PLEASE AND THANK YOU! If you'd like to purchase the foaming soap pumps that I showed in this video, please use our affiliate link below! By doing so, you get the product delivered to your home, but our family receives a small commission from your purchase. 💕🥰 We do have lots and lots of other products on our Amazon Storefront as well, so be sure to check them all out! amzn.to/3NnlZPO
I am so very glad and thrilled that you all enjoyed!! I know it's a bit of a process and work, but when I have this combo, it brings me right back "home", and I was so excited to be able to share that with you all. And I am glad all that work was worth it 🙂
There are many recipes for Sauerbraten. My mom never made it, so I had to experiment finding what I like best. This is my rendition of what works for me. For the meat I like to use eye round roast. It is leaner and I like it. I also marinate mine a bit different. I completely cover the meat with buttermilk, add bay leaves and whole allspice. Marinate 3 to 4 day in fridge. Turning meat once a day. I chop my carrots into bigger pieces, and use onions. After marinating I scrape the buttermilk of, season meat with salt, pepper and sweet paprika. Brown the meat on all sides. Add the chunky carrots and onions. I add all the buttermilk marinade. It will look gross, (curdled with meat juice) but it's worth it at the end. I always cook it on the stove top (simmer covered) it takes about 3 hours give or take. Turn the meat a few times. Now here is where I make it different. I do the cooking the day before. Remove meat and refrigerate well covered over night. After meat is removed strain the liquid through a sieve. Refrigerate the sauce (should be thin as so far no flour had been used) next day you can slice the meat nicely. Make a roux and use the reserved liquid to make the gravy. I like to add a bit of kitchen bouquet till the gravy has a nice brown color. Adjust seasoning (salt pepper). To warm meat I just put slices it in a large pot, add the gravy and gently reheat. A baking dish also works well. The gravy should end up lightly tangy, and no chunks. I had people tell me it's not real sauerbraten, as it does not marinate in vinegar. I tried that and did not like the taste. I have been making it with buttermilk for 40 years. Spaetzle are a great side, but I would have preferred the plain kind, so you can add your gravy. Or potato dumplings. Even Walmart has those in a box, with easy to follow directions. The red cabbage was a fantastic side and was happy to hear that you braised it that long. It looked really good.
Janice you need a shirt that says "We don't waste food in this house!" 🍎🥦🥩🥖 that roast was alot of work! When I cook a roast I throw it in a crock pot and forget about it. Lol 😂
The knitted slippers are called pantoufles. I grew up in Maine in a mill town surrounded by immigrants from Canada. We children always pronounced it like “pea shoes”.
Hi Janice, in general leeks are dirty and you only use the white parts, green is very tough. You cut the leek in rings and drop them in a bowl of water swish around and the dirt falls to the bottom then you use the leeks. I'm so happy your using the gingersnaps it make the meal delicious 😋
I am a daughter of a German born cook and restaurant owner. My father would make this for our family on special occations. I did not have his recipe for this and I am so appreciative of the video to follow. ❤
Awe great memories. My Dad was stationed in Germany when I was 3 to 6yrs old. We lived in a village renting the upstairs of a german family. We use to eat that recipe a few times a year while we were there. I also remember our landlord raising his own meat chickens, milking cows and making their own sausage which they hung in the basement to cure.😊
Janice you and your daughters did a wonderful and easy to follow demonstration . Your family enjoyed it. It is great to have ingredients for a second one. Sarah is a great teacher. Soon -to-turn three years old on January 1st , Rebekah's, verbal, vocabulary and hands-on skills have grown. Abigail was learning from you Janice. She might be making that recipe next time. We got German Ancestors. I glanced over what my daughter printed out. It was hard work with her busy schedules. My husband's 9th Great Grandparents were born in these places in Germany. KREIGSHEIM, KREFELD, MIESAU , ZWEIBRUCKEN, and HERMUTHSHAUSEN-HOHENLOHE. A mother of one grandpa was born in ALTGEISING DRESDEN SACHSEN, GERMANY .She was his 10th Great-Grandmother. More aren't complied on printout at this time. We will most definitely cherish this Ozark Family Homestead video and make this recipe for Easter by budgeting for it. Meat sales, etc. I wonder if the meat mixture could be used by itself. Perhaps a sauce or gravy. If so, I will make it. Thank you. ❤❤❤❤❤❤❤❤❤❤
Oh my Gosh! My hubs was born in Germany, and lived there with his Oma and Opa until he was 8. His Oma cooked yummy meals and desserts all day. He would Love this! Danke Schon
A side note, if you add all tablw scraps, veg meat etc to the chickens food and add a light that you turn on at night and off in morning they will lay all winter fairly well
Don't use the upper green part of a leek! It's usually too tough. This was fun to watch! The sauce came out thicker on Claudia's recipe than when I made the recipe I sent, so I was able to strain mine. When you make it again, try using the juniper berries for a slightly different taste. I made this for my parents for Octoberfest--they both have German grandparents. It reminded us of our trips to Germany and the wonderful food there.
