Best 2 Traditional Sauerbraten Recipes

Traditional sauerbraten is a German dish that has been enjoyed for centuries. It is a pot roast marinated in a flavorful mixture of red wine, vinegar, spices, and herbs. The meat is then braised until tender and served with a rich gravy. This classic dish has a slightly sour flavor, thanks to the vinegar in the marinade. It is typically served with potato dumplings and red cabbage, making it a hearty and satisfying meal. The exact recipe for sauerbraten varies from region to region in Germany, but the basic ingredients and cooking method remain the same. Whether you are a seasoned chef or a novice cook, this guide will provide you with all the information you need to create a delicious and authentic traditional sauerbraten.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL SAUERBRATEN

Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories World Cuisine Recipes European German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

Steps:

Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g

TRADITIONAL GERMAN SAUERBRATEN

Traditional German Sauerbraten image

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories World Cuisine Recipes European German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14

Ingredients

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Steps:

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
Refrigerate beef, turning daily, for 3 to 7 days.
Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

Tips:

Use a Dutch oven or other heavy-bottomed pot for braising the sauerbraten. This will help to evenly distribute the heat and prevent the meat from burning.
Marinate the sauerbraten for at least 24 hours, or up to 3 days, to allow the flavors to fully penetrate the meat.
When browning the sauerbraten, be sure to do so over medium-high heat until the meat is well-browned on all sides. This will help to create a rich, flavorful sauce.
Add plenty of red wine to the braising liquid. Red wine is a key ingredient in sauerbraten and helps to give the dish its characteristic flavor.
Simmer the sauerbraten for at least 2 hours, or until the meat is fall-apart tender. The longer you simmer it, the more flavorful it will be.
Serve sauerbraten with your favorite sides, such as mashed potatoes, red cabbage, and dumplings.

Conclusion:

Sauerbraten is a classic German dish that is sure to please everyone at your table. With its rich, flavorful sauce and tender meat, it is a dish that is sure to become a favorite. So next time you are looking for a special meal to make, give sauerbraten a try. You won't be disappointed!