I appreciate the messy cooking. As all real cooking usually is. Too many cooking shows have unrealistically clean and filtered cooking processes. This makes it feel more authentic and personable
@niko1even Yeah, he also doesn't say his recipe is the absolute truth, just one way of doing it. And doing it in other ways is totally fine, as long as you're happy with the result.
These shows are mostly hosted by (former) cooks. They learned to cook cleanly because you can't work in a restaurant like we and Adam do. So they also want to translate this professional behavior to their shows, as they think it's aspirational
I mean yeah but theyre pretty much used in all of german cooking. If theres a dish with cooked veggie sides there's usually some in there, same with the main course, i dont particularly miss them if theyre not used but i do like the taste they add in long cooked meals, they only make sense in these imo.
Thanks for the warning, I actually find his machismo habit of hating on other people's taste to be really messed up. Gonna skip this episode and just look up the recipe.
@@UsenameTakenWasTaken It's not even really a diss and I have to say that I find your criticism weird in general: in my experience, his videos regularly feature the sentiment of, "I don't like it this way, but if you do then go for it."
Curly parsley definitely is the more traditional german variety. Here in Cologne, Sauerbraten is traditionally made with horse meat :)
Рік тому+57
I think the convention is that you have to specify what meat you used, unless it's horse, which is the default, at least for the Rhineland regional variant.
Funny, I live in Maastricht, which is in the Southern Netherlands. One of our signature dishes is "zoervleis", which roughly translates as Sauerbraten. It was also made with horsemeat, but over time the meat was swapped with beef. Funny how that works.
@@BiggusNickus Horse meat used to be a pretty cheap way of getting meat back when horses were used for work and transportation, like, what are you gonna do with it once it's old and can't work anymore… it's truly the circle of life
My grandma always makes Sauerbraten with Spätzle for the whole family on Christmas Eve. The taste will always remind me of the time when I was still a kid and Christmas was still magical.
Lovely memories! Just out of curiousity: did you like the Sauerbraten as a child? There's something similar in Swiss cuisine and I never liked it but now I love it.
Definitely a win here - Sauerbraten with Spätzle a Swabian variant with cream in the gravy. In my family we did something crazier once because we wanted to have an East-West experience, Sauerbraten served alongside Mantou - a Chinese Steamed bun.
If you have leftover potato dumplings you can cut them in half and put them in a pan with some butter on medium to medium high heat. Get them nice and crispy on the bottoms and eat them with some leftover gravy. That's what my family always does with the leftovers and it's delicious.
Pumpernickel or similar dark bread can also be used as a thickening agent for people who don't like ginger snap cookies or ginger bread. And I highly recommend braised red cabbage as a vegetable side dish, which also has a nice savoury, sweet and sour taste that compliments the rest of the meal.
It's been a while since I've had Pumpernickel but I remember it as rather whole-grainy, so I'd suppose you end up with a sauce with rye grains in it, unless you strain it off again?
Before the advent of motor vehicles, we had a huge number of working horses, which when no longer usable, still provided a core and valuable source of protein that couldn’t go to waste. A week in vinegar followed by a day long braise was necessary to turn the hard working muscles into something digestible. And it tastes fantastic. Nowadays we baulk at the idea of eating horse but our ancestors made recipes for what was available. Nice video as always Adam, thanks! Food looks great!
Another german speaking here. This is a very authentic recipe as far as the meat is concerned (only we don’t use celery sticks, we use celeriac). but as to the dumplings: NO breadcrumbs or flour in dumplings, only potato starch. and dice up some dark rye bread, fry it in butter until crispy and put 2-3 dice in the center of each dumpling. (and just one more thing: our „soßenlebkuchen“ or sauce cookies are actually more like dark gingerbread than cookies…) enjoy!
The bread is so important. It’s the one of two things our household uses toast bread for (and the other is the same but with spices for duck breast salad) and they make homemade dumplings soooo mich better than the standard storebought/restaurant ones, because those are generally not crisped up in butter which if done makes them the best part of the dumpling.
@@ichsagnix4127 what you call celery is/was not that common tbh in german, i mean now it is... but it wasnt back then... celeriac is widely available and can be found in every store at any time...
The bread dices are a must. Instead of using starch, the franconian style dumplings are made from equal amounts of cooked and raw, grated, potatoes. Authentically they have to be much bigger of course.
As a German, I literally never heard of bread dice inside potato dumplings. Never ever had potato dumplings with any "filling" inside it. Sounds like a cheap way to stretch the food to me.
Usual Celery "Root" is used it has a stronger flavor besides Carrot + Leek, this classic trinity called "Suppengrün" + some parsley. It also used as base in most German Stews "Eintopf".
@@RBN.De-En It's BOTH but different parts of the plant, sold seperate. The "Green" parts (the upper) called "Staudensellerie" the lower "Bulb" or Root called "Knollensellerie", in "Suppengrün" it's always the "Bulb".
@@brokenspine66 The same species yes, but usually celery stalks and celeriac are not harvested from the same plants. There are specially bred varieties of both. This could be different in different parts of the world though, I suppose.
@@Theorimlig Yes, of course the bulbs in the groceries here in germany are sometimes huge. Anyway I like them both and use them both for different things.
@@immabeaster43 i think it's a different style for a different recipe. It didn't quite make sense to make an overly produced video when the food itself is quite simple to make
This is my German mom's favorite dish! And it's definitely one of those national dishes where every family has their own recipe, passed down from generation to generation. Yours looks amazing as well!
Mine hates it so much I never got to eat it until I was like 17 or so because she grew up having to eat it and because you can also marinade it at room temperature she had to smell that a week ahead (stinks like hell according to her) she almost throws up if she even smells it now... But i immediately loved it when I tried.
You are actually right about the curly parsley! Nowadays you see both variants in stores and dishes. But in traditional dishes it's always curly. My great grandma only ever had the curly one in her nice herb garden.
I had to turn something around 25 before I learned that not all parsley is curly---that's how much of a thing it is in Germany. One might consider the curly variety more pretty as a garnishing element, but, at least to me, flat parsley tastes better by a very long shot.
@@lonestarr1490 exactly my line of thought. I’m 21 now and just learned last year that I always confused flat leave parsley with cilantro / coriander leaves. Didn’t even know that there were various types of parsley since, as mentioned they were nowhere to be found in Germany until a few years back. Ein Prost auf Deutschland würde ich mal sagen :)
Just to add to the potato dumplings: In Franconia (where Sauerbraten is very traditional) usually half of the potatoes are cooked, the other half are raw potatoes. And the dumplings are typically way bigger. The recipe is very authentic, well done!
That is a very very good take on a German potato dumpling. The type you made are called Baumwollne Klöße (cotton dumplings). There are a few other types, particularly Grüne/Thüringer Klöße, made from a combination of raw and boiled potato (no egg, no flour), bit of an art form, but my absolute favorite.
@@CatmanJimbo Sometimes a little bit, they are certainly more chewy. They are made out of 2/3rds grated and pressed (dewatered) potatoes and the remaining third is boiled into a very liquid heavily salted puree/mash. When combined the raw potato fibers will parboil in the hot mash and form a very soft dough. Then cook in barely simmering water. They are also called green because the raw part can oxidize, giving them a distinct greenish colour.