I do use some of the upper part of the leek, but only the inside of the upper part. Wash it very well, because sand is often inside. Leeks are wonderful in quiche lorraine, too. Wash the outer and top green and cook it in your broth. Strain it out. This recipe looked delicious!
For a chunk of meat that size I always use a heavy duty fork, like a BBQ fork but with a shorter handle. It can pick it up and flip without dropping it no problem. That sized meat is too thick to use tongs unless you've got a grip like an alligator's jaw, lol. And I've always used a rolling pin with a plastic bag to make crumbs from cookies or crackers, but I may have to start using my meat mallet. That looked like great stress relief, lol!
Hi I am from Germany the vegetables have to be in the marinade an there is no need for the flour. Just roast the meat and then the vegetables until they are brown t hen the spices an in the oven. When the meat is done take it out and put the vegetables with the vegetables in a mixer. They will bind the sauce and then add a cup heavy cream.
Oh man, this brings back so many memories! My grandma used to make Sauerbraten (she lived in Frankonia, a part of Bavaria and was a great cook!) with Klößen (aka Knödel, potato balls, made with a dough mixed from boiled and raw potatoes). She bought a sort of gingerbread that was made especially for Sauerbraten, called Soßkuchen (Soß(e) = sauce Kuchen = cake). And as a child I loved to snack on that Soßkuchen, which I loved much more than the actual Lebkuchen (gingerbread with candied lemon and orange peel, only sold during Christmas season), because there was no lemon and orange peel in it. I remember the meat being very tender (though as a kid I preferred Klöße with Soße 😊).
Great job, Janice! I think I'll try this. Looking into making my own spaetzle, because it's very expensive here in Missouri. I received leeks from a food bank once, was told to fill the sink up with water, give them a good slosh and let the water settle. The sand all falls to the bottom of the sink, then you lift the leeks out and repeat several times. I was shocked at how much sand was in them!
Another wonderful cooking video. A joking comment- Janice you have “ a plan”?! Never would have guessed. LOL. Your channels nickname is “ Janice has a plan”. Love to you all ! God bless!
I use the whole leek, especially for casseroles and stews as the long cooking time makes all parts edible and good - if the leek is particularly large then I'll cut the dark green thinner than the rest. You can make this recipe and freeze it for another day - just don't include the noodles they need to be cooked fresh
SO cool you tried a german recipe! ♥ Sauerbraten definitely is a traditional german food, but not everywhere in Germany. I live in southern Germany and down here we don't really like that sweet Sauerbraten with gingerbread and raisins. I tried it in Cologne for the first time and it was pretty...uhm...edible. *lol* But nothing I would order again. 😅
I would love for u all to learn BROTCHEN. The most amazing bread I have ever eaten as a child I lived In 🇩🇪 Perfect bread crunchy on the outside soft and chewy on the inside. We ate with butter preserves and a deli meat in the early 80s when Germany had a west and east. Mönchengladbach is where we lived. Thank you for the memory of fantastic food. We ate alot of SNITZEL pom fritz with mayo. I still love mayo on my fries. and krautbutter on meat. Thank you so much. The first time I had an advent calender was in 85 . I was 8..
Leeks hold a lot of sand in them. Next time, cut off the root and the top green part, then either soak the leaves or rinse them well to separate the leaves and release the sand and dirt. You did a great job and it looked delicious!! I always have flour on my shirt too 😂
Maybe if you had an immersion blender you could blend up the gravy for the meat? That way you wouldn’t have any chunks but you would still be getting the goodness from the vegetables 👍
My first comment is that with leeks you need to clean them well and you don't use the tops. I hope your veggies weren't gritty. My German grandparents, Oma and Opa, made sauerbraten when I was a child. Haven't had it in many, many years. Not sure if I liked it, but my mother enjoys it still.
