Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Here in New York, many bars and restaurants start to offer an Oktoberfest menu. I've always wanted to make this dish and I have to say it's a great one! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
German here… very well done! I just have some advice regarding the red cabbage, if I may: No. 1: I would suggest to cut the red cabbage in finer slices (like 1 centimeter max). It enhances the flavor… no. 2: I would definitely peel the apples… the apple skin would bother me and the apples dissolve better into the cabbage without the skin. And finally no. 3 (something I learned from my mom - the queen of red cabbage): try adding some jam to the red cabbage. It should be a slightly tangy jam like red currants or quince jam. It brings your red cabbage to another level.
I wish there were traditional German restaurants out east. The Modern snack bar in Aquebogue used to make sauerbraten. The Birchwood in Riverhead may have it. The Black Forest Inn in Massapequa was fantastic, long gone.
Yet another German (Bavarian) here. My grandma never strains the sauce, but purees the veggies into it. That way, you dont even need to thicken it, the vegetables will do the job just fine AND you have some extra yumminess and sweetness from them as well. Reduces the amount of sugar you need to use in the end and (imho) tastes MUCH better. If you're in the mood, try potato dumplings with it, but that might just be a Bavarian thing.
Using the vegetables to thicken by putting them in a blender, food processor or using a blender stick, is a technique used by many cooks in many different cuisines. You can also use the technique in bean or legume soups. Some will blenderize some or half the beans in a bean soup or you might just do the potatoes, carrots, celery, onions…what have you. It’s a great technique and useful in a variety of dishes.
My grandma always pureed the veggies into it also. Great grandma came to US in 1800's when she was 10, grandma still cooked mostly German food and we always declared her food the best.
My Dad was born in the early 1900s the youngest of 7. His parents were from Germany. My Mom's parents were German & Irish. My Mom made saurbraten for alot with potato dumplings a/o spatzel. It was a favorite of his. I remember the meat marinating in the fridge.
I like how James' ratings get more and more detailed and eloquent as time goes. You can tell he is growing up and so does his tastebuds. I trust his ratings on food!
It's almost emotional for me to see. James is so incredibly blessed to have such loving parents. And I can see him growing up to love it because the parents don't overwhelm him with it. It's just a fun family thing that happens to include a ton of valuable learning😊
@@wobblysauceyeah the rating system could definitely use some refinement. Maybe make it a little more nuanced rather than like you said, the good/ok/bad system we, in essence are seeing now
Tiny suggestion from a German who eats Sauerbraten every year for Christmas. Simmer the cabbage much more to a nearly mushy consistency. Slice the meat and simmer it inside the sauce until it nearly falls apart.
I had Sauerbraten in Germany about two weeks ago. I wish the restaurant would have simmered the meat in the sauce. I also don't think they marinated it for 4+ days. It was OK, but nothing like it should have been. The red cabbage served with the. meat was delicious though!
German cuisine is great! As an American of German descent, I hate it that in my area there are more Italian, Chinese, or Japanese restaurants than you could shake a stick at, but there's not a single German restaurant.
Ok, my husband is German. He came over to the United States when he was 9 yrs old. I told him I was watching you make this dish and he remembers eating it. So I’m going to give it a try. Wish me luck, I will let you know when I make it. Thanks
Growing up in Queens with a German mother from the Bavarian region of Germany, we had sauerbraten on holidays and other occasions. I was delighted to see this recipe today! My mom made hers slightly different, but it can be different from region to region. Ginger snaps is the way to go for the sauce thickening! One thing that isn't on your plate is the Kartoffelklösse or German potato dumplings. They are the bomb! Literally a bomb in your belly they are so filling, but the spaetzle is a good alternative.
Right, in North Bavaria it woud be a potato dumpling and in South Bavaria it would be more a Bread Dumpling. One thing that is also common here is to use jam to sweeten the Sauerbraten.
My Oma always made potato dumplings with sauerbraten. My mouth is watering just watching you make it. Brings back a lot of memories from when I was a kid.
Heya, great recipe. Almost the same my grandma did it and like I do it here in Germany. As a tip: If you want to keep it a bit more traditional, take a bit of old gray bread and crush it with the cookies. That way you have more thickening without too much ginger taste. That way you can avoid the corn starch which can taste a bit floury. Greetings from Swabia in Germany.
James! If you stand still long enough, I think we could watch you grow! It's so much fun to see you gain assurance and ease in your essential role of taste tester. I appreciate your opinions. I've only made Sauerbraten once, fifty years ago. It's a very fond memory. I still make red cabbage to go with pork roasts; my secret weapon is Mautner Markhof barrel aged cider/honey vinegar from Austria.
Sauerbraten is very popular all over Germany - which means, there are tons of regional variations, What you made is the one originated in the Rhineland (Cologne area), which is heavy on the sweet side. My mom made the brine without wine or raisins, just the spices and watered down vinegar. The only sweetness comes from the vegetables, or some sugar at the end to balance the sour. This is really delicious, you can make it with cheap and "bad" cuts of meat, they get tender if you just brine it long enough. Btw: Red Cabbage is even better the next day.
Although the Spätzle don’t really match the Rheinische Sauerbraten, I’m more accustomed to Knödel (potato dumplings) instead. But especially for Oktoberfest, Spätzle are fitting because they are more “southern” Also, talking about which kind of beef to use: traditionally the Rheinische Sauerbraten was also made with horse as well 😊
As a german I have to say, great job, looks really good :) Never thought about making Rotkraut myself as I always bought it ready made in a jar, but this looks better 👍Have to try it myself. Pro tip for the Spätzle though: after cooking, fry them in some butter until golden.
My grandmother was of German heritage and her sauerbraten was a thing of beauty. So, watching this laborious preparation made me appreciate the dish even more. And as a Syracuse alum (‘78) loved James’ t-shirt! 👍
I'm so happy to see this! My Mum, English, made a dish very like this..I had no idea what it was, hadn't thought of it for years...she used to leave it in the garage for a couple of days!...I use leeks a lot, I think they're not a very common veg in the US..any recipe that uses a whole bottle of wine is good! Thank you, great video as usual!