Yepp, agreed, but Thüringer rohe Klöße/grüne Klöße, or the Thuringian raw/ green dumplings are an awful lot of work . Peeling and grating enough raw potatoes. Then watering them, after that squeezing them through a clean dishcloth. You got to capture that starchy water, you need it later on (traditionally). Once the raw grated potatoes have been dried enough cover the dough airtight. The starchy water is allowed to settle, until the starch settles in the bottom of the pot. Pour off the excess water without spilling too much of the starch. Strain the starch again, until a thick slurry forms. This is added to the grated potatoes. Season with salt, pepper, thyme, and marjoram until the potato dough has some but not too many flecks of herbs in it. Roast some small diced slices of bread with butter, salt, and pepper. Add 2-5 diced pieces of that roasted bread into the center of each dumpling. Bring a LARGE pot of fairly salty water to a roiling boil, then turn the heat down low. Let cool off to just be welling up lightly. Carefully lower the dumplings into the water and let simmer at just the slightest welling of the water for 15-20 minutes, depending on their size. Turn the dumplings carefully to give them an even cook.
I recommend nutmeg with potatoes even if you're adding garlic and onion powder to your mash. Nutmeg is wonderful and perfect. It seriously kicks up mash so well
Potato mash and nutmeg are a match made in heaven! I was honestly surprised when I first found out that other countries don't add nutmeg to potato mash.
Nutmeg enhances the flavour of butter and cheeses , imho should be a hint of it because like rosemary or sesame will over power a dish , mashed with butter ,heavy cream , garlic an whatever other herb or cheeses would be ruined by more than a hint of nutmeg , if you want nutmeg bake a pumpkin pie . if that's not ok your really weird an i'm not eating at your place 😂
having grown up on this the one note I wanna make is that for the potato dumplings you can actually buy the finished dough (at least in Bavaria) and just form them into balls and boil. its a huge time saver for any weeknight dumpling meals
As a German, I must admit, that even though I really like Sauerbraten and have eaten it many times I had no idea how to make it. Thanks for filling that gap, it really looks quite close to what I am used to!
Dear Adam, I made this for supper tonight for a family of ten. We had Rotkohl as an additional side and Stachelbeerkuchen in the afternoon. I altered your recipe by letting the meat sit in the marinade for two weeks. Your recipe lives up to our German standards. It is the finest Sauerbraten preparation video on UA-cam. Gut gemacht und vielen Dank.
Fun fact. Just across the German border in the southeast of the Netherlands, we have a very similar dish called zoervleis. Also meat stewed in copious amounts of vinegar, but it HAS to be sweetened with something called 'appelstroop'. Which is an ancient way of preserving apples by boiling them for hours and super super concentrating the juice. It's not zoervleis unless you use that. A fantastic dish that's greatly underappreciated imo.
You should try Hachee, a Dutch dish traditionally made with a smiliarly tough and lean cut of beef and cooked sweet with a lot of caramelized onions with the adition of spices and something like vinegar. Often served with red cabbage and mashed or boiled potatoes. Absolutely amazing and one of the (few) great Dutch dishes
Ich liebe Sauerbraten. It's one of my favorite dishes. My dad makes it with a special cookie which is typical from the city I live in here in germany. Awesome to see you cover it.
as a german you have my utmost respect for making the entire thing, this authentically, including the Kartoffelklöße and all. I sure wouldn't wanna do all of that lol but also as a german I am also obligated to disapprove of the onion and garlic powder added :p (bet it tastes awesome) also yes, the curly parsley will absolutely make a dish undeniably more german, them's the rules. one thing pretty much every german does when there is leftover Kartoffelkklöße, the next day straight out of the fridge, cut them into slices and pan fry them. Absolutely the BEST part of it.
This makes me miss Germany so much. My Oma used to make this exact dish all the time, I can taste it just looking at it. Thank you for sharing, can't wait to make it.
We have similar kind of dumplings over in Silesia in Poland - the recipes I know always call for putting the mashed potatoes in a bowl, taking a fourth of the mass out, replacing it with potato starch and then putting the potato mass you took out back in. Good guide to anyone going by eyeballing.
Love how adaptable this recipe is! Hate finding recipes that require such specific ingredients and my small town grocer doesn't carry everything they usually ask for :p
This is my mom's yearly birthday dinner. My grandmother taught it to me before she passed -- her version was very simple, using white vinegar (no wine anywhere), no vegetables except the onion, and cookies of course. She didn't even brown the meat. I don't think I make the dumplings as well as she did but I do think I make the stew slightly better. I actually ended up just adding the ingredients of cookies instead of buying the cookies, it was just easier than remembering it for the shopping list. Oh, and when I'm feeling really bougie I get short ribs in addition to whatever roast is on sale. Edit for anyone wondering about regional variants: My grandmother's parents were from Germany, we're in Maryland.
Oh man, this is great. Here in my corner of the woods (northern germany) we actually dont thicken/sweeten them with cookies but with molasses-heavy "honey bread/cake". You can use soft gingerbread as well, it also adds some spice to the sauce. Also usually potato dumplings here are done thuringia-style, meaning half cooked and half raw potatoes for the dough. It gives them a really nice springy chewiness.
I did it for my family this christmas. It's just amazing. I use red wine vinegar only, since we have alcoholics in the family, that try to keep sober. Works perfectly too. My first dish that takes longer than 2 hours. Was amazing with Rotkraut und "Semmelknödel". Even grandma approved.
The sauce cooks long enough for the alcohol to evaporate. The finished sauce should not have any alcohol content whatsoever. But I'm sure it's good your way, too!
@@verirrteskamel very little alcohol but it’s unlikely all of it would evaporate. Pretty sure Adam has tested this before and found food cooked in alcohol sticks around more than you would think
@@MrJahka That's typically true of dishes that have wine added for a little bit of time, but this recipe has 1 boil, chill for multiple days in a unsealed container, before going into oven for 4 hours, than another boil after that. A non-alcoholic beer is going to have more alcohol at that point.
@@dessimes not enough to actually perceive I agree it’s negligible plus I drink so really don’t care but there is technically some residual ethanol which can be a big deal to some people with religious convictions and stuff
@@dessimes and I’m not even saying I really understand these religious convictions because obviously these people eat/drink small amounts of residual alcohol all the time in bread and juice products but It’s not my religion so I don’t make the rules
Super fun to see Kartoffelklöße made by hand, you can get them anywhere in little cheesecloth pouches where the dough is already portioned in powdered form. Also: man, that looks like something that my grandma would've made, looks are *spot on*
I prefer the mixture you put in water, let it sit for a while and make the dumplings the size you want them to be. Maybe also because I always burn my fingers with those pouches. 😂 About the taste that's open to dispute, but the main factor here in Bavaria is the gravy; there you don't taste much difference in the dumplings anymore imo.
Hello Adam, American here, I am making this for Sunday dinner. Meat is done, gravy is finished, just waiting for the water to boil for the dumplings. Speaking of which, I subbed potato starch for flour in the dumplings, based on comments from German viewers. Also made some red cabbage. Thanks for the recipe!
german sauerbraten is delicious, but i really prefer the czech style svíčková, where the sauce is augmented with heavy cream and the dish is served with bread dumplings, a slice of lemon, lingonberries and sometimes some extra whipped cream. the tart fruitiness of the berries cuts through the heavy sauce nicely and the lighter bread dumplings soak it up better than potato dumplings. either way, though, you can't go wrong with this style of food. it's painfully underrepresented here in the states!
This is what my family usually eat at Christmas. It's definitely a holiday dish. And yes, curly parsley is the German way and nutmeg is the traditional spice for anything involving potatos. Adding garlic and onion powder to Kartoffelknödel seems super American.
nice recipe, adam! working in a kitchen in germany we never use curly parsley because it has usually less intense taste and also less surface area than the flatleafed one due to way smaller leaves, so it's like a more expensive, inferior product. however, i remember flatleafed parsley not being as common when i grew up. most parsley you could buy or that people grew would be curly. i used to work for a chef who would use flatleaf in the actual dishes, but he would also always order some curly parsley strictly so as to use as garnish to make the dish look traditional. such as with his version of this sauerbraten, which he would let sit for up to 6 days! his version was definitely delicious as hell. anyways, guten appetit!
