WebThis Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new. Day-old soft pretzels are mixed into a rich egg dough and pan-fried into …
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WebDrain meat, saving marinade. Pat meat dry and sear on all sides. Deglaze pan with broth and simmer …
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WebIn a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours. During the last hour or so of …
WebAdd the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Let the …
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WebSave this Beef sauerbraten with red cabbage and pretzel dumplings recipe and more from The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put …
Web4. For the sauce: melt butter in a pan and brown sugar until light yellow, add flour. Saute until golden and immediately add cooking liquid from the roast. Bring to a boil and …
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WebHeat a large pot over medium heat and add the ghee. Once melted, add the onion and sauté for 3-4 minutes or until the onion has started to soften. While the onion is …
WebStep 1 In a medium bowl, combine pork, 1 green onion, garlic, ginger, cilantro, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add egg and mix until just …
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WebDirections. 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 …
WebCover and reduce the heat to a medium-low. Cook beef. Simmer the beef and marinade for 2 to 2 ½ hours until the meat is tender. Then, remove the sauerbraten …
Web1/4 cup Flat-leaf parsley, fresh. 2 Garlic cloves. 1 cup Golden raisins. 2 Granny smith apples. 2 Granny smith apples, small. 1 Leek. 1/2 Lemon, Freshly squeezed juice of. 1 …
WebHeat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover …
WebRemove the saucepan from the heat and let cool to room temperature. Place 3 pounds beef top round in a large container or bowl and pour the marinade over the …
Web2. Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily. 3. After three days, remove meat and pat dry. Dredge in flour and brown on …
Web1/2 c. cider vinegar. 1/2 c. sugar. 2 tart red cooking apples. Shred cabbage after discarding the outer leaves. In a large skillet, combine salt, butter, vinegar, sugar …
A Traditional German Sauerbraten is a marinated Beef Roast. It is usually served with Dumplings and Red Cabbage. Sauerbraten is the German word for this marinated Beef Roast. Wash the meat under running water and dry with a paper kitchen towel. Cut the fat away. Mix the vinegar with the red wine.
Rather than simmering on the stove, you could stick your dutch oven with the lid on in a 350 degree F oven for 2-3 hours until the roast is done. Can I make this sauerbraten recipe in the slow cooker? Absolutely! Just transferred the browned roast and marinade to a slow cooker and cook on LOW for 7-8 hours. What cut of beef for sauerbraten?
Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat. Sauerbraten recipes can vary from region to region and sometimes call for just red wine, sometimes just vinegar, but often it is a combination of both.
Use a sharp knife or an electrical knife to cut the meat of the Sauerbraten in nice slices before placing them on the serving plate. You can serve the Sauerbraten with Oma’s Classic German Potato Dumplings, German Yeast Dumplings or German Homemade Spaetzle, and the Traditional Red Cabbage.