I grew up on German food. My mother (mutti) was from the old country as she would call it. She was an excellent cook. Thanks for sharing one of my favorites.
Oh, I'm excited about this one. My hubby's parents are from Germany, they immigrated to the US in the early 60s and adopted hubby in 1970. This was the first meal she made for my hubby when they brought him home, so they all have fond memories of it. I have made the spaetzle and loved it. I'll make this for hubby and see what he thinks. I have to say, I'm surprised by the amount of sugar in these recipes. His Mom has made Sauerbraten for us and it's the best thing she cooks (she's a horrible cook) and she makes giant potato dumplings to go with it.
This looks awesome, but I would always recommend to keep the veggies and just purree them in with the sauce, helps with the thickness and is way more delicious 🤗 You worked so long on them just to get rid of them, they deserve better :D
Apfel-Rotkohl, this red cabbage is sooo good. You are the first i follow showing this german classic. In my family we add currant preserve to sweeten it.
Looks great... love sauerbraten. I cook with a lot of leeks, soups mainly, and the best way I've found to clean them is to cut in half and slice up and toss in a sink full of water. Mix them up a bit, the leaves float and the dirt sinks.
My family used an arm pot roast; no leek (but I like leeks and will now begin to include them); no sugar (except in the cookies, of which we used more); no wine or grape juice but some apple cider vinegar. No raisins. It was not served in slices but in chunks. The sweet/sour gravy is delectable served over kartoffle kloesse (potato dumplings). Our version had some cooked and some grated raw potato. I’m going to have to dig out the recipe. Thanks for posting this; it’s always good to review these traditional recipes.👍🏻
My grandmother used to make a very similar version of this. She used the same crockpot to marinate and cook it in for years. That crock pot is still in the family, and so is all that accumulated flavor 😉
And I bet it was a very old pot called "crockery" or stoneware, which was a waterproof ceramic cook pot. NOT what we know today as a crockpot--an electric appliance that cooks foods at a low temperature for several hours. The old ceramic/stoneware/crock pots often lasted generations--and were often the only cooking pot in the home.
Love all your recipes and presentations, thank you so much! 💐 A couple tips regarding LEEK: 1. Green part: Don't throw it out! Keep it in the freezer for stock or soup. 2. To wash/cut it: Hold the leek from the root (don't chop the top or bottom off yet) and cut it lengthwise, starting about 1 inch above the root, either once (half) or twice (like a cross). Washing and chopping it is a lot easier if you still have the root holding it together. Learned this from the great Jacques Pépin! So glad you mention him in your clips too. :)
another leek trick: use the green part to make bouquet garnis, where you wrap herbs (thyme, oregano, etc) inside and use a twine to close it, it holds great in stews
Sauerbraten mit Rotkohl und Spätzle is one of my very favorite meals ever, your recipe is super close to the way I make mine (I don't use apple in the cabbage, I use hard cider) so I'm pretty sure it was amazing!
Good job, sir! In my family it is a 10+ day marination. We also use wine/broth as the primary liquids. Good spice mix in your version. A fairly gentle (not too much vinegar) brine + long soak = a gentle sour all the way through the meat and a well balanced gravy. We use beef shoulder and we make an onion gravy unless company (who expects ginger snap) is coming. Personally, I like ginger snaps, as long as you use them sparingly - eight plus cornstarch slurry for that amount of gravy looked about right. Amen on "it's better the next day." Just like pot roast or stew. And rotkohl is, in fact, food of the gods. 🙂
Looks absolutely luscious! Here's a little tip. If you don't want to wait until the marinade cools to add your beef, add all the marinade ingredients to your container EXCEPT for the beef broth, salt and sugar. Put your beef broth in the microwave for about a minute 15 seconds (remove right before it's at a boil) Stir in the sugar and the salt until it's dissolved completely. Then when you add it to the rest of the marinade ingredients, the whole mixture will barely be warmer than room temperature. I do this with my turkey brine every Thanksgiving and it works perfectly. I am definitely going to make this once the weather here cools. I always order it out, but have never made at home. Thanks for sharing this wonderful recipe.
My maternal Grandfather's parents came over from Germany (i mean my paternal family did too but much much earlier.) My Grandpap would make so many wonderful things. He'd use the veggies from his garden. His house always smelled like home cooking. When he passed, he hadn't written down any recipes...they were all in his head. Finding videos like this helps me to want to recreate the things he made. Kudos.
James has definitely sold me on this. Anything a kid likes SO MUCH just has to be great. Truth be told: I knew I wanted to try it even before James' decision. Looks awesome.
I male this for the family 3 times a year, and red cabbage at least 10 times a year. Great video. Although I use bacon in the red cabbage and leave apples out because I personally hate apples, but for other I put in. I also marinates minimum of 10 days always. Great recipe. Looks delicious
My mom always marinated the roast for about 2 weeks in a cerramic crock, then served it with ner gingersnap gravy. Delicious!!! and made her own sauerkraut!
I really like your technique with the paper towels to remove the fat from the sauce. So much easier and more effective than skimming it off with a spoon.
Thank you for this video; I’ve eaten this dish numerous times, have wanted to fix it at home but never found a really good video; I love James’s rating system!!! I will try this very soon! Great job, it looked gorgeous!!!
This brings back so many memories! My grandpa came here from Bavaria, and we always made his mother's sauerbraten recipe which is almost identical to yours!!
I have said it before, but not only is this guy great, but no ridiculous intros with music. He lasy "Lets get to it." He also just strikes me as a genuinely good guy and you can tell by the respect her shows to his family. I am American, but liviing in Bogota, Colombia so sometimes ingredients are out of reach for me, but I learn techniques I can apply to other things, and at no cost! Pension in-bound around JAN and I can send this guy some small financial thanks for his time. No doubt, he has others involved too and I thank them all.
