RHINELAND-STYLE SAUERBRATEN WITH RAISIN GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.
- For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Pour in the hot marinade and cool to room temperature. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
- On the 5th day, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both liquid and solids. Rub the beef with half the salt and pepper, then dredge with flour.
- Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Carefully replace the foil and kettle lid each time you turn the meat.
- As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Season the gravy with the remaining salt and pepper.
- To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy. Pass any extra gravy separately.
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Rashid Nawaz
[email protected]This sauerbraten was a bit too sour for my taste, but I think that's just a personal preference. The meat was cooked perfectly and the gravy was very flavorful. I'll try making it again with less vinegar next time.
Kora Phillips
[email protected]I love this sauerbraten recipe! The meat is so tender and juicy, and the gravy is flavorful and delicious. I always serve it with mashed potatoes and green beans. It's a perfect meal for a special occasion.
nichelous music
[email protected]This is my go-to recipe for sauerbraten. It's always a crowd-pleaser. The meat is always tender and flavorful, and the gravy is rich and tangy. I usually serve it with mashed potatoes and red cabbage.
Christine Sutherland
[email protected]I made this sauerbraten for my family last night and it was a big hit! The meat was so tender and flavorful, and the gravy was rich and delicious. I served it with mashed potatoes and green beans, and it was a perfect meal. Will definitely be making
NM_NS2K_3
[email protected]This sauerbraten was a bit of a disappointment. The meat was tough and the gravy was bland. I think I'll try a different recipe next time.
Genmilla Exum Jones
[email protected]I followed the recipe exactly and the sauerbraten turned out great! The meat was tender and flavorful, and the gravy was rich and tangy. I served it with mashed potatoes and green beans, and it was a delicious meal. Will definitely be making this aga
Adam Buchholz
[email protected]This sauerbraten was a bit too sweet for my taste, but I think that's just a personal preference. The meat was cooked perfectly and the gravy was very flavorful. I'll try making it again with less sugar next time.
Arsalan Osman
[email protected]I'm a big fan of one-pot meals, and this sauerbraten recipe is perfect for that. Just throw everything in the pot and let it simmer away. The meat comes out so tender and the gravy is amazing. I usually serve this with spaetzle.
lawrence matogo
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth the effort. The sauerbraten was fall-apart tender and the gravy was rich and flavorful. I'll definitely be making this again for special occasions.
Tana Cantrell
[email protected]I made this sauerbraten for a dinner party last night, and it was a huge hit! Everyone loved the tender meat and flavorful gravy. I served it with mashed potatoes and green beans, and it was a perfect meal.
Mkrein Julius
[email protected]This was a great recipe, and the sauerbraten turned out beautifully. The meat was tender and flavorful, and the gravy was rich and delicious. I'm definitely going to make this again.
Rashida begum
[email protected]This recipe is a keeper! The sauerbraten was cooked to perfection, and the gravy was divine. The raisins added a nice touch of sweetness and complexity. Will definitely be making this again and again.
Mashudu Mukhwathi
[email protected]I'm a big fan of German food, and this sauerbraten is one of my favorites. The combination of sweet and sour is always a winner, and the raisins add a nice touch of sweetness. I usually serve this with mashed potatoes and braised red cabbage.
Fatou Jammeh
[email protected]This was my first time making sauerbraten, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were amazing. The meat was fall-apart tender, and the gravy was incredibly flavorful. Will definitely be making this aga
Saeed Bajwa
[email protected]I've never been a huge fan of sauerbraten, but this recipe changed my mind. The marinade tenderized the meat beautifully, and the gravy was perfectly tangy and sweet. Served this with spätzle and green beans, and it was a real crowd-pleaser.
Zeeshan Ali
[email protected]OMG, this sauerbraten was to die for! The meat was so tender and flavorful, and the gravy was rich and decadent. I served it with mashed potatoes and red cabbage, and it was a meal fit for a king.