Saurebraten and Ginger

Saurebraten and Ginger Recipe from Switzerland - Ingredients and Directions

Region / culture: Switzerland | Preparation time: 4 days | Cooking time: 4.5 hours | Servings: 6

Introduction

Saurebraten and Ginger is a traditional German dish that combines the tangy flavors of vinegar and ginger with tender beef roast. This dish is perfect for a special occasion or a cozy family dinner.

History

Saurebraten, which translates to "sour roast" in German, has been a popular dish in Germany for centuries. The marinade of vinegar and spices helps to tenderize the meat and infuse it with flavor. The addition of ginger adds a unique twist to this classic recipe.

Ingredients

4 lb (1.81 kg) boneless rump roast
2 thinly sliced onions
8 peppercorns
4 whole cloves
1 bay leaf
1 cup white vinegar
1 cup water
0.5 cup cider vinegar
0.25 cup vegetable oil
0.5 tsp salt
2 cup boiling water
10 gingersnaps
0.5 cup sour cream
1 tbsp unbleached flour

How to prepare

Place the beef roast in a deep ceramic or glass bowl.
Add onions, peppercorns, cloves, and bay leaf.
Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.
Turn the meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
Reserve onions and 1 cup of marinade.
In a Dutch oven, brown the meat on all sides in hot vegetable oil.
Sprinkle the meat with salt.
Pour boiling water around the meat.
Sprinkle in crushed gingersnaps, and simmer covered for 1.5 hours.
Turn the meat often.
Add 1 cup of reserved marinade and cook the meat for 2 hours or more, until tender.
Remove the meat and keep it warm.
Strain the cooking juices into a large saucepan.
In a small bowl, mix sour cream with flour.
Stir it into the cooking juices and cook, stirring, until the sauce is thickened and smooth.
Slice the meat into 0.25 inch slices; add to hot gravy.
Arrange the meat on a heated platter and pour extra sauce over it.

Variations

Substitute the beef roast with pork or venison for a different flavor.
Add chopped apples or prunes to the marinade for a touch of sweetness.
Use different spices such as allspice or cinnamon for a unique twist.

Cooking Tips & Tricks

Be sure to marinate the beef roast for at least 4 days to allow the flavors to fully develop.

- Browning the meat before simmering helps to seal in the juices and create a flavorful crust.

- Turning the meat often while simmering ensures that it cooks evenly and stays tender.

- Thickening the sauce with sour cream and flour creates a rich and creamy gravy to serve with the meat.

Serving Suggestions

Serve Saurebraten and Ginger with boiled potatoes, red cabbage, and a glass of German red wine for a complete meal.

Cooking Techniques

Marinating the meat for several days helps to tenderize and flavor it.

- Browning the meat before simmering adds depth of flavor.

- Thickening the sauce with sour cream and flour creates a rich and creamy gravy.

Ingredient Substitutions

Use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.

- Substitute beef broth for the water in the recipe for a richer sauce.

- Use cornstarch instead of flour for a gluten-free option.

Make Ahead Tips

Saurebraten and Ginger can be marinated and cooked ahead of time. Simply reheat the meat and sauce before serving.

Presentation Ideas

Arrange the sliced meat on a platter and pour the gravy over the top. Garnish with fresh parsley or chives for a pop of color.

Pairing Recommendations

Serve Saurebraten and Ginger with a side of German potato salad and sauerkraut for a traditional German meal. Pair with a glass of Riesling or Dornfelder wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Saurebraten and Ginger contains approximately 350 calories.

Carbohydrates

Each serving of Saurebraten and Ginger contains approximately 10 grams of carbohydrates.

Fats

Each serving of Saurebraten and Ginger contains approximately 15 grams of fats.

Proteins

Each serving of Saurebraten and Ginger contains approximately 30 grams of proteins.

Vitamins and minerals

Saurebraten and Ginger is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains gluten from the gingersnaps and flour. It may also contain dairy from the sour cream.

Summary

Saurebraten and Ginger is a hearty and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in iron, vitamin B12, and zinc.

Summary

Saurebraten and Ginger is a classic German dish that combines tender beef roast with tangy vinegar and spicy ginger. This flavorful and hearty meal is perfect for a special occasion or a cozy family dinner.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Saurebraten and Ginger. The memory of that day is as vivid as ever, and it warms my heart to think back on it.

I was a young girl at the time, eager to learn everything I could about cooking. My grandmother, who was an excellent cook herself, had taught me many recipes over the years. But this particular recipe was different. It was passed down to me by a kind old woman I met on a trip to Germany.

I had always been intrigued by German cuisine, with its hearty dishes and rich flavors. So when I had the opportunity to visit Germany, I jumped at the chance. During my time there, I met Frau Schmidt, a sweet elderly lady who welcomed me into her home and shared her love for cooking with me.

One day, Frau Schmidt invited me to join her in the kitchen as she prepared Saurebraten, a traditional German pot roast marinated in a tangy vinegar sauce. As she worked, she shared stories of her own grandmother teaching her the recipe, passing down the tradition through generations.

I watched intently as Frau Schmidt seasoned the meat with spices and herbs, then poured the vinegar marinade over it, letting it soak in all the flavors. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the Saurebraten simmered on the stove, Frau Schmidt taught me how to make a side dish of gingered carrots. She showed me how to peel and slice the carrots, then sauté them in butter with fresh ginger and a touch of honey. The combination of sweet and spicy flavors was a revelation to me, and I knew I had to learn how to make it myself.

After hours of slow cooking, the Saurebraten was finally ready. Frau Schmidt served it with boiled potatoes and red cabbage, creating a feast fit for a king. The tender meat practically melted in my mouth, the tangy sauce cutting through the richness perfectly. And the gingered carrots added a bright and refreshing contrast to the hearty main course.

I savored every bite of that meal, knowing that I had discovered a recipe that would become a cherished part of my cooking repertoire. Before I left Germany, Frau Schmidt gifted me a handwritten copy of the Saurebraten and Ginger recipe, along with a jar of her homemade vinegar marinade.

Back home, I couldn't wait to recreate the flavors of that memorable meal. I followed the recipe to the letter, marinating the meat for days and simmering it slowly until it was fork-tender. The gingered carrots added a zesty kick to the dish, balancing out the richness of the Saurebraten perfectly.

Over the years, I have made Saurebraten and Ginger countless times, each batch a tribute to the wonderful memories I shared with Frau Schmidt in her kitchen. And as I pass down the recipe to my own grandchildren, I know that I am continuing a tradition that spans generations, connecting us through the love of food and the joy of cooking.

So whenever I make Saurebraten and Ginger, I am transported back to that magical day in Germany, surrounded by the warmth and love of a dear friend who taught me not just a recipe, but a way of life. And for that, I am forever grateful.