FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

SAUERBRATEN  (German Pot Roast)

Serving Size: 12
 

Ingredients

    6 pounds  Beef Top Round Roast

    MARINADE
    1 cup Cider Vinegar
    1 quart Beer (I like Henekin or St Pauli Girl)
    1 each  large onion -- sliced
    1 large carrots, coarsly chopped
    2 stalks celery, coarsly chopped
    2 each  Bay Leaves
    4 each  Cloves, Whole
    1/2 teaspoon  Thyme
    1/4 teaspoon  Ginger
    1 teaspoon salt
    1 teaspoon  teaspoon pepper
    1/2 tablespoon  Garlic -- minced
                        
    1/2 cup Olive Oil
    1/4 cup Sugar
                        
    Marinade From Beef
    1 Cup Beef Stock
                          
    1/2 cup Red Wine
    1/4 cup Sour Cream
    Roux if needed
     

Directions

[1) Mix Vinegar, Beer and Seasonings, bring to a boil. Pour over
Beef and Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry.  Brown Meat in Olive oil on all sides.  Sprinkle a little sugar over beef and brown.
The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 °F  internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct.  Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.
 

 

RELATED RECIPES


   BEEF ROAST RECIPES >>>>>    ·    Slow Cooker Pot Roast    ·    Pot Roast, Braised Onions & Potatoes    ·    Apple & Onion Beef Pot Roast    ·    Roast Beef with Yorkshire Pudding    ·    --- Traditional Yorkshire Pudding    ·    Beef with Chestnuts    ·    Beef Pot Roast    ·    Beef Roast with Cauliflower Puree    ·    Beef Roast, Tomato Madeira Sauce    ·    Blade Roast    ·    Boeuf a la Mode    ·    Coffee Crusted Beef Tenderloin    ·    Coffee Encrusted Beef, Port Wine    ·    Country Pot Roast    ·    Cowboy Tri Tip    ·    Down Home Pot Roast    ·    High Altitude Pot Roast    ·    Horseradish Beef    ·    Hot and Spicy Round Roast    ·    Mark's Pot Roast    ·   Mexican Pot Roast    ·    Oven Braised Gingered Pot Roast    ·    Peanut Crusted Beef    ·    Pepper Rubbed Eye of Round    ·    Peppery Roast Beef w/Horseradish    ·    Pot Roast with Brandy & Grapefruit    ·    Red Wine Braised Chuck Roast    ·    Red Wine Pot Roast, Honey Thyme    ·    Rib Eye Roast, Espresso Crust    ·    Sauerbraten    ·    Slow Cooked Coffee Beef Roast    ·    Slow Cooked Horseradish Pot Roast    ·    Yorkshire Pudding   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

Culinary Posters

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.