This recipe can easily serve eight along with side dishes. The unique taste comes from the juniper berry spice and the sweetness the gingersnaps add. Sauerbraten requires three days to marinade, but other than that is basically like cooking a pot roast. I like to add a lot! I crush gingersnap cookies with the meat pounder Now combine marinade, meat and veggies in a pot and cook for 3 hours.Īt the end you thicken, and sweeten, the sauce with the addition of crushed gingersnap cookies. Make sure and keep the liquid for the sauce!īrown the meat. Meanwhile strain off the marinade and throw away the solids. Three days of marinating is keyĪfter three days you remove the meat and pat it dry. I use our large sous vide container, but any large container should do. Make the marinade and pour it over the roast. You do need to start this dish three days in advance. However, I realized this was a German dish so when Dave started making his own sauerbraten (a German pot Sweet and Sour Pickled Pumpkin (Süßsauer eingelegter Kürbis) Schupfnudeln. It goes great with any meat, especially Easter ham. She would make this for us on holidays like Christmas and Easter. One of my favorite side dishes of all-time is the red cabbage my aunt made. You can find Erin’s recipe for spaetzle here and her recipe for red cabbage here. We have even invested in our own spaetzle maker.
Erin makes the spaetzle and once again, after starting with the recipe from Rosengarten’s book she has developed her own recipe. Spaetzle is a style of German noodle/dumpling that is very decadent and buttery. We serve this dish with spaetzle and Erin’s German red cabbage. Because it marinates and cooks for a long time at a lower temperature, I don’t think it makes much of a difference. Germany Beef Onion Sultana Raisins Butter Red Wine Vinegar Carrot Cloves 3. Generally, rump roast is a more tender cut of the bottom round, and thus more expensive. Sauerbraten is traditionally served with German favorites such as spätzleegg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage. I suppose you can experiment with different types of meat, but I always use rump roast or bottom round roast (usually whichever is on sale). This is a fairly easy to make recipe, but you definitely need to plan ahead. Two things that I do feel are essential to call it Sauerbraten are 1) it needs to marinade for a few days and 2) it needs to have gingersnaps and juniper berries.
Personally, for me this recipe beats them all, but that is just my opinion. I have had Sauerbraten in Germany that was not nearly as good as some I have had in America. Furthermore, like with my efforts to create a goulash dish, I think that Sauerbraten varies widely and there is no one authentic version. I don’t really go too much for authenticity, but instead focus on something that myself and family enjoy. Whether my version is “authentic” is debatable. However, over many years I have tweaked this recipe far beyond what was in that book to something I feel is fairly unique. Erin discusses this book in her list of favorite cookbooks and I firmly agree. I was inspired to start making my own Sauerbraten from David Rosengarten’s It’s All American Food. The point is Sauerbraten is not easy to find on a restaurant menu, so I had to learn to make it myself. Austria Hof has great Happy Hour specials we usually take advantage of. We also have been to Austria Hof by the ski slopes in Mammoth Lakes but the $29 price tag for the dish has scared me off. The only other German restaurant we frequent on rare occasions is Haus Heidelberg in Hendersonville, NC. I have actually tried quite a few things on their large menu but it is hard to pull me away from the Sauerbraten. The one German restaurant in San Diego we go to every few years is Kaiserhof in Ocean Beach. Slice the beef and pour the gravy over it.On the rare times I go to a German restaurant I usually order Sauerbraten. Add gingersnap cookie crumbs, raisins, sugar, and bring to a boil. Wait a couple of minutes and skim off the fat. To make the gravy, strain the cooking liquid into a saucepan. Turn the meat over, and cook for 1 1/2 hours more or until fork-tender. Cover with a lid and transfer to the oven.Ĭook for 1 1/2 hours. Cover with parchment paper and press it down until it almost touches the meat. Add beef and brown on all sides for about 25 minutes. In a large Dutch oven, heat butter and vegetable oil. Reserve the marinade, we will need it later. Take the meat out of the fridge and transfer to a plate. To a bowl, add beef and coat with marinade. To prepare the marinade, crush the peppercorns, juniper, and allspice and add to a small saucepan together with bay leaves, cloves, salt, red wine vinegar, red wine, and onion.
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