Rheinischer Sauerbraten Rezepte

Oma’s Classic German Sauerbraten Recipe (Slow Cooker)

Sauerbraten

Sauerbraten is a traditional German dish that is loved by many for its succulent and flavorful taste. It is a slow-cooked pot roast, marinated in a mixture of vinegar, water, and spices, giving it a unique tangy flavor. This recipe is a family favorite, passed down through generations, and is perfect for any special occasion.

Ingredients:

3-4 pounds beef roast
2 cups red wine vinegar
1 cup water
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
8-10 whole cloves
2 bay leaves
Salt and pepper to taste

Instructions:

In a large bowl, combine the red wine vinegar, water, onion, carrots, garlic, cloves, bay leaves, salt, and pepper. Mix well to create the marinade.
Place the beef roast in a slow cooker and pour the marinade over it, making sure the roast is fully submerged. Cover and refrigerate for at least 48 hours, turning the roast occasionally to ensure even marination.
After marinating, remove the beef roast from the marinade and pat it dry with paper towels. Strain the marinade and reserve the liquid.
In a large skillet, heat some oil over medium-high heat. Sear the beef roast on all sides until browned.
Transfer the seared roast to the slow cooker and pour the reserved marinade over it.
Cover the slow cooker and cook on low heat for 8-10 hours or until the meat is tender and easily falls apart.
Once cooked, remove the roast from the slow cooker and let it rest for a few minutes. Slice the meat into thin slices.
Strain the cooking liquid from the slow cooker and transfer it to a saucepan. Heat the liquid over medium heat and let it simmer until it reduces and thickens into a flavorful sauce.
Serve the sliced Sauerbraten with the thickened sauce, along with traditional German sides like red cabbage and potato dumplings.

How to Prepare:

To prepare this delicious Sauerbraten recipe, you will need a slow cooker for the slow cooking process. The marinating time is crucial to achieve the best flavor, so be sure to plan ahead and allow for at least 48 hours of marination in the refrigerator.

Preparation Time:

The preparation time for this Sauerbraten recipe may vary depending on the size of the beef roast and the marinating time. The actual hands-on preparation time is relatively short, but the marinating and slow cooking process requires several hours. In total, you can expect to spend about 15 minutes for the initial preparation, followed by marinating for 48 hours and slow cooking for 8-10 hours.

Servings:

This Sauerbraten recipe will serve approximately 6-8 people, depending on the portion size. Adjust the quantities accordingly if you have more or fewer guests.

Nutrition Facts:

The nutrition facts for this Sauerbraten recipe may vary depending on the specific ingredients used and the portion size. However, as a general guideline, a serving of Sauerbraten (approximately 6 ounces) will provide around 350-400 calories, 25-30 grams of protein, and 12-15 grams of fat. The exact nutritional information can be calculated based on the specific ingredients and quantities used in your preparation.

Tips:

For an extra tender and flavorful Sauerbraten, marinate the beef roast for a longer period of time, up to 72 hours.
Feel free to add additional spices and herbs to the marinade according to your taste preferences. Some popular additions include juniper berries, allspice, and ginger.
Serve the Sauerbraten with traditional German sides like red cabbage, potato dumplings, and spätzle for an authentic and hearty meal.
Leftover Sauerbraten makes delicious sandwiches when served on crusty bread with mustard and pickles.

FAQs:

Q: Can I use a different type of meat for this recipe?
A: While beef roast is the traditional choice for Sauerbraten, you can experiment with other cuts of meat, such as pork or venison, to create a unique variation of the dish. Just keep in mind that different meats may require adjustments in cooking time and marinating period.

Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover Sauerbraten for up to three months. Simply place the sliced meat in an airtight container and store it in the freezer. Thaw the frozen Sauerbraten in the refrigerator overnight before reheating it.

