Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
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- Опубліковано 5 бер 2021
- Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
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Every time I went to visit my Oma in Germany she always made this the first night I arrived. It is my all time favorite. Always had it with potato dumplings and red cabbage. Love, love, love it. Thanks for sharing your recipe.
Your Oma sounds lovely!
I've been making this for almost 30 years. My recipe is quite similar, except for onions instead of leak, celery instead of celery root. I also leave the vegetables in while cooking, removing later. I also cook (after browning) in the oven. Ginger snap gravy rounds it out. We all enjoy it. Thank you and stay well 🙏
Celery root has a different flavor!
Sie sind sehr organisiert und ordentlich beim kochen. Das gefällt mir sehr!
I was stationed in Frankfurt in the Air Force and loved the food. I followed this recipe and it took me right back. Danke!
I cannot wait to make this! My husband even came in to watch 😊He said he always asked his German mother to make it for his birthday. Thank you for sharing!!
No Christmas is complete in our home without this dish. It’s a real treat for us every year. Thank you for all these recipes that remind me of my Omi and family in Germany.
My mum always made this for Christmas we loved it but we lost her 4yrs ago miss her and her lovely german cooking so much .
I hope this can bring back wonderful memories ❤
Barbara thank you for sharing your Sauerbraten. Oma, mom and I always make this way & use the ginger snap cookies too. It's a regular Sunday dish for us every few months. Love your video and blog posts. I'm German born and raised living in 🇨🇦.
When I was a kid in Germany in the 50’s, I don’t think we knew what garlic was. We used regular onions in our marinade but, it was my favorite dish as a child! Pretty much what Oma made.
WOW! My grandmother use to make this and even as a child I loved it. Today it is my favorite German meal. I had no idea that it took so long to make it. Thank you so much. 😋
You inspired me. On this cold winter night in the northeast, we just finished a tasty supper of Sauerbraten mit Knödel und Rotkohl!
Fantastic!
A very informative and easy to follow along video! I've really wanted to make this dish after watching a lot of Hogan's Heroes (a 1960's US comedy about Allied prisoners of war in Germany) and they are always making German food out to be disliked by all, even the German soldiers. But while doing that they make sauerbraten look so good on the show! Growing up in Chicago and going to the Burghoff often I've been happy to have German food frequently but I've never tried this, and I really look forward to making it now!
Es ist eine Freude von Ihnen zu lernen!
I love this meat,I’m Cuban we us to go to this authentic German restaurant and always ask for with potato pancake ,so sad that they close the place, but I will tray now to make it home, thanks for sharing
Thank you! I wish I still lived in Katy where there is so much good German food like this!
This is one of my favorite dishes. Thank you for sharing the recipe and for walking us through it.
I will try this. Looks delicious! Thank you Barbara! Love the traditional recipes.
Looks Great-love Brussel Sprouts as vegetables!
Thank you for this excellent presentation!
Really enjoy your content. Thank you for taking the time to share it with everyone.
Always loved Sauerbraten and this recipe looks delicious
Takes me back to the great German restaurants in Chicago.
I’ve been waiting for this. I made it once but your recipe will be special!
Looks great, I'll try it out.
Amazing recipe
I made this dish along with the red sour cabbage and cucumbers with yogurt and I added my own fried potatoes and a seedless rye bread. Praises from all dinner guests. Your recipes are very good. Thank you for making my dinner party a success.
I‘m happy to hear that your dinner party was a success! I‘m sure your company was part of the good time everyone had.
Your kitchen is lovely. :) Thank you for the yummy recipe!
I know this video is 2 years old, but I just made my third sauerbraten last week and need feedback.
I used a 3 lb rump roast from a local butcher. I didn't have juniper berries or leek, so I used onion and pickling spice. 2 cups of pinot noir, 1 cup of red wine vinegar, 4 cups of beef stock, herbs, salt and pepper and I kept it in a plastic bag. I marinated it for 8 days.
When the day came to cook it, I seared all sides in my dutch oven, then added the brine, covered it and put it in my oven at 350°F, and used a thermometer set to 130° to monitor the temperature.
