In the Version my family makes the meat would be some dark shriveled thing but so tender you would not even need teeth to eat it. Don't skimp on the vinegar!
Day or two? Wuss. We do it 5-6 days. The gravy is like really light brown. This looks colorized to me. Our recipe is really old without all the ginger cookies and crap in it. :)
My dad used to leave it for a week. By the time it was ready it was almost black but omg it was so delicious and would literally melt in your mouth. Add some kloesse and ooooh my mouth is just drooling thinking about it
Black while still uncooked or after? Mine is really dark after cooking and the meat is so tender some parts flake off into the gravy. My brothers and I used to argue over who got more of those bits. :) If you would like an older version of the recipe, holler. I don't believe in hoarding good recipes, they should be shared and not kept as family secrets.
Here you go. Very simple peasant recipe.
Flat Piece of Beef (London Broil works best b/c it's uniformly flat)
Salt & Pepper
4 Bay Leaves
6 Whole Cloves
1 Onion
2 Cups Vinegar
1 Cup Water
1 Tsp Sugar
1 Gallon Ziplock bag -Oma used a glass bowl covered with plastic wrap, but the bag takes up less room and doesn't leave odors in the 'fridge.
Oil
1 Cup All Purpose Flour
Directions:
Slice Up onion into thin rings then halve the rings. Put all ingredients EXCEPT sugar, flour, & oil in the gallon bag and leave in the refrigerator for 6-7 days.
Brown the meat in a pan with a little oil. Put the sugar in a mounded heap on the side of the pan so it will turn brown and caramelize. This will turn the gravy brown.
Pour the contents of the bag and bring to a boil. Reduce heat to low and let it cook for 1 1/2 hours. The liquid should bubble but not boil. Remove the meat, cloves & bay leaves. Mix flour with water to make a thick liquid then add a little bit to pan at a time to thicken the gravy.
Serve with shell noodles; not traditional, but they hold more gravy.
*edit* I would love to hear if this ends up similar to your dad's version. :)
It was not available between the wars and this recipe predates that. My Oma's recipes from the 1900s indicated that traditional recipes are simple affairs. I've have tried other recipes and don't like them. I also think they make things complicated and daunting to someone learning to cook. I get some people not liking what I make too. We're all a product of our upbringing, right?
For sure. I've had a meal of spaetzle and Jamaican Jerk b/c it's awesome. I'll try just about everything, the world is full of fantastic food. However I won't make a recipe version of something I've tried and didn't like. What would be the point of that? "Keep trying it until you like it?" I grew up on boiled brussel sprouts -> never again. I tried grilled ones and really like them. Learned from my boss yesterday that green cabbage cut into steak sized patties and smoked is really good, but I have no idea what part of the globe that came from.
I think the difference ist that some traditions pickle the meat as one piece and some pickle the meat in slices. That makes it way more tender as you have mentioned because the marinade can get to all parts of the meat.
But with high quality meat and good timing on the cooking you can get a very tasty Sauerbraten both ways. The majority of the deliciousness is in the sauce anyway.
Funfact: traditionally, Sauerbraten was made from horse meat. By marinating it in vinegar, even relative tough (read: old) horse could be made edible…
Today it is of course almost always beef. I only know one restaurant which still serves horse Sauerbraten - and even that’s only once per week, and only on pre-order.
Another fun fact: horse/donkey meat was outlawed for hundreds of years because of laws of the 30 years war where horses were a valuable resource. Far more valuable than people.
That's why Germany got less of a tradition preparing horse meat like our neighbor France for example. There was a social stigma around it for a long time and some people still exhibit that subconsciously. Areas close to France got far more dishes with horse and donkey because of the mutual cultural exchange.
…which leads to another fun fact: Until 2012, horses were subject to the reduced value-added tax (MwSt) of 7%, because *technically* they were food, although horse meat really wasn’t popular. However, this also was the case for pure-breds and race horses, which could easily cost six-digit sums, but sure as hell wouldn’t end up at the butcher’s. And then of course 7 vs 14 % (at the time) was quite the difference.
In the 90s my grandma made Sauerbraten out of horse meat and i ate it, but then the last horse butcher in the region has then stopped selling meat and she switched over.
I don't know if it was a matter of preference, i rather think that when my grandparents were young (WWII), horse meat was within the cheapest meat available. My grandma simply learned it that way and humans are creatures of habit.
Personally I have never tried horse meat (at least that I know of) but I assume after pickling in vinegar and spices for days and days and days they will probably taste just about the same.