Your son is your best buddy and taste tester! My Mom made this dish, but didn't put clove in it because frankly, none of us really cared for them. But that was just our customization.
Very happy to see a recipe from my country. Well done! The only thing my grandma would probably nitpick is that she'd servce it with potato dumplings (kartoffelklöße) instead of spätzle since spätzle are more of a southern germany thing and sauerbraten is more popular in the northern parts. I really like spätzle so I wouldn't complain :D
One of my all-time favorite German dishes! I lived in Frankfurt for a while and love the German cuisine! Another is beef rouladen, yummm!! My friend's mother who was native East German would make these dishes for me anytime I asked for them! She was an amazing cook and I miss her greatly!
I love how real this is! Too much pepper... it'll be fine. Woops, a bit too dark. Let's turn the burner down. Then watching you fish out the silicone tong. Looks amazing!
Long-time watcher, first-time griper . I sieve the blended mixture. I used to make it without sieving, doing so improves the texture of the sauce-making it velvety smooth with no grit. Love your show, and kudos to you for branching out beyond Italian cuisine! I vote for Cambodian cuisine next!
Funfact: Sauerbraten is original made out of horse meat. And normaly not found in Bavaria, more likely found in the western countys of Germany like Rheinlandpfalz. The origin meal at Oktoberfest is "Hendle" (rosted Chicken) or "Haxe" (Porc shank).
I always marinate the roast in a large zip-lock bag ( or 2) and place it in the vegetable drawer in the refrigerator where it doesn’t take up shelf space. Also, while I use juniper berries, if you can’t find them in the stores, you can substitute some gin, which imparts the juniper flavor, and the alcohol will cook off. For the Rotkohl, we use apples and bacon ( or Speck, if you can source it).
"True" traditional in the Colognian style (influenced by the French occupation west of the Rhine river during Napolean rule) is to use Horse meat. Great recipe!
I’m now inspired to make Sauerbraten, and thank you for showing us how to do it. But we make Blaukraut/ red cabbage every year for Xmas as a side dish for our turkey, and everyone loves it. I add balsamic vinegar to ours which adds a little sweetness so I can reduce the sugar. I also make ours with a little double smoked bacon, and it’s delicious enough to enjoy a big bowl just on its own! Thanks so much for this really helpful video!
Excellent presentation, Jim! Love James and his honesty! Thank you for continuing to offer these videos on Thursdays on UA-cam. I am planning on upgrading my Patreon membership to watch your full meal videos...just haven't done it yet. But I will! - Marilyn😁
Looks sooo delicious. So does the red cabbage. I live in the southeast, was born and raised here and this dish you made had my mouth watering- wowww! That meat-yummm
I sear before marinating. Use quite a bit more ginger snaps. This over rouladen any day! You've inspired me to make my own cabbage next time. The kuhne brand is so good though
Hi Jim, the recipe is great. I make a version of this and add the cookies slightly broken with the veggies. Then I use a Foley strainer, not the mesh. The juniper berries is also a nice touch. Thx for the cabbage recipe as well.
Marinade ingredients a little different from the one I make...will be trying yours very soon...sharing with you the one our family has used for decades: Stir 1 pint apple cider vinegar, 12 peppercorns, 3 bay leaves, a few sprigs of parsley, 6 whole cloves together - pour over 4-5 lb. rump roast in large non- metal container and add enough water to bring level just over roast - cover container and refrigerate 3 -5 days, turning the meat over in container once a day. When ready to cook, dry meat and flour. Brown in 1/4 cup unsalted butter on all sides in 6 qt pot, and then add 1 cup sliced onions, 1 1/2 cup julienned carrots and cook until tender (2 1/2 - 3 1/2 hours). Remove meat from pot and set aside, tented, until ready to slice; crush 18 gingersnaps in baggie (use rolling pin to crush fine) and add to liquid in pot along with 1 Tbsp. sugar, and cook for a minute...if sauce too thin, use a little corn starch slurry...adjust salt/pepper to taste...optional: stir sour cream (about 1/2 to 3/4 cup) into sauce before serving-do not boil...tempers sharpness of vinegar taste somewhat...slice meat and serve with sauce. Great with potato dumplings, potato pancakes, mashed potatoes, spaetzle, or buttered noodles, etc., plus fresh string beans, and sweet and sour red cabbage...Enjoy your show enormously! :)
Been watching you for years, thanks for some German recipes. My mother (German) would take us (and Irish father) to a German restaurant on Long Island in the 80's. Think it was called "Bavarian Inn". Your the best
My mom made Sauerbraten many times and I learned from her and have made it a handful of times. The recipes we followed, you put the remaining carrots, celery, and onions in a blender and pureed it along with the gingerbread cookies in it. It makes a very flavorful and thick sauce that you might have to thin down with some red wine. We always used Cabernet Sauvignon, and $2 buck Chuck was introduced around that time instead of using an $8 bottle. Once I used a few 1" thick fat-marbeled rib eye steaks that was sublime in taste with all of that fat in the sauce! But that was back when red meat was affordable and you didn't need to take out a mortgage. That was a truly decadent dish!
I just finished this meal, the red cabbage was a major hit, delicious! The sauce was gingery and sweet-sour, I added a few more cookies and pureed the veggies into the sauce and it came out thick and flavorful. I might have overcooked the meat a little but it all pulled together well and was so good. Will make again, my family loved it.
Like the Dutch academic grading system, on a 1 through 10 scale. "8 is for the Dean, 9 is for the King, and the 10 is reserved for God." If you get a 7.5 you know the professor really liked your work 😂
A tip for if you need to cool off a pot of hot liquid. Plug your sink and put the whole pot with a lid on it in the sink, and then fill the sink with cold water and ice cubes. You can also do this in a deep basin or a bath tub. Gently stir the contents of the pot to help the heat transfer into the water outside of the pot. Work much better than just leaving the pot out and waiting for it to chill out.
Italian family growing up, but my mom would make this every fall. For some reason, she was a big fan German cooking and we had a lot different sauerkraut meals growing up...Thanks for another good video..This one seemed like a lot of work.