I took it out of the oven, set the roast aside, and made my gravy with gingersnaps. It looked and smelled amazing.
But when I cut into the roast it was very tough and dry. It was almost inedible to the point that even my wife felt bad for me because she knew how much effort I put into it.
I didn't want to use chuck roast because it has such a high fat content and wanted to use a different cut.
Needless to say, no one finished the leftovers which broke my heart.
Someone *please* tell me what I did wrong?
Please?
You are not the first and will not be the last to encounter this problem. The answer isn't easy to find, there are a lot of discussions on German online platforms about how to prevent it and what causes it in the first place.
A reason often mentioned is the quality of meat. I do disagree though because this recipe came from cooking the tough horse meat that they tried to make more edible. Some suggest marinating at least a week ... you did that, so that can't be the mistake. What was most likely the cause, is the cooking time. This can really vary a lot from meat to meat and also, not each oven shows the temperature correctly. For tough meat to become soft, it needs to be at a certain temperature for a certain time to turn protein into gelatine.
Here is what to try next time:
When the suggested cooking time is reached, try some of the meat. If it is still tough, continue to cook it until it is soft. If you have already taken it out and noticed its toughness too late, put it back to cooking even if it is the next day. The structure of the meat will still (and maybe even better the next day) get softer.
When you have figured out the cooking time for the meat that you are using, make a note on the recipe and use that as future reference.
Looks really good. 👍
I’m making this for our Sunday dinner. Thank you so much for the inspiration. I will tag this video in my post. You are amazing.
That looks great ! I could suggest some other sides with Sauerbraten:
Roasted Brussel Sprouts
Applemus
Leipziger Allerei
Fasolen(French Green Beans)
Did it tonight and it came out perfect! I used ginger snaps as well and that worked just fine! Thank you!
You are very welcome and I’m glad you enjoyed the meal!
One of my favorite dishes 🤤
Vielen Dank für das einfache Rezept. Das sieht total lecker aus. Ich muss mal probieren
Great video! I can’t wait to attempt this!
Glad I replayed it. Didn't catch the beautiful photos of the servings during the premier. Mm mmm.
Sorry, I missed the chat at the premiere. I lost track of time while working in the garden, removing all the dead plants after our winter storm.
Definitely will make a very good Sunday dinner and I'll have a whole week to plan ahead while the meat is marinating for a week in the refrigerator that looks really good my daughter and Future son-in-law will enjoy this very much I know for a fact neither one of them has ever had this and I didn't know how to make it and the sauce threw me for a loop had no idea the ingredients in that thank you so much for your channel I appreciate the time you take and preparation you take to share your genuine German dinners I like your show
I add a pinch of baking soda to take out the sour
Works great with tomato sauces and soups also
Hallo aus Colorado - (und Bayern 😉) liebe Grüße nach Texas 💃🙏🏻. Freue mich an ihren Rezepten. Sauerbraten hmmm ... wir machen das manchmal aus ELK und Spätzle. Phantastisch!
Das Und dann Knäckebrot..... und viele andere Rezepte von Ihnen hmmmm Danke!!
😊😊😊
That looks so tasty!
I can’t wait!
Great recipe I enjoyed ur videos thumb up 👍
Happy to see u friend and stay safe
That root celery we call celeriac in Australia, it has become common in our grocery stores in the last few years.
Same in the UK
a bit behind the times on this one!
it's a classic!
for UK, use topside or silverside, no idea what that translates too...but it look like you used our equivalent..
keep posting on you tube.. please 👍👍🏴
OMG! I am soooo hungry right now! Now I have to wait a week?! LOL! Tomorrow is my only day off so I guess I'll be running around gathering ingredients. I really wish Mobile, AL had a German restaurant like the ones in Huntsville, AL!
I have heard of but never made this dish. My store carries that cut of beef and it is very tough. So might try it now.
This is very similar to Zuurvlees (saur Meat), a very popular dish in south east of the Netherlands. The difference is that Zuurvlees is almost strictly eaten with French fries. Basically Zuurvlees was made with horsemeat as there were many horses being used in the cole mines. Nowadays it is made with beef.
