I love German food particularly Sauerbraten. The first time I made this was as a child during our international dinner weekends. My Mother and I would pick a country and create a menu and cook the meals usually all day on a Sunday. There are many food loves I have that stem from those Sundays. Sauerbraten is among the top.
I have tweaked and tested many different sauerbraten recipes and cuts of beef for them. I have settled on my favorite and am sharing it here. This post is for an entire meal. Sauerbraten, Spaetzle, Potato pancakes and Gurkinsalat.
- 2 Each Sweet Onion Diced
- 2 Each Large Carrot Diced
- 1 Each Leek Cleaned and sliced
- 3 Cloves Garlic Smashed and chopped
- 1 Each Stalk Celery Diced
- 1/4 Cup Raisins
- 8 Each Whole Cloves
- 4 Each Bay Leaf
- 1 Tbls Cracked Black Pepper
- 1 Tbls Whole Pink Peppercorn
- 2 Tsp Salt
- 1 Tsp Sugar
- 2 1/2 Cup Red Wine
- 1 Cup Red Wine Vinegar
- 1 1/2 Cup Beef Broth
- 4 Lbs Top Round or Eye Round Roast
- 4 Tbls Olive Oil
- 3 Tbls Flour
- 12 Each Ginger Snaps
- 1 Tbls Agave Syrup
- Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft
- Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes.
- Let cool completely.
- Pour marinade mixture over beef seal container. If beef not completely covered by marinade flip daily.
- Let marinade in refrigerator 5 days minumum. I prefer 7 days the meat will not go bad due to vinegar.
- When beef is completely marinaded remove roast and dry with paper towels.
- Strain vegetables from liquid marinade. Reserve both.
- Salt and Pepper roast add 1 Tbls Olive oil to dutch oven sear in dutch oven on all sides.
- Remove Roast add 2 tbls olive oil and reserved vegetables. Sautee for 5 minutes ove med heat. Add Flour and cook 3-5 minutes.
- Put Ginger Snaps in the blender or baggie and turn into crumbles
- Add crushed ginger snaps and reserved marinade liquid whisking to incorporate flour roux and ginger snaps. Bring to a boil.
- Reduce heat to low and add roast. Cover and simmer up to 2 hours.
- The longer you marinade the roast the lower the cooking time so check the meat every 15 minutes after about 90 minutes. It should be sliceable not falling apart.
- When Meat is done to desired texture remove from liquid and tent with foil to rest.
- Strain all solids from the remaining pot and return "gravy" to the pot.
- If the sauce is to thin thicken with corn starch slurry or if to thin add a little beef broth.
I love Spaetzle and it is so easy to make. you do not need a spaetzle maker to get it done either. I use a dough scraper and colander.
- 2 Cups Flour
- 2 Tsp Salt
- 1 Tsp Nutmeg
- 4 Each Large Eggs beaten
- 3/4 Cup Milk
- 4 Tbls Butter
- Parsley Garnish
- Prepare all ingredients either in mixer or mix by hand until fully blended.
- Let batter rest 10 minutes
- While Batter is resting bring stockpot of salted water to boil then reduce to strong simmer
- Working in batches spoon about a quarter of the batter into collander then over the simmering water use dough scraper to press through collander into water. Simmer 3-4 minutes until floating.
- Transfer to ice water bath then transfer to strainer to let all water drain
- Continue until all cooked, cooled, and strained. Can be used immediately or refrigerated until later use.
- When ready to plate dish melt butter in sautee pan.
- Pan fry spaetzle in the butter garnish with parsley and serve
Another recipe I have struggled with getting right is the German Cucumber Salad or Gurkinsalat. Perhaps my favorite restaurant in Shepardstown West Virginia the Bavarian Inn serves one as an appetizer that I love. Every time I have tried to make it it just does not come out any good. Tonight I tried some different things and I loved the results.
German Cucumber Salad ( Gurkinsalat )
- 1 Each Large cucumber Seeded. I like to peel strips off outside to make appearance unique. Then Sliced
- 1/4 Cup Red Onion Sliced then quartered
- 5.3 Ounces Plain Yogurt I used 1 Chobani
- 2 Tbls White wine vinegar
- 1 Tsp Agave Syrup
- 1 Tbls Chives Chopped
- 1 Tbls Shallot Minced
- 1 Tbls Dried Dill
- 1 Tsp Garlic Smashed and minced or through garlic press
- 1 Tsp Dijon Mustard
- 1 Tbls Safflower oil or canola
Finally Potato Pancakes or Latkes enough said
Potato Pancakes ( Latkes )
- 1 Lbs Yukon Gold or Red Potatoes Washed and quartered
- 1 Each Sweet Onion Quartered
- 2 Each Large Eggs Beaten
- 1/2 Cup Plain bread crumbs
- 1 Tsp Baking Powder
- Salt and Pepper to taste
- Preheat over to 250 Degrees
- Heat Canola, Peanut or whatever oil you prefer to fry in to cast iron skillet 1/4" deep
- Using food proccesor with large grating disc or hand grater grate onion and potatoes
- Using cheesclotch or clean dish towel wrap and squeeze out as much water as possible
- Add bread crumbs, eggs, baking powder salt and pepper
- Working in batches Patty by hand and pan fry 5 minutes per side until golden.
- Transfer to paper towel and wipe off excess oil
- Put on baking rack on baking sheet and place in oven until all are done.