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    You are in: Home / Recipes / Bavarian Sauerbraten Recipe
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    Bavarian Sauerbraten

    Total Time:

    Prep Time:

    Cook Time:

    100 hrs

    96 hrs

    4 hrs

    LiisaN's Note:

    Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
    2. 2
      Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
    3. 3
      Remove meat from the marinade and reserve the marinade.
    4. 4
      Season the meat with salt and pepper.
    5. 5
      In a kettle, heat the clarified butter- until hot but not smoking.
    6. 6
      Add the meat and brown on all sides.
    7. 7
      Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
    8. 8
      Transfer the meat to a cutting board.
    9. 9
      Strain the cooking liquid the skim off the fat.
    10. 10
      Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
    11. 11
      Boil the sauce- until thickend, salt and pepper to taste.
    12. 12
      Slice meat and serve.

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    Ratings & Reviews:

    • on January 04, 2010

      55

      I doubled this (following exactly) and served at a big holiday party. It was a huge hit. So delicious! It's definitely not a last-minute recipe -- like all sauerbraten, the 4-day marinating takes some forethought -- but not hard at all and the taste took me right back to my grandmother's special-occasion Sunday dinners. I served with German Red Cabbage and Potato Dumplings... just like she did. Heaven to me. Everyone in my family wants me to make this again, immediately. Thank you, LiisaN!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2009

      This is a great Sauerbraen recipe. It is even better if you leave it marinate longer--even up to a week. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2005

      55

      This was my first attempt at Sauerbraten and the whole family enjoyed it very much. Easy to do - I baked in my dutch oven at 325 for 4 hours. Served it with braised red cabbage and garlic mashed potatoes. YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Bavarian Sauerbraten

    Serving Size: 1 (497 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 644.0
     
    Calories from Fat 291
    45%
    Total Fat 32.3 g
    49%
    Saturated Fat 13.0 g
    65%
    Cholesterol 145.9 mg
    48%
    Sodium 1994.9 mg
    83%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 9.6 g
    38%
    Protein 49.0 g
    98%

    The following items or measurements are not included:

    cloves

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