That is the region which is very close to where it originally came from in Germany! I'm pretty sure the recipes are related by region. It was made with horse meat in Germany originally, too. I had no idea it was known in the Netherlands, too. Very interesting, thank you for sharing!
Looks wunderbar. Do you have a suggestion for type of red wine, such as cabernet, merlot etc.? I would love to surprise my German wife.
I personally would like a merlot with this but just chose any wine you like and it will turn out perfectly!
Lebkuchen is darker spicer cookie used in Franconian Sauerbraten, also great with Spaetzel and also red cabbage on side. .
I really want to thank you for having a place on your webpage where you can go and find out what the American Standard is rather than the German metric I'm an American and I'm not from Europe. Thank you for that one little bit of helpful being able to change metric to standard PS I have used some of your recipes and I have had nothing but absolute Rave about them. And thank you God bless
I love this feature as well. I can click the button for US measures and head off to the store.
I love Sauerbraten! It Looks so delicious, Barbara! Thanks for sharing your Recipe, for this wonderful German Dish...
And I too, am not a fan of Raisins...LoL.
Nor I but perhaps golden saltanas would be a worthy substitute or perhaps another dried fruit such as dates might be nice?
My mother would have sauerbraten and kartoffelknoedel about every month from a German war brides recipe. What is the proper dumpling recipe to use? I enjoy very much watching your cooking.
Potatoe dumplings are most commonly served with this meal. You can find a recipe for potato dumplings here on the channel and on my blog. There are different kinds of potato dumplings though. I show the version that is made with cooked potatoes. Another version is done from 50% cooked potatoes and 50% shred, raw potatoes. I might make that some time later this year.
I do really enjoy your food channel as though I have a very wide knowledge of different cuisine from around the world, you still bring me recipes that I’ve never heard of, it keeps my world interesting, Thank you very much. Also, I was not aware horse meat was traditionally eaten in German cuisine, perhaps it was out of necessity?
Yes for sure. It was poor people meat before and after both worldwars. It was way cheaper than other meat. :)
YUM!
Would you do please do the Spätzle recipe
The recipe for Spätzle / Cheese Spätzle is already on the channel. Use the search function if you can't find it, it should pop up then.
@@MyGermanRecipes thanks, i'm new here
this ...am trying this for sure in the near future...no idea where to get celery root...maybe if I drive into the city and go to whole foods?
I love making Sauer Braten in the fall. Any chance you could do a variation on Saumagen? When I lived near Speyer, they didn't use the stomach but rather a silicon bread mold one with and one without chestnuts. Thanks for the consideration
I've honestly never eaten Saumagen and I don't intend to *lol*. It is a very regional dish and most Germans can't even get over the name of it. I'm not sure if I can make it but I'll keep it in mind.
Years ago, my Mom had a German friend who was a wonderful cook. I have so many fond memories... She made her sauerbraten with a buttermilk marinade. I would love to find a recipe for it. Are you familiar with this version? It was delicious. Thank you for sharing your wonderful recipes. I have just recently discovered your channel. 🙂
I had to look this up since I was not familiar with a buttermilk recipe but it is very easy: Just switch out the red wine with buttermilk and follow my recipe. That's all.
@@MyGermanRecipes Thank you! :)
Very interesting recipe, would you describe the roast meat as being a souped up version of corned silverside?
A what? Never heard of that but sounds English *lol*
@@MyGermanRecipes Corned silverside is basically corned beef and most corned beef in the USA is made with the brisket. The UK/Irish silverside cut is what we call in the US the round.
Thank you so much for sharing, I can’t wait to try……. But please don’t stir with your knives or bang them on your pot😑😑…. They will thank for it by staying super sharp 😏… thank you again for an amazing channel
I like using top-round
Looks very nice. Could I cook it in a crockpot
I haven‘t tried it but I think you can.
Frau, could you perhaps consider making wine soup? I read it in an old German cookbook from the 50's!
I have planned out the videos for this year but sometimes I change plans if I can’t get certain ingredients. I’ll put wine soup on my list of alternative recipes!
@@MyGermanRecipes Thank you! The ingredients looked simple, but I felt that it was missing a proper German touch!
