Bergischer Sauerbraten

"Sauerbraten is a dish that is traditional from the Rhineland and the Bergisch region. This one is a bit of a twist on the traditional, and the sauce is so good, you will probably find yourself soaking bread in it to finish it off. It was traditionally done with horse meat, but it is more commonly done with beef now. We prefer it with roe deer, which is a small type of deer from the region but it works well with beef and horse too. It has to be done well ahead of time and it is better the longer it sits but it is not very much work for the great result. It goes well with potatoes or dumplings and red cabbage or broccoli rabé. I have taken some ideas from several recipes I found online."
 
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Ready In:
75hrs
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Peel and cube veggies in about 1 cm pieces.
  • In a big container with a lid, mix wine, vinegars, and spices (everything up to the sea salt), adding a pinch of sea salt and pepper.
  • Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days.
  • Take out the meat and pat down with a towel.
  • Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat, veggies and sauce and sear the meat on all sides.
  • Pass the marinade through a colander, keeping both.
  • When the meat is seared on all sides, remove and add the veggies and spices and shortly roast.
  • Add the tomato paste and apple butter, mix and allow to caramelize for 2 minutes.
  • Add the marinade and stock.
  • Put the meat back on, put on lid and braise it on low heat for 1 1/2 - 2 hours (when the meat has reached 60°C/140°F).
  • Remove meat and keep warm.
  • Pass the liquid through colander and cook on medium-high, reducing sauce by half (about 20 minutes).
  • Add cocoa powder and butter and salt and pepper to taste.
  • Carve meat into slices and serve with sauce on top.

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Reviews

  1. This is indeed different from the sauerbraten which I'm used to, but it is SOO good!!! You're right, the sauce is incredibly delicious. I followed the recipe to the letter - perfect directions, easy to follow, and the result is awesome. Oh, and I used both, apple butter and molasses :)<br/>Thanks so much for sharing this winner! DH is no big fan of sauerbraten, but he raved about this one.<br/>Made for PAC Spring 2014
     
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RECIPE SUBMITTED BY

<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
 
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