Now seeing the red cabbage I know I didn't care for that. But, in the more than 40 years since my Oma and Opa cooked it, I know my taste buds have changed. So I might try it again.
I LOVE German red cabbage!! I love it with smoked sausage! It would be wonderful with those chicken sausages that you like, Janice! Really enjoyed the video. Thank you so much!❤
I am 3/4 German ( Lots of Germans in Minnesota) I enjoyed this video so much that I may have to make this. Haven't had these foods for years. Now you have to try German potato salad and Pfeffernusse cookies! Yummo :)
Wow that was a lot to but It looked good even though I don’t eat meat. Thanks for taking us along on the process. I never use white vinegar is anything I’m going to eat. I always use apple cider vinegar or rice vinegar or other types. That whole meal really looked yummy and colorful.
What a sweet thing for your two friends to do. The meal looks awesome and apparently was a winner at the Homestead. I don’t know if I’ve ever had German food or not. Maybe when I lived in PA or maybe not, may have been Pennsylvania Dutch. I didn’t hear what kind of meat it was. Will go back to the beginning to see what it is. The noodles really looked good. I’m a carb lover, of course, because I’m diabetic and need to scale back on them a lot. Y’all are great sports!! 💜💜🙏🏻🙏🏻🥰
Thank you to Miss Claudia and Miss Christa for this Sauerbraten recipe. I’m going to definitely try it. Thank you Janice and Sarah for the instructions and demonstration on how to make it . And thank you to Rebekah for the cuteness ❤Janice you have a great sense of humor(and of course an amazing Mom) . Sarah you an amazing big sister. I agree on the cans of tomato paste being a waste. I’m sure the tomato powder worked out just as well . I buy tubes of tomato paste because I rarely need a whole can for a recipe. The dinner looked so good!! I have to ask did you taste the ginger snaps ? I love the flavor of ginger.
Way late to the party and if this comment is below I apologize. Rather than strain the veggies out you could have removed the roast, and then used an immersion blender. The sauce would have been thick but you could thin it out with a bit more broth or water. When I make my rouladen (another German dish) the onion is inside the rolls. It often falls out during the braising process but that's okay.
Sauerbraten Janice this does look real good . I hope this turns out for you i never heard of adding cookies before but it should taste good. Right now i wish i was a fly on the wall watching this and getting a taste. Good Luck with this dish. Gypsy from Michigan
Wow, wow, wow! I could almost smell it and taste it! I'd have to cut that recipe down by half if not more with just the 2 of us. What kind of noodles were those? Sarah, loved it when you let Tebecca help pound! If I'd had a daughter I would hope she'd be as sweet, kind and talented as you are! Love this family! ❤
Looks amazingly good but so much work. Don't think I would go through all that Just for me. Myself I have an easy peasy crock pot of chili going...you gave me the idea yesterday talking about your meet and greet chili. And I agree about not straining out the veggies.
I read that, in the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.
My mom used to make this twice a month,we are German and ya. I’m German ate this all the time but never ever had cookies in this..the sourness of the meat may be acquired taste
I just started using tomato powder plus water for tomato paste to avoid wasting the unused paste from those little cans. It tastes really good ... very intense flavor!!
It's so fun trying recipes from other countries! I can see the excitement in Janice's face! You could also use the Insta-Pot to cook the dish to save time and if you have a vacuum sealer you could do the marinating part in alot less time because the vacuuming drives the marinade into the meat a lot faster! My sister in law is German and she would approve, it looks delicious, I can almost smell it!! I have had her Sauerbraten several times and it is Yummy!! It's Shawn approved and we already know he can be a picky eater! LOL
PLEASE AND THANK YOU! If you'd like to purchase the foaming soap pumps that I showed in this video, please use our affiliate link below! By doing so, you get the product delivered to your home, but our family receives a small commission from your purchase. 💕🥰 We do have lots and lots of other products on our Amazon Storefront as well, so be sure to check them all out!
amzn.to/3NnlZPO
Looked delicious
I am so very glad and thrilled that you all enjoyed!! I know it's a bit of a process and work, but when I have this combo, it brings me right back "home", and I was so excited to be able to share that with you all. And I am glad all that work was worth it 🙂
Janice, you also sounded like a real German saying "Sauerbraten"!!
