Sauerbraten Recipes

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Sauerbraten image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

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GERMAN SAUERBRATEN RECIPE: HOW TO MAKE IT - TASTE OF …
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From tasteofhome.com
Drain roast, discarding marinade; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup reserved marinade with all the onions and seasonings over roast (cover and refrigerate remaining …
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AUTHENTIC GERMAN SAUERBRATEN - TRADITIONAL GASTHAUS …
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From alltastesgerman.com
Discard the vegetables and set the liquid aside. Melt butter in a pan, add the flour and brown. De-glaze with the liquid, salt and pepper to taste. Bring to a boil and simmer for about 10 min. Add the meat back to the pot to …
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TRADITIONAL GERMAN SAUERBRATEN - ALLRECIPES
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From allrecipes.com
Cover dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days. Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef. Heat butter in a large Dutch oven over medium-high heat; brown beef on …
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EASY SAUERBRATEN RECIPE: HOW TO MAKE IT - TASTE OF …
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From tasteofhome.com
Cover and refrigerate for 1-2 days, turning twice each day. Discard marinade and spices from large bowl. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting …
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SAUERBRATEN RECIPE | FOOD NETWORK
From foodnetwork.com
Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 …

4.4/5 (5)
Category Main-Dish
Author Haus Murphy's
Difficulty Intermediate

  • Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
  • In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
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SAUERBRATEN RECIPE | FOOD NETWORK
From foodnetwork.com
Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk in the gingersnap crumbs and sugar, place the …

Cuisine European
Category Main-Dish
Author Molly Stevens
Difficulty Advanced

  • The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)
  • Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.
  • Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the ov
  • The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.
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SAUERBRATEN RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 …

Author Emeril Lagasse
Difficulty 3 days 2 hr 30 min

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TRADITIONAL SAUERBRATEN RECIPE
From allrecipes.com
Directions. 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 …

5/5 (132)
Total Time 52 hrs 15 mins
Servings 6
Calories 456 per serving

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SAUERBRATEN | TRADITIONAL BEEF DISH FROM GERMANY
From tasteatlas.com
Sauerbraten. The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. and spices, which tenderizes the meat ...
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SAUERBRATEN RECIPE - FOOD.COM
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Season meat with salt and pepper and coat with flour. Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper. Add 2 cups water, bouillon, vinegar and …
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SAUERBRATEN RECIPE - FOOD.COM
From food.com
Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides. Add 1 cup of the reserved marinade, the carrots and onions. Bring rapidly to boiling, cover …
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CROCKPOT SAUERBRATEN RECIPE
From foodhousehome.com
2 teaspoons salt 1 tablespoon sugar 1 cup apple cider vinegar 1 cup water 3 tablespoons flour (mixed with water to make a thick paste) 12 gingersnaps (crushed) Instructions Trim excess …
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SAUERBRATEN RECIPE, MARINADE & SAUCE
From foodhousehome.com
Sauerbraten Recipe (Traditional Version) Mix salt, brown sugar, chili sauce, and vinegar together. Pour over meat and let stand overnight in the refrigerator. Preheat oven to 325 …
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BAVARIAN SAUERBRATEN RECIPE (SLOW COOKER) - WEST VIA MIDWEST
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Turn slow cooker to low and cook for 7-8 hours (check the manual for cooking roast, each machine is slightly different.) Once roast is easily pulled apart and tender remove the …
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TRADITIONAL GERMAN SAUERBRATEN RECIPE - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes. Add enough vegetable oil to the Dutch oven to generously cover the bottom; about 3 tablespoons. Using …
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SAUERBRATEN | DEFINITION & FACTS | BRITANNICA
From britannica.com
sauerbraten, in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, …
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TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
How to make sauerbraten. Make the marinade. Start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Add the bay leaves, juniper berries, cloves, peppercorns, salt, and sugar. Then add red vine, vinegar, and beef broth (and raisins, if using) and stir everything together.
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From en.wikipedia.org
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.
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1 large freezer bag Wash and peel the carrot. Peel the onion. Roughly chop the carrot and onion and put in a pan with the bay leaves, cloves, peppercorns, vinegar and wine.
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