My mom used to make this. Gingersnaps were in the recipe and bay leaves ! I LOVE LOVE SAUERBRATEN !!!!! THE kids and i went to German Fest in Milwaukee WISCONSIN 3 years ago. How fun how festive. Thank you for finding the History of this dish.
Back in the day we had a german butcher who would have the meat in a barrel with all spices and brine. He would give you the brine when you bought the meat. My german grandmother died before I was born but I have her Wagner dutch oven that I always cook my saurbraten in. We always added the gingersnaps too. Great to have the actual recipe and the spaetzle!!!
Thank You! Your Sauerbraten looks Awesome! I'll try this. A Geeman woman I knew suggested if making this for company, to make it a day early & refrigerate because in doing so, it'll slice beautifully instead of shredding. I'll try that too!
Helga, you mentioned Emeril. I'm sure you're not old enough, but have you ever heard of Graham Kerr, The Galloping Gourmet? I'm going back to the late 60s or early 70s. He was the first chef I ever watched. Decades later I heard that he was drunk during the tapings and that's why he was so darned loose and funny. I wonder if those shows were taped or if they're lost to time. I will be trying this recipe. I had sauerbraten in the late 70s at a German restaurant in Big Bear, CA. To this day, I remember it as the best piece of meat I've ever eaten. So tasty and tender.
They were indeed taped, at least some of them, and yes, I watched him growing up on PBS just like I did Julia Child. Although, to be honest, I loved Julia much more, LOL! You can find some of the old taped episodes on YT too if you do a search! As for him drinking, yup, true. But Julia was known to have a nip or two herself.....things were different back then! And yes, I'm old enough, LOL!
@@kathyderouchey8221 I remember Justin Wilson, too; he was the "Cajun" or Louisiana "chef". I found some of his older ones her on RUclips. Maybe you can find "Galloping Gourmet"? I do remember him, too
Mrs. Helga, I made this using some moose and caribou! OhMyGoodness, so yummy. I had a recipe from a friend's husband that his Oma used to make. I couldn't find it. I looked up your channel and just knew that you had to have it. Boy am I so happy. I even found my spaetzel and cabbage recipes on your channel. Tastes just like I remember from making the recipes he gave me! THANK YOU so much for sharing. I am glad that I found you on another collaboration a few years ago and I remembered you.("Crocktober"? "Souptember", "Canuary" "Cast Iron Wednesday"...maybe it was the Pies or the Marching in with Casseroles ?🤔🤗 Oh well whatever/whichever, I am glad I was introduced to you. I've saved a whole bunch more!
i loved watching this. My Grandma always served Sauerbraten with Potato Dumplngs on Holy Eve for Dinner, before we went to the Christmas Midnight Mass. Sometimes we were more excited about the food than the gifts we got hehe,
Wonderful. German here and that food is the real thing; even down to the gingersnap cookies. Some spätzle and red cabbage accompaniment equals a trip down memory lane.
Love me some Helga! Just discovered this channel, having been interested in making sauerbraten myself. Loved this dish when I was in the Army, stationed in (then) West Germany. Thank you Helga.
As promised; I am cooking this now. The beef was in the brine for 8 days. I am 66 years old on April 14th and this was my gift to me. Non the less my kitchen smells like a 5 star restaurant. I will admit I am two slow cookers to finish off 9lb's of beef. This was one recipe that I enjoyed the most. Thank you for bringing back the memories. avb🧡💯👍👍
I was very happy to see you make that. My grandma used to make it once in a while when I was much younger. I watch many of your videos and am inspired by you to cook more than I used to. I learned from my parents as well and they were awesome cooks . I also like how you like to know where your food came from too and the history behind it. Thank you for your awesome videos and I mean every one of them. Have a great day. Thank you again . Sincerely Ed Martin from Dallastown PA
@@PennsylvaniacookingBlogspot you are welcome and I'll be sure to keep watching your videos. I haven't seen anyone who can cook good ole recipes like you do. I'm craving a sugar free strawberry rhubarb pie like my made . If I can find rhubarb I will have to make it
Great request Ron👍 I was a big fan of Emeril's and I wish we had Smell-a-Vision too... That looks Amazing and I can't wait to try it! Thank You for the inspiration Helga👍
I usually do 10-14 days marinate with ginger snaps. Father side being a lot of German from Weiskiichen to wisconson. and mother's side from Leidelshiem to Cumberland county, Penns. Guess it is my blood.
I have made this many times and the house smells delicious for days after. The crushed ginger snap cookies are the icing on the cake! My recommendation is to use a quality, fattier selection of meat since it is such a decadent dish. Use a hand blender to make the onions, celery and carrots into sauce.
I got Doris' attention and we watched this on the big screen. She said "approved by a German! You did a great job. Can't wait to try your recipe someday. In her region the only difference is the roast is soaked in a cold marinated for 3 days.
Sehr gut! ..Very good!..now you have me wanting to make this..never used juniper berries..but now I know what those little dry berries were in a jar back on the shelve in the pantry when I was young..lol! I mix in spinach with my spätzle .lecker lecker!!!!..delicious delicious !!👍👍⚘❤⚘
Excellent Helga. I’ve been looking for authentic sauerbraten and your method looks like the real deal. Can’t wait to try it, next time I have a week to burn. 🌞 Susy Sunseri. The German/Swedish girl that married an Italian.
OMG, I have not had that since I was a teen. My buddies mom used to make it using the moose roast that they would harvest each year, it was soooooo good followed a nice mint tea afterwards.....Helga so many thanks for this delicious video...Fred
This dish is divine 🤗❤️ My Mom use to make Sauerbraten but served over noodles. Thank you for sharing ❤one day they will invent Smell O Vision lol could you suggest a specific noodle to use? My Mom has passed & dont remember what noodles shevused.
