German Sauerbraten - Regional Beef Sour Roast Recipes
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- Опубліковано 23 лип 2022
- German Sauerbraten - Regional Beef Sour Roast Recipes
In this video I would like to show you how to make sauerbraten. And because there are plenty of regional variations of this dish I decided to focus on 2 different once - Sauerbraten from Baden and Sauerbraten from Rhineland.
★ Food mentioned ★
Badischer Sauerbraten - Sour Roast from Baden with sour cream
Rheinischer Sauerbraten - Rhineland Sour Roast with Ginger Snap Gravy and Raisins
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My Great Grandmother Hedwig was from Dresden. I have her recipe for Sauerbraten, and it is definitely on the sweet side, but very different from your recipes. She used boneless beef roast which she covered in sliced bacon, onion, bay leaves, garlic, brown sugar and salt & pepper. Then she heated equal parts of Apple Cider Vinegar and Water (her husband was a violent alcoholic, and no alcohol was ever used in our cooking), which was poured over the roast. It was put in a porcelain dutch oven with a lid (never a metal one) and left to marinate for 3-4 days, turning several times a day. Then she dried the roast and seared the outside, like your recipes. The broth was sieved to remove all but the liquid and poured back onto the roast, and left to simmer for 2-4 hours, until the meat started to fall apart. The gravy was made by adding sugar, raisins and crushed Ginger Snap cookies. Beef stock was used if more gravy was needed or it got too thick. I have a sweet tooth, so I think I will stick to this recipe:)
Thanks Becky! Thats interesting touch with the apple cider vinegar. I wonder if that's traditional to some region or if she used it because she didn't have any other one on hand.
We certainly have Red Wine vinegar and red wines here. It probably was because of the alcohol problem. She had snuck her children out to get away from her husband and listed herself as a widow in the census the next year. He actually died 30 years after that but never found them.
This Sauerbraten video - it all looks so delicious!!
Sauerbraten :) I do not have your cooking talent to make such delicious meals, and really wish I did.
Oh please, there is nothing easier than braising. If you can cook schnitzel without bread crumbs you can make Sauerbraten, trust me ;)
Delicious. I’d prefer rye Rhineland roast I believe.
Evening Marta. The Sauerbraten I cook is more like the Baden one, I use pickled Ghurken vinegar like my mother taught me, nothing sweet, it isn't süss sauer and I marinade it for five days. I didn't know this, but looking back, when my Oma cooked this I think it may have been horse meat, I do remember the texture being different. Wonderful post as always marta. Thankyou.
Thanks Jim!
Love sauerbraten!
Which one?:)
The one with raisins :)
@@candygram4435 I see! I also loved it. I don’t think that the Franconian will be better. But I am keeping my mind open ;)
Reminds me of my childhood in Bavaria! I paid my mother's annual airfare to visit me in Costa Rica, and cook those wonderful Bavarian dishes.
😍
I marinated a shoulder roast for two weeks in spices and red wine.
No vinegar because I'm not that big of a fan of sour things.
Made the gravy with the marinade and added raisins and ginger snaps.
Turned out great.
Thanks for posting your videos as always.
Thanks Lee, you see, maybe I should also leave the vinegar out. Thanks for this idea!
Looks so delicious!
I make a combination of the 2 recipes. I also marinate mine a week.
Yet another great video to make me miss Weiterstadt! My dad used to make this and it was amazing. I’m going to try your recipe. Thank you for these videos.
This looks so good. I must remember not to be hungry when I watch your videos. I am going to try these recipes soon.
Never had roasts this way, looks delicious!! 👌 🤗
Interesting and looks Delicious.
Well they both looked awesome. Thanks for sharing.
Thanksgiving Scott
Thanks!
Thank you so much. You are the first one 😍 I am speechless 🥰
Great video, these look good!
Thanks 😊
yum! one of my favorite german foods! i think i would like the badisher version better though. i like sour food a lot for some reason. must be genetic, lol!
That could be!:)
Marta: these look wonderful! I have fond memories of having this dish at my grandma’s when I was a child. I need to make this in the fall and winter for a Sunday dinner. Thank you for sharing! And we would all enjoy a video of your German potato dumplings!😀😀
Thanks for watching! Yes, potato dumplings are on my list!:)
So delicious. I didn’t know about the Rheinisch recipe. My Mom typically made the Baden version! We moved to the states long ago, so Thank you for your delectable videos, they bring back wonderful memories, especially when you are out and about somewhere. I miss my Germany 🇩🇪
Oh Gordon and there are 4 other once. I bet you miss Germany. Thanks for watching!
