Alton Brown's Sauerbraten
- Ready In:
- 76hrs 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 tablespoon kosher salt, plus an additional
- 1 teaspoon kosher salt, for seasoning meat
- 1⁄2 teaspoon fresh ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 (3 1/2-4 lb) bottom round steaks
- 1 tablespoon vegetable oil
- 1⁄3 cup sugar
- 18 dark old-fashioned gingersnaps, crushed (about 5 ounces)
- 1⁄2 cup seedless raisin (optional)
directions
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
- Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides.
- Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
- Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
- After 3-5 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm.
- Strain the liquid to remove the solids.
- Return the liquid to the pan and place over medium-high heat.
- Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
- Strain the sauce through a fine mesh sieve to remove any lumps.
- Add the raisins if desired.
- Slice the meat and serve with the sauce.
Reviews
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I made as posted. The flavors were outstanding but the baking time is too long. The meat was tender but too dry. I will bake for a shorter period of time, nest time. Thank goodness for the FABULOUS gravy. I used my stick blender to incorporate the gingersnaps and smooth out the gravy. I'm not sure what I was expecting but I could not taste any gingersnaps (which I love). I served along with KittenCal's German potato dumplings and "Awesome German Coleslaw". All recipes in my reviews file. Thanks for posting!
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This sauerbraten is as authentic as it gets. I made this while visiting my mother, she was amazed how delicious and easy. Yes, it does require a bit of planning but the reward is well worth it. We had it with red cabbage and mashed potatoes. I cooked it for 3 1/2 hours and didn't use raisins, we loved the gravy, best part. You can find all the spices in your health food store, including the Juniper berries, if not, use 4 teaspoons of Gin. Thanks for posting Lasko!
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Excellent recipe. I used allspice instead of juniper in the marinade, and added a tablespoon of spicy brown mustard, a cinnamon stick and a few strips of orange zest. I made it in the crockpot instead of the oven (on low for 8 hours). The meat was not as tender as I'd have liked (maybe because it was in the crockpot?), but very flavorful. I also added a few red-skinned potatoes, quartered, and a few carrots, peeled and cut in 2" chunks. I almost forgot the sugar - added it in the last hour. The sauce thickened up beautifully when the cookie crumbs went in.
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Tweaks
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Excellent recipe. I used allspice instead of juniper in the marinade, and added a tablespoon of spicy brown mustard, a cinnamon stick and a few strips of orange zest. I made it in the crockpot instead of the oven (on low for 8 hours). The meat was not as tender as I'd have liked (maybe because it was in the crockpot?), but very flavorful. I also added a few red-skinned potatoes, quartered, and a few carrots, peeled and cut in 2" chunks. I almost forgot the sugar - added it in the last hour. The sauce thickened up beautifully when the cookie crumbs went in.
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I made this last week. The meat turned out very very tender! I let it marinade for about 4 days, so the flavor was very saturated. I also used brown sugar instead of granulated sugar, and cooked it in the crock pot. The sauce was fantastic, though I did need use some corn starch to thicken a bit. We served this over spaetzle, and there wasn't a morsel of leftovers.