This sounds great. I will try it soon. Juniper berries are impossible to find here in Western New York, but I was wondering if you could add some strong gin, like Bombay, which reeks of juniper, if that wouldn't do the trick.
Hello, I'm german and I cook sauerbraten every christmas eve. It´s not in that brine to preserve. As you said, back in the days they used horse meat and it went into the brine to make in tender. We don't use garlic, only a little maybe. It's cooked in the brine, the take out the beef and the brine. Rost some sliced onions, carrots and a bit celery, add tomato paste and when it's roasted add some wine and the brine. After that give it through a sieve. Give that sauce back in the pot, add some honey cake to make it thicker. So you get a perfect, brown, spicey sauce.
@@PennsylvaniacookingBlogspot Hi, there are hundreds of recipes. The way I described is often made and has the advantage of getting a nice, dark, tasty sauce that isn't too sour. And if to sour, mostly in Germany we use sugar beet molasses to make it sweeter. I also add some beef broth for cooking. Even better taste and you get more sauce, which is the best! potato dumplings soaked with with it! Awesome!
@@serioustrouble63 Potato dumplings, I live for them, LOL. I'll be making a batch soon. Yes, I can see the advantages and will try it! I don't think I've ever used or seen beet molasses but makes sense! Our molasses is made from sugar cane here. Thank you!
Has anyone used small cuts like stew size? I usually do a large cut like this,but this time i did beef cubes. I have had them in the brine about 5 days. I hope it works out.
I am from Baltimore and my grandma always did ginger snaps in the gravy, towards the end. It gave it a great taste and thickened the gravy. I am aware i dont think it is like a legit ingredient, but wondering if anyone else did this or heard of this? Everything else is same ❤
Well, in my fmaily, it's a legit ingredient and they're from eastern Germany. But I think it took the place of beets and raisins and perhaps some other things over here depending on availability.
I get my juniper berries from Amazon. Sometimes I can find organic ones. I keep them for my regular pickling brine. I've done Sauerbraten with a pork butt before and it turned out pretty good. I actually have one in the fridge for tomorrow for our anniversary dinner.
Helga, Vie Gates ( english pronounciation). Any way I am using your method for this meal. I hope you don't mind, I contacted Chef Jean-Pierre and left him your contact information. Non the less, your take on sauerbraten is the closest that I can remember form my Mom's mother, my grandmother, Oma. I look forward to your take on this clasic recipe. Thank you and I will let you know how it came out. Thanks again for your experiance and knowledge. Al ..... avb
I couldn’t find juniper berries in the stores here in Arizona. But I do know Herbs shops do sell different varieties of herbs and they had juniper berries.
Traditionally, A rump roast, the beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. You can try it, you just might need to let it marinate a bit longer to tenderize more!
Enjoyed your video! (As always). Recipe very close to my great grandmother's recipe except her recipe has sliced lemons in the marinade and no red wine. The red wine sounds good, I am going to try it next time! Thank you!
Helga.....mmmmmm! my mom was german... we had that on occasion but she didn't do all that you did it was still great though! maybe it was a quick version of the traditional
I'm not sure but some of my family came from south of Frankfurt and others from that region seem to do it that way as well. I've had others more from the northeast that do not. Whoever came up with it, it's awesome!
@PennsylvaniacookingBlogspot yes, please. My friend's parents were Bavarian immigrants and she has been reminiscing about different things that her Momma made. I made your Sauerbraten with gingerbread gravy, for her birthday. She was so excited. She told me her Mom served them with potato dumplings. (I had made your spaetzle several times so I used it. Which she enjoyed but as she mentioned the potato dumplings, I figure they hold a special spot in her memories and I'd like to give her something she's find of. She's going through a lot right now.
Standard Ingredients that I see in most recipes but a little different order then is common practice. I usually don't add the Rump Roast to the brine until it has cooled to room temp, that is just a food safety issue for me, also most folks that I know add the ginger snaps at the end and adjust the gravy thickness after straining the vegies out and lastly most folks I know cook it in a low over versus on the stove top, is there an advantage to cooking it on the stove top that I am unaware of?
Yup! Use Russet or Yukon gold potatoes for the best result! German Potato Dumplings aka aka Kartoffelklöße or Kartoffelknödel INGREDIENTS: about 2¼ lb starchy potatoes, cooked in their skins 4 slices day old bread 2 tbsp butter about 1⅓ cups cornstarch or potato starch 2 eggs 1 tsp salt INSTRUCTIONS: Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight. Make croutons by cutting bread into cubes. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool. Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling. Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes. Remove with slotted spoon and serve immediately. NOTES/HINTS: Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough' is.
I include the recipe in the description below every vid. SAUERBRATEN Ingredients 2 large yellow onions, chopped 2 large carrots, diced 1 large leek, chopped or 2 spring onions 3 cloves garlic, minced 2 large sprigs thyme 2 small sprigs rosemary 2 bay leaves 8 juniper berries, cracked (or 2 sprigs rosemary) 6 whole cloves 10 whole black peppercorns, cracked 2 1/2 teaspoons salt 1 teaspoon sugar 2 1/2 cups red wine 1 cup red wine vinegar 1 1/2 cups water 4 pounds beef rump roast 4 slices bacon, finely diced (optional) 4 tablespoons all-purpose flour 1/4 cup raisins 3 ounces ginger snap cookies, crumbled 1 tablespoon honey Instructions 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. 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. 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. 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 longer) or until the meat is very tender. When the roast is done, let it rest for 5 minutes before slicing. 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. (Note: The balance of sour to sweet is a matter of personal taste - 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. ******************************************************************** On Facebook--facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--instagram.com/helgaspennsylvaniacooking12/?hl=en
I think it would be just fine. Venison is leaner, so keep that in mind, but I think it would be just fine. I've only used beef myself for this but venison season is coming (I'm out except for some hamburg). I think it will be wonderful.
