, let me know how they turn out. Bis zum nächsten Mal!