I grew up in Germany. I do use chuck roast and am able to slice it. Just tie it first. The marbling goes well with the sauce. I'll also use the mock tender roast. Just depends.
Bavarian here - this is legit! My grandma would have cut the red cabbage into slimmer pieces and sometimes she added a cut up pear or apple to it during cooking. Looks delicious!
This is my signature dish at our house. My recipe differs only minor from James'. Folks if you have not eaten this dish before the flavours will stun you. As James said exercise patience, you won't regret it. Thank you for sharing this video James.
My mother-in-law made this and she also made potato balls stuffed with toasted croutons, my god it was delicious. She has been long gone but this has inspired me to make again. It is also very similar to a pot roast that I make. Great job and your son is such a great addition!
Oooh, .I love a good sauerbraten!! I went to college in Milwaukee, known for its German heritage, and that was always the dish to get to see if a German restaurant was any good.
With a name like Christlieb, I darn well better learn to cook this classic German dish. You have inspired me. This is what I am going to cook for Christmas dinner.
Well, I don’t know about this dish, but I do like German food, but yesterday we made your steak sandwich and potato salad recipe and everybody loved it. Thank you.
I'm no expert, but I used to live in Germany and had a fair amount of Sauerbraten. The amount of sugar used is excessive. Especially when considering you're using raisins as well. Using less acid/vinegar and let the sugars of the veggies release their sugars instead in my opinion works better. This also prevents it from being excessively sour and instead it remains more tangy, as it (IMO) should be.
What you describe depends on the German region. There’s no sugar and no raisins in my families Sauerbraten recipe - it’s similar to the fränkische Sauerbraten.
@@-Shazz- maybe that's the case, I stayed around Franconia for a lot of the time. Still, I don't know anywhere they'd use that much sugar in general. I didn't see much sugar being used in savory dishes in general, and if it was, it'd usually be a teaspoonful's worth.
At Aldi yesterday I noticed a huge selection of German products including spaetzle noodles, high fiber bread, and a lot more. Regular sauerkraut is on sale, buying two to enjoy in the coming weeks with potatoes and grilled sausage.
Yes, it can be made without wine. My grandmother, last name vonThaden, made it regularly without wine. It was delicious! Better than I had in Munich. ❤
I have a German butcher / deli local to me and you can buy sauerbraten in a bag that has marinated for at least a week, they don't use wine either and it's really good.
This is my favorite meal ... in the world. Ever. I serve a savory kind of bread pudding or bread dumplings instead of spätzle, just as my grandma used to. Mmmmh. My mouth is watering ... 🤤
That's a really old timey version to do it. People are not eating that much bacon anymore, even Germans eat healthier nowadays and leave the bacon out. They also don't need as much energy anymore as they used to while working more physical jobs.
My mom always made sauerbraten. It would sit in the refrigerator for days before cooking. I think she used church, no raisins, and I believe picking spice, carrots, onions, celery and slices of lemon. I’m sure I’m missing something. Ginger snap cookies in the gravy gave it a nice spicy flavor. So good!
Sauerbraten was the first big meal that I cooked for my husband after we got married. I need to make your recipe for our 35th anniversary on November 24th this year!!
Thanks for watching!
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Here in New York, many bars and restaurants start to offer an Oktoberfest menu. I've always wanted to make this dish and I have to say it's a great one! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Sober October? nah, maybe next time.
Thank you!! I love sauerbraten!! We do the 2 week marinade!! Yummy!!😋😋😋
German here… very well done! I just have some advice regarding the red cabbage, if I may: No. 1: I would suggest to cut the red cabbage in finer slices (like 1 centimeter max). It enhances the flavor… no. 2: I would definitely peel the apples… the apple skin would bother me and the apples dissolve better into the cabbage without the skin. And finally no. 3 (something I learned from my mom - the queen of red cabbage): try adding some jam to the red cabbage. It should be a slightly tangy jam like red currants or quince jam. It brings your red cabbage to another level.
I wish there were traditional German restaurants out east. The Modern snack bar in Aquebogue used to make sauerbraten. The Birchwood in Riverhead may have it. The Black Forest Inn in Massapequa was fantastic, long gone.
@@Cocc0nuttt0 maybe never lmao
Yet another German (Bavarian) here. My grandma never strains the sauce, but purees the veggies into it. That way, you dont even need to thicken it, the vegetables will do the job just fine AND you have some extra yumminess and sweetness from them as well. Reduces the amount of sugar you need to use in the end and (imho) tastes MUCH better. If you're in the mood, try potato dumplings with it, but that might just be a Bavarian thing.
Great tip for all the beginner chefs out there.
Using the vegetables to thicken by putting them in a blender, food processor or using a blender stick, is a technique used by many cooks in many different cuisines. You can also use the technique in bean or legume soups. Some will blenderize some or half the beans in a bean soup or you might just do the potatoes, carrots, celery, onions…what have you. It’s a great technique and useful in a variety of dishes.
My grandma always pureed the veggies into it also. Great grandma came to US in 1800's when she was 10, grandma still cooked mostly German food and we always declared her food the best.
Oh the potato dumplings are divine! I was surprised to see the dough in little markets everywhere in Munich like we have made up masa here
My Dad was born in the early 1900s the youngest of 7. His parents were from Germany. My Mom's parents were German & Irish. My Mom made saurbraten for alot with potato dumplings a/o spatzel. It was a favorite of his. I remember the meat marinating in the fridge.
I like how James' ratings get more and more detailed and eloquent as time goes. You can tell he is growing up and so does his tastebuds. I trust his ratings on food!
Thanks so much!
And the thing is if everything is a 9-10 there is not much diffusion.
Ends up the 3-point system, no-ok-yes.
He's growing up so fast. Picking up knowledge on cooking. He's going to wow some girl right off her feet.
