Sauerbraten with potato dumplings
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- Опубліковано 6 чер 2024
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**RECIPE**
a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person)
red wine vinegar (a lot, I used a whole bottle)
red wine
stock, water, etc.
honey or other sugar
onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc.
parsley or other fresh herb for garnish
potatoes (I'd figure one large baking potato per two people)
potato starch (cornstarch or AP flour would work instead)
egg (I only needed one for four big portions of dumplings)
ginger snaps or similar spice cookies (I needed like half a package, it's a lot)
spices (a few juniper berries and cloves are key to me)
Roughly cut up your aromatics - they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine - I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end.
Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down - I like to throw in ice cubes.
When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days - make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions.
Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade.
Simmer the roast in the marinade, covered, until tender as you want it - I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven - I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature.
When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices - nutmeg would be traditional but I did garlic powder and onion powder and it was really good.
Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball - mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float - about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary.
When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies - they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste - it should be strongly sweet and sour and salty and meaty.
Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too? - Навчання та стиль
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
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.
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!
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.
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!
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.
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 😂
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.
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!
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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
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?
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 :)
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.
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 😂
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!😉
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.
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.
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
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
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!
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'm so glad you came back to the traditional style (voice over) video! Also, it looks delicious
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.
classic German winter dish. Seeing this makes my mouth water.
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.
In germany it is traditionally the curly parsley since it can survive the winter while the flat one can't.
Woo love this format!! It tends to be my pref over the other more recent format, but all ur buds are fantastic!!
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!
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
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.
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.
Watched 1 second and can confirm this is such a classic Adam cooking video my wife came back with the kids
Hi Adam, would love to see your take on chicken paprikas, one of my favorite childhood dishes 😊
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
Sehr gut Herr Ragusea, vielen Dank für dieses Rezept
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.
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
Knödel are always the star of the show. And yours look amazing! Well done!
one of our treasured recipes, this is a very nostalgic weekend dinner 👍
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
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.
I'm so happy voiceover is back!
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.
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.
I love the bloopers you kept in for the trade sponsored segment
Thank you, I have always been intimidated by this recipe. You’re awesome by the way!
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 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
Head to Aldi in winter for delicious German cookies - including spice cookies.
Delicious memories of my childhood.
My grandmother makes Sauerbraten, but I haven't had it in years. This has got me craving some!
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.
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
Meat and potatoes is such a fundamentally good combination. This specific recipe looks amazing
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.
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!
Deutschland mentioned. Annexation of the comment section will commence soon.
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Ein Volk, eine Nation, eine Kommentarsektion.
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.
Oh wow, that looks so yummy!
Curly parsley definetly feels more German than flat leaf :)
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
This is the recipe I was waiting for! Idk if it's summer... I'm making this very soon! Thanks, Adam.
This is such a specific dish I love it
How could you use honey and not "summon forth the upside-down bear"?
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...
I like this more classic style of yours alot!
This recipe is a lot more traditional than my German Family ever would have made. Kudos for the extra effort it looks delicious!
my mother in law would make this for holiday dinners! this vid brought back some great memories. thanks man....peace out
Thx for bringing some attention to Sauerbraten.
I'm from Germany and this my favorite out of all our traditional dishes.
And ur recipe is a good one, too.
What I like about ur recipes they aren't so pedantic and u care for availability, wich, at least to me, is very important.
Use what u have! I think the Gongersnaps do well 😁
Next time try some Apfel - Rotkohl together with the dumplings and the meat - it goes very well
The potato dumplings are something I will definitely try.
Good Recipe, thank you for bringing the cuisine of my people to a broader audience.
I had this 2 weeks ago in Dresden, but with some nice Rotkohl as well.
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.
Excellent work, sir. Hits all my favorite points about you. Flexibility, economy, practically, common sense.
made this today and turned out quite well
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.
Usually never comment, but loved the tone in this one. Being over it and punching fast in all its glory. Stick with that please!
my mouth just watered. I sooo love Sauerbraten and Klöse
Sehr gut!
I would LOVE to see your take on Spaetzle. I've always been mega intimidated about that specific German dish, but Sauerbraten was something my Oma would make, and though I've only tried making myself once (it was okay, not stellar), I couldn't manage the Spaetzle at all. The potato dumplings look insanely good (and easy)!
Love this, and the way you explain it is, as always, fantastic. You're very right about "use whatever you got" in terms of seasoning. I feel like a lot of the best "old" recipes are centered on that. Using what you have, making the best flavors with whatever the heck is in the house. Especially those dishes meant for late winter and early spring when the preserved food is beginning to run out and the new crops aren't quite ready yet.
My favorite meal! My German grandmother would make this for us and Even though she's been gone a long time, it's still my favorite meal
Those potato balls look awesome! Definitely gonna have to try that.
If you like them, Germany has more than just one kind of "Kartoffelkloß". :p
@@GGysar that is super good to know, thanks for giving me a new rabbit hole to vanish down. :)
My grandmother used to make sauerbraten with venison, so good.
Ich hätte nie gedacht dass er mal son rezept veröffentlicht
Schmeckt wie die Heimat
As a german i'm overjoyed that you made this. With the LEBKUCHEN too??!?!?!? Chef's kiss!
An old family recipe. Grew up eating this. We put in whole onions instead of dicing them. Looks good!
Equally clutching my pearls and in love with how you don't care about making a mess in this video. I'm too used to pristine and highly produced and edited content on food UA-cam where everything is so clean and all the ingredients magically appear perfectly cut in small containers hahaha
Another banger in an excellent catalog Alton Brown has always been my favorite chef but you are definitely taking that honor day by day.
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.
Gut gemacht, Herr Ragusea!
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
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.
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.
Nice to see you do a more polished video again!
Very authentic and looks absoluty delicous. Greetings from germany
Hi Adam!
This looks delicious!
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.
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.