Hello Are you German are mixed? Look like Scandinavian. My grands came over on the Cleveland's ship went to Pennsylvania. We might be related. We have the same eyes you have, no eye lid kinda. My dad said we are all German, did the dna test and its German Scan Norway, Welsh. Funny i always loved German food, we had the German Festival a few blocks from my home so always got my fill. Thank you for all the home recipes.
3/4 of my family came from Switzerland, Prussia and German around the turn of the century (1900). My other 1/4 is Seneca nation, Native American. But at the end of the day, i think all humans are related, LOL. But i do love my german and polish food! Thank you!
The recipe is written below the vid. I'm sure it could be copied and pasted to print or even the screen printed for it if someone could give you a hand!
I never saw someone keeing the herbs and vegetables in the sauce. Usually people toss those and just use the liquid . Thicken it with a dark pumpernickel or gingersnaps . Cream and the raidins in.
Like everything else, different regions have their preferences. My family is from outside of Frankfurt, and my German friends from down by Heidelberg also do it this way.
Ich habe versucht, dieses Gericht zuzubereiten, ich habe die ganze Pfanne in Brand gesteckt. Dann fing das Geschirrtuch in Brand, das ich warf, traf den Vorhang und fing sie in Brand. Verdammt, ich habe fast mein ganzes Haus niedergebrannt. Ich werde nie wieder versuchen, dieses Gericht zuzubereiten.
In the description below the video as it is for ALL my videos. SAUERBRATEN Ingredients 2 large yellow onions, chopped 2 large carrots, diced 1 large leek, chopped or 2 spring onions 3 cloves garlic, minced 2 large sprigs thyme 2 small sprigs rosemary 2 bay leaves 8 juniper berries, cracked (or 2 sprigs rosemary) 6 whole cloves 10 whole black peppercorns, cracked 2 1/2 teaspoons salt 1 teaspoon sugar 2 1/2 cups red wine 1 cup red wine vinegar 1 1/2 cups water 4 pounds beef rump roast 4 slices bacon, finely diced (optional) 4 tablespoons all-purpose flour 1/4 cup raisins 3 ounces ginger snap cookies, crumbled 1 tablespoon honey Instructions 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. 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. 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. 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 longer) or until the meat is very tender. When the roast is done, let it rest for 5 minutes before slicing. 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. (Note: The balance of sour to sweet is a matter of personal taste - 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.
SAUERBRATEN Ingredients 2 large yellow onions, chopped 2 large carrots, diced 1 large leek, chopped or 2 spring onions 3 cloves garlic, minced 2 large sprigs thyme 2 small sprigs rosemary 2 bay leaves 8 juniper berries, cracked (or 2 sprigs rosemary) 6 whole cloves 10 whole black peppercorns, cracked 2 1/2 teaspoons salt 1 teaspoon sugar 2 1/2 cups red wine 1 cup red wine vinegar 1 1/2 cups water 4 pounds beef rump roast 4 slices bacon, finely diced (optional) 4 tablespoons all-purpose flour 1/4 cup raisins 3 ounces ginger snap cookies, crumbled 1 tablespoon honey Instructions 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. 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. 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. 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 longer) or until the meat is very tender. When the roast is done, let it rest for 5 minutes before slicing. 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. (Note: The balance of sour to sweet is a matter of personal taste - 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.
Gingersnaps: They are the secret. My Fat-Grandmother (both my Grandparents' last name were the same) always added tons of old, broken-up gingersnaps from her cookie-jar. As for her name, well, us kids solved the name-problem by calling it as we saw our Grandmothers, as they were: One "fat" & one "skinny." Never would a kid have then dare call a grandparent by their first name, too disrespectful. So do as Fat-Grandmother did. Never, ever skip the gingersnaps!
Stop adding Ginger Snaps to the Sauerbraten !!! Handful of Bay leaves, handful of Pickling spice. Vinager, water ratio. marinate for 5 days. Brown in cast iron pan, add water half way and cover for 2 hrs at a simmer. thicken juice. From a REAL German
You are free to make it as you wish. I know that differing regions over there do it different ways. Thanks for the added tips. I grew up on German food from a German (came over on the boat) grandmother and a Swiss (came over on the boat) grandmother and have been making and eating it for 45 years. This sauerbraten is SUPERB. 2 of my 'REAL" German friends (bred, born, raised and travel back and forth to visit family) both say it matches their family's. One uses gingersnaps, one does not, both marinate it longer. I believe them, they are bot fabulous cooks.
@@PennsylvaniacookingBlogspot Love your recipe. Tried several. Im my humble opinion, gingersnaps are the key to that wonderful flavor in the final product. Thank you!!
@@PennsylvaniacookingBlogspot i know, but i was thinking i know where to pick some, but i wondered if others might think the same thing but are mistaken.
My German family members and German friends (from Germany) disagree. I know that it can vary to region over there, but it absolutely is valid. in went to your channel to see the correct version...but there isn't one.