It's almost emotional for me to see. James is so incredibly blessed to have such loving parents. And I can see him growing up to love it because the parents don't overwhelm him with it. It's just a fun family thing that happens to include a ton of valuable learning😊
@@wobblysauceyeah the rating system could definitely use some refinement. Maybe make it a little more nuanced rather than like you said, the good/ok/bad system we, in essence are seeing now
Tiny suggestion from a German who eats Sauerbraten every year for Christmas. Simmer the cabbage much more to a nearly mushy consistency. Slice the meat and simmer it inside the sauce until it nearly falls apart.
THIS! It’s not a real Sauerbraten if the meat is not simmered in the sauce and falling apart. 🙌🏻 😇
I had Sauerbraten in Germany about two weeks ago. I wish the restaurant would have simmered the meat in the sauce. I also don't think they marinated it for 4+ days. It was OK, but nothing like it should have been. The red cabbage served with the. meat was delicious though!
@@-Shazz-YES. My dad did it that way too.
@@sappyjohnsonaccording to -Shazz- you’re not a real German. 🤷
To each his own. Cook your food, the way you and your family prefers.
Thanks for showcasing german cuisine on your channel. It has much more to offer than most people know.
German cuisine is great! As an American of German descent, I hate it that in my area there are more Italian, Chinese, or Japanese restaurants than you could shake a stick at, but there's not a single German restaurant.
James is perhaps one of the people on youtube I trust most at this point. 🙂 What a great young man
He really does have a sophisticated palate for a kid his age. Most kids don't like things like cooked cabbage.
Ok, my husband is German. He came over to the United States when he was 9 yrs old. I told him I was watching you make this dish and he remembers eating it. So I’m going to give it a try. Wish me luck, I will let you know when I make it. Thanks
Watch some German UA-cam videos as well, so you get the authentic gist of it! 😊
@@piratessalyx7871 please let me know how it turns out as well, thank you!
That's so sweet of you!
Growing up in Queens with a German mother from the Bavarian region of Germany, we had sauerbraten on holidays and other occasions. I was delighted to see this recipe today! My mom made hers slightly different, but it can be different from region to region. Ginger snaps is the way to go for the sauce thickening! One thing that isn't on your plate is the Kartoffelklösse or German potato dumplings. They are the bomb! Literally a bomb in your belly they are so filling, but the spaetzle is a good alternative.
Right, in North Bavaria it woud be a potato dumpling and in South Bavaria it would be more a Bread Dumpling.
One thing that is also common here is to use jam to sweeten the Sauerbraten.
My Oma always made potato dumplings with sauerbraten. My mouth is watering just watching you make it. Brings back a lot of memories from when I was a kid.
Heya, great recipe. Almost the same my grandma did it and like I do it here in Germany.
As a tip: If you want to keep it a bit more traditional, take a bit of old gray bread and crush it with the cookies. That way you have more thickening without too much ginger taste. That way you can avoid the corn starch which can taste a bit floury.
Greetings from Swabia in Germany.
grey bread for anybody wondering, by this is usually meant a mixed bread of rye and wheat. Translation of Graubrot, also known as Mischbrot
@@wilhelmseleorningcniht9410 Ah thanks. Somehow I just thought that was a given. Way to assume things.^^
James! If you stand still long enough, I think we could watch you grow! It's so much fun to see you gain assurance and ease in your essential role of taste tester. I appreciate your opinions. I've only made Sauerbraten once, fifty years ago. It's a very fond memory. I still make red cabbage to go with pork roasts; my secret weapon is Mautner Markhof barrel aged cider/honey vinegar from Austria.
Sauerbraten is very popular all over Germany - which means, there are tons of regional variations, What you made is the one originated in the Rhineland (Cologne area), which is heavy on the sweet side. My mom made the brine without wine or raisins, just the spices and watered down vinegar. The only sweetness comes from the vegetables, or some sugar at the end to balance the sour. This is really delicious, you can make it with cheap and "bad" cuts of meat, they get tender if you just brine it long enough. Btw: Red Cabbage is even better the next day.
Although the Spätzle don’t really match the Rheinische Sauerbraten, I’m more accustomed to Knödel (potato dumplings) instead. But especially for Oktoberfest, Spätzle are fitting because they are more “southern”
Also, talking about which kind of beef to use: traditionally the Rheinische Sauerbraten was also made with horse as well 😊
Was about to comment this but then stumbled over your comment. Thanks for pointing that out
I love how you get visibly nervous and a bit defensive while James is taste-testing your dishes. It shows real respect for his judgment and opinions.
As a german I have to say, great job, looks really good :) Never thought about making Rotkraut myself as I always bought it ready made in a jar, but this looks better 👍Have to try it myself. Pro tip for the Spätzle though: after cooking, fry them in some butter until golden.
highly recommend panfrying the Spaetzle in butter, to second you, it's so good and they brown beautifully
My grandmother was of German heritage and her sauerbraten was a thing of beauty. So, watching this laborious preparation made me appreciate the dish even more. And as a Syracuse alum (‘78) loved James’ t-shirt! 👍
I'm so happy to see this! My Mum, English, made a dish very like this..I had no idea what it was, hadn't thought of it for years...she used to leave it in the garage for a couple of days!...I use leeks a lot, I think they're not a very common veg in the US..any recipe that uses a whole bottle of wine is good! Thank you, great video as usual!
I love your taste tester the most of any taste testers I have seen. He just gets to it.
I grew up on German food. My mother (mutti) was from the old country as she would call it. She was an excellent cook. Thanks for sharing one of my favorites.
Oh, I'm excited about this one. My hubby's parents are from Germany, they immigrated to the US in the early 60s and adopted hubby in 1970. This was the first meal she made for my hubby when they brought him home, so they all have fond memories of it. I have made the spaetzle and loved it. I'll make this for hubby and see what he thinks. I have to say, I'm surprised by the amount of sugar in these recipes. His Mom has made Sauerbraten for us and it's the best thing she cooks (she's a horrible cook) and she makes giant potato dumplings to go with it.
