Rheinischer Sauerbraten mit Kartoffelklößen und Apfelmus. Sauerbraten is one of the best-known German dishes. After days of marinating, the meat is infused with many flavors and becomes quite tender. This is so popular in Germany that several regions boast local versions with this version being from the Rhineland. It's not difficult to make however, you do need plenty of room in the fridge to accommodate four days of marinating. This is really involved and takes a lot of work, as well as time but it's well worth it. That's why my family only makes it once or twice a year, usually between October and January. Zaar World Tour 05
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- 3 1/3 lbs rolled beef brisket
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 2 onions, sliced
- 1 carrot, sliced
- 1 stalk celery, chopped
- 4 cloves
- 4 peppercorns
- 2 cups red wine vinegar
- 2 bay leaves
- 2 tablespoons bacon drippings
- 6 tablespoons butter
- 5 tablespoons flour
- 1 tablespoon sugar
- 1/2 cup golden raisin (optional)
- 8 -10 gingersnaps, crushed (can be replaced by 1 tsp. corn starch or arrow root)
- 1Wipe steak with damp cloth; season with salt and pepper.
- 2Place in earthenware, glass or enamel bowl.
- 3Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.
- 4Cover and marinate in refrigerator for 4 days.
- 5Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.
- 6On fifth day remove meat from refrigerator and drain, reserving marinade.
- 7Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.
- 8Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
- 9Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.
- 10Blend in sugar and brown to a nice dark color.
- 11Stir roux into liquid in the pot and add raisins (optional).
- 12Cover and continue to simmer until meat is tender, about 1 hour longer.
- 14Peel the potatoes and mash them. Add the eggs and flour.
- 15Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.
- 16Bring lightly salted water to just under boiling point.
- 17To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.
- 18Gently drop in a few dumplings, being careful not to overcrowd them.
- 19When the dumplings are cooked, they will rise to the top.
- 20Remove the meat to a warm serving platter.
- 21Stir crushed gingersnaps or starch into the pot juices and cook until thickened.
- 22Pour over the meat and serve with the dumplings and applesauce.
- 23Provide melted, browned butter and bread crumbs for the dumplings.
- 24Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.
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Nutritional Facts for Sauerbraten With Potato Dumplings and Applesauce
Serving Size: 1 (682 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1247.4
- Calories from Fat 778
- Total Fat 86.4 g
- Saturated Fat 37.0 g
- Cholesterol 324.3 mg
- Sodium 1534.8 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 6.2 g
- Sugars 8.0 g
- Protein 52.7 g
The following items or measurements are not included: