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Bavarian Sauerbraten recipe

Bavarian Sauerbraten recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

Sauerbraten is a succulent German pot roast, usually beef. You can serve it with rice, dumplings or noodles as a side dish.

9 people made this

IngredientsServes: 4

  • 1 beef roasting joint, de-boned
  • 1 bay leaf
  • zest of 1 lemon
  • 2 cloves
  • 1 onion, cut into thin slices
  • vinegar to cover
  • water to cover
  • 1 packet streaky bacon
  • 1 carrot, cut into thin slices
  • handful finely chopped parsley
  • a little hot stock, if needed

MethodPrep:15min ›Cook:3hr ›Extra time:3days marinating › Ready in:3days3hr15min

  1. Tenderise the beef well by pounding with a meat tenderiser. Place with a bay leaf, lemon zest, cloves and onion in a bowl. Pour a mixture of half vinegar and half water over the top and leave it in the fridge for 3 days, turning it once a day.
  2. Remove the beef from the marinade, wrap the entire joint with bacon and season with salt and pepper. Lightly fry to brown on all sides, then pour as much of the marinade over it so that the meat is half covered. Then add the carrot and parsley and cover. Steam for 2-3 hours over low heat.
  3. If the marinade reduces too much, add some stock and simmer further until the meat is tender. Turn the meat from time to time. Slice the beef and arrange on a warm plate.

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Sauerbraten Recipe(Braised Beef)

The key to this Sauerbraten recipe is the 3-day marinade soak. The vinegar in the marinade makes the braised beef extra tender. If you are thinking of skimping on the marinade time, don’t. It just isn’t worth all of the prep work without the three-day soak. This is not a last minute meal. If you are cramped for time, try the Falscher Hase, but if you want a traditional German roast that is perfect for a special occasion, Sauerbraten is exactly what you want.


Marinade Ingredients:

1 medium White Onion - peeled and sliced

2 large Carrots - cleaned and sliced (Yellow Carrots, if available)

1 stalk of Celery - cleaned and sliced

1 sprig of Parsley - washed and chopped

Roast Ingredients:

Instructions:

Mix all Marinade Ingredients in a pot
Bring Marinade to a boil
Cover Marinade and simmer 30-45 minutes
Remove Marinade from heat and cool

Clean and trim Roast
Place Roast in cooled Marinade
Marinate Roast for 3 days (yes, THREE DAYS) flipping daily

After 3 days, remove Roast from Marinade
Dry off Roast
Preheat oven to 400 Fahrenheit
Wrap Roast in Bacon slices, secure with cooking string
Roll Roast in Flour to coat all sides

Peel and slice Onion
Melt Lard or Butter in hot skillet
Brown Roast on all sides
Sauté Onion in surrounding skillet as Roast browns

Move browned Roast to roasting pan
Add 3 cups of Marinade to Onions in skillet
Bring Marinade to a boil
Pour Onion and Marinade over Roast
Place Roast into preheated oven
Roast for 90 - 120 minutes, basting frequently

Remove pan from over
Move Roast to serving dish
Cut and remove cooking string
Serve

For optional gravy:
Reduce roasting pan drippings in skiller
Thicken with 1 Tbsp of Flour


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German Beef Recipes

These German beef recipes (including Sauerbraten, Rouladen, Goulash, and others) offer a cross-section of the many wonderful beef entrees that come out of great German kitchens.

Beef has long been a meat of choice for special occasions at German tables. The increased availability and accessibility of beef over time have not lessened its importance in German cuisine.

Whatever your time frame or budget, there is a beef recipe here that will work for you.

Sauerbraten (Braised Beef)

The key to this Sauerbraten recipe is the 3-day marinade soak. The vinegar in the marinade makes the braised beef extra tender. If you are thinking of skimping on the marinade time, don’t. It just isn’t worth all of the prep work without the three-day soak. This is not a last minute meal.

Rouladen (Beef Rolls)

This traditional Rouladen recipe is for single-serving beef rolls filled with pickles, onion, and brown mustard. The stove-top cooking method locks in the meat's moisture and makes for very juicy rolls.

Hungarian Goulash (Beef Stew)

This Hungarian Goulash recipe (although not technically German in origin) is a popular beef stew variety throughout Central Europe that can be made as mild or spicy as you like. Technically, “real” Hungarian goulash is a soup, but it has somehow morphed into a stew outside of Hungary. This recipe is for that morphed stew version.

Hackbraten (Meatloaf)

This easy meatloaf recipe is for a traditional German Hackbraten. Although the base recipe is for an all-beef meatloaf, pork is often substituted in part, and any variety of ground meat could be used. Designed to feed four with no leftovers, this recipe can be doubled for a large group, or to allow for those tasty meatloaf sandwiches the next day.

