Recipe

Sauerbraten Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 3 months ago Lovely beef, bottom round --- brisket or chuck cuts may also be used. NOTE: This recipe calls for the beef to be refrigerated 3 to 4 days in advance of cooking... Prep:10m Cook:180m Servings:12	Chefelaine
	easy delicious

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Ingredients

5 lb Beef bottom round, trimmed see note

1 pint Red wine vinegar for Marinade

1 pint Water for Marinade

1/2 lb Onion sliced, for Marinade

4 oz Carrots sliced, for Marinade

1 each Garlic cloves, chopped for Marinade

1 oz Brown sugar for Marinade

1 each Bay leaves for Marinade

1 1/2 Whole cloves for Marinade

1/2 tsp Peppercorns, crushed for Marinade

1 tsp Salt for Marinade

as needed each Vegetable oil if needed for browning meat

4 oz Red wine

2 oz Gingersnap crumbs

Directions

Place the trimmed beef in a nonmetallic crock or barrel.

Add all the marinade ingredients to the crock. If the meat is not completely covered by the liquid, add equal parts vinegar and water until it is. Cover.

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Refrigerate for 3-4 days. Turn the meat in the marinade every day.

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4. Remove the meat from the marinade. Dry the meat thoroughly with towels.

5. Brown the meat on all sides. This may be done on the range in an iron skillet, on a very hot griddle, under the broiler, or in a brazier in a hot oven.

6. Place the meat in a braising pan. Strain the marinade. Add the vegetables to the meat and enough of the liquid to cover the meat by half. Cover and braise in a 300°F (150°C) oven until the meat is tender, about 2-3 hours.

7. Remove the meat from the braising liquid and transfer to a hotel pan. Set aside.

8. Strain 2 qt (2 L) of the braising liquid into a saucepan and skim off fat. Bring to a boil. Reduce to about 1.5 qt (1.5 L).

9. Add wine and boil another 2-3 minutes.

10. Reduce heat to a simmer and stir in the gingersnap crumbs. Simmer another 3-4 minutes. Remove from heat and let stand 5 minutes to allow the crumbs to be completely absorbed.

11. Slice the meat across the grain. Serve 4 oz (125 g) meat per portion, overlapping the slices on the plate. Ladle 2 oz (60 mL) sauce over the meat.

Notes:

If you are preparing this item in large quantities and are using whole bottom round (called gooseneck), separate the eye of round from the bottom round, and cut the bottom round in half lengthwise, so that two pieces are about the size of the eye of round.

Brisket or chuck may also be used for sauerbraten. They will not make attractive slices, but the eating quality will be very good.

Variations:

Sauerbraten with Sour Cream Gravy

Marinate and braise meat as in basic recipe. Prepare gravy through step 8. Thicken the sauce with a roux made of 4 oz (125 g) butter or beef fat, 4 oz (125 g) flour, and 2 oz (60 g) sugar. Cook the roux until well browned and thicken the sauce. Omit wine and add 8 oz (250 mL) sour cream.

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Comments

ditty 3 months ago said:
Sounds great - tks for the metric measurements - that'll save me some time :-)

momo_55grandma 3 months ago said:
Great post luv sauerbraten Chef thanks

dagnabbit 3 months ago said:
FIVE
Pete

cuzpat 3 months ago said:
This would taste so good about now! high 5!

pleclare 3 months ago said:
Love sauerberaten!!!

binky67 3 months ago said:
Sounds like my Mama's Sauerbraten, High 5!!

ladychablis 3 months ago said:
I've been using this recipe for about 30 years. only we use 2 C white vinegar and 2 C white wine in the marinade. it's so fantastic, isn't it?! love german food...not sure why. 3 out of 4 great-grandparents came from there, but that was quite a while back! 5 forks!

valinkenmore 3 months ago said:
Thanks for the wonderful post - I make this every fall around Oktoberfest. It's rapidly approaching so I'll be using your recipe this year! Thanks Chef.
Valerie

m2googee 3 months ago said:
What a fantastic post. You have my 5 but deserve more. Thanks for posting.

mrsc543 3 months ago said:
Fabulous post!

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