Oh, I'd love to find a good potato dumpling recipe! My mom made those with pork roast and that's childhood memories right there.
❤
This looks awesome, but I would always recommend to keep the veggies and just purree them in with the sauce, helps with the thickness and is way more delicious 🤗
You worked so long on them just to get rid of them, they deserve better :D
Apfel-Rotkohl, this red cabbage is sooo good. You are the first i follow showing this german classic. In my family we add currant preserve to sweeten it.
This! Using currant preserve is walking the path of wisdom straight to Blaukraut-heaven😊
Looks great... love sauerbraten.
I cook with a lot of leeks, soups mainly, and the best way I've found to clean them is to cut in half and slice up and toss in a sink full of water.
Mix them up a bit, the leaves float and the dirt sinks.
My family used an arm pot roast; no leek (but I like leeks and will now begin to include them); no sugar (except in the cookies, of which we used more); no wine or grape juice but some apple cider vinegar.
No raisins.
It was not served in slices but in chunks. The sweet/sour gravy is delectable served over kartoffle kloesse (potato dumplings). Our version had some cooked and some grated raw potato.
I’m going to have to dig out the recipe. Thanks for posting this; it’s always good to review these traditional recipes.👍🏻
My grandmother used to make a very similar version of this. She used the same crockpot to marinate and cook it in for years. That crock pot is still in the family, and so is all that accumulated flavor 😉
And I bet it was a very old pot called "crockery" or stoneware, which was a waterproof ceramic cook pot. NOT what we know today as a crockpot--an electric appliance that cooks foods at a low temperature for several hours. The old ceramic/stoneware/crock pots often lasted generations--and were often the only cooking pot in the home.
Love all your recipes and presentations, thank you so much! 💐
A couple tips regarding LEEK:
1. Green part: Don't throw it out! Keep it in the freezer for stock or soup.
2. To wash/cut it: Hold the leek from the root (don't chop the top or bottom off yet) and cut it lengthwise, starting about 1 inch above the root, either once (half) or twice (like a cross). Washing and chopping it is a lot easier if you still have the root holding it together. Learned this from the great Jacques Pépin! So glad you mention him in your clips too. :)
another leek trick: use the green part to make bouquet garnis, where you wrap herbs (thyme, oregano, etc) inside and use a twine to close it, it holds great in stews
I slice my leeks first and then wash them in a colander. Takes much less time.
Sauerbraten mit Rotkohl und Spätzle is one of my very favorite meals ever, your recipe is super close to the way I make mine (I don't use apple in the cabbage, I use hard cider) so I'm pretty sure it was amazing!
James’ ringing endorsement is so persuasive! I’ll have to add this to the fall rotation 🍁
Good job, sir! In my family it is a 10+ day marination. We also use wine/broth as the primary liquids. Good spice mix in your version. A fairly gentle (not too much vinegar) brine + long soak = a gentle sour all the way through the meat and a well balanced gravy. We use beef shoulder and we make an onion gravy unless company (who expects ginger snap) is coming. Personally, I like ginger snaps, as long as you use them sparingly - eight plus cornstarch slurry for that amount of gravy looked about right. Amen on "it's better the next day." Just like pot roast or stew. And rotkohl is, in fact, food of the gods. 🙂
Mine too!! I have always loved Sauerbraten!! Yummy!!😋😋😋
This is my favourite dish. Greetings from Germany
Looks absolutely luscious! Here's a little tip. If you don't want to wait until the marinade cools to add your beef, add all the marinade ingredients to your container EXCEPT for the beef broth, salt and sugar. Put your beef broth in the microwave for about a minute 15 seconds (remove right before it's at a boil) Stir in the sugar and the salt until it's dissolved completely. Then when you add it to the rest of the marinade ingredients, the whole mixture will barely be warmer than room temperature. I do this with my turkey brine every Thanksgiving and it works perfectly. I am definitely going to make this once the weather here cools. I always order it out, but have never made at home. Thanks for sharing this wonderful recipe.
My maternal Grandfather's parents came over from Germany (i mean my paternal family did too but much much earlier.) My Grandpap would make so many wonderful things. He'd use the veggies from his garden. His house always smelled like home cooking. When he passed, he hadn't written down any recipes...they were all in his head. Finding videos like this helps me to want to recreate the things he made. Kudos.
James has definitely sold me on this. Anything a kid likes SO MUCH just has to be great. Truth be told: I knew I wanted to try it even before James' decision. Looks awesome.
Greetings from Germany...Sauerbraten is one of my favourite dishes...🤩
I love that you cook ‘for real.’ Almost burning first side of beef and just carrying on! That’s great! That’s REAL authentic cooking. 🤗
I male this for the family 3 times a year, and red cabbage at least 10 times a year. Great video. Although I use bacon in the red cabbage and leave apples out because I personally hate apples, but for other I put in. I also marinates minimum of 10 days always. Great recipe. Looks delicious
I totally agree with James! Literally when I think of fall, I think of this flavor!! It's a 10!!
My mom always marinated the roast for about 2 weeks in a cerramic crock, then served it with ner gingersnap gravy. Delicious!!! and made her own sauerkraut!
I really like your technique with the paper towels to remove the fat from the sauce. So much easier and more effective than skimming it off with a spoon.
I refrigerate sauces and the oil solidifies and I just lift it out and toss it!
Ich liebe Sauerbraten. Best regards from Germany ✌
Thank you for this video; I’ve eaten this dish numerous times, have wanted to fix it at home but never found a really good video; I love James’s rating system!!! I will try this very soon! Great job, it looked gorgeous!!!
This brings back so many memories! My grandpa came here from Bavaria, and we always made his mother's sauerbraten recipe which is almost identical to yours!!
I have said it before, but not only is this guy great, but no ridiculous intros with music. He lasy "Lets get to it." He also just strikes me as a genuinely good guy and you can tell by the respect her shows to his family. I am American, but liviing in Bogota, Colombia so sometimes ingredients are out of reach for me, but I learn techniques I can apply to other things, and at no cost! Pension in-bound around JAN and I can send this guy some small financial thanks for his time. No doubt, he has others involved too and I thank them all.
you dont want a 30 second intro with loud music?! yeah its very refreshing
Your son is your best buddy and taste tester! My Mom made this dish, but didn't put clove in it because frankly, none of us really cared for them. But that was just our customization.