FalscherHase (Meatloaf with Boiled Eggs)

For a change of pace from everyday meatloaf, this German Falscher Hase recipe adds the surprise twist of hard-boiled eggs baked inside. This change makes for an interesting presentation, especially fun for young children.


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Marje’s Authentic Sauerbraten Recipe

Ingredients

  • 3- to 4-pound beef rump roast
  • 2 large yellow onions, chopped
  • 2 large carrots, chopped
  • 4-5 cloves garlic, minced
  • 1 cup red wine vinegar (can substitute with cider vinegar)
  • 2 cups red wine
  • 1 1/2 cups water
  • 1 tablespoon salt
  • 10 whole black peppercorns, cracked
  • 1 tablespoon sugar or honey
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 10 whole cloves
  • 2 bay leaves
  • 2 tablespoons flour
  • 3 tablespoons vegetable oil
  • 10 ginger snap cookies, crushed

Instructions

1. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven.

2. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Turn off the heat and allow the mixture to cool completely.

3. Add the rump roast to the Dutch oven with the marinade, cover, and refrigerate 5-7 days for the best results. Turn the meat daily.

4. After 7 days, remove the roast from the marinade and pat dry. Reserve the marinade and strain out herbs and vegetables.

5. Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown roast on all sides, approximately 10 minutes per side.

6. Remove the roast, leaving 2-to-3 tablespoons of oil in the pot or Dutch oven. Add the vegetables back in and sprinkle with flour that has been flavored with salt and pepper. Cook over medium-low heat for 1 to 2 minutes.

7. Add the roast back to the pot or Dutch oven.

8. Pour reserved marinade over the roast and simmer at medium-low for 2 to 3 1/2 hours. The longer the roast is marinated, the less cooking time required.

9. Remove roast to platter and slice.

10. Strain solids from the remaining liquid and add ginger snap cookies to the liquid. Simmer for approximately 10 minutes to allow the gravy to thicken.

11. Serve gravy over sliced beef and enjoy.

12. My favorite side dish for this traditional meal is spaetzle. Check out this great spaetzle recipe from Linda at The Wanderlust Kitchen.


Instant Pot Sauerbraten Recipe

This Instant Pot Sauerbraten is definitely a roast recipe you will want to try. This comes out incredibly tender and has a flavor like no other roast dish you've had. The ginger snaps at the end give it such an aromatic and sweet quality that you will love!

So the first thing you're going to ask me is, why did I not marinate the Sauerbraten for 3 days like any reasonable person would?

Well, I did. I marinated one batch for 3 days, another for 1.5 days and the third batch, I made with no marinating at all. And guess what?

None of us four testers could pick out which Sauerbraten Recipe was which one. So of course, in the interests of #ruthlessefficiency, I have written the recipe so that you can slap it together on any day at all, with almost no pre-planning.

IF YOU LIKE THIS RECIPE, TRY MY INSTANT POT MALAYSIAN BEEF RENDANG RECIPE!

If you're looking for more great German recipes, check out my Instant Pot German Red Cabbage. Make this delightfully sweet and sour side vegetarian dish right in your Instant Pot.

I love cooking this in the Instant Pot because it's simple enough for a weeknight dinner, but also nice enough to present to guests. Serve it with mashed potatoes or spaetzle for the most traditional pairing. Or, if you are doing low carb, you could serve it with riced cauliflower, or steamed veggies.


HERE IS WHAT WIKIPEDIA SAYS ABOUT SAUERBRATEN:

Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. The ingredients of the marinade vary based on regional styles and traditions throughout Germany.

This recipe isn’t for the faint of heart. It takes 3 days to prepare and a good afternoon or morning in the kitchen. BUT the meal is so worth the time and effort to make! If you make this recipe I would love for you to let me know how you think it tasted.


German Pot Roast (Sauerbraten)

Todd Coleman

German Pot Roast (Sauerbraten)

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German Cookbook (Random House, 1965)

What You Will Need

German Pot Roast (Sauerbraten)

Want a traditional marinated Sauerbraten?

Here's the traditionally marinated German Sauerbraten recipe from my Mutti. She even used the slow cooker to make it easier.

Mutti loved to use her slow cooker, so she converted the traditional recipe she grew up with (the kind that marinates for days) for the slow cooker. You can check it out here. No slow cooker? I've included the instructions for stove top as well.

But, you're wanting fast, right now? Here's the Pressure cooker recipe that I'm sure will become a favorite. I've only used the Instant Pot pressure cooker, but I'm sure it will work in any other type as well.


Watch the video: Πολύχρωμα Πρέτσελ. Άκης Πετρετζίκης (December 2021).