Best 4 Easy Sauerbraten Recipes

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Sauerbraten is a classic German dish made with marinated beef, braised until tender in a tangy sauce. The key to making the perfect sauerbraten is finding the right balance of flavors, which is the result of the unique combination of spices, red wine, and vinegar used to marinate the beef. This flavorful and aromatic dish is often paired with a side of red cabbage, potato dumplings, or spätzle, and served with a dollop of sour cream. With its rich and savory taste, sauerbraten is an ideal dish for a special occasion or a hearty family meal.

Here are our top 4 tried and tested recipes!

EASY SAUERBRATEN



Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

KATE'S EASY GERMAN SAUERBRATEN



Kate's Easy German Sauerbraten image

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Provided by kateshort

Categories     World Cuisine Recipes     European     German

Time P2DT8h50m

Yield 8

Number Of Ingredients 17

2 cups water
1 cup red wine
1 cup cider vinegar
1 lemon, sliced
½ large onion, diced
1 clove garlic, diced
10 whole cloves
2 bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8 gingersnap cookies, crushed

Steps:

  • Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
  • Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
  • Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
  • Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g

SUNNY'S EASY SLOW COOKER SAUERBRATEN



Sunny's Easy Slow Cooker Sauerbraten image

Provided by Sunny Anderson

Categories     main-dish

Time P2DT9h30m

Yield 8 to 10 servings

Number Of Ingredients 21

One 3-pound beef rump roast
Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving
Sunny's Simple Red Cabbage Kraut, recipe follows
4 cups beer (your favorite beer, as long as it's not too chocolatey dark)
3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced

Steps:

  • For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
  • For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
  • Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
  • Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
  • Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
  • To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

SLOW 'N' EASY SAUERBRATEN



SLOW 'N' EASY SAUERBRATEN image

I've had this recipe in my files for awhile and it sounds "sooo good," to quote Mr. Food. Typical sauerbraten recipes usually require a lot of work and time, but this one is relatively simple. Recipe: MrFood.com Photo: slowcookerrecipes.org.uk

Provided by Ellen Bales

Categories     Beef

Time 16h

Number Of Ingredients 12

1 (3 to 4 lb.) rump roast
1 c water
1 c white vinegar
1 medium onion, sliced
1 lemon, sliced
10 whole cloves
6 peppercorns
3 bay leaves
2 Tbsp salt
2 Tbsp sugar
1 Tbsp olive oil
15 gingersnaps, finely crushed

Steps:

  • 1. Place the roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator for 8 hours, turning meat occasionally.
  • 2. Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels.
  • 3. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.
  • 4. Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.
  • 5. Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

Tips:

  • Choose the Right Cut of Beef: Select a lean and flavorful cut of beef, such as chuck roast, topside, or brisket. These cuts have good marbling, which will help keep the meat moist and tender during the long cooking process.
  • Use a Good Quality Red Wine: The wine you use will significantly impact the flavor of your sauerbraten. Choose a full-bodied red wine with a fruity and slightly tart flavor, such as a Cabernet Sauvignon, Merlot, or Pinot Noir.
  • Marinate the Beef: Marinating the beef in the red wine, vinegar, and spices for at least 24 hours helps tenderize the meat and infuse it with flavor. The longer you marinate the beef, the more flavorful it will be.
  • Sear the Beef Before Braising: Searing the beef in a hot pan before braising helps develop a rich, caramelized crust that adds depth of flavor to the dish.
  • Use a Variety of Vegetables: Adding a variety of vegetables to the braising liquid, such as carrots, onions, celery, and parsnips, enhances the flavor of the sauerbraten and makes it a more complete meal.
  • Cook the Sauerbraten Low and Slow: Braising the sauerbraten in a covered pot over low heat for several hours allows the meat to become fall-apart tender and the flavors to meld together.
  • Make a Rich and Flavorful Gravy: After the sauerbraten is cooked, strain the braising liquid and use it to make a rich and flavorful gravy. You can thicken the gravy with a cornstarch slurry or a roux.

Conclusion:

Sauerbraten is a classic German dish that is known for its rich, tangy, and flavorful taste. By following these tips and using high-quality ingredients, you can make a delicious and authentic sauerbraten at home. Serve it with mashed potatoes, dumplings, or spätzle, and enjoy a hearty and satisfying meal that is sure to impress your family and friends.

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