Best Sauerbraten A La Nathan Recipes

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

NANNY FLAY'S SAUERBRATEN WITH BRAISED CABBAGE AND NOODLES

Nanny Flay's Sauerbraten with Braised Cabbage and Noodles image

Provided by Bobby Flay

Categories main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 29

Ingredients

3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey
3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper
1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps:

Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles.
Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.