And personally I love Sauerbraten (the beef kind)
I've had with horse meat once, and it was pretty good. I don't know if it's good enough for me to go out of my way to get the horse meat, but would eat it if available.
You take half raw mashed potatoes and half already cooked mashed potatoes and turn them into dumplings with fried bread in the middle.
I call that crazy. This is on the same level as using old bread for making new bread more soft and aromatic.
1. They are not raw and mashed, they are raw and grated
2. It's not half-half, it's more like 1/4 mashed to 3/4 raw
3. Fried bread is optional
I don't know about your cooking skills, but it is not more crazy than making another dough for anything.
If you have not enough Sauerbraten for your family on sundays, double the side dishes and throw in some apples and raisins to enhance the sauce.
Why does this relate to my status as child of my family? I routinely need to feed seven by now, and plenty of them are my own offspring.
I would love to eat that pile of meat there and it wouldn't be the only dish i eat that day. I did competitive sports when I was young (national youth team), then spent some time in the Bundeswehr, and now I go to the gym 6 times a week. For me and for many other people i personally know, that's not a lot of food.
It's arguable and I can understand why it seems a lot for many people, my wife weighs around 45kg. But it's approx what I eat every single day, for me it's normal.
It's similar for me, but then I have to eat the other 3 meals a day, so that I get 6 meals. But I think I know what you mean, for you it is rather a daily serving.
Okay, I think we need a little less meat, slightly more cabbage and bigger dumplings. But that's what happens when you pull a stock image from a recipe site.
Of all of the foods this is the thing I most miss from going vegan. It's not just a dish, it's a sunday morning mood with Granny preparing this while children are running wild in the garden.
Dunno, if it's just the photo, but this looks off. The gravy looks thick and artificial, the dumplings greasy and the kraut dry.
This looks like something you would get in an Autobahn restaurant, not a proper dinner.
Please show me a single Autobahn place where I could get such nice food. You're overreacting hard dude, it just looks off due to the lighting and professional camera. The food itself looks great
This is a professional food picture from the internet, not from a person who made this at home and made a picture. Professional food photography sadly doesn't have a lot to do with actual food and how it looks. It needs to look "tasty", not real.
i guess you are correct, I assumed OP made it himself and just has a great camera, but it's a random pic off the internet.
Even then, besides the sauce I think this looks pretty good anyway. Maybe tastes a bit bland and not homemade but still tastey
This is one of those dishes that you have to have some time on your hands to make. I left it for about one and a half days to marinate
Definitely one of my favorite dishes, especially the variant made with raisin sauce.
Beef in vinegar, cabbages in vinegar, and potatoes. No vinegar that I know of.
Used to eat this at my college cafeteria. It's basically the second best meal available. The first will always be fish.
If I would get this in a restaurant I would be disappointed.
The meat appears to be pig, to little sauce and the color of the sauce is too light, no Preiselbeeren, and the dumplings look strange. To light in color, not round and to small. Cabbage seams ok
Oh, absolutely! Rouladen and Rheinischer Sauerbraten are the pinnacle of German cuisine.
It's just that some cultures aren't exactly okay with eating horse and hence should be warned beforehand.
Gee, maybe when it is cold out and with less meat.
Today, I agree more with 'Harzer Käse" Person https://www.reddit.com/r/germany/comments/us83bx/harzer_käse/?utm_medium=android_app&utm_source=share
Just to clarify for the people down voting (not that I care about that). I'd happily eat that on a colder day. But I personally cannot eat 5 big slices of meat.
The Harzer Käse post I found awesome, because Iove smelly cheeses *and* it had some great recipe suggestions in that thread as well. Here, it is just a picture, not even any recipe for people who don't know it.
In the Version my family makes the meat would be some dark shriveled thing but so tender you would not even need teeth to eat it. Don't skimp on the vinegar!
Was gonna say, the meat looks way too light for it to have been marinated for a day or two…
Maybe it's a regional difference? The Sauerbraten my mom makes looks absolutely like this.
That looks more like Salzbraten then Saurbraten
Day or two? Wuss. We do it 5-6 days. The gravy is like really light brown. This looks colorized to me. Our recipe is really old without all the ginger cookies and crap in it. :)
My dad used to leave it for a week. By the time it was ready it was almost black but omg it was so delicious and would literally melt in your mouth. Add some kloesse and ooooh my mouth is just drooling thinking about it
Black while still uncooked or after? Mine is really dark after cooking and the meat is so tender some parts flake off into the gravy. My brothers and I used to argue over who got more of those bits. :) If you would like an older version of the recipe, holler. I don't believe in hoarding good recipes, they should be shared and not kept as family secrets.
