Sauerbraten with potato dumplings
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Date: 2023-06-23
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Comments and reviews: 20
d. p. e.
nice recipe, adam! working in a kitchen in germany we never use curly parsley because it has usually less intense taste and also less surface area than the flatleafed one due to way smaller leaves, so it's like a more expensive, inferior product. however, i remember flatleafed parsley not being as common when i grew up. most parsley you could buy or that people grew would be curly. i used to work for a chef who would use flatleaf in the actual dishes, but he would also always order some curly parsley strictly so as to use as garnish to make the dish look traditional. such as with his version of this sauerbraten, which he would let sit for up to 6 days! his version was definitely delicious as hell. anyways, guten appetit!
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nice recipe, adam! working in a kitchen in germany we never use curly parsley because it has usually less intense taste and also less surface area than the flatleafed one due to way smaller leaves, so it's like a more expensive, inferior product. however, i remember flatleafed parsley not being as common when i grew up. most parsley you could buy or that people grew would be curly. i used to work for a chef who would use flatleaf in the actual dishes, but he would also always order some curly parsley strictly so as to use as garnish to make the dish look traditional. such as with his version of this sauerbraten, which he would let sit for up to 6 days! his version was definitely delicious as hell. anyways, guten appetit!
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Adam
Despite being American, my mother's side of the family loves rot-kohl, German red cabbage. My take is the traditional ingredients, but changing the order of operation.
Core a red cabbage, stuff a quarter full beer can into the cavity, and roast on a preferably charcoal grill until knife tender.
In the mean time, brown 2 sticks of butter. After browning, add one diced red onion, 2 diced sharp apples, 3 cloves, and 5-8 juniper berries. Simmer until soft.
After done, shred the cabbage into the sauce. Add 1/4 to 1/2 cup apple cider vinegar. Simmer until fork tender.
This is a delicious addition to pork or sausage, but it is the ultimate side dish/condiment for sirloin beef cuts.
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Despite being American, my mother's side of the family loves rot-kohl, German red cabbage. My take is the traditional ingredients, but changing the order of operation.
Core a red cabbage, stuff a quarter full beer can into the cavity, and roast on a preferably charcoal grill until knife tender.
In the mean time, brown 2 sticks of butter. After browning, add one diced red onion, 2 diced sharp apples, 3 cloves, and 5-8 juniper berries. Simmer until soft.
After done, shred the cabbage into the sauce. Add 1/4 to 1/2 cup apple cider vinegar. Simmer until fork tender.
This is a delicious addition to pork or sausage, but it is the ultimate side dish/condiment for sirloin beef cuts.
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plainOldFool
I've tried very hard to do my German ancestors proud by trying to enjoy sauerbraten but I could never get over the mealy, unpleasant texture of eye or bottom round. But to be fair I have yet to find any dish made from these two cuts to be enjoyable. But I have read that top round and chuck have also been traditionally used as well. I may try it again with chuck. I really do enjoy the sour, tangy flavor of sauerbraten and I can imagine it could pair well with the more fatty, unctuous chuck.
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I've tried very hard to do my German ancestors proud by trying to enjoy sauerbraten but I could never get over the mealy, unpleasant texture of eye or bottom round. But to be fair I have yet to find any dish made from these two cuts to be enjoyable. But I have read that top round and chuck have also been traditionally used as well. I may try it again with chuck. I really do enjoy the sour, tangy flavor of sauerbraten and I can imagine it could pair well with the more fatty, unctuous chuck.
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food
Fun fact. Just across the German border in the southeast of the Netherlands, we have a very similar dish called zoervleis. Also meat stewed in copious amounts of vinegar, but it HAS to be sweetened with something called 'appelstroop'. Which is an ancient way of preserving apples by boiling them for hours and super super concentrating the juice. It's not zoervleis unless you use that. A fantastic dish that's greatly underappreciated imo.
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Fun fact. Just across the German border in the southeast of the Netherlands, we have a very similar dish called zoervleis. Also meat stewed in copious amounts of vinegar, but it HAS to be sweetened with something called 'appelstroop'. Which is an ancient way of preserving apples by boiling them for hours and super super concentrating the juice. It's not zoervleis unless you use that. A fantastic dish that's greatly underappreciated imo.
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Brynn
When eating Sauerbraten, I am usually very happy with a bit more bland stating potato dumplings. They are a really great to have this nice pallet-cleansing break from the usually rather intense taste of the gravy.