One of my favorites. I usually thicken the sauce with my Mom's secret recipe Danish honey cakes that she makes around Christmas. The sweet/savory/sour/spicy mixture is amazing.
That German dish looks great, good job Adam! Because it is summer I know you probably have a lot of recipes to test, but something you may like to look into is Hungarian lecso, a vegetarian stew (?) made primarily of peppers, onions, and other veggies - typically cooked over a slow flame in a bogracs pot. Obviously Hungarians are a settled people now, people just use ovens. My cousin makes a pound each week every summer
An excelent way to serve this is to cut it into thick slices, put it on fresh Brötchen and then serve with the sauce. Just incredibly delicious. Also, for some reason you are right about curly parsley being more German, I see it a lot more than flat parsley.
German here, lovely recipe. The only thing I would do diffrent is that I kinda prefer the "rubbery" dumpling. I have no idea if it's traditional, but that's the way my mom used to make them. I would suggest making one with more starch and finding out for yourself
I am a vegetarian today, but growing up as a kid in Germany, I loved sauerbraten with dumplings. Just one thing: Some recipes will tell you to soak the meat in the vinegar and spice mix for three days, or five days, or whatever. That's absolutely not enough. One week would be the bare minimum, but two weeks are better. My mom sometimes left the meat to infuse for three weeks, and it was delicious. Just make sure that no part of the meat is ever uncovered by liquid, because it will go bad in no time. This is a very good recipe and the result looks very yummy and authentic. You can leave out the Christmas cookies, or replace them with a good handful of raisins that you cook in the sauce for the last ten minutes or so (my favourite variant), or even use both. The goal is to make the sauce really rich and flavourful, almost overpowering, simultaneously acidic and sweet and spicy.
Dieses Video ist nun Eigentum der Bundesrepublik Deutschland! That being said, I missed some vegetable as a side, carrots or some cabbage, especially red cabbage would complete the holy trinity of german dishes: - Meat (with a sauce) - Carbs, most often something out of potatos - Vegetables Otherwise nice recipe! And flat leaf parsley is weird to me, so you could be right that it is uncommon in germany
like most things beef, sauerbraten gets SO much better when you eradicate all knowledge of round's existence and go straight to chuck. you get all of the sauerbraten flavor, but with more beefiness, tenderness, and unctuous goodness. first made this when I was 15, and to this day my brother, an accomplished chef, says it was the best sauerbraten he's ever had.
The "real" Traditional Sauerbraten is actually done with Meat from Horses. But since people are against eating Horses here (guess they dont see them as "food" like cows, pigs or Chicken for example) the Beef Variant is far more common now. I prefer Horse as it just tastes better with the Vinegar Marinade (beef just doesnt play as well with it in my opinion) :P As far as i can tell from the Visuals you totally nailed everything! The meat looks perfect, the Dumplings have the consistency you want and the gravy was amazing. Glad to see one of THE classic German Dishes done justice
I had the good fortune of being able to visit Germany with my friends last summer. One thing I appreciated about local food is that it seemed to have more focus on flavor and wholesomeness over presentation. I always felt satisfied after my meals and they reminded me of something your mom would make with love, not perfection.
Can i just say, i’m glad you went back to the voice-over style video format with this video. It’s not that the other style in the latest videos was bad but this is just more familiar, i personally think you should keep this.
The "leek is an onion" thing might be more of an american take, in europe replacing onion in a dish with leek would be like replacing it with garlic, sure they're both aliums but they have different tastes. It'd be like looking at something that asks for pork and beef or veal, sure they're all meat but they're not identical.
Looks authentic. Here are a few tips: 4:27 Put sugar in the roux and caramelize everything This gives extra taste. 7:56 lesser cookies and some red Currant jelly I know its hart to get in the US but this is the final kick.
As a Bavarian trained chef i would say thats well done and authentic. If you dont have Soßenkuchen you can use gingerbread as well, its basically the same
Different maybe but as a german raised in northreihn westphalia and now lifing in swabia i would say not traditional. You need some Rotkohl on the side. Thats uhm red cabbage?
Potatoes are either waxy, like red or yellow potatoes, or mealy, like russets. I presume you are outside the US or Canada, so the local varieties should be closer to one or the other. Russets are the dominant mealy potato in the US.
German home cook here -- I had Sauerbraten on my to-try list for a long time and your video made me take the deep dive. As you said, there are a few regional variants. I don't have a family recipe, so I have looked at dozens of other recipes (including yours) and will try to distill it down to one fitting my taste. Excited for the process (just started brining), not that excited to eat so many portions of roast along the way :D For thickening the sauce, there is a thing called "Soßenkuchen", especially made for thickening sauces, and not as sweet as normal christmas cookies.
It's Lebkuchen without the the chocolate coating. If you are out of Soßenkuchen there is no shame in taking a peeler to a Lebkuchen. I think the closest thing to german Lebkuchen would be gingerbread.
German food is the must unknown fine dining experience anyone will ever experience. I went to a German bar in Colorado and it was one of the greatest experiences ever
Do you eat the red cabbage plain, sliced, or toss it in something? Cabbage is such a nice healthy filler/fiber addition that I've been trying to use more in my cooking.
@@CatmanJimbo Unfortunately, the common preparation isn't a superfood, since it has some added sugar. It is absolutely delicious tho. Its chopped into little strips and braised with onion, vinegar, apples and sugar. Really delicious. Somewhere between pickled cabbage and coleslaw, but cooked. To find a good recipe, you'll want to search up Rotkohl or Blaukraut.
Your video quality is amazing. I have been watching and enjoying your content for some time and this is probably your best video as far as footage goes. Every shot, including every shot in the ad, was amazing.
I love how positive the comments are from the Germans! So many times, when an American makes a dish from a European country, you see angry comments like, "Are you crazy? We would NEVER put _____ in our ______!" or some such thing.
Hello Adam. Its not cookies that you add to traditional "Fränkischer Sauerbraten" but its "Soßenlebkuchen" basically a german gingerbread without nuts and sugar coating especially made for this kind of gravy. So it will add thinkening, spices like cardamon, cloves, ginger, nutmeg and cinammon with a decent sweet as it contains honey.
I can't believe Adam covered sauerbraten (or sour beef as we call it in my not-so-German family). Our recipe comes from my great grandmother and it is our favorite meal for any holiday get-together.
As a German, a Chef and this being a dish from my home state and region. Originaly made from Horse meat! A clever way of using working farm animals, the vinegary marinade will tenderise the toughest meat in between 7 to 10 days! No Rosemary, no Garlic but a few allspice berries! The traditional cookies to thicken the sauce are called Printen. A Christmas cookie from the town of Aachen or Aix la Chapelle in French Serve also with braised red cabbage and apple sauce. In addition to gingerbread cookies I would add a little 5spice powder to get the right flavour profile. Lastly add some dark molasses or black treacle to get the colour right. We use a local sugar beet molasses. It needs to be darker and the sweetness also helps balancing the acidity! If the sauce still needs thickening, please use a water/flour slurry, not cornstarch! . Some folks add raisins into the sauce or garnish with roast almond slivers. Totally optional!
