Sauerbraten
Sauerbraten Recipe - A Traditional German Beef Dish
Introduction
Sauerbraten is a traditional German pot roast dish that is marinated in a mixture of vinegar, wine, and spices for several days before being slow-cooked to perfection. This dish is known for its tangy and savory flavors, making it a favorite among many German households.
History
Sauerbraten has been a popular dish in Germany for centuries, with its origins dating back to the Middle Ages. The name "Sauerbraten" translates to "sour roast" in English, referring to the tangy marinade that the meat is soaked in before cooking. This dish was traditionally made with tougher cuts of meat that needed to be marinated to tenderize them before cooking.
Ingredients
How to prepare
- Place the meat in a large plastic bag.
- In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt; pour over the meat.
- Fasten the bag tightly and lay it flat in a 9" X 13" pan.
- Refrigerate for 2-3 days, turning the bag each day. If you prefer a sour sauerbraten, let it marinate for 4 days.
- When ready to cook, remove the meat (saving the marinade) and dry it well.
- Rub the surface lightly with flour.
- In a Dutch oven, heat oil and slowly brown the meat well on all sides.
- Add 0.67 cup of the marinade liquid, along with some of the vegetables and bay leaves.
- Cover tightly and simmer on the stovetop or in a preheated 350°F (177°C) oven for 2 to 3 hours, or until the meat is fork-tender.
- If needed, add more marinade during the cooking time to keep at least 0.5 inch of liquid in the Dutch oven.
- Remove the meat and keep it warm until ready to slice.
- Strain the drippings into a large measuring cup.
- Add several ice cubes and let it stand for a few minutes until the fat separates out.
- Remove the fat and proceed to make the gravy.
- To make the gravy, combine the gravy ingredients in the Dutch oven.
- Stir and cook for about 5 minutes over medium heat until the gravy has thickened.
- Taste for seasonings and adjust if necessary.
- This recipe makes about 2 cups of gravy.
Variations
- For a twist on the classic recipe, try using different cuts of meat such as beef chuck or pork shoulder.
- Add dried fruit such as raisins or prunes to the marinade for a touch of sweetness.
Cooking Tips & Tricks
For a more intense flavor, marinate the meat for 4 days instead of the recommended 2-3 days.
- Be sure to dry the meat well before browning it to ensure a nice sear.
- Keep an eye on the liquid level in the Dutch oven while cooking, adding more marinade as needed to prevent the meat from drying out.
- Let the gravy stand for a few minutes with ice cubes to easily remove the fat before making the gravy.
Serving Suggestions
Serve the sauerbraten with traditional German sides such as red cabbage, spaetzle, and potato dumplings.
- Garnish with fresh parsley before serving for a pop of color.
Cooking Techniques
Slow-cooking the sauerbraten in a Dutch oven allows the flavors to develop and the meat to become tender.
Ingredient Substitutions
If you don't have red wine on hand, you can substitute with beef broth or apple cider vinegar.
Make Ahead Tips
This dish can be marinated in advance and cooked when ready to serve, making it a great option for meal prep.
Presentation Ideas
Slice the sauerbraten thinly and arrange on a platter with the gravy drizzled over the top for an elegant presentation.
Pairing Recommendations
Pair the sauerbraten with a German beer such as a pilsner or a dark lager for an authentic dining experience.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven or on the stovetop until heated through.
Nutrition Information
Calories per serving
320 per serving
Carbohydrates
12g per serving
Fats
- Total Fat: 15g per serving
- Saturated Fat: 4g per serving
Proteins
- Protein: 32g per serving
Vitamins and minerals
Vitamin A: 25% of daily value per serving
- Vitamin C: 10% of daily value per serving
- Iron: 15% of daily value per serving
Alergens
This recipe contains gluten from the flour used for coating the meat.
Summary
This sauerbraten recipe is a good source of protein and iron, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.
Summary
Sauerbraten is a classic German dish that is perfect for a cozy family dinner or a special occasion. With its tangy marinade and savory flavors, this dish is sure to become a favorite in your household. Enjoy with traditional German sides and a cold beer for a truly authentic experience.
How did I get this recipe?
I can't forget the first time I saw this recipe for Sauerbraten. It was many years ago, when I was just a young girl living in a small village in Germany. My grandmother, Oma Maria, was the one who taught me how to make this traditional dish.
I remember watching her in the kitchen, as she meticulously prepared the ingredients and explained the process to me. She told me that Sauerbraten was a classic German recipe, originating from the Rhineland region. It was a dish that was typically made with beef, marinated in a mixture of vinegar, water, and spices for several days to tenderize the meat and infuse it with flavor.
Oma Maria had learned how to make Sauerbraten from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through generations, each one adding their own twist to it. Oma Maria shared with me the importance of tradition and family in the kitchen, and how recipes like Sauerbraten were a way to connect with our heritage and ancestors.
As I grew older, I continued to make Sauerbraten for my own family, adapting the recipe to suit our tastes and preferences. I experimented with different spices and ingredients, adding my own flair to the dish while still honoring the tradition that had been passed down to me. I shared the recipe with friends and neighbors, spreading the love and warmth of this comforting meal.
Over the years, I have collected many recipes from various places and people, but the recipe for Sauerbraten will always hold a special place in my heart. It reminds me of my grandmother and the time we spent together in the kitchen, bonding over our shared love for cooking and food. It is a recipe that has brought my family together around the dinner table, creating memories that will last a lifetime.
I am grateful for the gift of cooking that has been passed down to me through generations, and I will continue to share it with my loved ones for years to come. The recipe for Sauerbraten is not just a dish, but a piece of my heritage that I hold dear to my heart. And whenever I make it, I am transported back to that small village in Germany, where my love for cooking and family began.