I live in Edna Texas. May I ask where you found the wood celery? Will it grow in South Texas?
I tried it with seeds from Ukraine a few years ago. I had a lot of leafs but not the root. But I’m not a great gardener, maybe I should have cared a bit more with fertilizer 🤷♀️. I buy root celery at HEB sometimes when they have it, it’s winter vegetable so look for it the next months. I dice and freeze it then. Sprouts has it, too, if there is one in Edna.
Ahhh! I remember the days when we could all afford beef!
I would like to prepare this recipe the day before for company as I will not have time the day of. What would be the best method of heating up the meat? Simmering in the gravy? Thank you.
Yes, I would simmer it.
There Are Many Recipes For Sauerbraten In Germany It Depends On Your Region. Is The a "Hamburg" Recipe? Is This The Way They Make Their Sauerbraten In Hamburg? A Excellent Cooking Video.. Highly Recommended.. Thank You Very Much For Sharing From Canada..
I'm afraid there is no specific version from Hamburg. My recipe actually contains a little bit from several regions, so let's just call it "Ultimate German Sauerbraten" 😁
@@MyGermanRecipes Thank You Very Much For Your Reply.. Have A Nice Day..
Do you make red cabbage with apples?
Yes, you'll find several Red Cabbage recipes on this channel. I just posted two of them recently.
What kind of wine do you use?
In this recipe I had Ermita Talanda but any red wine that you like and doesn’t come from a cardboard box will be fine.
It reminds me of the French Boeuf bourguignon. I take it a tough piece of beef can be brisket for example?
I'm not sure but I guess that will work, too. My husband makes brisket and it always falls into pieces when it's on the plate so I didn't think of it as tough.
@@MyGermanRecipes If brisket is not cooked slow and low it is as tough as boot leather.
@@MyGermanRecipes Thanks!
May I ask you I was stationed in Germany many years ago for 2 1/2 years and married a German lady. I know lots of different sauerbraten. But why not boil the marinade does that matter? We love to cook all kinds of cuisine and just started a UA-cam channel.
When you marinade the meat, do you turn the meat over at any time or just leave it alone?
Good question! I turned the meat once but it is not really necessary as long as the meat is completely covered with the wine-vinegar mix.
It has to be covered completle. Anyhow you should turn it 1-2 times a day.
You should move to Central Pennsylvania! You'd fit right in here! #PaDutch
Can you still cook the vegetables?
I'm not sure what you are asking, can you explain?
How do you change it to the US measurement?
Google metric conversion
On the blogpost there is a link below the ingredient list to switch from metric to US customary.
@@MyGermanRecipes thank you!! I was trying to find it
May I know all the names of the ingredients.Thank you.
Please use the link to the blogpost with the recipe.
I bet London Broil would make a good Sauerbraten.
What is London Broil?
@@MyGermanRecipes Is the same cut of beef you used or flank steak and essentially the same process with different spicing.
Very nice recipe dear..... 👌👌👌👌👌👌....... hii I am a new friend here on your channel.... plz stay connected
the meat should complete floated with the marinade."Beize"
Celery root = celeriac
I have a beautiful Chuck Roast I’ll be using. Here in Iowa we a Store Called Fare Way. They sell a raw Honey from a Farm here that is run by German immigrants. Called Schmidt Farm. Aldi should have the Spaetzle. Love the shirt. Do they come in mens
Nice to hear, keep going.
Your blog is not working. It comes with a warning and will not let me open. I just found you last week or so... please do not go "out of business"!!!!
I know. It’s so frustrating! The provider promised me to fix it within 24 hours. I hope that they can keep the promise. I’m not going out of business, don’t worry 😉
Thank you for the answer on my concern about your website. I have my sour dough starter started and my sauerbraten is marinating for next Sunday dinner. Your a wonderful teacher!
Sounds sour.
It's meant to be a bit sour but it is also somewhat sweet.
Delicious. Thank you very much.
Most welcome 😊
What type of red wine is best to use?
I'm not a wine expert to be honest. Personally, I am mostly using Intermigle from Aldi. Mostly, Germans use a dry wine like a dry "Spätburgunder".