To see the day Adam Ragusea makes the only dish of even national cultural significance that came from my home region... Beautiful! As a rhinelander i totally approve of the recipe , every family has its own recepie anyway. Here we use Sugar beet syrup for sweetness (since we have lots of it) and a special type of gingerbread called "kräuterprinten" for thickening, so "crhistmas cookies" is totally fine. I personaly use Raspberry vinegar and usually Dornfelder, a bottle each, for my brine, and then brine for at least three weeks. It is a very traditional winter/Christmas dish here.
My family are Prussian (north Germany) and they definitely don't use cookies in their sauce! We also eat Sauerbraten and Rinderroulade with red Sauerkraut, which is still kind of acidic / fermented like white Sauerkraut but a lot sweeter, and we sometimes put apples into it as well! Really delicious.. we also use everything from game to rabbit meat as well, it doesn't have to be beef Obviously pairs well with beer!
In the region of Bavaria where I was born, we would cube up some bread rolls, crisp them up in butter and the put them in the center of the uncooked dumplings right before boiling them. It's delicious.
I made this in high school and it was the best roast I've had. I couldn't remember the name of it for years and I'm so happy you made a video on it. Can't wait to make it again!
Thanks for doing this one, my mom used to make saurbraten at Christmas time and it is one of my favorites. I usually make kartoffelkloesse AND spaetzle to soak up all that gravy
That's pretty much how I have made my version. I served it over spaetzle and it was so good, The gingerbread cookies pack a sweet punch so some balancing is always needed if you use them in place of a real ginger bread. I'll have try make the kartoffelkloese since I usually make knoedel instead. Looks yummy.
Despite being American, my mother's side of the family loves rot-kohl, German red cabbage. My take is the traditional ingredients, but changing the order of operation. Core a red cabbage, stuff a quarter full beer can into the cavity, and roast on a preferably charcoal grill until knife tender. In the mean time, brown 2 sticks of butter. After browning, add one diced red onion, 2 diced sharp apples, 3 cloves, and 5-8 juniper berries. Simmer until soft. After done, shred the cabbage into the sauce. Add 1/4 to 1/2 cup apple cider vinegar. Simmer until fork tender. This is a delicious addition to pork or sausage, but it is the ultimate side dish/condiment for sirloin beef cuts.
My mom always used to make sauerbraten for my grandpa's birthday. Never was fond of it, but the gingersnap gravy was good, and I loved the potato pancakes.
Here in the south of the Netherlands we have an extremely similar dish with slightly different ingredients but its not marinated but stewed for like 8 hours until the liquid is dark, sweet, sour and luscious.
Wow!!! This dish brings back memories. My late Father loved Saurbraten. My mother made the gravy with those same ginger snap cookies and the aroma in the kitchen was really special. I could get choked up remembering it all, but I’d rather save that energy to thank Adam for making this old old old classic. Perhaps the “kids” today wouldn’t find it so sexy, but there’s plenty of us still around who dream of that meal when the weather gets cold. Mom also served it with red cabbage if I recall correctly. Wasn’t such a fan of that but it made for a pretty plate . Ah the days before instagram!!!
I just returned from a month in Germany and this is very similar to what I ate in Nuremberg, Munich and Bayreuth. I’m definitely making this and with German red cabbage also which so delicious.
My mother put ginger snaps in the marinade. My aunt chopped up some fresh ginger for the marinade. We usually ate it with mashed potatoes and sweet and sour red cabbage. My mother was from Cologne and my father from Kiel.
german here... the legend with the roman beef: I do not know where you have it from, but it is false. Sauerbraten was originaly not made from beef at all but from horse meat.When the horses they used to work with on the field grew old they were butchered and eaten. soaking the meat in vinegar was the best option to make the though meat of an old working horse soft and actually edible (horse mear was also used for salami other sausages). Sauerbraten from beef is now the fairly new standard as eating horse meat is not common anymore nowadays.
Looks good! My granny used to cure the meat 21 days… originally it’s actually with a sauce of „Printen“ (some kind of sweet and chewy dark gingerbread) and dried grapes. The sweetness balances off the acidity. Origin of Sauerbraten is Rheinland in the center of Germany:)
I appreciate the messy cooking. As all real cooking usually is. Too many cooking shows have unrealistically clean and filtered cooking processes. This makes it feel more authentic and personable
Agreed. I think that Adam's videos are the best videos for home cooks because he keeps it real while also being extremely informative.
@niko1even Yeah, he also doesn't say his recipe is the absolute truth, just one way of doing it. And doing it in other ways is totally fine, as long as you're happy with the result.
These shows are mostly hosted by (former) cooks. They learned to cook cleanly because you can't work in a restaurant like we and Adam do. So they also want to translate this professional behavior to their shows, as they think it's aspirational
@@DiscoBroccoli Professional cooks have people to clean after them, home cooks do not.
The crack in the oven door glass is rather endearing in that way.
I live for the moment in every soup/braise/stock episode where Adam casually disses bay leaves
sounds like an unfulfilling life
Lol 😂
I mean yeah but theyre pretty much used in all of german cooking. If theres a dish with cooked veggie sides there's usually some in there, same with the main course, i dont particularly miss them if theyre not used but i do like the taste they add in long cooked meals, they only make sense in these imo.
Thanks for the warning, I actually find his machismo habit of hating on other people's taste to be really messed up.
Gonna skip this episode and just look up the recipe.
@@UsenameTakenWasTaken It's not even really a diss and I have to say that I find your criticism weird in general: in my experience, his videos regularly feature the sentiment of, "I don't like it this way, but if you do then go for it."
Curly parsley definitely is the more traditional german variety. Here in Cologne, Sauerbraten is traditionally made with horse meat :)
I think the convention is that you have to specify what meat you used, unless it's horse, which is the default, at least for the Rhineland regional variant.
Funny, I live in Maastricht, which is in the Southern Netherlands. One of our signature dishes is "zoervleis", which roughly translates as Sauerbraten. It was also made with horsemeat, but over time the meat was swapped with beef. Funny how that works.
Goodbye hoooorseeees... I'm crying over youuuuu ♬♬♬♬
@Whenever no animal is mentioned, it is thought to be a beef Sauerbraten, at least according to the "Leitsätze für Fleisch und Fleischerzeugnisse"
@@BiggusNickus Horse meat used to be a pretty cheap way of getting meat back when horses were used for work and transportation, like, what are you gonna do with it once it's old and can't work anymore… it's truly the circle of life
My grandma always makes Sauerbraten with Spätzle for the whole family on Christmas Eve. The taste will always remind me of the time when I was still a kid and Christmas was still magical.
that's what i was thinking as he was thickening up that gravy... i'd love to drizzle that over some spätzle.
Lovely memories! Just out of curiousity: did you like the Sauerbraten as a child? There's something similar in Swiss cuisine and I never liked it but now I love it.
@@funkdoc94 Yes, I loved it from the beginning. I've kinda always loved vinegar. My sister for example hates Sauerbraten tho.
Definitely a win here - Sauerbraten with Spätzle a Swabian variant with cream in the gravy. In my family we did something crazier once because we wanted to have an East-West experience, Sauerbraten served alongside Mantou - a Chinese Steamed bun.
@@mic_s21 That sounds so good!
If you have leftover potato dumplings you can cut them in half and put them in a pan with some butter on medium to medium high heat. Get them nice and crispy on the bottoms and eat them with some leftover gravy. That's what my family always does with the leftovers and it's delicious.
Oh yes!
Fried dumplings with gravy are delicious.
Oh wow I can't believe I never tried that when we ate this on christmas
Every German knows: Crispy sliced dumplings and goulash from roast leftovers are better than the roast itself 😂
We eat potato dumplings with stewed pears in my family, and the fried leftovers are sprinkled with sugar. Lecker!
Pumpernickel or similar dark bread can also be used as a thickening agent for people who don't like ginger snap cookies or ginger bread.