There are many recipes for Sauerbraten. My mom never made it, so I had to experiment finding what I like best.
This is my rendition of what works for me.
For the meat I like to use eye round roast. It is leaner and I like it. I also marinate mine a bit different. I completely cover the meat with buttermilk, add bay leaves and whole allspice. Marinate 3 to 4 day in fridge. Turning meat once a day.
I chop my carrots into bigger pieces, and use onions.
After marinating I scrape the buttermilk of, season meat with salt, pepper and sweet paprika. Brown the meat on all sides. Add the chunky carrots and onions. I add all the buttermilk marinade. It will look gross, (curdled with meat juice) but it's worth it at the end. I always cook it on the stove top (simmer covered) it takes about 3 hours give or take. Turn the meat a few times. Now here is where I make it different. I do the cooking the day before. Remove meat and refrigerate well covered over night. After meat is removed strain the liquid through a sieve. Refrigerate the sauce (should be thin as so far no flour had been used) next day you can slice the meat nicely. Make a roux and use the reserved liquid to make the gravy. I like to add a bit of kitchen bouquet till the gravy has a nice brown color. Adjust seasoning (salt pepper). To warm meat I just put slices it in a large pot, add the gravy and gently reheat. A baking dish also works well. The gravy should end up lightly tangy, and no chunks.
I had people tell me it's not real sauerbraten, as it does not marinate in vinegar. I tried that and did not like the taste. I have been making it with buttermilk for 40 years.
Spaetzle are a great side, but I would have preferred the plain kind, so you can add your gravy. Or potato dumplings. Even Walmart has those in a box, with easy to follow directions.
The red cabbage was a fantastic side and was happy to hear that you braised it that long. It looked really good.
Lived in Berlin as a military wife. Fell in love with German food.
Janice you need a shirt that says "We don't waste food in this house!" 🍎🥦🥩🥖 that roast was alot of work! When I cook a roast I throw it in a crock pot and forget about it. Lol 😂
Me too
Great minds think alike. ..I was brought up the same way.
“We don’t waste food around here”
The knitted slippers are called pantoufles. I grew up in Maine in a mill town surrounded by immigrants from Canada. We children always pronounced it like “pea shoes”.
Hi Janice, in general leeks are dirty and you only use the white parts, green is very tough. You cut the leek in rings and drop them in a bowl of water swish around and the dirt falls to the bottom then you use the leeks. I'm so happy your using the gingersnaps it make the meal delicious 😋
It’s was so much fun watching you make the new recipe. What a thought gift from those two sweet ladies.
What size is your Dutch Oven? And could you please put in your Amazon store?
Hi everyone. That was fun thanks for taking us along Janice and Sarah . 🌸 Janice you could make a leek and potato soup, its delicious 🤤
I am a daughter of a German born cook and restaurant owner. My father would make this for our family on special occations. I did not have his recipe for this and I am so appreciative of the video to follow. ❤
Please make Rolauden for us too.
Well, that really did make me hungry, and I already ate supper!!! Looked delicious!!!
(from Shawn) It was really good.
My mother was German and made the best food. She used ginger snaps in hers as well…delicious! Love your videos and your family!❤❤❤
What fun. Sounds delicious!! TFS ❤️
Awe great memories. My Dad was stationed in Germany when I was 3 to 6yrs old. We lived in a village renting the upstairs of a german family. We use to eat that recipe a few times a year while we were there. I also remember our landlord raising his own meat chickens, milking cows and making their own sausage which they hung in the basement to cure.😊
Janice you and your daughters did a wonderful and easy to follow demonstration . Your family enjoyed it. It is great to have ingredients for a second one.
Sarah is a great teacher. Soon -to-turn three years old on January 1st , Rebekah's, verbal, vocabulary and hands-on skills have grown. Abigail was learning from you Janice. She might be making that recipe next time.
We got German Ancestors. I glanced over what my daughter printed out. It was hard work with her busy schedules. My husband's 9th Great Grandparents were born in these places in Germany.
