Authentic Sauerbraten Recipe Oktoberfest Foods

Authentic German Sauerbraten The Daring Gourmet

WebPlace all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay …

Rating: 4.9/5(111)
Total Time: 98 hrs 30 minsCategory: Main CourseCalories: 503 per serving1. Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
2. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
3. Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need less or longer depending on roast and marinating time) or until the meat is very tender.(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the
4. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.

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Traditional Sauerbraten Recipe

WebPlace beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large …

Rating: 5/5(134)
Total Time: 52 hrs 15 minsServings: 6Calories: 456 per serving1. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

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Bavarian Sauerbraten Recipe (Slow Cooker) West Via …

WebAuthentic Sauerbraten Recipe: Oktoberfest Foods This Sauerbraten recipe (traditional German pot roast) is made in the slow …

Rating: 4.9/5(28)
Total Time: 54 hrs 20 minsCategory: MAIN COURSECalories: 545 per serving1. Combine 2 cups brith, wine, vinegar, one of the onions, the crushed garlic, sprigs of thyme, juniper berries, peppercorns and cloves in a pan. Bring to a boil then simmer for 5 minutes. Allow to cool completely.
2. Once marinade has cooled, place the roast in a large ziplock bag and pour the marinade over the top. Seal the bag after removing any air pockets. Place bag in fridge to marinate for 48 hours. Turning a couple of times to make sure meat is well covered in all edges.
3. Once marinade is done remove the meat from the zip lock bag. Strain solids reserving 2 cups of the vinegar/wine liquid. Use a paper towel to dry roast, and season generously with salt and pepper.
4. Preheat a large pot (or if your slow cooker allows, heat that to high. Add olive oil and once hot, add the roast browning all sides for about 4 minutes per side. (top, bottom and the sides too.)

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Authentic German Sauerbraten Traditional Gasthaus …

WebTender braised beef in a sour dark gravy based on red wine and vinegar makes the perfect Sauerbraten. Best Side Dishes Serve with homemade spaetzle, boiled potatoes, potato dumplings, or bread …

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Rhineland Sauerbraten Germanfoods.org

WebPlace meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X …

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Traditional Bavarian Beef Sauerbraten Recipe Food.com

WebIn a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth …

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20 Authentic Oktoberfest Recipes Insanely Good

Web20 Authentic Oktoberfest Foods Ingredients Homemade German Pretzels Obatzda Recipe (German Beer Cheese Dip) Soft Pretzel Bites with Spicy Mustard Dip Potato Pancakes (German Kartoffelpuffer) …

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Oktoberfest Food Traditional German Food Recipes

WebHalf Roast Chicken – known as Oktoberfest Brathendl or Wiesnhendl. Typically whole chickens (about 482,000 per fest) are spit roasted, then split in half and served. All sides are purchased separately. …

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Crock Pot Sauerbraten Recipe Food.com

Webdirections. Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with …

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65+ Oktoberfest Food Ideas (Recipes & Video) I Taste of Home

WebThis easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia …

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The Best Traditional Oktoberfest Food Ideas & Recipes

WebTraditional and best food to make or bake for Oktoberfest parties and celebrations. 1 Authentic German Goulash Soup Recipe (Gulaschsuppe) Rich, stew …

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Traditional German Sauerbraten Recipe House of Nash Eats

WebMaking sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Afterward, the …

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Authentic Sauerbraten Recipe: How To Make Germany's National …

WebMarje’s Authentic Sauerbraten Recipe Serves 6 Ingredients 3- to 4-pound beef rump roast 2 large yellow onions, chopped 2 large carrots, chopped 4-5 cloves …

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Oktoberfest Menu Ideas for any size Celebration West Via Midwest

WebAuthentic Sauerbraten Recipe: Oktoberfest Foods This Sauerbraten recipe (traditional German pot roast) is made in the slow cooker it's tender it just falls …

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How to Make Traditional German Sauerbraten A Good Life Farm

WebStir occasionally. Place the roast back in the pot, and pour the reserved marinade over the top. Bring this all to a boil, reduce the heat to low. Cover and simmer …

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Sauerbraten Instant Pot German Sauerbraten Recipe TwoSleevers

WebAdd onions, carrots, ginger, sugar, salt, and pepper. Pour over the red wine vinegar and chicken broth. Set the Instant Pot at High pressure for 40 minutes. When …

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Sauerbraten Recipe Alton Brown Food Network

WebDirections In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. …

Author: Alton BrownSteps: 6Difficulty: Easy

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