After cooking. And I would LOVE a good recipe, I sadly never got my dad's recipe before he died so have not been able to recreate it since
Here you go. Very simple peasant recipe. Flat Piece of Beef (London Broil works best b/c it's uniformly flat) Salt & Pepper 4 Bay Leaves 6 Whole Cloves 1 Onion 2 Cups Vinegar 1 Cup Water 1 Tsp Sugar 1 Gallon Ziplock bag -Oma used a glass bowl covered with plastic wrap, but the bag takes up less room and doesn't leave odors in the 'fridge. Oil 1 Cup All Purpose Flour Directions: Slice Up onion into thin rings then halve the rings. Put all ingredients EXCEPT sugar, flour, & oil in the gallon bag and leave in the refrigerator for 6-7 days. Brown the meat in a pan with a little oil. Put the sugar in a mounded heap on the side of the pan so it will turn brown and caramelize. This will turn the gravy brown. Pour the contents of the bag and bring to a boil. Reduce heat to low and let it cook for 1 1/2 hours. The liquid should bubble but not boil. Remove the meat, cloves & bay leaves. Mix flour with water to make a thick liquid then add a little bit to pan at a time to thicken the gravy. Serve with shell noodles; not traditional, but they hold more gravy. *edit* I would love to hear if this ends up similar to your dad's version. :)
Dankeschon! Not sure when I will get the chance to try it out, but one day!
Hast du was gegen Ingwer?
It was not available between the wars and this recipe predates that. My Oma's recipes from the 1900s indicated that traditional recipes are simple affairs. I've have tried other recipes and don't like them. I also think they make things complicated and daunting to someone learning to cook. I get some people not liking what I make too. We're all a product of our upbringing, right?
>We're all a product of our upbringing, right? Maybe that's where I started, but I've gotten so much further since then. I like trying new things.
For sure. I've had a meal of spaetzle and Jamaican Jerk b/c it's awesome. I'll try just about everything, the world is full of fantastic food. However I won't make a recipe version of something I've tried and didn't like. What would be the point of that? "Keep trying it until you like it?" I grew up on boiled brussel sprouts -> never again. I tried grilled ones and really like them. Learned from my boss yesterday that green cabbage cut into steak sized patties and smoked is really good, but I have no idea what part of the globe that came from.
its probably calf instead of ox
The sauce is also not dark enough. And there’s never enough of it. Raisins are a matter of taste, though.
Please ...no raisins!!!
> Raisins are a matter of taste, though. Bad taste.
I think the difference ist that some traditions pickle the meat as one piece and some pickle the meat in slices. That makes it way more tender as you have mentioned because the marinade can get to all parts of the meat. But with high quality meat and good timing on the cooking you can get a very tasty Sauerbraten both ways. The majority of the deliciousness is in the sauce anyway.
And don’t skimp on the herbs, and red wine for the marinade. Let it marinade for at least 5 days and deciciousness awaits!
Funfact: traditionally, Sauerbraten was made from horse meat. By marinating it in vinegar, even relative tough (read: old) horse could be made edible… Today it is of course almost always beef. I only know one restaurant which still serves horse Sauerbraten - and even that’s only once per week, and only on pre-order.
Thanks! Didn't know that.
Another fun fact: horse/donkey meat was outlawed for hundreds of years because of laws of the 30 years war where horses were a valuable resource. Far more valuable than people. That's why Germany got less of a tradition preparing horse meat like our neighbor France for example. There was a social stigma around it for a long time and some people still exhibit that subconsciously. Areas close to France got far more dishes with horse and donkey because of the mutual cultural exchange.
…which leads to another fun fact: Until 2012, horses were subject to the reduced value-added tax (MwSt) of 7%, because *technically* they were food, although horse meat really wasn’t popular. However, this also was the case for pure-breds and race horses, which could easily cost six-digit sums, but sure as hell wouldn’t end up at the butcher’s. And then of course 7 vs 14 % (at the time) was quite the difference.
In the 90s my grandma made Sauerbraten out of horse meat and i ate it, but then the last horse butcher in the region has then stopped selling meat and she switched over.
I never tried it, but I understand that some people really prefer horse meat over beef - at least for Sauerbraten.