@@PennsylvaniacookingBlogspot well.....maybe they don‘t want to hurt your feelings🤷♂️. I don‘t want to hurt them too but I‘m honest. Coincidentally I am from Germany, to be precise from the lower Rhine. This area is well known for the original Sauerbraten. Maybe some of your friends or family from Germany will translate this for you: In die Beize gehört 1 Liter Rotwein und 250-300 ml Rotwein- oder Himbeeressig, dazu Wacholderbeeren, Nelken, Piment, Lorbeerblätter, Pfefferkörner, Senfkörner, Salz und Zucker. Dazu gehören weiter Karotten, Knollensellerie, Petersilienwurzel und Zwiebeln. Thymian, Rosmarin kannst du gerne mit reinschmeissen, gehören aber nicht wirklich dazu. Nach frühestens einer Woche, besser drei, wird das Fleisch aus der Marinade geholt. Trocken tupfen und mit Salz rundherum anbraten, das Gemüse vom Sud abseihen. Das Fleisch rausnehmen und das Gemüse im gleichen Bräter anrösten, 1 Esslöffel Tomatenmark zugeben und weiter rösten und mit etwas Sud ablöschen. Diesen Vorgang des glacieren und deglacieren dreimal wiederholen, dann das Fleisch wieder mit in den Topf geben und das ganze mit dem Sud auffüllen. Im Backofen bei ca. 160 Grad Celsius oder auf dem Herd bei niedriger Wärme 2-3 h schmoren. Wenn das Fleisch fertig ist dieses entnehmen und warmhalten, die Sauce abseihen und das Gemüse entsorgen, dieses wird nicht mitgegessen. Jetzt die Sauce mit Rübenkraut, Honig, Salz und Pfeffer abschmecken, zum Binden wird kein Mehl verwendet sondern Aachener Printen, Honigkuchen, Lebkuchen oder Pumpernickel. Anschließend Rosinen hinzufügen und die Sauce einreduzieren. So erhältst du die perfekte Sauce für Sauerbraten. Als Ergebnis hast du eine tiefbraune, sämige, süß-saure Sauce, quasi das Highlight des Gerichts. Dazu gehören Kartoffelknödel und gewürzter Rotkohl. Das Fleisch muss saftig sein und mit Struktur und nicht so faserig zerkocht wie das was du aus dem Topf geholt hast. Um ehrlich zu sein, deine Version sieht aus wie ein Haufen Bierschiss am Sonntagmorgen.
@@kingozymandias2988 Meine Familie kommt von außerhalb von Frankfurt. Es war das Rezept meiner Urgroßmutter von dort, sie hat es mitgebracht. Was die Höflichkeit meiner deutschen Freunde angeht, waren meine deutschen Freunde nie alles andere als brutal ehrlich, LOL. Danke für dein Rezept.
My grandmother made this for special holidays. Thank you!
You're welcome!
@@PennsylvaniacookingBlogspot This means a lot. She passed today actually. I will be making this soon.
@@baburgess I am so very very sorry for your loss! I'm happy you have this to remember her by! May she always be with you in spirit!
My mom used to make this. Gingersnaps were in the recipe and bay leaves ! I LOVE LOVE SAUERBRATEN !!!!! THE kids and i went to German Fest in Milwaukee WISCONSIN 3 years ago. How fun how festive. Thank you for finding the History of this dish.
You're so welcome! Glad you enjoyed it!
Back in the day we had a german butcher who would have the meat in a barrel with all spices and brine. He would give you the brine when you bought the meat. My german grandmother died before I was born but I have her Wagner dutch oven that I always cook my saurbraten in. We always added the gingersnaps too. Great to have the actual recipe and the spaetzle!!!
Oh, that was the way to do it! I bet it was wonderful!
Of course gingersnaps 👍
When marinating the meat, do you keep it in the fridge?
@@MaryStOnge-ip9bc yes, just put it all in a rubbermaid or container with a lid
@@MaryStOnge-ip9bc Yes and it was excellent.
Thank you so much!!!
I waited so long for this but was worth it!!
You're the best!!!
Glad it met your expectations! Enjoy!
Thank You! Your Sauerbraten looks Awesome! I'll try this. A Geeman woman I knew suggested if making this for company, to make it a day early & refrigerate because in doing so, it'll slice beautifully instead of shredding. I'll try that too!
Yes, that does help! You're welcome!
Helga, you mentioned Emeril. I'm sure you're not old enough, but have you ever heard of Graham Kerr, The Galloping Gourmet? I'm going back to the late 60s or early 70s. He was the first chef I ever watched. Decades later I heard that he was drunk during the tapings and that's why he was so darned loose and funny. I wonder if those shows were taped or if they're lost to time. I will be trying this recipe. I had sauerbraten in the late 70s at a German restaurant in Big Bear, CA. To this day, I remember it as the best piece of meat I've ever eaten. So tasty and tender.
They were indeed taped, at least some of them, and yes, I watched him growing up on PBS just like I did Julia Child. Although, to be honest, I loved Julia much more, LOL! You can find some of the old taped episodes on YT too if you do a search! As for him drinking, yup, true. But Julia was known to have a nip or two herself.....things were different back then! And yes, I'm old enough, LOL!
I remember him too… would love to find tapes of that show
@@kathyderouchey8221 I remember Justin Wilson, too; he was the "Cajun" or Louisiana "chef". I found some of his older ones her on RUclips. Maybe you can find "Galloping Gourmet"? I do remember him, too
Mrs. Helga, I made this using some moose and caribou! OhMyGoodness, so yummy.
I had a recipe from a friend's husband that his Oma used to make. I couldn't find it. I looked up your channel and just knew that you had to have it. Boy am I so happy. I even found my spaetzel and cabbage recipes on your channel. Tastes just like I remember from making the recipes he gave me! THANK YOU so much for sharing.
I am glad that I found you on another collaboration a few years ago and I remembered you.("Crocktober"? "Souptember", "Canuary" "Cast Iron Wednesday"...maybe it was the Pies or the Marching in with Casseroles ?🤔🤗
Oh well whatever/whichever, I am glad I was introduced to you. I've saved a whole bunch more!
Thank you so much, so glad i could help! Yes, I did several of those and got to meat so many great people and get new ideas and recipes!
i loved watching this. My Grandma always served Sauerbraten with Potato Dumplngs on Holy Eve for Dinner, before we went to the Christmas Midnight Mass. Sometimes we were more excited about the food than the gifts we got hehe,
LOL, I totally get that! Thank you!
Wonderful. German here and that food is the real thing; even down to the gingersnap cookies. Some spätzle and red cabbage accompaniment equals a trip down memory lane.