And I highly recommend braised red cabbage as a vegetable side dish, which also has a nice savoury, sweet and sour taste that compliments the rest of the meal.
It's been a while since I've had Pumpernickel but I remember it as rather whole-grainy, so I'd suppose you end up with a sauce with rye grains in it, unless you strain it off again?
yes it depends on the area. Where i grew up we thicken with dark rye bread and then eat it with Spätzle!
@@icefox13 Isn't there also a variant with more ground up ryee grains? Would e much better probably.
Before the advent of motor vehicles, we had a huge number of working horses, which when no longer usable, still provided a core and valuable source of protein that couldn’t go to waste. A week in vinegar followed by a day long braise was necessary to turn the hard working muscles into something digestible. And it tastes fantastic. Nowadays we baulk at the idea of eating horse but our ancestors made recipes for what was available. Nice video as always Adam, thanks! Food looks great!
Another german speaking here. This is a very authentic recipe as far as the meat is concerned (only we don’t use celery sticks, we use celeriac). but as to the dumplings: NO breadcrumbs or flour in dumplings, only potato starch. and dice up some dark rye bread, fry it in butter until crispy and put 2-3 dice in the center of each dumpling. (and just one more thing: our „soßenlebkuchen“ or sauce cookies are actually more like dark gingerbread than cookies…) enjoy!
Pretty sure that's just a local variety whether it's celery or not, I mean, there are recipes with horse meat.
The bread is so important. It’s the one of two things our household uses toast bread for (and the other is the same but with spices for duck breast salad) and they make homemade dumplings soooo mich better than the standard storebought/restaurant ones, because those are generally not crisped up in butter which if done makes them the best part of the dumpling.
@@ichsagnix4127 what you call celery is/was not that common tbh in german, i mean now it is... but it wasnt back then... celeriac is widely available and can be found in every store at any time...
The bread dices are a must. Instead of using starch, the franconian style dumplings are made from equal amounts of cooked and raw, grated, potatoes. Authentically they have to be much bigger of course.
As a German, I literally never heard of bread dice inside potato dumplings. Never ever had potato dumplings with any "filling" inside it.
Sounds like a cheap way to stretch the food to me.
Usual Celery "Root" is used it has a stronger flavor besides Carrot + Leek, this classic trinity called "Suppengrün" + some parsley. It also used as base in most German Stews "Eintopf".
Yeah, I was going to comment this. Celery is "Staudensellerie," while what we would use in most German recipes is celeriac, which we call Sellerie.
@@RBN.De-En It's BOTH but different parts of the plant, sold seperate. The "Green" parts (the upper) called "Staudensellerie" the lower "Bulb" or Root called "Knollensellerie", in "Suppengrün" it's always the "Bulb".
@@brokenspine66 The same species yes, but usually celery stalks and celeriac are not harvested from the same plants. There are specially bred varieties of both. This could be different in different parts of the world though, I suppose.
Ooooh, we could combine that with the Petersilie and use Petersilienwurzel, tastes very similar to Knollensellerie.
@@Theorimlig Yes, of course the bulbs in the groceries here in germany are sometimes huge. Anyway I like them both and use them both for different things.
As a German I can confirm that this looks very authentic
Stimme zu, schaut gut aus.
@@folppki2256oh damn, not again...
As a not german i cant confirm those are authentic
@@folppki2256he said “agree looks good” 💀
Nur kein Rotkohl dabei.
Really glad to see the more traditional video style back. This video came out really well, and I can't wait to try this for myself!
Can't agree more. I think the other style's are just too different than what I've come to expect lol
@@immabeaster43 i think it's a different style for a different recipe. It didn't quite make sense to make an overly produced video when the food itself is quite simple to make
@@aronseptianto8142 I don't disagree, but this style just felt more homey 🤷🏽♂️
Like this style better as well.
He did a voice over video just two weeks ago about the cactus tacos. People miss him that much?
This is my German mom's favorite dish! And it's definitely one of those national dishes where every family has their own recipe, passed down from generation to generation. Yours looks amazing as well!
My mom's favourite dish as well!
Mine hates it so much I never got to eat it until I was like 17 or so because she grew up having to eat it and because you can also marinade it at room temperature she had to smell that a week ahead (stinks like hell according to her) she almost throws up if she even smells it now... But i immediately loved it when I tried.
@@kayburcky7146 Me too and i always loved when the kitchen was full of the smell, because i knew what was coming.
@@kayburcky7146 for the same reason my dad hates porridge
Saurbraten is one of my favorite dishes. I've made it with bottom round, top round, eye round and chuck roast and they all turned out great.
You are actually right about the curly parsley! Nowadays you see both variants in stores and dishes. But in traditional dishes it's always curly. My great grandma only ever had the curly one in her nice herb garden.
I had to turn something around 25 before I learned that not all parsley is curly---that's how much of a thing it is in Germany.
One might consider the curly variety more pretty as a garnishing element, but, at least to me, flat parsley tastes better by a very long shot.
@@lonestarr1490 exactly my line of thought.
I’m 21 now and just learned last year that I always confused flat leave parsley with cilantro / coriander leaves. Didn’t even know that there were various types of parsley since, as mentioned they were nowhere to be found in Germany until a few years back.
Ein Prost auf Deutschland würde ich mal sagen :)
Just to add to the potato dumplings: In Franconia (where Sauerbraten is very traditional) usually half of the potatoes are cooked, the other half are raw potatoes. And the dumplings are typically way bigger.
The recipe is very authentic, well done!
But it belongs to the Niederrhein!😉
That is a very very good take on a German potato dumpling. The type you made are called Baumwollne Klöße (cotton dumplings).
There are a few other types, particularly Grüne/Thüringer Klöße, made from a combination of raw and boiled potato (no egg, no flour), bit of an art form, but my absolute favorite.
Another user mentioned the Klöße they like "sticking to their teeth", does that describe the Grüne/Thüringer variety?
@@CatmanJimbo Sometimes a little bit, they are certainly more chewy. They are made out of 2/3rds grated and pressed (dewatered) potatoes and the remaining third is boiled into a very liquid heavily salted puree/mash. When combined the raw potato fibers will parboil in the hot mash and form a very soft dough. Then cook in barely simmering water. They are also called green because the raw part can oxidize, giving them a distinct greenish colour.
Yepp, agreed, but Thüringer rohe Klöße/grüne Klöße, or the Thuringian raw/ green dumplings are an awful lot of work . Peeling and grating enough raw potatoes. Then watering them, after that squeezing them through a clean dishcloth. You got to capture that starchy water, you need it later on (traditionally). Once the raw grated potatoes have been dried enough cover the dough airtight.
The starchy water is allowed to settle, until the starch settles in the bottom of the pot. Pour off the excess water without spilling too much of the starch. Strain the starch again, until a thick slurry forms. This is added to the grated potatoes. Season with salt, pepper, thyme, and marjoram until the potato dough has some but not too many flecks of herbs in it.
Roast some small diced slices of bread with butter, salt, and pepper. Add 2-5 diced pieces of that roasted bread into the center of each dumpling.
Bring a LARGE pot of fairly salty water to a roiling boil, then turn the heat down low. Let cool off to just be welling up lightly. Carefully lower the dumplings into the water and let simmer at just the slightest welling of the water for 15-20 minutes, depending on their size. Turn the dumplings carefully to give them an even cook.
Yep green Knodels are easily the best, but they're more labor intensive 🙂
Never heard them called Baumwolle Klöße, where in Germany are you from?
