Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: bbqchef on September 30, 2013, 06:29:18 PM
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I love sauerbraten (German sour beef) and I'm always looking for authentic recipes... Wing Commander sent me his version...
The traditional version is made with horse meat but I didn't have a horse on the back 40 <lol> so I used four-pound beef rump roast.
(http://i1166.photobucket.com/albums/q616/bbqchef/sauerbratenday2wm.jpg)
I'll let it marinade for five days, turning it every day, and then braise (slow roast) it over the weekend.
I just need to find a good spatzle and red cabbage recipe!
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Hey Chef - what is the marinade?
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Oh my. That sounds good.
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Red wine, vinegar, clove, bay leaves, juniper berries, peppercorns, carrot, celery and onion
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Thanks, Mike.
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Red wine, vinegar, clove, bay leaves, juniper berries, peppercorns, carrot, celery and onion
If WC is o.k. with it - please put the recipe in the recipe section that fits this dish.....I am going to bet it is a keeper!
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yes, I would like to try this for sure. looks excellent!!
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Looking great Chef!
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My mother was born in Germany, and made a form of Spätzle called Knöpfle - delightful little dumplings that definitely had great texture, tender, yet possessing an al dente quality. She also made rotkohl (literally translated to red cabbage) to go along with her sauerbraten. It was absolutely delicious and just as authentic (had it many times in Western Germany decades ago). Unfortunately she passed away before I had a chance to write down her recipe (I could just kick myself silly for all the things I didn't do but should have)
The take home lesson: if you have living parents that possess knowledge and traditions that you would like to share with your kids, write them down while you have the chance.
Sauerbraten looks great, Chef - sounds like it will taste like what my mother used to make.
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My mother was born in Germany, and made a form of Spätzle called Knöpfle - delightful little dumplings that definitely had great texture, tender, yet possessing an al dente quality. She also made rotkohl (literally translated to red cabbage) to go along with her sauerbraten. It was absolutely delicious and just as authentic (had it many times in Western Germany decades ago). Unfortunately she passed away before I had a chance to write down her recipe (I could just kick myself silly for all the things I didn't do but should have)
The take home lesson: if you have living parents that possess knowledge and traditions that you would like to share with your kids, write them down while you have the chance.
Sauerbraten looks great, Chef - sounds like it will taste like what my mother used to make.
My mom passed away a little over a year ago. As I get past the immediate pain, I am realizing what you are saying, pz. All the things I took for granted, the things that we would do "some day", the things I would write down "later", the pictures I would take "next time"... those times are gone now. So if your parents are still around, if any family is still around, do not waste one minute. Capture everything. Hard drives are cheap - fill them up with pictures and videos. Time is cheap, fill it up with memories.
And yes, that sauerbraten looks fantastic and I will make it for my in-laws who are very German!
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If WC is o.k. with it - please put the recipe in the recipe section that fits this dish.....I am going to bet it is a keeper!
Here's the recipe I sent to bbqchef:
first of all you have to decide which meat you wanna use: originally Sauerbraten is made of horse roast, but most people take a beef roast.
Then you make a marinade of 500 ml red wine, 125 ml red wine vinegar, soup greens, 2 chopped onions, 1 chopped carrot, some black peppercorns, 2 bay leaves, 4 juniper berries, 2 allspice berries, 4 cloves. Cook for 5 minutes and let it cool down to room temperature. Then add the meat and let it rest for at least 2 days.
Take the meat out of the marinade, pat it dry and sprinkle with salt. Pour the marinade through a strainer to use it for the sauce.
Sear the meat in lard on high heat in a pot. When it has a nice crust, deglace with half of the strained marinade.
Optionally you can add beef or vegetable stock in equal parts with the marinade for getting the sauce milder.
Put the lid on the pot and braise the meat on low heat. Add some of the marinade (and stock) from time to time. Flip the meat after 45 minutes. Now add 1 crumbled slice of pumpernickel (if you can't get pumpernickel, add some other dark bread).
Braise further 30 minutes and add marinade (and stock). Then take the meat out of the pot and strain the sauce and add a handful raisins.
Slice the meat and serve the sauce seperately.
As sides I recommend bread dumplings and red cabbage.