Sauerbraten Let me introduce you to one of my favorite recipes, Sauerbraten. It's a German dish, which is very popular where I come from. My Mama used to make it almost every Sunday. Sauerbraten is a beef roast which...
Let me introduce you to one of my favorite recipes, Sauerbraten. It's a German dish, which is very popular where I come from. My Mama used to make it almost every Sunday. Sauerbraten is a beef roast which has to be marinated for up to four days. You can buy it in Germany already prepared, but I taught myself to make it at home, because I am living in Nova Scotia now. This dish includes a few days of marinating, so maybe if you have people coming over to enjoy this beautiful dinner, you should try to finish the roast in the morning or a day before. The flavour is even better the next day anyway.
So let's get started!
Sauerbraten (braised beef marinated in vinegar and herbs)
- 750 g/1 ½ lb beef (Tip: I always buy a normal roast whatever is on sale )
For the marinade:
- 2 Onions
- 1 bunch soup vegetables (carrots, turnip, celery, etc.)
- 5 juniper berries
- 15 peppercorns
- 5 allspiceberries
- 2 cloves
- 1-2 bay leafs
- 250 ml/1 cup wine vinegar
- 375/1 ½ cup red wine (Tip: something cheap)
- Salt, pepper
- 2 tbs poil (Tip: I like to use bacon fat as a substitute)
- 2 tbsp butter
- ½ cup flour
- Optional: 5 cloves of garlic, 1/2 cup of brown sugar
- Rinse the beef under cold water and pat it dry.
- Peel, wash and cut all the vegetables into cubes.
- Put the beef in a medium size bowl. In a separate bowl mix the veggies, spices, vinegar and the wine, make sure it is mixed very well. Put the mixture all over the meat, which has to be covered with it. Do not put any salt or pepper in the marinade. Doing this would dry out the meat.
- I also add about 5 cloves of pressed garlic and a half a cup of brown sugar to the marinade. I like mine to have a strong garlic taste, but you can change it based on how strong you want the flavour to be.
- Cover the bowl with a lid or foil, whatever is handy to you. Put it in the fridge for four days. Make sure to turn the meat around each day, so that all sides will be nice and full of flavour.
- Heat up a frying pan with the bacon fat.
- Remove the meat from the mixture and season it with salt and pepper. Don’t be shy, put a good amount on it. The best thing to do is if you put two tablespoons of each in a small bowl, stir it and rub it in to the meat.
- When the fat is hot enough (Tip: you can tell by using a wooden spoon, stir the fat and when it starts making little bubbles you are good to go) fry it for 3-4 minutes on all sides.
- Add the marinade and cover it. Put it on medium heat and let it sit for about 30 minutes.
- Turn the meat around and let it braise for another 1 ½ hours. Add liquid (wine or water) if necessary.
- Take the meat out of the pot and put it aside.
- Let the juices go through a strainer and set aside. You can discard the veggies or use them for plating if you like.
- Now lets make the sauce. In a small pot melt some butter. Add flour and whisk it very well. Add the juice into the pot and give everything a good stir. Season it with salt and pepper.
- Cut the meat in very thin slices and heat it up again in the sauce, for about three minutes.
You can serve your Sauerbraten with nice mashed potatoes, pasta or rice.
I like to eat it with bread dumplings (see my bread dumplings recipe here) and warm red cabbage.
You can get the German beer Erdinger here in the liquor stores, it fits perfectly the heavy taste of the food.
Something about Sauerbraten...
Sauerbraten was originally made from horse meat, but today is most often made from beef. Particularly in the Rhineland, however, there are still many restaurants offering traditional Sauerbraten from horse meat. My mother made it out of horse meat one time… she told me after I ate it. I was so angry, but it actually tasted amazing, so soft and juicy. We Germans still eat horse Salami as well. I do not know if that is a crime here, but people gave me funny looks after I told them what I was in too. Lol
Something about Juniper berries...
Juniper berries, have been found in Egypt. The berries imported into Egypt may have come from Greece; the Greeks record using juniper berries as a medicine long before mentioning their use in food. The Greeks used the berries in many of their Olympics events because of their belief that the berries increased physical stamina in athletes.
Juniper is mostly used as a spice now, particularly in the european cuisine. It gives gin his distinctive flavor as well. The european like to use them to flavor birds, pork, beef, cabbage and sauerkraut dishes.
I looked for them quiet a long time but finally found them at Bulk Barn.