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2010/01/05 13:46:04 (permalink)


Anyone have a tried and true recipe for this?  Thanks.

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    Filet Mignon
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    Re:SAUERBRATEN 2010/01/05 13:54:12 (permalink)
    I'll be watching too.
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    Re:SAUERBRATEN 2010/01/05 14:25:43 (permalink)
    Here you go


    5-pound beef pot roast (rump or bottom round - chuck roast is tasty, but doesn't slice up as well)

    Salt and pepper


    For the marinade:

    1 cup white vinegar

    1 cup cider vinegar

    1 cup dry red wine

    3 cups water

    1 large onion, sliced

    2 bay leaves

    8 whole cloves

    8 peppercorns
    1 pkg of Knorr's Sauerbraten mix (optional)

    For cooking the meat:

    Vegetable oil

    2 large onions, sliced

    8 gingersnaps, crumbled

    1. Rub meat with salt and pepper and place in a deep earthenware or glass bowl. In a saucepan, combine vinegars, wine, water, onion mix and spices; bring to a boil, then reduce heat and simmer 5 minutes. Cool slightly and pour over meat; cover and refrigerate 3 to 5 days, turning meat once a day.

    2. Remove meat from marinade and dry, reserving marinade. Coat bottom of large heavy pot with vegetable oil and heat to medium high. Brown meat, adding onion slices when meat is nearly browned so as not to burn them.

    3. Strain marinade and pour over meat. Cook meat, covered, over low heat for about 4 hours. In last half-hour of cooking, add gingersnaps to thicken gravy.

    4. Remove meat, let it rest for at least 15 minutes, and slice; strain gravy and pour on top. Makes about 8 servings.
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    Re:SAUERBRATEN 2010/01/05 23:35:08 (permalink)
    I made Alton Brown's recipe for Sauerbraten.

    I won't post it but it can be found by Googling.

    It was also a multi-day process and it was excellent.

    I'll post a picture tomorrow if I remember.

    What I found interesting with the recipe was that after the first cook and the next morning when it was time to slice it was as hard as a rock.  I had difficulty slicing it with an electric knife.

    After cooking the slices in the sauce they become the perfect texture.

    I asked a friend who made the same recipe prior to my making mine and he said that the very same thing happened to him.

    We both found the final product as good as it gets.
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    Re:SAUERBRATEN 2010/01/06 19:50:14 (permalink)
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    Re:SAUERBRATEN 2010/01/08 14:16:04 (permalink)
    This is Alton Brown's Recipe. 

    I had it saved on my computer:

    Sauerbraten Alton Brown

    2 cups water 
    1 cup cider vinegar 
    1 cup red wine vinegar 
    1 medium onion, chopped 
    1 large carrot, chopped 
    1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat 
    1/2 teaspoon freshly ground black pepper 
    2 bay leaves 
    6 whole cloves 
    12 juniper berries (Hard to find... I found at  Cost Plus World Market)
    1 teaspoon mustard seeds 
    1 (3 1/2 to 4-pound) bottom round 
    1 tablespoon vegetable oil 
    1/3 cup sugar 
    18 dark old-fashioned gingersnaps (about 5 ounces), crushed 

    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 days. If the meat is not completely submerged in the liquid, turn it over once a day. 
    After 3 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. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce. 

    Where my mistake may have occured was I waited until the next day to do my slicing.  I refrigerated it turning it in to a brick.

    It was fork tender when it was served and thoroughly enjoyed by all.

    Some had the sauce on top of spaetzle.  Yummy

    mayor al
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    Re:SAUERBRATEN 2010/01/15 15:04:35 (permalink)
    I've never prepared this dish at home, but when I see it on the menu when we eat out, I will often choose it. I have tasted some wonderful Sauerbraten over the years  ....and some that was "not so good!"
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    Re:SAUERBRATEN 2010/01/20 10:23:39 (permalink)

    My mom makes wonderful sauerbraten. She says this recipe from Taste of Home is what she uses.
    I tried recreating it once and it was not as good, but I'm also not much of a cook.

    Howard's Sauerbraten Recipe

    Prep: 20 min. + marinating Cook: 3 hours

    2-1/2 cups water
    1-1/2 cups red wine vinegar
    1 carrot, finely chopped
    1 celery rib, finely chopped
    2 medium onions, sliced
    8 whole cloves
    4 bay leaves
    1/2 teaspoon whole peppercorns
    1 beef rump roast or eye of round (about 3 pounds)
    1/4 cup butter, cubed

    1/2 cup water
    2 tablespoons sugar
    1/2 cup gingersnap crumbs (about 12 cookies)
    In a medium saucepan, combine the first eight ingredients; bring to a boil. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-1/2 cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings.
    Howard's Sauerbraten published in Taste of Home April/May 1994, p47
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