KREIGSHEIM, KREFELD, MIESAU , ZWEIBRUCKEN, and HERMUTHSHAUSEN-HOHENLOHE. A mother of one grandpa was born in ALTGEISING DRESDEN SACHSEN, GERMANY .She was his 10th Great-Grandmother. More aren't complied on printout at this time.
We will most definitely cherish this Ozark Family Homestead video and make this recipe for Easter by budgeting for it. Meat sales, etc.
I wonder if the meat mixture could be used by itself. Perhaps a sauce or gravy. If so, I will make it. Thank you.
❤❤❤❤❤❤❤❤❤❤
Also, I thank the ladies who gave you the recipes and some ingredients. You tomato paste is a win-win, Janice❤
If you buy tomatoe paste in glass jar, you can take some out for use and then coversheet remainder with olive oil to preserve in fridge
When I open a can of tomato paste, I put the extra in ice cube trays, freeze and then put them in a baggy in the freezer.
What a great idea!!!
Oh my Gosh! My hubs was born in Germany, and lived there with his Oma and Opa until he was 8. His Oma cooked yummy meals and desserts all day. He would Love this! Danke Schon
A side note, if you add all tablw scraps, veg meat etc to the chickens food and add a light that you turn on at night and off in morning they will lay all winter fairly well
That looks delicious! Thank you for trying on camera for an honest review!!
Don't use the upper green part of a leek! It's usually too tough. This was fun to watch! The sauce came out thicker on Claudia's recipe than when I made the recipe I sent, so I was able to strain mine. When you make it again, try using the juniper berries for a slightly different taste. I made this for my parents for Octoberfest--they both have German grandparents. It reminded us of our trips to Germany and the wonderful food there.
I do use some of the upper part of the leek, but only the inside of the upper part. Wash it very well, because sand is often inside. Leeks are wonderful in quiche lorraine, too. Wash the outer and top green and cook it in your broth. Strain it out.
This recipe looked delicious!
The green tops are FULL of flavor! They’re fine for a recipe like this.
That just makes me so hungry! Not very difficult to make looks like! Have a wonderful day!
For a chunk of meat that size I always use a heavy duty fork, like a BBQ fork but with a shorter handle. It can pick it up and flip without dropping it no problem. That sized meat is too thick to use tongs unless you've got a grip like an alligator's jaw, lol. And I've always used a rolling pin with a plastic bag to make crumbs from cookies or crackers, but I may have to start using my meat mallet. That looked like great stress relief, lol!
I love to try new foods
Hi I am from Germany the vegetables have to be in the marinade an there is no need for the flour. Just roast the meat and then the vegetables until they are brown t hen the spices an in the oven. When the meat is done take it out and put the vegetables with the vegetables in a mixer. They will bind the sauce and then add a cup heavy cream.
Thre food looks lovely ! I chuckled when you rubbed the flour down your front, Janice - thats me every time i cook lol
Could you use an immersion blender and smooth the veggies into the sauce to avoid waste?
Oh man, this brings back so many memories! My grandma used to make Sauerbraten (she lived in Frankonia, a part of Bavaria and was a great cook!) with Klößen (aka Knödel, potato balls, made with a dough mixed from boiled and raw potatoes). She bought a sort of gingerbread that was made especially for Sauerbraten, called Soßkuchen (Soß(e) = sauce Kuchen = cake). And as a child I loved to snack on that Soßkuchen, which I loved much more than the actual Lebkuchen (gingerbread with candied lemon and orange peel, only sold during Christmas season), because there was no lemon and orange peel in it. I remember the meat being very tender (though as a kid I preferred Klöße with Soße 😊).
Leeks can be Sandy and or dirty( soil) so best to rinse after cutting long ways in half. Sometimes they are not gritty.
I always buy squeezable Tomatoe paste and only use what I need. Keep it in the fridge
I shared it to my page I have 2 friends who were in the military in Germany and one online friend who lives in Germany. Anna In Ohio
Oh! Awesome that is so good. My Great Grandmother used to make this ❤️❤️❤️
Great job, Janice! I think I'll try this. Looking into making my own spaetzle, because it's very expensive here in Missouri. I received leeks from a food bank once, was told to fill the sink up with water, give them a good slosh and let the water settle. The sand all falls to the bottom of the sink, then you lift the leeks out and repeat several times. I was shocked at how much sand was in them!
Loved watching the video. There are also lots of good suggestions in the comments to consider. I’m going to try it just for fun.
