German Sauerbraten is a very popular dish in Germany and can be found in any good Gasthaus or restaurant. It is the dish for festive events and holidays. Sauerbraten is served with dumplings, Spaetzle or other pasta as it comes always with a gravy. In Germany you can buy at the local butcher the already marinated meat or already cooked. In the USA you cannot find this at ant regular butcher unless you go to special German stores such as www.Bavariasausage.com. The originally German butcher in Wisconsin sells all kinds of German delicatessen like home made sausages, ham hocks, Wiener Schnitzel and of course German Sauerbraten.
Their German Sauerbraten comes as a kit and you can purchase it online – Click here to go directly to the store – you would just place it in the oven – done. It is that easy.
The meat is Top Choice Chuck Roast and is marinated in Red wine, vinegar, and special German spices. This meal includes: 1 Marinated German Sauerbraten (3-4 lbs), 1 jar red cabbage and 1 bag Spaetzle. The kit serves 4 p and you will get overnight shipping during the warmer summer months.
Ingredients German Sauerbraten
For the Marinade: 1/2 cup dry red wine, 1/2 cup red wine vinegar, 2 cups cold water, 1 medium sized onion, 5 black pepper corns and 4 whole juniper berries, 2 small bay leaves
- Peel onion and slice it thinly
- with a mortar and pestle crush pepper corns and juniper berries
- In a sauce pan mix wine vinegar, water, onion, crushed mix and bay leaves and bring it on high heat to a boil; let it cool off to room temperature.
For the Meat: 4 pounds boneless beef roast, preferably top or bottom round or rump, trim off fat, 3 tbsp lard, 1/2 cup water
Cooking Instructions German Sauerbraten
- Place the beef in a casserole or deep stainless or enamel pot, and pour the marinade over it (don’t use plastic).
- The marinade should come at least halfway up the sides of the meat, if necessary add more wine; turn the meat and moisten it with the marinade on all sides.
- Cover the pan tightly with foil or plastic wrap and refrigerate it for 2-3 days; turn the meat at least twice a day.
- Remove the beef from the marinade and dry it with paper towels
- Strain the marinade through a sieve and keep the liquid.
- In using a fire proof roasting pan melt the lard over high heat (needs to get really hot).
- Add the meat and fry it on all sides, turning it so it gets brown evenly for about 15 minutes.
- Place the meat on a dish and discard all lard, just leave 2 tbsp lard.
- Add the onions, carrots and celery to the lard and cook it for 5- 8 minutes over moderate heat.
- Sprinkle 2 tbsp flour over the vegetable and cook it for another 2-3 minutes, stirring constantly.
- pour in 2 cups of the marinade and 1/2 cup water and bring it to a boil over high heat.
- Place the meat again into the casserole and cover it with a lid, let it simmer for 2 hours, or until the meat is soft enough; you can find this out in using a sharp knife by piercing the meat with the tip of the knife.
- When the meat is done place it on a separate platter and keep it warm with aluminum foil.
Making the gravy
- You need 21/2 cups of liquid for the gravy, so pour the liquid in a measuring cup and skim the fat from the surface
- If you have more liquid boil it briskly over high heat until it is reduced; if you have less, add some more of the marinade, so it is good to keep it until the end
- Let it cook for 10 minutes than strain it through a sieve, pressing down hard with a wooden spoon to force as much as vegetable through as possible
- Return the gravy to the pan, add some salt and pepper and the heavy cream
Cut the meat into 1/4 inch thick slices and arrange them on a serving platter; pour some gravy over the slices and keep the remaining gravy in a sauce boat.
Serve it with Knoedel (dumplings), Spaetzle and red cabbage. You can find all recipes on this blog.