Sauerbraten Rezepte | Chefkoch.de

Sauerbraten

Rheinischer Sauerbraten von Der Bauer| Chefkoch

Sauerbraten

Easy Sauerbraten Recipe: Get Your Marinate On With This Classic German

Sauerbraten

Sauerbraten is a classic German recipe that is known for its rich, tangy flavor and tender meat. Marinated in a mixture of vinegar, water, and spices, the beef roast is slow-cooked to perfection, resulting in a dish that is bursting with taste. This easy Sauerbraten recipe is perfect for any occasion and will delight your taste buds with its traditional German flavors.

Ingredients:

4 pounds beef roast
2 cups red wine vinegar
1 cup water
1 large onion, chopped
2 carrots, chopped
4 cloves garlic, minced
10 whole cloves
2 bay leaves
Salt and pepper to taste

Instructions:

In a large bowl, combine the red wine vinegar, water, onion, carrots, garlic, cloves, bay leaves, salt, and pepper. Mix well.
Place the beef roast in a deep dish and pour the marinade over it, making sure the meat is fully covered. Cover the dish and refrigerate for at least 24 hours, turning the roast occasionally.
Preheat your oven to 325°F (165°C).
Remove the meat from the marinade and pat it dry with paper towels. Strain and reserve the marinade.
In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Sear the beef roast on all sides until browned.
Pour the reserved marinade into the pot with the meat. Cover the pot and transfer it to the preheated oven.
Cook the Sauerbraten for about 3-4 hours, or until the meat is tender and can be easily pulled apart with a fork.
Once cooked, remove the pot from the oven and transfer the meat to a cutting board. Let it rest for a few minutes.
Strain the cooking liquid from the pot and transfer it to a saucepan. Heat the liquid over medium heat and let it simmer until it reduces and thickens into a flavorful sauce.
Slice the Sauerbraten and serve it with the thickened sauce, along with traditional German sides like red cabbage and potato dumplings.

How to Prepare:

This easy Sauerbraten recipe requires some advance planning due to the marinating time. Follow the instructions for marinating the meat for at least 24 hours in the refrigerator. Once marinated, the cooking process is straightforward and can be done in the oven.

Preparation Time:

The preparation time for this Sauerbraten recipe is relatively short. It only takes around 20-30 minutes to prepare the marinade and marinate the meat. However, the marinating time is crucial for the best flavor, so be sure to allow for at least 24 hours of marination in the refrigerator. The cooking time is approximately 3-4 hours in the oven.

Servings:

This Sauerbraten recipe will serve approximately 8-10 people, depending on the portion size. Feel free to adjust the quantities or halve the recipe if you’re cooking for a smaller group.

Nutrition Facts:

The exact nutrition facts for this easy Sauerbraten recipe may vary depending on the specific ingredients used and the portion size. As a general guideline, a 6-ounce serving of Sauerbraten will provide around 400-450 calories, 25-30 grams of protein, and 15-20 grams of fat. It is important to note that these values can vary based on the specific cuts of meat and ingredients used in your preparation.

Tips:

If you don’t have a Dutch oven or oven-safe pot, you can transfer the seared meat and marinade to a baking dish covered with foil.
For extra tenderness, choose a well-marbled cut of beef, such as chuck roast or bottom round roast.
Feel free to adjust the seasoning according to your taste preferences. You can add additional herbs like thyme, rosemary, or juniper berries to enhance the flavor of the marinade.
Leftover Sauerbraten can be stored in the refrigerator for up to 3 days. It makes a delicious sandwich filling or can be served cold as part of a salad.

FAQs:

Q: Can I use a different type of vinegar for the marinade?
A: While red wine vinegar is traditionally used in Sauerbraten, you can experiment with other types of vinegar, such as apple cider vinegar or white wine vinegar, to suit your taste preferences.

Q: Can I cook the Sauerbraten on the stovetop instead of using the oven?
A: Yes, you can cook the Sauerbraten on the stovetop by simmering it over low heat for 3-4 hours. Just make sure to use a heavy-bottomed pot and check on it occasionally to prevent burning.

Sauerbraten - Rezept | GuteKueche.de

Sauerbraten