German Sauerbraten

 

My husband's birthday is on Valentine's Day. This is also a day we never, ever go out to eat. Since birthdays are a family affair in our house taking 3 kids to a restaurant on Valentine's Day is less then desirable for us and probably all the other couples who are trying to have a quiet romantic meal. So cooking at home it is. Most years I will cook a meal my husband requests, some years, like the one where he received a BBQ smoker as one of his gifts, he insisted on spending the whole day smoking a piece of meat. This year though, it was up to me once again and he asked for an authentic German/Bavarian meal to be cooked. Are you wondering yet what he chose? Well, he went with Sauerbraten, Semmelknoedel and Blaukraut. I bet right now you are going "what"? OK, one more time in easier terms Sauerbraten, which is literally translated into "sour roast", German bread dumplings and red cabbage. Better?

I promise to showcase all of the recipes, but today I'm concentrating on the Sauerbraten. Let me preface by saying that different regions in Germany will produce different recipes for this. Mine is simply a family recipe which might not be "authentic" by other German standards, but is a special recipe handed down from my dad to me. Sauerbraten simply refers to a beef roast that has been marinaded in a brine of vinegar, spices, root vegetables and red wine for a few days. The cut of meat is usually a tougher cut, like a bottom round roast and by marinading the meat in something acidic for several days the notion is it will help tenderize the meat. Most people will keep the meat in the brine for 3 to 4 days, but I've even heard of people leaving the meat in for a full week. After the meat is removed and dried off, it will get a good searing on all sides in a heavy pot. The marinade, along with the seasonings and vegetables is added to the meat, which is then cooked for a couple of hours on the stove top. After the meat is fully cooked you get to work on the gravy.

Many people know Sauerbraten with a thickened gravy containing gingersnaps, this is NOT the way it is prepared in the region of Franconia (upper Bavaria) where I grew up. We also don't add rasisins to the finished gravy, this is more of a rhineland addition. My gravy, which is just the way my family cooks it, is achieved by caramelizing sugar in a pan with butter, flour is added and finally some of the cooked marinade and red wine round out the gravy. German gravy is fairly thin and never gloppy like many American gravies tend to be. A final touch of a little red currant jelly (for sweetness) and creme fraiche round out this fantastic sauce. You can use sour cream, but keep in mind not to boil the gravy anymore or it will curdle on you, which creme fraiche wont. The finished roast is typically served with "Preiselbeeren" which are similar to cranberries or lingonberry jam along with dumplings and red cabbage (both of which I will be featuring in the next few days).

I hope I have peaked your interest in this very famous German dish and you might want to give it a try yourself. Considering that my husband has been craving this dish every year for almost 20 years, you know this is a keeper!

German Sauerbraten

(Print this Recipe)

Ingredients:

For the marinade:

4 cups water

1 1/2 cups apple cider vinegar

1 1/2 cups red wine

1 stalk celery, preferably with leaves, cut into thirds

1 onion, cut into 8 pieces

1 carrot, peeled and cut into thirds

2 bay leaves

1/4 teaspoon whole peppercorns

8 juniper berries

3 whole cloves

2 teaspoons Kosher salt

3 lbs. beef bottom round roast

For the roast and gravy:

 2 tablespoons olive oil

2 tablespoons butter

4 teaspoons sugar

4 tablespoons flour

1/2 cup red wine

1 tablespoon red currant jelly

4 tablespoons creme fraiche (sour cream will work as well)

Directions:

For the marinade: Wash meat and place in a large non-reactive bowl (glass or plastic works well). Add all the marinade ingredients to the bowl and cover. Set in refrigerator. Keep meat in marinade for a minimum of 2 days, up to a total of 4 days, making sure to turn the meat once a day.

For the roast: After 3-4 days, remove meat from marinade and dry. Strain vegetables and seasonings from marinade, reserving both. Heat 2 tablespoons olive oil in a heavy duty dutch oven over medium-high heat. Add the meat and sear from all sides. Add the reserved vegetables and seasonings to the seared meat along with 4 cups of the reserved marinade. Reduce heat and simmer roast for 1 hour. Turn the roast and simmer for an additional hour. After 2 hours remove meat and keep warm while you prepare the gravy.

For the gravy: In a medium sized pot add butter along with the sugar and caramelize until golden brown. Add flour and cook for about 1 minute. Add 2 cups of the cooked marinade along with any meat juices that have accumulated and the 1/2 cup of red wine, making sure to whisk well to avoid lumps. Cook gravy on low for about 20 minutes then whisk in the red currant jelly and add the creme fraiche (if you add sour cream make sure not to boil this anymore or the gravy will curdle).

Cut meat against the grain and serve with gravy and lingonberries (or cranberries) on the side.

Adapted from: My dad