I recommend nutmeg with potatoes even if you're adding garlic and onion powder to your mash. Nutmeg is wonderful and perfect. It seriously kicks up mash so well
Adam personally dislikes nutmeg. I think that's why he didn't use it for the Klöße.
@@lonestarr1490yeah he said that in a video before
Potato mash and nutmeg are a match made in heaven! I was honestly surprised when I first found out that other countries don't add nutmeg to potato mash.
Nutmeg enhances the flavour of butter and cheeses , imho should be a hint of it because like rosemary or sesame will over power a dish , mashed with butter ,heavy cream , garlic an whatever other herb or cheeses would be ruined by more than a hint of nutmeg , if you want nutmeg bake a pumpkin pie . if that's not ok your really weird an i'm not eating at your place 😂
having grown up on this the one note I wanna make is that for the potato dumplings you can actually buy the finished dough (at least in Bavaria) and just form them into balls and boil. its a huge time saver for any weeknight dumpling meals
certified ragusea classic
As a German, I must admit, that even though I really like Sauerbraten and have eaten it many times I had no idea how to make it. Thanks for filling that gap, it really looks quite close to what I am used to!
Dear Adam, I made this for supper tonight for a family of ten. We had Rotkohl as an additional side and Stachelbeerkuchen in the afternoon. I altered your recipe by letting the meat sit in the marinade for two weeks. Your recipe lives up to our German standards. It is the finest Sauerbraten preparation video on UA-cam. Gut gemacht und vielen Dank.
as a german I can confirm that there a million ways of making sauerbraten but the way my family does it is objectively the only correct way.
Fun fact. Just across the German border in the southeast of the Netherlands, we have a very similar dish called zoervleis. Also meat stewed in copious amounts of vinegar, but it HAS to be sweetened with something called 'appelstroop'. Which is an ancient way of preserving apples by boiling them for hours and super super concentrating the juice. It's not zoervleis unless you use that. A fantastic dish that's greatly underappreciated imo.
Appelstroop sounds amazing, would LOVE to make it some day and use it in all kinds of cooking, thanks for sharing.
I appreciate the extra work for these voiceover-style videos. I really like the extra information and jokes that get put in with a firm script.
You should try Hachee, a Dutch dish traditionally made with a smiliarly tough and lean cut of beef and cooked sweet with a lot of caramelized onions with the adition of spices and something like vinegar. Often served with red cabbage and mashed or boiled potatoes. Absolutely amazing and one of the (few) great Dutch dishes
I went there and they were eating windmills
you may call this „exploded Sauerbraten“.. 😆
Yea, you‘re right… red cabbage as a side dish does even make German Sauerbraten more authentic. 👍
Yeah hachee is great as well, with some siepeltsjes 👌
In Limburg, a Dutch province they eat sauerbraten as well, call it Suurvleisch
I'm so glad you came back to the traditional style (voice over) video! Also, it looks delicious
I didn't expect you to do a german dish, and it looks pretty legit to me. Good Job, Adam! I hope you do more German dishes in the future
Ich liebe Sauerbraten. It's one of my favorite dishes. My dad makes it with a special cookie which is typical from the city I live in here in germany. Awesome to see you cover it.
Welche Kekse nehmt ihr? Ich habe noch nie von Keksen in Sauerbraten-Soße gehört.
@@zockertwins Ich glaube was da gemeint ist ist Soßenkuchen/Soßenlebkuchen
@@zockertwinsok y'all this guys talking about Czechoslovakia
aww thats amazingly regional. must try it now
@@zockertwinsIn Aachen benutzt man Printen für den Sauerbraten und im benachbarten Limburg auch für Zoervleis.
as a german you have my utmost respect for making the entire thing, this authentically, including the Kartoffelklöße and all. I sure wouldn't wanna do all of that lol
but also as a german I am also obligated to disapprove of the onion and garlic powder added :p (bet it tastes awesome)
also yes, the curly parsley will absolutely make a dish undeniably more german, them's the rules.
one thing pretty much every german does when there is leftover Kartoffelkklöße, the next day straight out of the fridge, cut them into slices and pan fry them. Absolutely the BEST part of it.
Definitely the most complicated way to fry potatoes, but yes, those are awesome.
This makes me miss Germany so much. My Oma used to make this exact dish all the time, I can taste it just looking at it. Thank you for sharing, can't wait to make it.
We have similar kind of dumplings over in Silesia in Poland - the recipes I know always call for putting the mashed potatoes in a bowl, taking a fourth of the mass out, replacing it with potato starch and then putting the potato mass you took out back in. Good guide to anyone going by eyeballing.
Yeah, we have those in Germany too. I mean, the Silesian cuisine is both German and Polish, so that's no surprise.
Knödel are always the star of the show. And yours look amazing! Well done!
Love how adaptable this recipe is! Hate finding recipes that require such specific ingredients and my small town grocer doesn't carry everything they usually ask for :p
Depending on the ingredient, there are lots of replacements
classic German winter dish. Seeing this makes my mouth water.
In germany it is traditionally the curly parsley since it can survive the winter while the flat one can't.
Ich hätte nie gedacht dass er mal son rezept veröffentlicht
Schmeckt wie die Heimat
This is my mom's yearly birthday dinner. My grandmother taught it to me before she passed -- her version was very simple, using white vinegar (no wine anywhere), no vegetables except the onion, and cookies of course. She didn't even brown the meat. I don't think I make the dumplings as well as she did but I do think I make the stew slightly better. I actually ended up just adding the ingredients of cookies instead of buying the cookies, it was just easier than remembering it for the shopping list.
Oh, and when I'm feeling really bougie I get short ribs in addition to whatever roast is on sale.
Edit for anyone wondering about regional variants: My grandmother's parents were from Germany, we're in Maryland.
I'm also from maryland
Oh man, this is great. Here in my corner of the woods (northern germany) we actually dont thicken/sweeten them with cookies but with molasses-heavy "honey bread/cake". You can use soft gingerbread as well, it also adds some spice to the sauce.
Also usually potato dumplings here are done thuringia-style, meaning half cooked and half raw potatoes for the dough. It gives them a really nice springy chewiness.
I did it for my family this christmas. It's just amazing. I use red wine vinegar only, since we have alcoholics in the family, that try to keep sober. Works perfectly too. My first dish that takes longer than 2 hours. Was amazing with Rotkraut und "Semmelknödel". Even grandma approved.
The sauce cooks long enough for the alcohol to evaporate. The finished sauce should not have any alcohol content whatsoever. But I'm sure it's good your way, too!
@@verirrteskamel very little alcohol but it’s unlikely all of it would evaporate. Pretty sure Adam has tested this before and found food cooked in alcohol sticks around more than you would think
@@MrJahka That's typically true of dishes that have wine added for a little bit of time, but this recipe has 1 boil, chill for multiple days in a unsealed container, before going into oven for 4 hours, than another boil after that. A non-alcoholic beer is going to have more alcohol at that point.
@@dessimes not enough to actually perceive I agree it’s negligible plus I drink so really don’t care but there is technically some residual ethanol which can be a big deal to some people with religious convictions and stuff
@@dessimes and I’m not even saying I really understand these religious convictions because obviously these people eat/drink small amounts of residual alcohol all the time in bread and juice products but It’s not my religion so I don’t make the rules
As a German i am very glad that a great German recipe was featured!
Super fun to see Kartoffelklöße made by hand, you can get them anywhere in little cheesecloth pouches where the dough is already portioned in powdered form.
Also: man, that looks like something that my grandma would've made, looks are *spot on*
They do not taste good
I prefer the mixture you put in water, let it sit for a while and make the dumplings the size you want them to be. Maybe also because I always burn my fingers with those pouches. 😂
About the taste that's open to dispute, but the main factor here in Bavaria is the gravy; there you don't taste much difference in the dumplings anymore imo.