Glad you enjoyed it!
Helga you knocked it out of the park! This has definitely given me the courage to try it. 9 days...hm...
You can do it!
Helga this looks amazing!!! Being of Sicilian heritage we have a lot of sweet and sour dishes too, this is so up my alley. Have a great week.
Thank you! We love them, too!
Awesome video!!!
Thanks!!
Enjoyed your video!
Thank you!
My mouth is watering. I’m going to make this. Thanks for demystifying the process.
You are so welcome!
Love me some Helga! Just discovered this channel, having been interested in making sauerbraten myself. Loved this dish when I was in the Army, stationed in (then) West Germany. Thank you Helga.
You're welcome! Glad I could help!
I like that you tell it like it is at the beginning. It's not an easy dish, but I wish I could try it someday.
It's well worth the time! I make it once or twice a year and it's a treat!
The true German pot roast! mmmmm thank you so much for sharing this outstanding recipe.
You are so welcome!
Came out great.
Thank you!
As promised; I am cooking this now. The beef was in the brine for 8 days. I am 66 years old on April 14th and this was my gift to me. Non the less my kitchen smells like a 5 star restaurant. I will admit I am two slow cookers to finish off 9lb's of beef. This was one recipe that I enjoyed the most. Thank you for bringing back the memories. avb🧡💯👍👍
Happy birthday! I'm so glad you liked it!
I was very happy to see you make that. My grandma used to make it once in a while when I was much younger. I watch many of your videos and am inspired by you to cook more than I used to. I learned from my parents as well and they were awesome cooks . I also like how you like to know where your food came from too and the history behind it. Thank you for your awesome videos and I mean every one of them. Have a great day. Thank you again . Sincerely Ed Martin from Dallastown PA
Thanks so much for the kind words, much appreciated! You're not too far down the line from me.
@@PennsylvaniacookingBlogspot just a hop skip and a jump .
@@PennsylvaniacookingBlogspot you are welcome and I'll be sure to keep watching your videos. I haven't seen anyone who can cook good ole recipes like you do. I'm craving a sugar free strawberry rhubarb pie like my made . If I can find rhubarb I will have to make it
I love Sauerbraten! Thanks for making me hungry now. Looks amazing!
Thank you!
Thanks for posting this video, I miss when my mom use to make it.
You're welcome!
this looks so good, gonna try this recipe this coming fall.
It's great on a cool fall day!
Great request Ron👍 I was a big fan of Emeril's and I wish we had Smell-a-Vision too... That looks Amazing and I can't wait to try it! Thank You for the inspiration Helga👍
Thanks, Steve and you're welcome!
Because of the time it takes to make, I always make more and freeze some.
That's a good plan! We've gotten to doing the same!
WHAT A GOOD RECIPE...THANK YOU FOR SHARING....AND KEEP GOING.....
Thank you, I will!
I usually do 10-14 days marinate with ginger snaps. Father side being a lot of German from Weiskiichen to wisconson. and mother's side from Leidelshiem to Cumberland county, Penns. Guess it is my blood.
Oh Wow Helga this looks amazing. It sure takes awhile but sure looks like it worth it. Wow that sure looked tender.
It's heavenly! Thanks, Billy!
Great research and background! Thank you for the recipe!
Thanks for watching!
This looks so good! I have German heritage. I will try this. Thank you so much! I have the same eyelids as you also! 😃
It's a wonderful dish I've loved all my life! hope you like it! Thank you!
Looking forward to trying this out!
Hope you like it! It's even better the next day!
Thank you - oh this makes my mouth water. I LOVE sauerbraten.
Thank you, me too!
I have made this many times and the house smells delicious for days after. The crushed ginger snap cookies are the icing on the cake! My recommendation is to use a quality, fattier selection of meat since it is such a decadent dish. Use a hand blender to make the onions, celery and carrots into sauce.
Thank you, sounds good!
looks good
Thank you!
It is the best method for venison roasts. Gin is also a good substitute for juniper berries.
Yes, you are right! Thank yoU!
Wow that was truly a melt in your mouth dish, Helga
It was, thank you!
This the the only channel I see the meat doesn't look dry.
That's because it wasn't! LOL! No one likes that!
Hi Helga, that looks so delicious beef so tender and the cabbage delish, I don't think I would ever make it I just don't have
The time but thank you for taking the time to show us.
Thanks, Rick, you'd love it!
I got Doris' attention and we watched this on the big screen. She said "approved by a German! You did a great job. Can't wait to try your recipe someday. In her region the only difference is the roast is soaked in a cold marinated for 3 days.
She does the quicker version, which my one friend has done as well. I am so happy she approves! I know I did well, then! Thank you!
Sehr gut! ..Very good!..now you have me wanting to make this..never used juniper berries..but now I know what those little dry berries were in a jar back on the shelve in the pantry when I was young..lol! I mix in spinach with my spätzle .lecker lecker!!!!..delicious delicious !!👍👍⚘❤⚘
Oh, that would be good, thank you!
I’ve been trying your recipes they’re great, this will be next!
I'm so glad you're enjoying them!
Text the exact name of ingriedent
This was probably the BEST roast beef I have ever had! The taste was amazing!
Excellent Helga. I’ve been looking for authentic sauerbraten and your method looks like the real deal. Can’t wait to try it, next time I have a week to burn. 🌞 Susy Sunseri. The German/Swedish girl that married an Italian.
I think you will be well pleased. I've had none better, even made by my German friends growing up. Thank you!
OMG, I have not had that since I was a teen. My buddies mom used to make it using the moose roast that they would harvest each year, it was soooooo good followed a nice mint tea afterwards.....Helga so many thanks for this delicious video...Fred
I'm so glad i could give you some good memories! Oh yes, this would be awesome with a moose roast!