I can also recommend cutting the roast real thin to get the perfect Roast-to-Gravy ration as you are completely right, the Beef will not taste all too good on its own and depends on the soure gravy.
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When eating Sauerbraten, I am usually very happy with a bit more bland stating potato dumplings. They are a really great to have this nice pallet-cleansing break from the usually rather intense taste of the gravy.
I can also recommend cutting the roast real thin to get the perfect Roast-to-Gravy ration as you are completely right, the Beef will not taste all too good on its own and depends on the soure gravy.
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Curt
So what's so odd about using onions and leeks in the same dish? Yes, they are both in the onion family, but garlic is in the onion family too and I'm sure you've used onions and garlic in the same dish before. Years ago I came across a recipe for pumpkin soup which called for onions, shallots and leeks all together, and most recipes I've seen for potato leek soup call for onions and leeks.
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So what's so odd about using onions and leeks in the same dish? Yes, they are both in the onion family, but garlic is in the onion family too and I'm sure you've used onions and garlic in the same dish before. Years ago I came across a recipe for pumpkin soup which called for onions, shallots and leeks all together, and most recipes I've seen for potato leek soup call for onions and leeks.
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Jakub
The comment on this looking gross and way too dry, along with how I feel americans always say chicken breasts are too dry, make me think that you guys can't handle any food that is not half fat lol. I love chicken breasts (tangential to this, I feel like they are the absolute best part of the chicken, and I don't think that meat looks unappealing without gravy at all.
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The comment on this looking gross and way too dry, along with how I feel americans always say chicken breasts are too dry, make me think that you guys can't handle any food that is not half fat lol. I love chicken breasts (tangential to this, I feel like they are the absolute best part of the chicken, and I don't think that meat looks unappealing without gravy at all.
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Leonardo
I had to double-take that title, as a non-German I know Sauerbraten from the indie video game of that name.
I knew it was named after a food, just didn't expect to see the word in this context.
(BTW the game is very cool, it's a Quake-like first-person shooter with a realtime multiplayer in-game level editor. Very chill community, too)
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I had to double-take that title, as a non-German I know Sauerbraten from the indie video game of that name.
I knew it was named after a food, just didn't expect to see the word in this context.
(BTW the game is very cool, it's a Quake-like first-person shooter with a realtime multiplayer in-game level editor. Very chill community, too)
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Timix2G
As a german i can confirm, it looks very authentic but also, i dont really think that one has to marinate it for sooo long. When my mum cooks this dish, she lets it simmer for longer, but wouldn't marinate it as long. Also, she would use premade potato dumplings. Maybe not as authentic, but fits maybe a little better into schedule
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As a german i can confirm, it looks very authentic but also, i dont really think that one has to marinate it for sooo long. When my mum cooks this dish, she lets it simmer for longer, but wouldn't marinate it as long. Also, she would use premade potato dumplings. Maybe not as authentic, but fits maybe a little better into schedule
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Audacious
I had the good fortune of being able to visit Germany with my friends last summer. One thing I appreciated about local food is that it seemed to have more focus on flavor and wholesomeness over presentation. I always felt satisfied after my meals and they reminded me of something your mom would make with love, not perfection.
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I had the good fortune of being able to visit Germany with my friends last summer. One thing I appreciated about local food is that it seemed to have more focus on flavor and wholesomeness over presentation. I always felt satisfied after my meals and they reminded me of something your mom would make with love, not perfection.
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Nicholas
That's pretty much how I have made my version. I served it over spaetzle and it was so good, The gingerbread cookies pack a sweet punch so some balancing is always needed if you use them in place of a real ginger bread. I'll have try make the kartoffelkloese since I usually make knoedel instead. Looks yummy.
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That's pretty much how I have made my version. I served it over spaetzle and it was so good, The gingerbread cookies pack a sweet punch so some balancing is always needed if you use them in place of a real ginger bread. I'll have try make the kartoffelkloese since I usually make knoedel instead. Looks yummy.
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JGen
I'd argue leek is different from the common onion that it is noticeable. More distant like garlic instead of shallots and red onions for example. Obviously anything goes in the end.
I think leek, onion, carrot and celery, usually root, are often used because it's the common vegetable base for soup/broth etc.
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I'd argue leek is different from the common onion that it is noticeable. More distant like garlic instead of shallots and red onions for example. Obviously anything goes in the end.