As a german i'm overjoyed that you made this. With the LEBKUCHEN too??!?!?!? Chef's kiss!
Watched 1 second and can confirm this is such a classic Adam cooking video my wife came back with the kids
Hello Adam,
American here, I am making this for Sunday dinner. Meat is done, gravy is finished, just waiting for the water to boil for the dumplings. Speaking of which, I subbed potato starch for flour in the dumplings, based on comments from German viewers. Also made some red cabbage. Thanks for the recipe!
german sauerbraten is delicious, but i really prefer the czech style svíčková, where the sauce is augmented with heavy cream and the dish is served with bread dumplings, a slice of lemon, lingonberries and sometimes some extra whipped cream. the tart fruitiness of the berries cuts through the heavy sauce nicely and the lighter bread dumplings soak it up better than potato dumplings. either way, though, you can't go wrong with this style of food. it's painfully underrepresented here in the states!
AS a german i can confirm czech svickova ist better.
I prefer the German Sauerbraten but Czech bread dumplings are amazing. They work amazingly together.
This is what my family usually eat at Christmas. It's definitely a holiday dish.
And yes, curly parsley is the German way and nutmeg is the traditional spice for anything involving potatos. Adding garlic and onion powder to Kartoffelknödel seems super American.
nice recipe, adam! working in a kitchen in germany we never use curly parsley because it has usually less intense taste and also less surface area than the flatleafed one due to way smaller leaves, so it's like a more expensive, inferior product. however, i remember flatleafed parsley not being as common when i grew up. most parsley you could buy or that people grew would be curly. i used to work for a chef who would use flatleaf in the actual dishes, but he would also always order some curly parsley strictly so as to use as garnish to make the dish look traditional. such as with his version of this sauerbraten, which he would let sit for up to 6 days! his version was definitely delicious as hell. anyways, guten appetit!
One of my favorites. I usually thicken the sauce with my Mom's secret recipe Danish honey cakes that she makes around Christmas. The sweet/savory/sour/spicy mixture is amazing.
Hi Adam, would love to see your take on chicken paprikas, one of my favorite childhood dishes 😊
Adam's glasses fogging up at the end of the trade ad was as cute as it was relatable
That German dish looks great, good job Adam! Because it is summer I know you probably have a lot of recipes to test, but something you may like to look into is Hungarian lecso, a vegetarian stew (?) made primarily of peppers, onions, and other veggies - typically cooked over a slow flame in a bogracs pot. Obviously Hungarians are a settled people now, people just use ovens. My cousin makes a pound each week every summer
An excelent way to serve this is to cut it into thick slices, put it on fresh Brötchen and then serve with the sauce. Just incredibly delicious.
Also, for some reason you are right about curly parsley being more German, I see it a lot more than flat parsley.
German here, lovely recipe. The only thing I would do diffrent is that I kinda prefer the "rubbery" dumpling. I have no idea if it's traditional, but that's the way my mom used to make them. I would suggest making one with more starch and finding out for yourself
Leeks do give a different taste than white/red onions. (Especially when using the green parts of leeks).
Yes they are sweeter too when cooked
I am a vegetarian today, but growing up as a kid in Germany, I loved sauerbraten with dumplings. Just one thing: Some recipes will tell you to soak the meat in the vinegar and spice mix for three days, or five days, or whatever. That's absolutely not enough. One week would be the bare minimum, but two weeks are better. My mom sometimes left the meat to infuse for three weeks, and it was delicious. Just make sure that no part of the meat is ever uncovered by liquid, because it will go bad in no time.
This is a very good recipe and the result looks very yummy and authentic. You can leave out the Christmas cookies, or replace them with a good handful of raisins that you cook in the sauce for the last ten minutes or so (my favourite variant), or even use both. The goal is to make the sauce really rich and flavourful, almost overpowering, simultaneously acidic and sweet and spicy.
When you didn't say "summon fourth the upside down bear" my disappointment was immeasurable
I spent 42 months in Germany! I love 99.9% of all the dishes, this is one of my favorites 😍
Dieses Video ist nun Eigentum der Bundesrepublik Deutschland!
That being said, I missed some vegetable as a side, carrots or some cabbage, especially red cabbage would complete the holy trinity of german dishes:
- Meat (with a sauce)
- Carbs, most often something out of potatos
- Vegetables
Otherwise nice recipe! And flat leaf parsley is weird to me, so you could be right that it is uncommon in germany
like most things beef, sauerbraten gets SO much better when you eradicate all knowledge of round's existence and go straight to chuck. you get all of the sauerbraten flavor, but with more beefiness, tenderness, and unctuous goodness. first made this when I was 15, and to this day my brother, an accomplished chef, says it was the best sauerbraten he's ever had.
The "real" Traditional Sauerbraten is actually done with Meat from Horses. But since people are against eating Horses here (guess they dont see them as "food" like cows, pigs or Chicken for example) the Beef Variant is far more common now. I prefer Horse as it just tastes better with the Vinegar Marinade (beef just doesnt play as well with it in my opinion) :P As far as i can tell from the Visuals you totally nailed everything! The meat looks perfect, the Dumplings have the consistency you want and the gravy was amazing. Glad to see one of THE classic German Dishes done justice
I had the good fortune of being able to visit Germany with my friends last summer. One thing I appreciated about local food is that it seemed to have more focus on flavor and wholesomeness over presentation. I always felt satisfied after my meals and they reminded me of something your mom would make with love, not perfection.
Which regions did you visit?
Curly parsley definetly feels more German than flat leaf :)
Can i just say, i’m glad you went back to the voice-over style video format with this video. It’s not that the other style in the latest videos was bad but this is just more familiar, i personally think you should keep this.
The "leek is an onion" thing might be more of an american take, in europe replacing onion in a dish with leek would be like replacing it with garlic, sure they're both aliums but they have different tastes.
It'd be like looking at something that asks for pork and beef or veal, sure they're all meat but they're not identical.
Looks authentic.
Here are a few tips:
4:27 Put sugar in the roux and caramelize everything
This gives extra taste.
7:56 lesser cookies and some red Currant jelly
I know its hart to get in the US but this is the final kick.
How could you use honey and not "summon forth the upside-down bear"?
Adam has bought himself a real coffee grinder. Not the mill I have seen him use before. I feel relieved. Your good beans deserved this.
That's a small onion? Those look gigantic to me .....
If your onions aren't the size of peas, are you even cooking?
Well, they are American onions...
As a Bavarian trained chef i would say thats well done and authentic. If you dont have Soßenkuchen you can use gingerbread as well, its basically the same
Deutschland mentioned. Annexation of the comment section will commence soon.
Dieser Kommentar ist nun Eigentum der Bundesrepublik Deutschland!
Ein Volk, eine Nation, eine Kommentarsektion.
This hits different with applesauce on the side! It pairs really well with the dumplings and the gravy
Different maybe but as a german raised in northreihn westphalia and now lifing in swabia i would say not traditional. You need some Rotkohl on the side. Thats uhm red cabbage?
Do you know where i can get russet potatoes or something similar anywhere else of the usa
In the UK we have Maris Pipers and King Edward's which would be good for this particular task
Potatoes are either waxy, like red or yellow potatoes, or mealy, like russets. I presume you are outside the US or Canada, so the local varieties should be closer to one or the other. Russets are the dominant mealy potato in the US.
