Deglaze the pot with half of the marinade. Pour the marinade through a sieve and preserve. Sear the meat in a pot on all sides in butter. Heat the oven to 200☌(hot air oven to 180). Cover and put away for 3 days in the fridge. Cook for 5 minutes on high fire and let cool. Clean veggies, cut in mirepoix, add to the pot with the spices, salt and sugar. Pout the vinegar with ¾ liter water in a pot. Would like to hear you all break your tongue on the german hahaha!ġ,5 kg Rindfleisch - beef (in one piece, beef suited for stewing)ĥ Piment Körner – allspice (AKA Jamaica pepper)Ġ,5 liter Rotweinessig – red wine vinegarĢ tbsp Butterschmalz – butter or clarified butterġ Stück Schwartzbrot – 1 piece of 'black' bread (probably german rye bread?) I left the german words for the ingredients, also translated. I took the most read post and here it is translated. I searched for a recipe in german, land of origin, and bumped onto a german site with around 200 recipes of this! The quality of the cookies is very important, and because they carry all of the thickening they must be very crisp. We thicken the gravy with gingernsaps instead of a roux - although in the past, I combined both methods as did Luchow's. We brown the meat in lard, not oil or shortening. We've found that jaccarding the meat and using a shorter marinade (4 hours to overnight), makes for more tender and better flavored meat works better than the traditional, several-day marinade. The marinade is onions, carrots, celery, cloves, juniper berries, bay leaf, fruit vinegar (like cider vinegar, e.g.), salt, pepper, and water. I'm not German and aren't sure whether you're interested in my way - which combined the Luchow's recipe and the remembered taste of the sauerbraten at a German restaurant in Los Angeles (which also is no more) as its starting point - or not. If, on a given night, there are 2,844,627 Germans eating sauerbraten, which recipe is the authentic one?

I would highly recommend 'The German Cookbook', by Mimmi Sheraton, for other authentic recipes. My sauerbraten was a favorite, so I guess I did something right.

This is the spice mix I used when we had our German restaurant (centuries ago), and our clientele was predominantly Old World Germans. Also 1 small piece of dried ginger (optional), and 1 TBS juniper berries. Recipe for Pickling spice if you want to make your own:Ģ cinnamon sticks, 2TBS black peppercorns, 1 TBS mustard seeds (I use the dark seeds), 1 TBS whole clove, 1 TBS whole allspice, 1 TBS whole mace, crumbled, 1 teaspoon dill seed and 5 bay leaves. Now, if anyone would shoot an elk and bestow a couple nice roasts upon me, it would be perfect. MMM.it's that time of the year again, when I want to make hearty fare such as this. Then I add in the juniper berries that I picked and dried from the tree overhanging my deck. I use regular 'pickling spice mix', by McCormick, available at most supermarkets.

Mccormick sauerbraten mix