Sauerbraten

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My grandmother used to make Sauerbraten when I was a child and remember it fondly. I seem to remember her making it on the stove-top rather than the oven. Tonight we had a family ritual/dinner for the dead to honor our beloved dead at this time of Samhain. I prepared this for our meal in honor of her and it turned out perfect. Thank you so much for helping me reclaim a beloved meal prepared with love ... and just how I remember *her* Sauerbraten!

p.s. - After I added the Gingersnaps & they had softened, I used my handheld blender to mix the gravy so there was no need to use the sieve for lumps. It was perfectly smooth though it did tend to have a skin if you waited too long between stirring. I used a whisk which took care of it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My mom always cooked her Sauerbrauten on the stovetop. like a pot roast. It comes out so tender you do not even need a knife. She marinated it for 2-3 days (1/2 water 1/2 apple cider vinegar, 1/2 jar pickling spice, lemon juice, bit of sugar. Then she browned the meat on all sides (keep liquid separate to use later in a large pot on stovetop. Add the liquid back and cook on stovetop all day somewhere between med to high heat. Turn meat several times for even cooking. She then refrigerated everything overnight and removed the fat that formed on top of bowl. Then just warm it up in large pot (meat and liquid, when ready remove meat for slicing, strain liquid and then put back in pot - add crushed ginger snaps to make an awesome gravy. The meat will not be tough if cooked this way -far from it - serve with potato dumplings, red cabbage and apple sauce.
(Using pickling spice is easier and less expensive than purchasing all of the spices separatelyl

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have prepared this dish of classic Sauerbraten for many different types of people..They all say the same thing, it is a superb recipe..Thank You Alton Brown for sharing this GREAT Recipe!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have drooled over this recipe for ages and plan on making it in a week when I'm on my vacation.
I noticed a lot of comments stating that their meat came out dry. This is meant to be a well done roast. I myself love my steaks medium-rare and enjoy them very much. When I make pot roast or a sauerbraten type roast- of course it will be well done and I expect it to have a dense cooked flavor and texture. After cooking for 4 hours as Alton's recipe suggests, of course it will be well done and perhaps dry to some people. I am of German decent and absolutely loved going out to a local German restaurant to eat every morsel of the meal. Thanks for letting me post. By the way- if followed exactly- Alton's FRENCH ONION SOUP is to die for!!!!!! Prost!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is truly the authentic German version, period, and is really the best tasting. I used a very lean London Broil cut, and it was even better. The juniper berries are vital. This recipe is actually very easy to make....just plan ahead for the marinade time required, and make sure you have all the ingredients on hand when you start. I had to run out for mustard seed, and I was almost out of the cloves! You can get juniper berries and other harder-to-find spices at good prices at: Just Herbs, Inc. 185 Big Creek Rd, Marshall, NC 28753 (800 2446736 They are also at regional fairs and craft shows so call to find out where they'll be. They have the best Oriental and other mixes too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Folks... I have used gingersnap recipes before. The key is 8 gingersnaps for every 2 cups of liquid (as I recall

Don't braze the meat before you marinade it -- braze it after marinading and before cooking.

Make SURE the liquid does not dry up when you cook it. I actually prefer to cook mine stovetop or in a slowcooker/crockpot instead of the oven, but if you cook it slow and keep the moisture in with it, the oven will do also. Cook it VERY slowly and in full moisture. If the moisture goes away, add more water.

That will help the dryness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is certainly not difficult but the number of ginger snaps is excessive. I used about 2/3 of the amount called for but the gravy still tasted like store-bought ginger snaps rather than sauerbraten gravy. I saved the dish (in my estimation by adding some red wine, some more cider vinegar and about 1/4-1/2 tsp citric acid. Then it began to taste like my mother-in-law's Central European sauerbraten. Next time I'll use 1/2 the number of ginger snaps called for(or possibly even fewer and adjust the acid.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great recipe....hey those who are getting dry meat....did you by chance NOT use the three odd cups of marinade to cook it in and NOT cover the dish??....this is a braised dish....braising is a method where meats (usually tough and fatty ones are cooked for a very long time at low temperatures in moisture(water, wine or broth...your meat is not overdone if it is over 170 degrees ...the point in this type of cooking is to break down the sinue of the muscle in the meat...thereby making it fall apart....you keep it somewhat submerged in liquid during this process to keep it moist while it does this....also whenever I braise i occasionally flip the meat around in the liquid to keep it evenly moist .....just a small tip....for those who are finding their meat dry and overcooked....................

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

yes, this is a good old tradional sauerbraten recipe. adding the raisins would make it a "Rhineland" style sauerbraten. that's my home region ;o

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

4 hours in the oven! Good thing I checked the beef with my trusty meat thermometer after three. It was already at 170 degrees! Saved, but barely. And the gravy would have been a watery disaster if I followed Alton's directions. I made a roux melting four tablespoons of butter over medium heat, slowly added flour to make a paste and gradually added the brine to make a nice, thick gravy. I'll give this two stars because the brined meat tasted was delicious. But a save was needed.