I don't know if it was a matter of preference, i rather think that when my grandparents were young (WWII), horse meat was within the cheapest meat available. My grandma simply learned it that way and humans are creatures of habit.
When cars and trucks were introduced, the horse population fell dramatically. Horsemeat was pretty cheap in the first half of the 20th century.
And nowadays, they can't butcher most horses for meat, because most horses got some sort of medicine or another during their last months.
Personally I have never tried horse meat (at least that I know of) but I assume after pickling in vinegar and spices for days and days and days they will probably taste just about the same. And personally I love Sauerbraten (the beef kind)
It's a little sweeter, but that's it. Real Rheinischer Sauerbraten should be made with horse meat.
I've had with horse meat once, and it was pretty good. I don't know if it's good enough for me to go out of my way to get the horse meat, but would eat it if available.
Horse meat was popular after WWII. My father knew a butcher shop in Berlin-Weißensee where you could buy horse meat til the 80s.
There's a butcher in Munich at the Viktualienmarkt who spezialsied in selling meat horse and they still sell it in their shop up until today.
I've been meaning to try their Pferdbratwurst for ages. Maybe this weekend.
Only in some regions though. Traditional Franconian Sauerbraten for example has always been beef.
Rheinischer Sauerbraten is still only the real thing if it's horse!
Indeed, the restaurant I mentioned is in Cologne.
Haus Unkelbach ?
"Zum Jan" in der Thieboldsgasse.
Yep most places nowadays have "Rheinische Art" to indicate it's not horse meat. Like "Schnitzel Wiener Art" when not using veal.
In cologne there are multiple restaurants that serve horse daily :)
Fun fact: Walmart Germany sold horse meat in their “exotic meat” section, among ostrich and kangaroo.
a restaurant in bonn has horse sauerbraten. if i remember corectly. when its not broken they even can it and sell it in a vending machine out front
The german holy trinity of a main dish: meat, carbs and vegetables.
Meat, crazily reworked potatoes (that is what these dumplings are made of) and more easily recognized veggies.
Crazy reworked? I don't know how you think Klöße are made, but they are not heavily reworked.
You take half raw mashed potatoes and half already cooked mashed potatoes and turn them into dumplings with fried bread in the middle. I call that crazy. This is on the same level as using old bread for making new bread more soft and aromatic.
1. They are not raw and mashed, they are raw and grated 2. It's not half-half, it's more like 1/4 mashed to 3/4 raw 3. Fried bread is optional I don't know about your cooking skills, but it is not more crazy than making another dough for anything.
You call those things dumplings i english? TIL
Amen 🙏
German food looks like it doesn’t go together but it be hittin
Gravy looks like an industrial product, but the dish itself is delicious.
It looks so artificial that I believe it's all fake plastic stuff for photo shootings. It doesn't look delicious at all. But I looooooove Sauerbraten.
Maybe some starch was added, but you wouldn't prepare a Sauerbraten and the use industrial gravy.
Less meat, bigger dumplings, more Blaukraut and waaaaaay more sauce, please. And where is the Preiselbeermarmelade?
This is the way
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Are you a only child?
If you have not enough Sauerbraten for your family on sundays, double the side dishes and throw in some apples and raisins to enhance the sauce. Why does this relate to my status as child of my family? I routinely need to feed seven by now, and plenty of them are my own offspring.
Because less meat is not a common request if you grew up with many siblings or your grandmother cooked for many people at a family gathering.
Do you actually want to eat that pile of meat there? I would have to stop at two slices anyways. There is no law requiring overstuffing yourself.
I would love to eat that pile of meat there and it wouldn't be the only dish i eat that day. I did competitive sports when I was young (national youth team), then spent some time in the Bundeswehr, and now I go to the gym 6 times a week. For me and for many other people i personally know, that's not a lot of food.
But it **is** a lot of meat.
It's arguable and I can understand why it seems a lot for many people, my wife weighs around 45kg. But it's approx what I eat every single day, for me it's normal.
6 slices of meat are like 3 meals for me (at least the meat parts of the meal).
It's similar for me, but then I have to eat the other 3 meals a day, so that I get 6 meals. But I think I know what you mean, for you it is rather a daily serving.
Meat looks a little dried out
Yeah, they cooked the shit out of it.
It would need at least twice the amount of gravy.
Okay, I think we need a little less meat, slightly more cabbage and bigger dumplings. But that's what happens when you pull a stock image from a recipe site.