This dish is divine 🤗❤️ My Mom use to make Sauerbraten but served over noodles. Thank you for sharing ❤one day they will invent Smell O Vision lol could you suggest a specific noodle to use? My Mom has passed & dont remember what noodles shevused.
I use the Light n Fluffy egg noodles when doing a quick version. Hone made ones or spaetzle if I have more time.
@PennsylvaniacookingBlogspot Thank You ❤️
This sounds great. I will try it soon. Juniper berries are impossible to find here in Western New York, but I was wondering if you could add some strong gin, like Bombay, which reeks of juniper, if that wouldn't do the trick.
I've just ordered the berries from Amazon or a spice place. I did not try the gin. On the other hand, I prefer to drink my Bombay, lol.
At last! A voice of reason.
Hello, I'm german and I cook sauerbraten every christmas eve. It´s not in that brine to preserve. As you said, back in the days they used horse meat and it went into the brine to make in tender. We don't use garlic, only a little maybe. It's cooked in the brine, the take out the beef and the brine. Rost some sliced onions, carrots and a bit celery, add tomato paste and when it's roasted add some wine and the brine. After that give it through a sieve. Give that sauce back in the pot, add some honey cake to make it thicker. So you get a perfect, brown, spicey sauce.
Thank you for your tips. My German family is from Frankfurt an der Oder and I just make it the way I was taught by my great aunt.
@@PennsylvaniacookingBlogspot Hi, there are hundreds of recipes. The way I described is often made and has the advantage of getting a nice, dark, tasty sauce that isn't too sour. And if to sour, mostly in Germany we use sugar beet molasses to make it sweeter. I also add some beef broth for cooking. Even better taste and you get more sauce, which is the best! potato dumplings soaked with with it! Awesome!
@@serioustrouble63 Potato dumplings, I live for them, LOL. I'll be making a batch soon. Yes, I can see the advantages and will try it! I don't think I've ever used or seen beet molasses but makes sense! Our molasses is made from sugar cane here. Thank you!
@@PennsylvaniacookingBlogspot It's common in Germany, for cooking or on bread for breakfast back in the days. 😁
Has anyone used small cuts like stew size? I usually do a large cut like this,but this time i did beef cubes. I have had them in the brine about 5 days. I hope it works out.
I have heard the word but never knew what it was. Looks tasty bud.
Thanks, Steve, I think you'd really like it!
That looks absolutely delicious! I live in Pennsylvania too, so I'm coming for dinner. 😉😉😉
LOL, thank you! I always make lots, the more the merrier!
I am from Baltimore and my grandma always did ginger snaps in the gravy, towards the end. It gave it a great taste and thickened the gravy. I am aware i dont think it is like a legit ingredient, but wondering if anyone else did this or heard of this? Everything else is same ❤
Always added the Gingersnaps, that was our German family way!!!
Well, in my fmaily, it's a legit ingredient and they're from eastern Germany. But I think it took the place of beets and raisins and perhaps some other things over here depending on availability.
My mom also made Ginger Snap Gravy to serve with her Sauerbraten. It was soooo delicious!
I get my juniper berries from Amazon. Sometimes I can find organic ones. I keep them for my regular pickling brine. I've done Sauerbraten with a pork butt before and it turned out pretty good. I actually have one in the fridge for tomorrow for our anniversary dinner.
That's wonderful and sounds good! I keep them on hand myself now as well. I found a Mennonite market that carries them now.
I use some Gin to replace juniper berries.. My aunt from Austria told me to do it.😁
I have heard you can do that for a quicker version! Sounds good to me...lol!
Helga, Vie Gates ( english pronounciation). Any way I am using your method for this meal. I hope you don't mind, I contacted Chef Jean-Pierre and left him your contact information. Non the less, your take on sauerbraten is the closest that I can remember form my Mom's mother, my grandmother, Oma. I look forward to your take on this clasic recipe. Thank you and I will let you know how it came out. Thanks again for your experiance and knowledge. Al ..... avb
Mir geht es gut, danke! I think it's really good and will stand up to anyone's! Thanks for watching!
I think of Hogan's Heroes whenever I hear Sauerbratten. I believe it was one of Schultz's favorite.
Indeed, it was!
I couldn’t find juniper berries in the stores here in Arizona. But I do know Herbs shops do sell different varieties of herbs and they had juniper berries.
So glad you found them! Thank you!
Can I use a sirloin top cap for the meat?
Thanks!
Traditionally, A rump roast, the beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. You can try it, you just might need to let it marinate a bit longer to tenderize more!
Enjoyed your video! (As always). Recipe very close to my great grandmother's recipe except her recipe has sliced lemons in the marinade and no red wine. The red wine sounds good, I am going to try it next time! Thank you!
Ohh, the lemon sounds nice, too! I may have to try that! Thank you!
Helga.....mmmmmm! my mom was german... we had that on occasion but she didn't do all that you did it was still great though! maybe it was a quick version of the traditional
My mom did the quick version too, she'd do it with hamburgers or venison burgers a day or two. Delish. Thank you!
I wonder where the idea of ginger snaps came from I’m currently in the marinating waiting stage. I can not wait.
I'm not sure but some of my family came from south of Frankfurt and others from that region seem to do it that way as well. I've had others more from the northeast that do not. Whoever came up with it, it's awesome!
@@PennsylvaniacookingBlogspot I agree. My sauerbraten was a hit. I made my own gluten free ginger snaps extra spicy and sweet. ❤️
Mrs. Helga,
Do you make potato dumplings?
If so, would you be willing to teach us how to make authentic ones, please?
If you're referring to Kartoffelklöße (German Potato Dumplings), yes. I'll put it on the list of things to make! Thank you!
@PennsylvaniacookingBlogspot yes, please.
My friend's parents were Bavarian immigrants and she has been reminiscing about different things that her Momma made.
