Try this REAL GERMAN SAUERBRATEN recipe, or contribute your own.
Suggest a better descriptionMARINADE THE BEEF: Trim the beef of any tough silver skin, then place it in a large container. It needs a lid, so Tupperware or a large dutch oven is ideal. In a large bowl, stir together all marinade ingredients, then pour over the meat. It should be mostly
submerged, so top up with a little extra wine if necessary. Place in the bottom of the fridge and marinate for 5-7 days, turning daily.
PREPARE TO COOK: When you are ready to cook, remove the beef from the marinade and pat it dry with paper towels. Pour the marinade through a sieve and keep it to the side, you’ll need it for the sauce. Heat the oven to 180°C / 350°F / Gas 4.
BROWN THE BEEF: Heat vegetable oil in a large dutch oven or heavy-based saucepan. Brown meat well on all sides over medium-high heat. Remove from the ban and set aside.
SAUTÉ VEGETABLES: Add a splash more oil to the pan if necessary, then add the celeriac and carrots. Cook over medium heat for 5-10 minutes until beginning to soften, then add the leek and cook a further 2-3 minutes.
ADD LIQUID: Pour the beef broth or stock, tomato paste and 250ml (1 cup) of the trained marinade into the pan and use a wooden spoon to scrape up all the browned-on bits on the bottom of the pan.
COOK BEEF: Remove from the heat and carefully lift the beef into to pan, pouring over any resting juices. Cover and cook in the preheated oven for 2-2.5 hours (see notes on timing).
MAKE SAUCE: When the beef is tender, carefully remove it from the pan and keep it warm. Strain the cooking liquid into a saucepan, stir through the crushed cookies and simmer until dissolved. If you need to thicken the sauce further, stir the cornstarch into a little cold water to make a slurry and add to the sauce, simmering until thickened. Taste and adjust seasoning with salt, pepper or extra sugar if necessary.
SERVE: Slice the sauerbraten and serve with plenty of sauce, red cabbage and potato dumplings
CUT OF MEAT: You can use any decent-sized beef roast for Sauerbraten, though the recipe is best with the cheaper cuts from the shoulder or top of the leg as it has a long cooking time. Top round, rump roast or boneless beef chuck roast are all suitable. In Germany, I often use a ‘burgermeisterstück’ which is particularly delicious.
COOKING TIME: Depending on the age of the animal, how long the beef has been in the marinade and the pot you are cooking it in, Sauerbraten cooking time can vary. I allow 2-3 hours of cooking time and start testing after 2 hours to see if it is fork tender.
SAUCE THICKENING: In Southern Germany, it is traditional to thicken sauerbraten sauce with ginger cookies, so much so that we have a special type of cookie which is only used for thickening sauce! Gingersnap cookies or spice biscuits will work and I often thicken the sauce further with a little cornstarch.
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Serving Size: 1 (3509g) | ||
Recipe Makes: 1 | ||
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Calories: 505 | ||
Calories from Fat: 180 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9223.4mg | 318 % | |
Potassium 2005.7mg | 53 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 46.5g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 505
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