I think leek, onion, carrot and celery, usually root, are often used because it's the common vegetable base for soup/broth etc.
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Fryho
We cooksimilar things like this in The Netherlands (stew from Limburg is very similar, so why the leek? When making stews in The Netherlands and in Flanders we say you have to add your 'WUPS' which stands for 'wortel, ui, prei, selderij' 'carrot, onion, leek, celery' so as to why the leek: tradition, probably.
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We cooksimilar things like this in The Netherlands (stew from Limburg is very similar, so why the leek? When making stews in The Netherlands and in Flanders we say you have to add your 'WUPS' which stands for 'wortel, ui, prei, selderij' 'carrot, onion, leek, celery' so as to why the leek: tradition, probably.
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timhaagel
I think the authentic german cooking book will tell you to use 'Pumpernickel' instead of cookies to thicken the sauce of a Sauerbraten.
To be fair, as a german I always mix the vegetables or use starch to thicken the sauce. Reduction is no option because the flavour of the vinegar could get too strong.
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I think the authentic german cooking book will tell you to use 'Pumpernickel' instead of cookies to thicken the sauce of a Sauerbraten.
To be fair, as a german I always mix the vegetables or use starch to thicken the sauce. Reduction is no option because the flavour of the vinegar could get too strong.
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David
Interesting to spot Manischewitz potato starch - any particular reason to use this brand or just personal preference? In my area Manischewitz can be hard to find at major retailers, so I'm usually stuck with Bob's Red Mill (unless I'm specifically buying Kosher then I have to go to the specific Kosher stores)
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Interesting to spot Manischewitz potato starch - any particular reason to use this brand or just personal preference? In my area Manischewitz can be hard to find at major retailers, so I'm usually stuck with Bob's Red Mill (unless I'm specifically buying Kosher then I have to go to the specific Kosher stores)
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justin
The idea that this was originally a Roman dish could probably be corroborated by how they add the cookies in to thicken the sauce--the Romans did this with days-old stale bread (IIRC, and it just seems that the Germans figured they had some spiced cookies already made up so, why not! Awesome vid as usual!
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The idea that this was originally a Roman dish could probably be corroborated by how they add the cookies in to thicken the sauce--the Romans did this with days-old stale bread (IIRC, and it just seems that the Germans figured they had some spiced cookies already made up so, why not! Awesome vid as usual!
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Bruce
I love Saurbraten! I've only had it a few times in German restaurants, though. It looks a bit daunting, but I might try it. I'm single. Obviously, I'm not going to try to make a single chop, but am I right in thinking that a smaller roast needs less time marinating? Or is a smaller roast even possible?
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I love Saurbraten! I've only had it a few times in German restaurants, though. It looks a bit daunting, but I might try it. I'm single. Obviously, I'm not going to try to make a single chop, but am I right in thinking that a smaller roast needs less time marinating? Or is a smaller roast even possible?
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Tiduidu
We have similar kind of dumplings over in Silesia in Poland - the recipes I know always call for putting the mashed potatoes in a bowl, taking a fourth of the mass out, replacing it with potato starch and then putting the potato mass you took out back in. Good guide to anyone going by eyeballing.
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We have similar kind of dumplings over in Silesia in Poland - the recipes I know always call for putting the mashed potatoes in a bowl, taking a fourth of the mass out, replacing it with potato starch and then putting the potato mass you took out back in. Good guide to anyone going by eyeballing.
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Elias
If you have leftover potato dumplings you can cut them in half and put them in a pan with some butter on medium to medium high heat. Get them nice and crispy on the bottoms and eat them with some leftover gravy. That's what my family always does with the leftovers and it's delicious.
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If you have leftover potato dumplings you can cut them in half and put them in a pan with some butter on medium to medium high heat. Get them nice and crispy on the bottoms and eat them with some leftover gravy. That's what my family always does with the leftovers and it's delicious.
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Steve
Germany has to be the most interesting country in the world. Doing scary stuff, like getting taken over by a psychotic dictator that almost enveloped the entire world under his evil reign; to doing really cute stuff, like making a comforting gravy thickened with christmas cookies.
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Germany has to be the most interesting country in the world. Doing scary stuff, like getting taken over by a psychotic dictator that almost enveloped the entire world under his evil reign; to doing really cute stuff, like making a comforting gravy thickened with christmas cookies.
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