TRADITIONAL SAUERBRATEN (GERMAN SWEET & SOUR BEEF ROAST)

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This traditional German favorite may be the best roast beef you've ever had! While not fast, the flavors explode!

SAUERBRATEN

Ingredients

2 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped or 2 spring onions
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked (or 2 sprigs rosemary)
6 whole cloves
10 whole black peppercorns, cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef rump roast
4 slices bacon, finely diced (optional)
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies, crumbled
1 tablespoon honey

Instructions

Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. Unless the meat is completely submerged under the liquid, turn the roast over once every day.
Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.
Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender.
When the roast is done, let it rest for 5 minutes before slicing.
Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. (Note: The balance of sour to sweet is a matter of personal taste - If the flavor is too strong for you, you can dilute it with a little water or broth.)
Spoon the gravy over the sliced Sauerbraten and serve immediately.

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MAILING ADDRESS:

Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824

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My grandmother made this for special holidays. Thank you!

baburgess
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Thank You! Your Sauerbraten looks Awesome! I'll try this. A Geeman woman I knew suggested if making this for company, to make it a day early & refrigerate because in doing so, it'll slice beautifully instead of shredding. I'll try that too!

rathernotsayrathernotsay
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My mom used to make this. Gingersnaps were in the recipe and bay leaves ! I LOVE LOVE SAUERBRATEN THE kids and i went to German Fest in Milwaukee WISCONSIN 3 years ago. How fun how festive. Thank you for finding the History of this dish.

vickibaker
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Thank you so much!!!
I waited so long for this but was worth it!!
You're the best!!!

ronnrommel
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Helga, you mentioned Emeril. I'm sure you're not old enough, but have you ever heard of Graham Kerr, The Galloping Gourmet? I'm going back to the late 60s or early 70s. He was the first chef I ever watched. Decades later I heard that he was drunk during the tapings and that's why he was so darned loose and funny. I wonder if those shows were taped or if they're lost to time. I will be trying this recipe. I had sauerbraten in the late 70s at a German restaurant in Big Bear, CA. To this day, I remember it as the best piece of meat I've ever eaten. So tasty and tender.

kathyderouchey
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i loved watching this. My Grandma always served Sauerbraten with Potato Dumplngs on Holy Eve for Dinner, before we went to the Christmas Midnight Mass. Sometimes we were more excited about the food than the gifts we got hehe,

neoneden
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Back in the day we had a german butcher who would have the meat in a barrel with all spices and brine. He would give you the brine when you bought the meat. My german grandmother died before I was born but I have her Wagner dutch oven that I always cook my saurbraten in. We always added the gingersnaps too. Great to have the actual recipe and the spaetzle!!!

lindaliffers
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Wonderful. German here and that food is the real thing; even down to the gingersnap cookies. Some spätzle and red cabbage accompaniment equals a trip down memory lane.

jdmxxx
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Helga this looks amazing!!! Being of Sicilian heritage we have a lot of sweet and sour dishes too, this is so up my alley. Have a great week.

sabrinacuevas
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Helga you knocked it out of the park! This has definitely given me the courage to try it. 9 days...hm...

lyria
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My mouth is watering. I’m going to make this. Thanks for demystifying the process.

karinwishner
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Mrs. Helga, I made this using some moose and caribou! OhMyGoodness, so yummy.

I had a recipe from a friend's husband that his Oma used to make. I couldn't find it. I looked up your channel and just knew that you had to have it. Boy am I so happy. I even found my spaetzel and cabbage recipes on your channel. Tastes just like I remember from making the recipes he gave me! THANK YOU so much for sharing.

I am glad that I found you on another collaboration a few years ago and I remembered you.("Crocktober"? "Souptember", "Canuary" "Cast Iron Wednesday"...maybe it was the Pies or the Marching in with Casseroles ?🤔🤗
Oh well whatever/whichever, I am glad I was introduced to you. I've saved a whole bunch more!

auroranight
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Love me some Helga! Just discovered this channel, having been interested in making sauerbraten myself. Loved this dish when I was in the Army, stationed in (then) West Germany. Thank you Helga.

clete
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The true German pot roast! thank you so much for sharing this outstanding recipe.

NYSESTRA
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I like that you tell it like it is at the beginning. It's not an easy dish, but I wish I could try it someday.

buckweevil
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I love Sauerbraten! Thanks for making me hungry now. Looks amazing!

karlo
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Thanks for posting this video, I miss when my mom use to make it.

kerrykavanaugh
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this looks so good, gonna try this recipe this coming fall.

rtward
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Great request Ron👍 I was a big fan of Emeril's and I wish we had Smell-a-Vision too... That looks Amazing and I can't wait to try it! Thank You for the inspiration Helga👍

SteveC
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As promised; I am cooking this now. The beef was in the brine for 8 days. I am 66 years old on April 14th and this was my gift to me. Non the less my kitchen smells like a 5 star restaurant. I will admit I am two slow cookers to finish off 9lb's of beef. This was one recipe that I enjoyed the most. Thank you for bringing back the memories. avb🧡💯👍👍

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