Best Jodies German Sauerbraten Recipes

TRADITIONAL GERMAN SAUERBRATEN

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.

SAUERBRATEN

Steps:

• Marinate the meat for about 5 to 10 days before you want to serve this dish.
• Rinse the meat and pat dry with a paper towel.
• Add the red wine vinegar and the red wine to a large bowl.
• Add all spices and the garlic paste and mix well.
• Coarsely chop the root vegetables and add them to the bowl as well.
• Slice the onion and add half of the slices to the bowl.
• Place the meat into the bowl and cover it with the other half of the onion slices.
• The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
• Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.
• Remove the meat from the marinade and pat dry.
• Melt lard in a large pot.
• Strain the vegetables from the liquid and set both aside.
• Sear the meat on all sides.
• Add the vegetable and about 2/3 of the liquid to the pot.
• Stir the honey into the liquid and bring to a simmer.
• Simmer for about 2 hours covered on medium high heat, turn the meat every half hour.
• Remove the meat from the pan and strain the vegetables from the liquid. Discard the vegetables and set the liquid aside.
• Melt butter in a pan, add the flour and brown.
• De-glaze with the liquid, salt and pepper to taste.
• Bring to a boil and simmer for about 10 min.
• Add the meat back to the pot to keep warm until you serve it.
• Serve with a vegetable dish and bread dumplings or Spätzle.

KATE'S EASY GERMAN SAUERBRATEN

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.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.