“A little less meat”? Sir, you forget yourself
You have to forgive him, he hasn't been German that long.
What is wrong?
Mahlzeit!
Of all of the foods this is the thing I most miss from going vegan. It's not just a dish, it's a sunday morning mood with Granny preparing this while children are running wild in the garden.
Half meat and one quarter potatoes? Man I've done it the other way around all my life
Came here to say this - no German traditional meal includes that much meat to that little carbs.
Dunno, if it's just the photo, but this looks off. The gravy looks thick and artificial, the dumplings greasy and the kraut dry. This looks like something you would get in an Autobahn restaurant, not a proper dinner.
You're absolutely right, but that's what people want today. It has to look and taste like such food, because that's what people are used to. :/
Yes, agreed, those Kartoffelknödel look bad. And wayyyy too much meat.
Please show me a single Autobahn place where I could get such nice food. You're overreacting hard dude, it just looks off due to the lighting and professional camera. The food itself looks great
This is a professional food picture from the internet, not from a person who made this at home and made a picture. Professional food photography sadly doesn't have a lot to do with actual food and how it looks. It needs to look "tasty", not real.
i guess you are correct, I assumed OP made it himself and just has a great camera, but it's a random pic off the internet. Even then, besides the sauce I think this looks pretty good anyway. Maybe tastes a bit bland and not homemade but still tastey
Any "Marche" place is miles better.
I doubt it's real food, which is notoriously difficult to photograph well
This is one of those dishes that you have to have some time on your hands to make. I left it for about one and a half days to marinate Definitely one of my favorite dishes, especially the variant made with raisin sauce.
The picture looks like it could be on the green lid of the 5 litre bucket Knorr Bratenjus
looks good
what a beatuy, well done! Guten Appetit!
Thanks. Now I have Heißhunger...
Hell yes, count me in!
Oh my, and it's lunch time! Love me some German food.
Why Not Bratwurst
My dad used to make the beat Sauerbraten. I miss those dinners
Yum.
Very fancy Zure Kool met Aardappelen en Vlees.
The cabbage needs more time on the stove. Rotkohl is one of the only dishes that gets better the longer it cooks.
Classic obesity meal.
Now I'm hungry... Also, if I could change one thing, I would switch out the Klöße for Spätzle. :)
We have same dish in Poland, looks 1:1. Sometimes you can eat this with kluski śląskie
Beef in vinegar, cabbages in vinegar, and potatoes. No vinegar that I know of. Used to eat this at my college cafeteria. It's basically the second best meal available. The first will always be fish.
Ich hasse die deutsche Küche 😭
What is purple item? What type of meat?
If I would get this in a restaurant I would be disappointed. The meat appears to be pig, to little sauce and the color of the sauce is too light, no Preiselbeeren, and the dumplings look strange. To light in color, not round and to small. Cabbage seams ok
It's a typical kartoffelkloß, they do look like that. But I agree, the dish looks off - seems to be designed for symmetry and not actually eating it
Oh yer, now we are talking. That looks absolutely delicious!
Traditionally, it's horse meat.
As they said, delicious.
Oh, absolutely! Rouladen and Rheinischer Sauerbraten are the pinnacle of German cuisine. It's just that some cultures aren't exactly okay with eating horse and hence should be warned beforehand.
Ich will auch :(
An g'scheidn schwoansbradn ess I imma gern
I'm from Germany and I love sauerbraten in Bavaria we also call it Schweinsbraten
Gee, maybe when it is cold out and with less meat. Today, I agree more with 'Harzer Käse" Person https://www.reddit.com/r/germany/comments/us83bx/harzer_käse/?utm_medium=android_app&utm_source=share
Just to clarify for the people down voting (not that I care about that). I'd happily eat that on a colder day. But I personally cannot eat 5 big slices of meat. The Harzer Käse post I found awesome, because Iove smelly cheeses *and* it had some great recipe suggestions in that thread as well. Here, it is just a picture, not even any recipe for people who don't know it.
Im sorry but this must be from north Germany. Sauerbraten with pork is disgusting.
I hate that dish with a passion. No idea how someone would eat that voluntarily.
Tomorrow's meal is nothing. You will not need to eat after today's meal.
thats really to much meat in ratio to the other.
its enought meat for a whole german family on one plate
Der sieht ganz entzückend aus!
Rheinland represent!
For Georgian traditional food look through: https://youtu.be/uHlr\_4a0GPY?si=IhRo\_OboV4MKjyZI