Food looks delicious my grandma was German
That looks good thank you for trying this .....
Another wonderful cooking video. A joking comment- Janice you have “ a plan”?! Never would have guessed. LOL. Your channels nickname is “ Janice has a plan”. Love to you all ! God bless!
I've never heard of that sounds interesting I enjoyed watching God Bless You all😊
I use the whole leek, especially for casseroles and stews as the long cooking time makes all parts edible and good - if the leek is particularly large then I'll cut the dark green thinner than the rest. You can make this recipe and freeze it for another day - just don't include the noodles they need to be cooked fresh
SO cool you tried a german recipe! ♥
Sauerbraten definitely is a traditional german food, but not everywhere in Germany. I live in southern Germany and down here we don't really like that sweet Sauerbraten with gingerbread and raisins.
I tried it in Cologne for the first time and it was pretty...uhm...edible. *lol*
But nothing I would order again. 😅
Merry Christmas
What a fun video, I really enjoyed it!
I would love for u all to learn BROTCHEN. The most amazing bread I have ever eaten as a child I lived In 🇩🇪
Perfect bread crunchy on the outside soft and chewy on the inside. We ate with butter preserves and a deli meat in the early 80s when Germany had a west and east. Mönchengladbach is where we lived. Thank you for the memory of fantastic food. We ate alot of SNITZEL pom fritz with mayo. I still love mayo on my fries. and krautbutter on meat. Thank you so much. The first time I had an advent calender was in 85 . I was 8..
Loved brötchen when stationed in Germany. Publix' bakery makes a very good substitute. They are called Chicago Rolls.
It is different but it looked lovely when it was all done. Well done for fiving it a go xx
Sarah that is the way to get out frustration lol hugsss
Tipp from my German mom: When you make it again try using wine and not wine vinegar. It is too souer if you use the red wine vinegar.
Brotchen recipe.
That looked so delicious! 😊
Leeks hold a lot of sand in them. Next time, cut off the root and the top green part, then either soak the leaves or rinse them well to separate the leaves and release the sand and dirt. You did a great job and it looked delicious!! I always have flour on my shirt too 😂
In some recipes, the ginger snaps are even in the marinade! So yum!
It Looks delicious
Maybe if you had an immersion blender you could blend up the gravy for the meat? That way you wouldn’t have any chunks but you would still be getting the goodness from the vegetables 👍
Great idea, Claire! I do have an immersion blender, but that idea never even crossed my mind. I'll remember it for next time though. :)
Azure has allusole sugar alternative
My first comment is that with leeks you need to clean them well and you don't use the tops. I hope your veggies weren't gritty. My German grandparents, Oma and Opa, made sauerbraten when I was a child. Haven't had it in many, many years. Not sure if I liked it, but my mother enjoys it still.
Now seeing the red cabbage I know I didn't care for that. But, in the more than 40 years since my Oma and Opa cooked it, I know my taste buds have changed. So I might try it again.
great video Janice & Sarah
What fun
I LOVE German red cabbage!! I love it with smoked sausage! It would be wonderful with those chicken sausages that you like, Janice! Really enjoyed the video. Thank you so much!❤
Maybe the cookies is used as thickener
The meal looked delicious. Hello to everyone. 😊❤🙏
Ms. Ruby
Looks good
I'm Irish and German.
I am 3/4 German ( Lots of Germans in Minnesota) I enjoyed this video so much that I may have to make this. Haven't had these foods for years. Now you have to try German potato salad and Pfeffernusse cookies! Yummo :)
We were also sent the recipe for German Potato Salad, but I haven't attempted to make it just yet! :)
@@ozarkfamilyhomestead I like it- a little sweet/sour and hot. But i'm German-lol
Leeks are delicious in soups and such! Peppery with a green onion taste! Recipe looks delicious! Thank you for all your videos!
Thanks I've never had Leeks before either. Anna In Ohio
Does it taste vinegary?
Interesting recipe!
Great video❣️❣️❣️❣️❣️
Wow that was a lot to but It looked good even though I don’t eat meat. Thanks for taking us along on the process. I never use white vinegar is anything I’m going to eat. I always use apple cider vinegar or rice vinegar or other types. That whole meal really looked yummy and colorful.
