Sauerbraten - German Pot Roast | Cooking with Kurt
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- Опубліковано 31 тра 2018
- How to make Sauerbraten, a German pot roast recipe!
RECIPE: www.cookingwithkurt.com/recip...
Ingredients:
5-lbs rump roast or eye bottom round beef eye of round
Kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
cheesecloth
cooking twine
4 tbsp. unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1⁄2 lemon (1 - 2 tbsp)
NOTE: The baking time in the oven at 325 F may differ depending on your dutch oven and oven. Start to check the beef with a meat thermometer at around the 1 hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium. Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl. - Навчання та стиль
Well done Chef looks awesome.Will certainly try.
Danke! :)
I did not expect that voice to come out of that head. He’s the axis powers all in one.
I am glad to see that your dutch oven looks like mine, and gets brown etc. I hate when a video shows a pristine one. Make me feel like I did the wrong thing.
BJ Murray Thanks BJ! My dutch oven always browns like that. Glad I’m not the only one 😊 Take care!
I’m totally going to make this! Thanks!
TheRiehlthing Let me know how it turns out! 😊
I made it exactly as you described and it was awesome!! Better than my local German restaurants. Vielen Dank!!
ejne2 Yay! Thank you!! 🙏🏽 I’m so glad to hear it turned out well!! Take care 😄❤️
I’m happy to see you made ginger snap gravy with it
Hi Pat - thanks for your comment! :)
I don't think I ever seen a pot roast done your way. I am doing to have to try it some day. Thank you for sharing!
Hi Lauralee - thanks for your comment! Please let me know how your Sauerbraten turns out. Take care :)
@@cookingwithkurt Will do!
Wunderbar Herr Kurt!! 👍
Chef Rafi's Awesome World Danke!! 😄
My grandmother would always use chuck or shoulder roast. I’m going to give this a try but use chuck like she used to.
Das Rezept hört sich lecker an. Lieben Dank dafür, Grüße aus Hessen :)
Heidi Lein Danke Heidi! Grüße aus NYC 😄
Very decent recipe.
sumamme Thanks!! 🙏🏽
Tnx Chef
Barista Baris Thank you for watching !! 😄
This is a wonderful video 😍 Vielen dank😇
Hi Jane - thanks for your comment! Glad you like the video! Please let me know how your Sauerbraten turns out :)
@@cookingwithkurt It turns out really great. Thank you. 🙏 My other half and I had a visitor came over our 🏡 and I had cooked some german food. We lived in the Philippines and he was really happy to have eaten Sauerbraten again since three years living in the Philippines.☺️
@@janecarulasan5658 I’m so happy to hear it turned out well and everyone enjoyed it. Take care! 😊
Kurt...many thanks for this video. I live in N. East Sicily and we love German food as much as we love our local Germans (Allemanni). I was given a recipe from a chef in Taormina but wanted to look online as well. What you did in your video is exactly what my friend did....right down to the ginger snaps.
Again....many thanks. I will let you know how it goes. Sal
Turiddu DeGaetano Hi Turiddu, thanks for your comment! Please let me know how it turns out! 😊🙏🏽❤️
@@cookingwithkurt I will let you know. My name, Turiddu is Sicilian for 'Sal'. My husband Richard and I are one of the first gay couples to legally marry in Sicily
Turiddu DeGaetano Wow! Congrats to you and Richard!!! ❤️🥂😄
Thank you chef kurt..more power😊
How is this recipe cooked the day before for company? If good, do I follow all the steps and then heat it all up the day of?
To reheat, I’d suggest slicing the meat and covering in the sauce, put it a roasting tray covered with foil, then reheating at 300 F (150 c) for 30-45 min until hot. Hope this helps! 😊
Thank you!
Quite similar to Coq Au Vin!!
Hi chef kurt..merry christmas....i love to watch your you tube channel, i recommended to my friends❤
Can i request what is your of everyfriday menu...monggo..wow ang saraaaaap..thank you chef kurt..by the way wheres husband donald? Merry christmas chef kurt..thank you sooo much❤
MARAMING SALAMAT❤❤❤❤
Hi Jenny - Merry Christmas to you too!! 🎄❤️😄
Very Gd
Danke :)
What type of red wine? Does it matter?
Hi Tracy - any type of red wine should work. Hope this helps! :)
Since the title says "German Accent" I have to call foul. He wants to pass himself off as German but his attempts to speak German are terrible. Now to the recipe: Seems similar to what my mother used to make in Düsseldorf when I was still at home. My wife doesn't know how to make this so I'll attempt it instead. Thank you for the detailed instructions. Please don't pretend to be German - there's no need for that.
Er kann kein Deutsch
And please don't you be so bitter!
He's not trying to pretend or pass himself off as German. In his description page, it says "I make eclectic dishes in different accents and characters from around the world!"
@@babdullah5025 There's nothing bitter about what he said. It's just a misunderstanding.
It's just for fun Willhelm. It isnt intended to be offensive. 🙄
Should use Printen not gingersnaps
Some sort of Asian German accent
everything looked good til you sliced / looks DRY.
It better taste good with all those steps I fell asleep three quarters into the video.
Decent German accent when speaking English. Terrible when speaking German.