My Grandma and Mom made this dish every Christmas. With potato dumplings!! Still one of my favorite dishes!! Thank you for sharing.
As a German i approve. For an US audience and your sources. Perfect!
tracking the cloves with the apple is just so clever. that is a trick that I will definitely be using in the future. thanks!
My mouth was watering! Both the sauerbraten and red cabbage looked amazing👍 🍁 🍁 thanks for the inspiration!
Very happy to see a recipe from my country. Well done! The only thing my grandma would probably nitpick is that she'd servce it with potato dumplings (kartoffelklöße) instead of spätzle since spätzle are more of a southern germany thing and sauerbraten is more popular in the northern parts. I really like spätzle so I wouldn't complain :D
My Mom was from Augsburg, Germany. I grew up with it. Love it❤️.👍
One of my all-time favorite German dishes! I lived in Frankfurt for a while and love the German cuisine! Another is beef rouladen, yummm!! My friend's mother who was native East German would make these dishes for me anytime I asked for them! She was an amazing cook and I miss her greatly!
I love how real this is! Too much pepper... it'll be fine. Woops, a bit too dark. Let's turn the burner down. Then watching you fish out the silicone tong. Looks amazing!
Long-time watcher, first-time griper . I sieve the blended mixture. I used to make it without sieving, doing so improves the texture of the sauce-making it velvety smooth with no grit. Love your show, and kudos to you for branching out beyond Italian cuisine! I vote for Cambodian cuisine next!
Funfact: Sauerbraten is original made out of horse meat. And normaly not found in Bavaria, more likely found in the western countys of Germany like Rheinlandpfalz. The origin meal at Oktoberfest is "Hendle" (rosted Chicken) or "Haxe" (Porc shank).
I always marinate the roast in a large zip-lock bag ( or 2) and place it in the vegetable drawer in the refrigerator where it doesn’t take up shelf space. Also, while I use juniper berries, if you can’t find them in the stores, you can substitute some gin, which imparts the juniper flavor, and the alcohol will cook off. For the Rotkohl, we use apples and bacon ( or Speck, if you can source it).
"True" traditional in the Colognian style (influenced by the French occupation west of the Rhine river during Napolean rule) is to use Horse meat. Great recipe!
James is getting so tall, holy crap.
This looks amazing. I absolutely love rotkohl
Nice, Jim! I can smell all those autumn spices, and you still nailed a 10 after the updated scoring system! Excellent as always!
Cooking this on Saturday. My roast is marinating as we speak. Doing red cabbage and mashed potatoes as sides.
Perfekt 👌 potato dumplings are a common sidedish with this kind if dishes here in germany.
I’m now inspired to make Sauerbraten, and thank you for showing us how to do it. But we make Blaukraut/ red cabbage every year for Xmas as a side dish for our turkey, and everyone loves it. I add balsamic vinegar to ours which adds a little sweetness so I can reduce the sugar. I also make ours with a little double smoked bacon, and it’s delicious enough to enjoy a big bowl just on its own! Thanks so much for this really helpful video!
I am in Rhode Island never heard of this one before but it looks fantastic!!
Excellent presentation, Jim! Love James and his honesty! Thank you for continuing to offer these videos on Thursdays on UA-cam. I am planning on upgrading my Patreon membership to watch your full meal videos...just haven't done it yet. But I will! - Marilyn😁
Looks sooo delicious. So does the red cabbage. I live in the southeast, was born and raised here and this dish you made had my mouth watering- wowww! That meat-yummm
I sear before marinating. Use quite a bit more ginger snaps. This over rouladen any day! You've inspired me to make my own cabbage next time. The kuhne brand is so good though
Hi Jim, the recipe is great. I make a version of this and add the cookies slightly broken with the veggies. Then I use a Foley strainer, not the mesh. The juniper berries is also a nice touch. Thx for the cabbage recipe as well.
My mom loves hearing James' NJ accent "yeas" evolve with time. It started out as a boyish 'ya!' but is now a very Rocky level "YE-uh"
It's incredible
Marinade ingredients a little different from the one I make...will be trying yours very soon...sharing with you the one our family has used for decades: Stir 1 pint apple cider vinegar, 12 peppercorns, 3 bay leaves, a few sprigs of parsley, 6 whole cloves together - pour over 4-5 lb. rump roast in large non- metal container and add enough water to bring level just over roast - cover container and refrigerate 3 -5 days, turning the meat over in container once a day. When ready to cook, dry meat and flour. Brown in 1/4 cup unsalted butter on all sides in 6 qt pot, and then add 1 cup sliced onions, 1 1/2 cup julienned carrots and cook until tender (2 1/2 - 3 1/2 hours). Remove meat from pot and set aside, tented, until ready to slice; crush 18 gingersnaps in baggie (use rolling pin to crush fine) and add to liquid in pot along with 1 Tbsp. sugar, and cook for a minute...if sauce too thin, use a little corn starch slurry...adjust salt/pepper to taste...optional: stir sour cream (about 1/2 to 3/4 cup) into sauce before serving-do not boil...tempers sharpness of vinegar taste somewhat...slice meat and serve with sauce. Great with potato dumplings, potato pancakes, mashed potatoes, spaetzle, or buttered noodles, etc., plus fresh string beans, and sweet and sour red cabbage...Enjoy your show enormously! :)
Been watching you for years, thanks for some German recipes. My mother (German) would take us (and Irish father) to a German restaurant on Long Island in the 80's. Think it was called "Bavarian Inn". Your the best
Just like my grandma used to make. Ginger snaps and all! I can't wait to make this it looks amazing 😃
James explains his new scale and then gives you a 10 anyway. Sweet!
