RobertN
Super Member
Anyone have a Sauerbraten recipe to share? I misplaced my best recipe 
Any Sauerbraten recipes?
- Thread starter RobertN
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turnkey4099
Elite Member
Mine: Open box of "Knorr Sauerbraten" mix and follow directions. Works but the real german sauerbraten it ain't.
Harry K
Works but the real german sauerbraten it ain't.Harry K
dreamer
Member
I went from memory, with some help from Google'ing recipes. Had it for Christmas Dinner; it has long been one of my Mom's ultimate favorites. It turned out great! I actually got the recipe very close.
I was more concerned and, upset, because I thought I had lost a special cookbook. It is a German recipe cookbook that I used as a kid with my Grandmother, which she passed on to me. She's been gone now for over 15 years... I had not been able to find it a couple months ago when looking for another recipe either.
Fortunately, it had been stored with some other books, and was found Christmas eve. The marinade part of the recipe turned out to be right on the money. I had forgotten the quantities for the gravy part though...
I was more concerned and, upset, because I thought I had lost a special cookbook. It is a German recipe cookbook that I used as a kid with my Grandmother, which she passed on to me. She's been gone now for over 15 years... I had not been able to find it a couple months ago when looking for another recipe either.
Fortunately, it had been stored with some other books, and was found Christmas eve. The marinade part of the recipe turned out to be right on the money. I had forgotten the quantities for the gravy part though...
My Grandmother gave me a cookbook, "German Cooking" by Arne Kruger years ago. She has been gone some years now. She loved this recipe; while cooking she would eat pickled pigs feet and drink a Pilsner. Not bad, considering she was in her late 80's then. This 4'10" tall little old lady, eating those pigs feet My Mom LOVES this recipe! I add more carrot, couple more peppercorns. I also add some garlic.
Rheinischer Sauerbraten:
2 cups vinegar
2 cups water
4 onions, sliced
1 stalk celery, chopped
1 carrot, shopped
2 bay leaves
8 pepper corns, crushed
8 whole cloves
1/4 teaspoon mustard seed
1 (4-5lb) rump roast of beef
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup salad oil
4 Tablespoons flour
1/2 cup seedless raisin
1/2 cup sour-cream
Combine vinegar, water, onions, celery, carrot, bay leaves, peppercorns, cloves, and mustard-seed in saucepan. Bring to a boil; cool.
Place meat in a large bowl. Pour marinade over meat. Place in refrigerator and marinate for 2-3 days, turning several times
Remove meat from marinade; dry well. Sprinkle meat with salt and pepper. Heat oil in a Dutch oven. Brown meat very well on all sides.Add 2 cups of the marinade; cover, and simmer 2-3 hours till meat is very tender. Remove meat; keep warm.
Strain sauce; skim off fat and measure liquid. Add water or marinade to make 2 cups. Stir in flour. Return to pan. Cook over low heat, stirring and scraping brown bits, until thickened. Stir in raisins and sour cream. Blend well. Serve with meat.
My Mom LOVES this recipe! I add more carrot, couple more peppercorns. I also add some garlic. Rheinischer Sauerbraten:
2 cups vinegar
2 cups water
4 onions, sliced
1 stalk celery, chopped
1 carrot, shopped
2 bay leaves
8 pepper corns, crushed
8 whole cloves
1/4 teaspoon mustard seed
1 (4-5lb) rump roast of beef
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup salad oil
4 Tablespoons flour
1/2 cup seedless raisin
1/2 cup sour-cream
Combine vinegar, water, onions, celery, carrot, bay leaves, peppercorns, cloves, and mustard-seed in saucepan. Bring to a boil; cool.
Place meat in a large bowl. Pour marinade over meat. Place in refrigerator and marinate for 2-3 days, turning several times
Remove meat from marinade; dry well. Sprinkle meat with salt and pepper. Heat oil in a Dutch oven. Brown meat very well on all sides.Add 2 cups of the marinade; cover, and simmer 2-3 hours till meat is very tender. Remove meat; keep warm.
Strain sauce; skim off fat and measure liquid. Add water or marinade to make 2 cups. Stir in flour. Return to pan. Cook over low heat, stirring and scraping brown bits, until thickened. Stir in raisins and sour cream. Blend well. Serve with meat.