How to make Sauerbraten – German Beef roast – German Recipes – klaskitchen.com – simple recipes
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Ginger snaps he didn't mention using ginger snaps as a thickening agent.
It looks delicious I've never tried it I must try your recipe and I love potato dumplings they are delicious
#trythis https://www.youtube.com/watch?v=gYsaG-Uzfck&list=RDCMUCBuIhg33KDfCbyaNsr4c75g&index=3 INDIAN(KERALA STYLE) SPICY ONE………….
നമ്മുടെ ആ ബീഫ് ഫ്രൈയുടെ അത്ര പോര ലേ???
I mean, the veggies could have been added to soup :p
Second comment for an extra thumbs up.
So happy I found this! Interestingly, I just made sauerbraten a couple days ago, and, like you, it had been many years, probably a decade since I last made it. My wife and I used to live in Geilenkirchen, and I remember the cookies (we call them ginger snaps or spice cookies in the U.S.) and they often did use the raisins. I'd like to try it with the pumpernickel and cream instead, just to experiment. Wonderful to have found this video, thank you. For those who have asked about the meat, if I may be so bold … in the U.S. you would use what we call a rump roast or bottom round most typically, and I prefer the rump as it tends to have a bit more intramuscular fat which keeps it juicy. Some use a top round (and I had to because my grocer did not have a rump when I shopped) and although it is sometimes listed in recipes, I will tell you the meat tends to be very dry. Yes, you'll use the gravy, but I'd stick with a rump or bottom round, FWIW.
Oh, and while I like potato dumplings, I always serve it with spaetzle. If my memory serves me well, I think the typical plate in our area was usually thickened with the cookies, and served with spaetzle and rotkohl (red cabbage). Yum!
I'll take the grisle
Pretty sure grandma didn't throw food out . Mine sure didn't. Those carrots wou li d have been on the table.
Just found your channel. My ancestry is German and French. I live in Louisiana, so I'm inundated with French culture. I've decided I want to explore my German heritage more. Been looking through your recipes here and there are so many I want to try. Can't wait to explore.
I’m sorry. I may have missed it. What kind of meat are you using?
Love you recipe my mother use ginger snaps to thicken it but I love your way will try it very soon you inspired me. German grandma Carol in in the USA Thanks for all you wonderful dishes
In progress. Thanks for the all the help! Doing your rothkohl as well!
DOUBLE LIKE BUTTON TAP for you my new friend. Of course, we have not met. Still you are my friend. I too, miss your grandmother. (room for you in Pacific NW should you be traveling.) Be well. You spread the wellness through cooking instruction already. Best regards, me
I will be doing this soon!
Why didn’t you edit the video properly? 🙂
I couldn't believe you threw out the vegetables! I' like 'aggghhhh!' , but of course, it wasn't my dinner. Still, this looks very delicious, and danke sehr. I will make it with dumplings too, now that you have gotten me very hungry.
Look delicious. Can’t wait to try the recipe. Please tell us what is the white veg and the herbs you used beside carrots and leeks thanks
Love this recipe! This will be the second time making it along with your red cabbage. Thanks
Thank you, Klaus! But I have questions: 1) what cut of beef should I buy? 2) how much of the red wine vinegar and red wine? 3) were those leeks, carrots, and onion? I'm a first generation American and my parents used to cook german food at home often. Now I'm trying to recreate those meals. Thanks for your help!
German. Ciookie = Ginger snap
Thanks will try. Keeping up with some German heritage food.
Could you pleas make a German cheesecake. My mother use to make one with ricotta and raisins it was delicious
There used to be a very nice German restaurant close by when I was growing up. My parents would take us there on very special occasions. The name was Emmy's. Emmy was the owner, but her mother did the cooking.
My parents were HAM Radio operators and had friends all over the world. One summer we hosted one of their friends. He was a great guy named Walter. He was from West Berlin, this was about 1977, Germany was still divided.
We took Walter to Emmy's and he pronounced it very authentic. When Emmy's mother heard that another German was in the restaurant, she had to come out to talk to him. She didn't speak much English, so it was a real treat for her to speak in her native tongue to someone other than family.
I've very much missed having her sauerbraten. It always came with the lightest, fluffiest potato dumplings. The soup course was amazing to me. I don't know what it was called. It was a very thick soup and I think that it had barley in it. It was very rich. The meal was also served with something that looked like egg rolls, but on the inside was cabbage and German sausage. This came with a spicy German mustard to smear on them. Then, of course, it was topped off with apple strudel. Happy times!
I so enjoy your channel, I was born in Germany to a german mother and an American father and I so remember Sunday night dinners that my mother prepared and Sauerbraten was one of the meal U remember the most, You've brought back wonderful memories and I will continue the tradition thanks to you. Thank you so much💋
I’m making this today, finally, after 5 days marinating! Really looking forward to it. My husband says he can’t wait! I. Doing mine in the slow cooker.
Dearest Klas, We all know you need a cameraman but why is he in all of your videos? We know he shares in the finished product but I find him a bit of a distraction as he runs around the kitchen like a chicken without a head. He's not even that good. Never manages to get a shot of what is in the pot as you stir away. We never get a view of what things look like as you add the ingredients. It's a shame. Sorry.
Love the sauce idea. I must make it! Thanks!
Ive never had saurbraten without rottkraut. No not once.
FABOLOUS
Great recipe. Many thanks. Mamma is German and used ginger snaps in her gravy.
I remember my Late Oma making Saurerbraten , she used whipping cream, but I can’t remember what else. Her potato cakes were made from fresh potatoes that she canned or got from the Garden. Her Father was German and that’s were she learned to cook from, I unfortunately never met him passed before I was born but she told me he made his own sausages and sauerkraut. I do remember the homemade Kraut. She made it just like her Dad. Open a jar and you could smell it through the whole house. My German ancestors came from Seigan , Westphalia. Thanks for good memories. Dunke
Clarified butter
What cut of beef did you use ? Also what was the ratio of red wine to red wine vinegar ?
My mother would make Sauerbraten and Rottkraut (red cabbage) every year for a big German Dinner Party. She marinaded the beef for 5 full days in a big stoneware crock in the refrigerator, and marinaded the red cabbage for 3 days. She always thickened the gravy with crushed ginger snaps; this added a great ginger flavor and the sweetness of the cookies really balanced out the acidity of the marinade/gravy base. She always served the Sauerbraten over home made spaetzles – I still have her old spaetzle press, which she got from her mother, and her grandmother before her. That sweet-sour ginger gravy goes GREAT on spaetzles. I have the recipes for both the Sauerbraten and the Rottkraut, but have only made the Sauerbraten once – too much work and it eats up too much fridge space while it is marinading. Luckily, there is a very good German restaurant near me that makes a very passable. Sauerbraten.
Thank you so much, I loved this video! My grandmother would always make Sauerbraten on special occasions, she would marinade her beef roast for 5 days and she used gingersnap cookies to thicken the sauce and served them with hand made noodles. She passed away this January, but my aunt has her recipe and I almost cried when she invited me over one night for dinner. To enjoy one of my most favorite dishes that my grandmother used to make.
Love the recipes. Some of the wonderful thins my grandmother made when I was growing up. Thank you for sharing them.
I also just ordered goose fat online for the cabbage! 😁