My mom made Sauerbraten many times and I learned from her and have made it a handful of times. The recipes we followed, you put the remaining carrots, celery, and onions in a blender and pureed it along with the gingerbread cookies in it. It makes a very flavorful and thick sauce that you might have to thin down with some red wine. We always used Cabernet Sauvignon, and $2 buck Chuck was introduced around that time instead of using an $8 bottle.
Once I used a few 1" thick fat-marbeled rib eye steaks that was sublime in taste with all of that fat in the sauce! But that was back when red meat was affordable and you didn't need to take out a mortgage. That was a truly decadent dish!
I just finished this meal, the red cabbage was a major hit, delicious! The sauce was gingery and sweet-sour, I added a few more cookies and pureed the veggies into the sauce and it came out thick and flavorful. I might have overcooked the meat a little but it all pulled together well and was so good.
Will make again, my family loved it.
This is pretty much my grandmothers recipe.
Last week we did the Sloppy Joe recipe which was great!
But now I'm in the mood for sauerbraten!
Like the Dutch academic grading system, on a 1 through 10 scale. "8 is for the Dean, 9 is for the King, and the 10 is reserved for God."
If you get a 7.5 you know the professor really liked your work 😂
Thank You! It is good to see Germany represented!
A tip for if you need to cool off a pot of hot liquid. Plug your sink and put the whole pot with a lid on it in the sink, and then fill the sink with cold water and ice cubes. You can also do this in a deep basin or a bath tub. Gently stir the contents of the pot to help the heat transfer into the water outside of the pot. Work much better than just leaving the pot out and waiting for it to chill out.
Italian family growing up, but my mom would make this every fall. For some reason, she was a big fan German cooking and we had a lot different sauerkraut meals growing up...Thanks for another good video..This one seemed like a lot of work.
I live in Germany, this is one of my favorite dishes, my grandmother in law makes this and it has a proper kick! Delicious!
That roast looks hammered.
I grew up in Germany. I do use chuck roast and am able to slice it. Just tie it first. The marbling goes well with the sauce. I'll also use the mock tender roast. Just depends.
Bavarian here - this is legit!
My grandma would have cut the red cabbage into slimmer pieces and sometimes she added a cut up pear or apple to it during cooking.
Looks delicious!
This is my signature dish at our house. My recipe differs only minor from James'. Folks if you have not eaten this dish before the flavours will stun you. As James said exercise patience, you won't regret it. Thank you for sharing this video James.
Looks amazing Jim!
My mother-in-law made this and she also made potato balls stuffed with toasted croutons, my god it was delicious. She has been long gone but this has inspired me to make again. It is also very similar to a pot roast that I make. Great job and your son is such a great addition!
I have been making sauerbraten for years. I use crushed Ginger snaps as my thickening agent in the gravy. It's delicious.
Damn this is a good channel. 👍
Oooh, .I love a good sauerbraten!! I went to college in Milwaukee, known for its German heritage, and that was always the dish to get to see if a German restaurant was any good.
Dude that looks amazing. I’m going to make this. You are also funny af!
If you put the marinaded in a plastic zip bag you dont have to turn it. Its always submerged!!
With a name like Christlieb, I darn well better learn to cook this classic German dish. You have inspired me. This is what I am going to cook for Christmas dinner.
So much less cheesy not walking into the kitchen in your intro! Looks delicious!!
Well, I don’t know about this dish, but I do like German food, but yesterday we made your steak sandwich and potato salad recipe and everybody loved it. Thank you.
I'm no expert, but I used to live in Germany and had a fair amount of Sauerbraten. The amount of sugar used is excessive. Especially when considering you're using raisins as well. Using less acid/vinegar and let the sugars of the veggies release their sugars instead in my opinion works better. This also prevents it from being excessively sour and instead it remains more tangy, as it (IMO) should be.
What you describe depends on the German region. There’s no sugar and no raisins in my families Sauerbraten recipe - it’s similar to the fränkische Sauerbraten.
@@-Shazz- maybe that's the case, I stayed around Franconia for a lot of the time. Still, I don't know anywhere they'd use that much sugar in general. I didn't see much sugar being used in savory dishes in general, and if it was, it'd usually be a teaspoonful's worth.
This recipe is more like the Rheinischer Sauerbraten version and is a bit more on the sweet side.
Preferably, don’t use an aluminum or castiron container to marinate.
Stainless or plastic is fine but crockery is best.
At Aldi yesterday I noticed a huge selection of German products including spaetzle noodles, high fiber bread, and a lot more. Regular sauerkraut is on sale, buying two to enjoy in the coming weeks with potatoes and grilled sausage.
Aldis is a German business.
Yes, I know ! Idk why people continue to point this out.
Yes, it can be made without wine. My grandmother, last name vonThaden, made it regularly without wine. It was delicious! Better than I had in Munich. ❤
I have a German butcher / deli local to me and you can buy sauerbraten in a bag that has marinated for at least a week, they don't use wine either and it's really good.
This is my favorite meal ... in the world. Ever. I serve a savory kind of bread pudding or bread dumplings instead of spätzle, just as my grandma used to. Mmmmh. My mouth is watering ... 🤤
On the red cabbage, my great grandmother from Germany put in bacon. Cook the bacon before hand and croumble it into the cabage at the start.
That's a really old timey version to do it. People are not eating that much bacon anymore, even Germans eat healthier nowadays and leave the bacon out. They also don't need as much energy anymore as they used to while working more physical jobs.
SAUERBRATEN. WOOHOO! Greetings from Germany 😁🇩🇪
James's home looks to be quite posh.
I am impressed.
My mom always made sauerbraten. It would sit in the refrigerator for days before cooking. I think she used church, no raisins, and I believe picking spice, carrots, onions, celery and slices of lemon. I’m sure I’m missing something. Ginger snap cookies in the gravy gave it a nice spicy flavor. So good!
Sauerbraten was the first big meal that I cooked for my husband after we got married. I need to make your recipe for our 35th anniversary on November 24th this year!!