@@theblackrose3130I know the king
German home cook here -- I had Sauerbraten on my to-try list for a long time and your video made me take the deep dive. As you said, there are a few regional variants. I don't have a family recipe, so I have looked at dozens of other recipes (including yours) and will try to distill it down to one fitting my taste. Excited for the process (just started brining), not that excited to eat so many portions of roast along the way :D
For thickening the sauce, there is a thing called "Soßenkuchen", especially made for thickening sauces, and not as sweet as normal christmas cookies.
It's Lebkuchen without the the chocolate coating. If you are out of Soßenkuchen there is no shame in taking a peeler to a Lebkuchen. I think the closest thing to german Lebkuchen would be gingerbread.
Meat and potatoes is such a fundamentally good combination. This specific recipe looks amazing
9:10 "enrobed" is a new word for me. Thank you.
German food is the must unknown fine dining experience anyone will ever experience. I went to a German bar in Colorado and it was one of the greatest experiences ever
Coming from a German family this is a favorite. I was very happy to see you do potato dumplings. A nice side dish with this is red cabbage.
Do you eat the red cabbage plain, sliced, or toss it in something? Cabbage is such a nice healthy filler/fiber addition that I've been trying to use more in my cooking.
@@CatmanJimbo Unfortunately, the common preparation isn't a superfood, since it has some added sugar. It is absolutely delicious tho. Its chopped into little strips and braised with onion, vinegar, apples and sugar. Really delicious. Somewhere between pickled cabbage and coleslaw, but cooked. To find a good recipe, you'll want to search up Rotkohl or Blaukraut.
@@CatmanJimbo Cooked red cabbage.
Your video quality is amazing. I have been watching and enjoying your content for some time and this is probably your best video as far as footage goes. Every shot, including every shot in the ad, was amazing.
I love how positive the comments are from the Germans! So many times, when an American makes a dish from a European country, you see angry comments like, "Are you crazy? We would NEVER put _____ in our ______!" or some such thing.
Hello Adam. Its not cookies that you add to traditional "Fränkischer Sauerbraten" but its "Soßenlebkuchen" basically a german gingerbread without nuts and sugar coating especially made for this kind of gravy. So it will add thinkening, spices like cardamon, cloves, ginger, nutmeg and cinammon with a decent sweet as it contains honey.
I can't believe Adam covered sauerbraten (or sour beef as we call it in my not-so-German family). Our recipe comes from my great grandmother and it is our favorite meal for any holiday get-together.
As a German, a Chef and this being a dish from my home state and region. Originaly made from Horse meat! A clever way of using working farm animals, the vinegary marinade will tenderise the toughest meat in between 7 to 10 days! No Rosemary, no Garlic but a few allspice berries! The traditional cookies to thicken the sauce are called Printen. A Christmas cookie from the town of Aachen or Aix la Chapelle in French Serve also with braised red cabbage and apple sauce. In addition to gingerbread cookies I would add a little 5spice powder to get the right flavour profile. Lastly add some dark molasses or black treacle to get the colour right. We use a local sugar beet molasses. It needs to be darker and the sweetness also helps balancing the acidity! If the sauce still needs thickening, please use a water/flour slurry, not cornstarch! . Some folks add raisins into the sauce or garnish with roast almond slivers. Totally optional!
To see the day Adam Ragusea makes the only dish of even national cultural significance that came from my home region... Beautiful!
As a rhinelander i totally approve of the recipe , every family has its own recepie anyway.
Here we use Sugar beet syrup for sweetness (since we have lots of it) and a special type of gingerbread called "kräuterprinten" for thickening, so "crhistmas cookies" is totally fine.
I personaly use Raspberry vinegar and usually Dornfelder, a bottle each, for my brine, and then brine for at least three weeks.
It is a very traditional winter/Christmas dish here.
My family are Prussian (north Germany) and they definitely don't use cookies in their sauce! We also eat Sauerbraten and Rinderroulade with red Sauerkraut, which is still kind of acidic / fermented like white Sauerkraut but a lot sweeter, and we sometimes put apples into it as well! Really delicious.. we also use everything from game to rabbit meat as well, it doesn't have to be beef
Obviously pairs well with beer!
Happy you made this, German food is so underrated
In the region of Bavaria where I was born, we would cube up some bread rolls, crisp them up in butter and the put them in the center of the uncooked dumplings right before boiling them. It's delicious.
I made this in high school and it was the best roast I've had. I couldn't remember the name of it for years and I'm so happy you made a video on it. Can't wait to make it again!
Thanks for doing this one, my mom used to make saurbraten at Christmas time and it is one of my favorites. I usually make kartoffelkloesse AND spaetzle to soak up all that gravy
That's pretty much how I have made my version. I served it over spaetzle and it was so good, The gingerbread cookies pack a sweet punch so some balancing is always needed if you use them in place of a real ginger bread. I'll have try make the kartoffelkloese since I usually make knoedel instead. Looks yummy.
My grandmother makes Sauerbraten, but I haven't had it in years. This has got me craving some!
Despite being American, my mother's side of the family loves rot-kohl, German red cabbage. My take is the traditional ingredients, but changing the order of operation.
Core a red cabbage, stuff a quarter full beer can into the cavity, and roast on a preferably charcoal grill until knife tender.
In the mean time, brown 2 sticks of butter. After browning, add one diced red onion, 2 diced sharp apples, 3 cloves, and 5-8 juniper berries. Simmer until soft.
After done, shred the cabbage into the sauce. Add 1/4 to 1/2 cup apple cider vinegar. Simmer until fork tender.
This is a delicious addition to pork or sausage, but it is the ultimate side dish/condiment for sirloin beef cuts.
My mom always used to make sauerbraten for my grandpa's birthday. Never was fond of it, but the gingersnap gravy was good, and I loved the potato pancakes.
Here in the south of the Netherlands we have an extremely similar dish with slightly different ingredients but its not marinated but stewed for like 8 hours until the liquid is dark, sweet, sour and luscious.
Wow!!! This dish brings back memories. My late Father loved Saurbraten. My mother made the gravy with those same ginger snap cookies and the aroma in the kitchen was really special. I could get choked up remembering it all, but I’d rather save that energy to thank Adam for making this old old old classic. Perhaps the “kids” today wouldn’t find it so sexy, but there’s plenty of us still around who dream of that meal when the weather gets cold. Mom also served it with red cabbage if I recall correctly. Wasn’t such a fan of that but it made for a pretty plate . Ah the days before instagram!!!
I just returned from a month in Germany and this is very similar to what I ate in Nuremberg, Munich and Bayreuth. I’m definitely making this and with German red cabbage also which so delicious.
My mother put ginger snaps in the marinade. My aunt chopped up some fresh ginger for the marinade. We usually ate it with mashed potatoes and sweet and sour red cabbage. My mother was from Cologne and my father from Kiel.
german here... the legend with the roman beef: I do not know where you have it from, but it is false. Sauerbraten was originaly not made from beef at all but from horse meat.When the horses they used to work with on the field grew old they were butchered and eaten. soaking the meat in vinegar was the best option to make the though meat of an old working horse soft and actually edible (horse mear was also used for salami other sausages). Sauerbraten from beef is now the fairly new standard as eating horse meat is not common anymore nowadays.
@@SegFault69schön für dich. man kann im Kontext erkennen was gemeint ist.
Usually never comment, but loved the tone in this one. Being over it and punching fast in all its glory. Stick with that please!
Looks good! My granny used to cure the meat 21 days… originally it’s actually with a sauce of „Printen“ (some kind of sweet and chewy dark gingerbread) and dried grapes. The sweetness balances off the acidity. Origin of Sauerbraten is Rheinland in the center of Germany:)
As a German, I instantly feel hungry after watching this. This is mouthwatering. Guten Appetit!