I made your Sauerbraten with gingerbread gravy, for her birthday.
She was so excited.
She told me her Mom served them with potato dumplings. (I had made your spaetzle several times so I used it. Which she enjoyed but as she mentioned the potato dumplings, I figure they hold a special spot in her memories and I'd like to give her something she's find of. She's going through a lot right now.
@PennsylvaniacookingBlogspot THANK YOU
My Gran used 1 TSP of caraway seeds as a substitute for juniper berries
I've not heard of that, that would be a different taste profile but it sounds good! I'll have to give it a try! Thank you!
Standard Ingredients that I see in most recipes but a little different order then is common practice. I usually don't add the Rump Roast to the brine until it has cooled to room temp, that is just a food safety issue for me, also most folks that I know add the ginger snaps at the end and adjust the gravy thickness after straining the vegies out and lastly most folks I know cook it in a low over versus on the stove top, is there an advantage to cooking it on the stove top that I am unaware of?
I want the meat seared and to get a little of that browning and caramelization for flavor.
Haluski was great 👍
Thank you, glad you liked it!
Do you have a recipe for German Potato dumplings
Yup! Use Russet or Yukon gold potatoes for the best result! German Potato Dumplings aka aka Kartoffelklöße or Kartoffelknödel
INGREDIENTS:
about 2¼ lb starchy potatoes, cooked in their skins
4 slices day old bread
2 tbsp butter
about 1⅓ cups cornstarch or potato starch
2 eggs
1 tsp salt
INSTRUCTIONS:
Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
Make croutons by cutting bread into cubes.
Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
Remove with slotted spoon and serve immediately.
NOTES/HINTS:
Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough' is.
This German says YUM, YUM 😋
LOl, thank you!
I ordered a jar of Juniper berries on Amazon for $3, not to bad if you ever decide you want some on hand
Yup, I have since stocked up!
Knorr Sauerbraten mix if you can find it speeds it up , just add water and boil . But the hard part is finding it in any stores .
Please write me the exact recipe I want to learn cooking
I include the recipe in the description below every vid.
SAUERBRATEN
Ingredients
2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
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. 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. 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.
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 longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
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. (Note: The balance of sour to sweet is a matter of personal taste - 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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How do you think this would work using venison roast?
I think it would be just fine. Venison is leaner, so keep that in mind, but I think it would be just fine. I've only used beef myself for this but venison season is coming (I'm out except for some hamburg). I think it will be wonderful.
ever try to make with butter milk marinade
I've used buttermilk for my game meats. But not for this traditional sauerbraten. I might if I was doing a big venison or moose roast.
Ausgezeichnet!
Danke!
do you refrigerate it during marination or leave it out, can it be left out
Refrigerate while marinating!
Dear Helga please keep making new videos. We miss u
I've been putting out about 1 a week! Don't worry, I'm not going anywhere! Thank you for watching!
Would it be okay to let the brine cool before adding the meat?
That should be fine.
Hello
Are you German are mixed? Look like Scandinavian. My grands came over on the Cleveland's ship went to Pennsylvania. We might be related. We have the same eyes you have, no eye lid kinda. My dad said we are all German, did the dna test and its German Scan Norway, Welsh. Funny i always loved German food, we had the German Festival a few blocks from my home so always got my fill. Thank you for all the home recipes.
3/4 of my family came from Switzerland, Prussia and German around the turn of the century (1900). My other 1/4 is Seneca nation, Native American. But at the end of the day, i think all humans are related, LOL. But i do love my german and polish food! Thank you!
Helga's Pennsylvania Cooking I know they are harder to come by, but I would love for you to show us a Native American meal!
I will work on that and see if there are any my mom has from her grandma.
❤
Thank you!
What’s the side dish?
The side dish was spaetzle and came out after this vid.
What should the miranda taste like?
You mean the marinade? It should taste of wine and beef broth, sweet and sour a little.
I wish I could print off the recipe 🥲
The recipe is written below the vid. I'm sure it could be copied and pasted to print or even the screen printed for it if someone could give you a hand!
I never saw someone keeing the herbs and vegetables in the sauce. Usually people toss those and just use the liquid . Thicken it with a dark pumpernickel or gingersnaps . Cream and the raidins in.
Why would I waste excellent vegetables? I don't do that. I like them. And I used gingersnaps.
Kissin don't last but cookin do. :-)
HA, one of the best oldie but goodie PA Dutch sayin's!
I have eaten my German grandmothers version and multiple versions in Germany and have never seen carrots or raisins in Sauerbraten.
Like everything else, different regions have their preferences. My family is from outside of Frankfurt, and my German friends from down by Heidelberg also do it this way.
What cut of meat did u use ?
A chuck roast.
Well rump roast looks like the cut most use. I guess i wont bother finding anything special. Cool.
Just make sure the marinade dully covers it.
Jesus Loves you , Helga ! Have a blessed Thanksgiving.
Thank you, He does! Many blessings to you also!
Ich habe versucht, dieses Gericht zuzubereiten, ich habe die ganze Pfanne in Brand gesteckt. Dann fing das Geschirrtuch in Brand, das ich warf, traf den Vorhang und fing sie in Brand. Verdammt, ich habe fast mein ganzes Haus niedergebrannt. Ich werde nie wieder versuchen, dieses Gericht zuzubereiten.
Es tut mir Leid. Vielleicht müssen Sie mit etwas Einfacherem beginnen? Oder du brauchst einen neuen Herd. Ich würde einen neuen Herd bekommen.
@@PennsylvaniacookingBlogspot Ich denke du bist richtig
Where is the recipe? I can only see the video!
In the description below the video as it is for ALL my videos.
SAUERBRATEN
Ingredients
2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
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. 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. 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.
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 longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
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. (Note: The balance of sour to sweet is a matter of personal taste - 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.