Would you eat it again or just the meat😊
What a sweet thing for your two friends to do. The meal looks awesome and apparently was a winner at the Homestead. I don’t know if I’ve ever had German food or not. Maybe when I lived in PA or maybe not, may have been Pennsylvania Dutch. I didn’t hear what kind of meat it was. Will go back to the beginning to see what it is. The noodles really looked good. I’m a carb lover, of course, because I’m diabetic and need to scale back on them a lot. Y’all are great sports!! 💜💜🙏🏻🙏🏻🥰
Another good video Sarah such a good girl merry Christmas
I love German food! Even though I am Swedish, English, Scottish and Irish...got my DNA test back. 😁. Biggest Hugs and love. Susan
I've never made my own sauerkraut because I only eat it maybe 2 or 3 times a year. Plus it's just me...if I were a family of 9 I probably would.
This made me hungry!
Thank you to Miss Claudia and Miss Christa for this Sauerbraten recipe. I’m going to definitely try it. Thank you Janice and Sarah for the instructions and demonstration on how to make it . And thank you to Rebekah for the cuteness ❤Janice you have a great sense of humor(and of course an amazing Mom) . Sarah you an amazing big sister. I agree on the cans of tomato paste being a waste. I’m sure the tomato powder worked out just as well . I buy tubes of tomato paste because I rarely need a whole can for a recipe. The dinner looked so good!! I have to ask did you taste the ginger snaps ? I love the flavor of ginger.
Great video, the meat looked tender and delicious. I was wondering about the clear dish liquid you use, what brand is it?
She’s using Castile soap
Way late to the party and if this comment is below I apologize. Rather than strain the veggies out you could have removed the roast, and then used an immersion blender. The sauce would have been thick but you could thin it out with a bit more broth or water. When I make my rouladen (another German dish) the onion is inside the rolls. It often falls out during the braising process but that's okay.
God Bless you for trying to make sauerbraten, its not an easy dish to make
Sauerbraten Janice this does look real good . I hope this turns out for you i never heard of adding cookies before but it should taste good. Right now i wish i was a fly on the wall watching this and getting a taste. Good Luck with this dish. Gypsy from Michigan
Wow, wow, wow! I could almost smell it and taste it! I'd have to cut that recipe down by half if not more with just the 2 of us. What kind of noodles were those? Sarah, loved it when you let Tebecca help pound! If I'd had a daughter I would hope she'd be as sweet, kind and talented as you are! Love this family! ❤
Can you post the whole recipe?
I am part German. Janice, you look so pretty in pink. It matches your personality.
Does it taste like vinegar?
Yummy! Looks like a great comfort supper. Love your Family and channel. Thanks for letting me in on the fun. ❤
Uhhh yes im from Germany 😂 love it❤
Looks amazingly good but so much work. Don't think I would go through all that Just for me. Myself I have an easy peasy crock pot of chili going...you gave me the idea yesterday talking about your meet and greet chili. And I agree about not straining out the veggies.
Ooo yummy 🤤😋
I read that, in the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.
So excited for this! I make a sauerbraten every year for Oktoberfest to celebrate my German heritage. There are so many different ways to make it.
Hi guys ❤
My mom used to make this twice a month,we are German and ya. I’m German ate this all the time but never ever had cookies in this..the sourness of the meat may be acquired taste
Watching again am German lol 😂 ❤
Alot of work ,but i recon the meat would have tasted yum...not sure on the rest lol ❤
Great video, I’ll probably never make this but spending time with you and your family is awesome. ❤
Hey am German cool ❤
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😋👍
Oh...I thought that said sauerkraut. Lol
I just started using tomato powder plus water for tomato paste to avoid wasting the unused paste from those little cans. It tastes really good ... very intense flavor!!
It's so fun trying recipes from other countries! I can see the excitement in Janice's face! You could also use the Insta-Pot to cook the dish to save time and if you have a vacuum sealer you could do the marinating part in alot less time because the vacuuming drives the marinade into the meat a lot faster! My sister in law is German and she would approve, it looks delicious, I can almost smell it!! I have had her Sauerbraten several times and it is Yummy!! It's Shawn approved and we already know he can be a picky eater! LOL
Although I'm not a cabbage fan, the rest of the food looked delicious! I enjoyed seeing food made that was from Germany! 👍
Love
Leeks. Very
Mild. Rinse it well
As
They are sandy
Too much work.