Marta you do a beautiful job cooking, explaining how to do it and your videos are so well done 😊
I really enjoy dishes like this
Slow cooking in wine yields such depth of flavor in the sauce
Thanks Henry!:)
Had my mouth watering. Delicious... sweeter version with ginger snaps and raisins and served with sour cream.
Hahaha! We had food for 5 days 😜
@@cooking-the-world I am surprised you eat this in the summer. Normally, u only make this or had this in the dead of winter. Warms the body, so today it is 40 C and above....nothing hot. Eating cooling foods like salad and cold cuts.
When I saw the first pictures, I wondered why your gravy was so dark. Then I saw the amount of red wine you added in, and knew. I'd use less, and more beef broth (like your 2nd time). For my tastes, I'd also use a Klingenberger rose for wine. Then I'll use the holy trinity of carrots, celery and onions (more than you used)...plus pepper corns (and some sugar) to your bay leaves and juniper berries. (3 days soaking minimum.) Also if you use a Frankisher gingerbread, there's more starch in them and that'll thicken your gravy up usually quite well. Then I add raisins and thin my gravy back up with lots of creme fraiche (which then gives it just that right color).
That sounds wonderful Michael, thank you! I used this little onion because the pieces I made where very small (700g). But you are right, next time more veggies :)
The first time I made sauerbraten it was a disaster. After watching several Germans make the recipe it really helped me make it better.
Now my family goes bananas when I tell them I’m making sauerbraten with potato dumplings!
These were two helpful videos with different techniques I’ll try. The only difference in my method is that I put it in the oven to braise.
I noticed you used soßenbinder for your gravy. I just ordered that from a specialty German shop here in the states. It works so well!
Gravy is really important for so many German dishes and nobody wants to wait 30 minutes for it to thicken. Great video. Tschüss.
Thanks Nick. I am glad I could help and that you enjoyed the video so much. Nad yes, I love Mondamin! Before I become a mother I was using just a simple flour and butter, or flour and water. Now I don't bother;)
You can use cornstarch to thicken the sauce
I love Sauerbraten.
Vor allem aus Pferdefleisch.
Der Ursprung des Sauerbratens liegt wohl auch darin, dass das Fleisch der Arbeitstiere, die ihr Leben lang hart geschuftet haben final sehr lecker "verwertet" wurde.
Danke!
can you please make a video on potato dumplings, my mother inlaw would serve them with burnt butter and bread crumbs , is this a thing in germany .?
Thanks. I love this idea! Yes, I’m Bavaria and Franconia we have eaten potato dumplings served that way.
i can only find dr otker box here at wallmart, not the best
hey Marta , the reason for Sauerbraten, is to make a rotten piece of meat eatable, my mother inlaw from dusseldorf would make it , i will try the first one ( i like sour meat) cheers
Making us hungry again! My Wife's favorite German dish. In my experience, sauerbraten always has a delicious ginger flavoed gravy. Interesting that this is a Rhineland regional feature, or is it more general in Germany? We used chuck when we made it. Others use some lean cut. When made with pork in the Rhineland, which is new to me, is the recipe pretty much the same?
There are many variations of Sauerbraten all over Germany. In Saxony we also have "Sächsischer Sauerbraten"
There are 6 regions that make Sauerbraten traditionally and therefore different recipes, like Daniel mentioned. I have never heard or eaten Sauerbraten from pork, so I cannot answer your question;)
Here in the states, I like to use wild game for my sauerbraten. We have used elk, venison , and bear. never any leftovers
🥰
kannst du mal zwiebelbraten machen? das sieht so lecker aus.
Ja, wahrscheinlich im September:)
AS someone who are from Rheinland i have to say best substitude cut you chhoose there, in my famaly we make a combination out of both recipes and we brine it in essigessenz water and a spiceblendwe are cooking alcohole free its so sour that makeing the sauce gets every one coffingXD
😂😂😂
Can i have the sour one, if you don't like it?
Hahahahaha!
Kein fränkischer Sauerbraten? 😭
;)
How about German motorway service station food and drinks?