Please post recipe
I did. It's in the description below the video. I post the recipe below the video in the description for every video.
SAUERBRATEN
Ingredients
2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey
Instructions
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. 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. 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.
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 longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
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. (Note: The balance of sour to sweet is a matter of personal taste - 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.
Order the juniper berries online
Yup, that's what I did!
Helga...i wish i could move in....your cooking is what happiness is all about. I would have you in the kitchen every night!!!
LOL, thank you!
Gingersnaps: They are the secret. My Fat-Grandmother (both my Grandparents' last name were the same) always added tons of old, broken-up gingersnaps from her cookie-jar. As for her name, well, us kids solved the name-problem by calling it as we saw our Grandmothers, as they were: One "fat" & one "skinny." Never would a kid have then dare call a grandparent by their first name, too disrespectful. So do as Fat-Grandmother did. Never, ever skip the gingersnaps!
I think I would have liked your fat grandmother, LOL!
Use spice house on line you need Jupiter er berries
I've gotten some since, but, my German friend did not taste the difference so that is a good substitute!
Didn't your family complain the 1st day when you made the marinade and told them they had to wait at least a week to eat it?
LOL, nope, they had something else good that night to console them!
Thank you for your effort. History is becoming sad these days.
Thanks for listening
Gross mutters recipe is in my head
Was her's much different?
Stop adding Ginger Snaps to the Sauerbraten !!! Handful of Bay leaves, handful of Pickling spice. Vinager, water ratio. marinate for 5 days. Brown in cast iron pan, add water half way and cover for 2 hrs at a simmer. thicken juice. From a REAL German
You are free to make it as you wish. I know that differing regions over there do it different ways. Thanks for the added tips. I grew up on German food from a German (came over on the boat) grandmother and a Swiss (came over on the boat) grandmother and have been making and eating it for 45 years. This sauerbraten is SUPERB. 2 of my 'REAL" German friends (bred, born, raised and travel back and forth to visit family) both say it matches their family's. One uses gingersnaps, one does not, both marinate it longer. I believe them, they are bot fabulous cooks.
@@PennsylvaniacookingBlogspot
Love your recipe. Tried several. Im my humble opinion, gingersnaps are the key to that wonderful flavor in the final product. Thank you!!
only some juniper berries are edible, be careful, folks!
The juniper berries sold in the spice section are.
@@PennsylvaniacookingBlogspot i know, but i was thinking i know where to pick some, but i wondered if others might think the same thing but are mistaken.
Only cost $500 a portion
?
You only go around once
This is far from anything you can call Sauerbraten
My German family members and German friends (from Germany) disagree. I know that it can vary to region over there, but it absolutely is valid. in went to your channel to see the correct version...but there isn't one.
@@PennsylvaniacookingBlogspot well.....maybe they don‘t want to hurt your feelings🤷♂️. I don‘t want to hurt them too but I‘m honest.
Coincidentally I am from Germany, to be precise from the lower Rhine. This area is well known for the original Sauerbraten.
Maybe some of your friends or family from Germany will translate this for you:
In die Beize gehört 1 Liter Rotwein und 250-300 ml Rotwein- oder Himbeeressig, dazu Wacholderbeeren, Nelken, Piment, Lorbeerblätter, Pfefferkörner, Senfkörner, Salz und Zucker. Dazu gehören weiter Karotten, Knollensellerie, Petersilienwurzel und Zwiebeln. Thymian, Rosmarin kannst du gerne mit reinschmeissen, gehören aber nicht wirklich dazu.
Nach frühestens einer Woche, besser drei, wird das Fleisch aus der Marinade geholt. Trocken tupfen und mit Salz rundherum anbraten, das Gemüse vom Sud abseihen. Das Fleisch rausnehmen und das Gemüse im gleichen Bräter anrösten, 1 Esslöffel Tomatenmark zugeben und weiter rösten und mit etwas Sud ablöschen. Diesen Vorgang des glacieren und deglacieren dreimal wiederholen, dann das Fleisch wieder mit in den Topf geben und das ganze mit dem Sud auffüllen. Im Backofen bei ca. 160 Grad Celsius oder auf dem Herd bei niedriger Wärme 2-3 h schmoren.
Wenn das Fleisch fertig ist dieses entnehmen und warmhalten, die Sauce abseihen und das Gemüse entsorgen, dieses wird nicht mitgegessen.
Jetzt die Sauce mit Rübenkraut, Honig, Salz und Pfeffer abschmecken, zum Binden wird kein Mehl verwendet sondern Aachener Printen, Honigkuchen, Lebkuchen oder Pumpernickel. Anschließend Rosinen hinzufügen und die Sauce einreduzieren. So erhältst du die perfekte Sauce für Sauerbraten.
Als Ergebnis hast du eine tiefbraune, sämige, süß-saure Sauce, quasi das Highlight des Gerichts. Dazu gehören Kartoffelknödel und gewürzter Rotkohl.
Das Fleisch muss saftig sein und mit Struktur und nicht so faserig zerkocht wie das was du aus dem Topf geholt hast.
Um ehrlich zu sein, deine Version sieht aus wie ein Haufen Bierschiss am Sonntagmorgen.
@@kingozymandias2988 Meine Familie kommt von außerhalb von Frankfurt. Es war das Rezept meiner Urgroßmutter von dort, sie hat es mitgebracht. Was die Höflichkeit meiner deutschen Freunde angeht, waren meine deutschen Freunde nie alles andere als brutal ehrlich, LOL. Danke für dein Rezept.
@@PennsylvaniacookingBlogspot Frankfurt a.M. Oder Frankfurt O. ? Letzteres würde vieles erklären.
@@kingozymandias2988 Frankfurt O. Wie ich schon sagte, ich weiß, dass es von Region zu Region unterschiedlich ist, LOL.