I haven’t had great sauerbraten since my German grandma and aunt,the best cooks in the world, passed away 30 years ago.....until now.. And I sped it up even more with a pressure cooker. It was fantastic.made it with sides of potato dumplings and red cabbage..Thank you thank you thank you.....p s pressure cooker set on well done......meat was fork tender
This looks absolutely delicious! (ditto on that potato casserole) I've had sauerbraten many times over the years at a local German restaurant, but I've never made it myself because of the time that the traditional method normally takes. Seeing your crockpot version has certainly changed my mind! I'm definitely trying it when the colder weather finally arrives. (quite a warm Fall so far, here in the Adirondacks) I'm a new sub and can't wait to check out more of your videos! Thanks!
first time viewer of your videos and i must say im impressed! that meal looks absolutely delicious! im on limited income and every month i make out a menu for the month and i look to add different things to keep it fresh,i think i know what Junes menu is going to have.....
I had this recipe years ago and lost it. Thanks for putting it here!! It is fantastic!!! I can't wait to try it with your Potato, Cabbage and Cheese Casserole. Thanks again!
I too have never made because of the time and labor it takes. But your way with the crock pot has really changed my mind. I think for family Sunday dinner I am going to make this with the potatoes and cabbage, and another veg, home made bread and I will let you know how it turns out and what the family thinks about it. I am so excited I can't wait to fix this. Thanks so much Phyllis. Good thoughts sent to you sweetie. :)
Thank you so much for this recipe and the one for red cabbage. We are going to have a German-themed Thanksgiving this year, and I love how well you explain what you're doing and why.
American ingenuity at it's best! The reason for the long marinade is that Sauerbraten was originally made from horse-shoulder. Will you be posting the pressure-cooker recipe? No doubt, the ingredients will be the same, but how long does it cook under pressure?
@ Phyllis Stokes - I have been wanting to cook sauerbraten for years and finally did it using your recipe . Spatzel noodles and your recipe in dutch oven in a campfire . It worked great and tasted heavenly . Thank you Ms. Stokes !!
Made it today, I've never had sauerbraten before so I wasn't sure what I was in for. Unfortunately, my taste buds didn't like but I will say that I got couple of cooking tricks from this video. I appreciate it! Thanks
I remember being a new cook-fresh out of Culinary and assigned to my Externship. My head chef was a 21 year old kid(the head chef just quit and he got the job). Had to make Sauerbraten w/Spaetzle for 300 people on Friday. I asked when he was going to start? He said Thursday night. Oh boy. Explained to him what is was and how it was made. He called his Executive Chef in a panic, who told him to do whatever I told him to do. We fed 300 Friday night and I now have a best buddy for life.
Also works well with rump and sirloin tip. I personally use a fat separator before I thicken the sauce. Also delicious with spaetzle. Great recipe, Phyllis!
Stephen - I just watched this 🎥 and sure wish I was sitting at the table for Sunday meal that day. Looking forward to trying this real soon as well as the cabbage, potato, cheese casserole. 👩🍳
I'm going to have to buy some Gingersnaps now. That looks really good. My nephew makes a lime cheesecake and uses gingersnaps for the crust and it is awesome. You can even use the light cream cheese and it still tastes awesome. You might try something like that to use up some of your cookies. I'm always so happy to see one of your videos waiting on me when I come to RU-vid. You're much appreciated.
Thank you for sharing this here, and allowing comments too. Great job making a complicated dish simple for a bachelor. My favorite German restaurant recently closed, so I have to learn to make Sauerbraten myself. xox
it's better to take the Meat in a Plastik Bag, all the Vinager, Water, red Wine, Carrots and onions into. Let's stay in a fridgerater for one week. Put it out and Make the Meat dry. Than let goes color in a Pan. Sauce into the crock pot and Meat. For making the Souce thicker you can take Lebkuchen/ Gingerbread. Nice greetings from Germany an sorry for my terrible english.
Acissej Schantz thank you. After marinating the meat with the vegetables in the vinegar, wine, etc. For a week, do you then drain and discard the liquid, or do you pour everything in the crockpot? Many thanks.
Mentioning the size of the roast reminded me of a young woman I once knew. She was a newly wed and the first time she baked a roast she cut one end off of it and put it in the oven in two pans. Her new husband asked her why she did that and she said she wasn't sure...it was just the way her mother had always done it. She called her mother and asked her why she cut one end off of the roast and baked it in two different pans. Her mother said she didn't know...it was just the way HER mother had always done it. The young bride called her grandmother and asked her the same question and her grandmother said, "Why, I had to cut some of it off. The pan I had was too small to hold the entire roast."
I think that would make a nice Christmas meal. Last year we had a small standing rib roast of Christmas (It was just the two of us) and it was a welcome change from all the traditional holiday food.
Phyllis, you definitely sound like one of my fellow Texans. Looks great, I'm forced to go to New Braunfels to Friesnhaus to get my sauerbraten. Love it with red cabbage. That casserole you made looks delicious. Thanks for you video.
the wife is from Augsburg and makes Sauerbraten the old way but when time is limited she use's Knorr Sauerbraten Mix from germandeli dot com..never had Potato, Cabbage and Cheese Casserole so will try it soon.
I thought I'd add in my two cents... or two bits (what with inflation, 'n all). I am so glad I found this recipe - it allows me to make the sauerbraten I was volunteered for at our annual club Christmas party (well, they wanted wiener schnitzel for 20 people, and I laughed in their faces, so sauerbraten it is). Never made it before - I just make wursten and other easy things - but I have to admit I changed the recipe around a tad, force of habit... added a bit of brown sugar and a smidgen of sweet Marsala in addition to Merlot, and used apple cider vinegar in place of "red wine". I had to expand the recipe due to the amount of meat I had, and I never measure anything out anyway. So... it's cooking now, we'll see how it goes... if it's good, you can have the credit - if it's lousy, must be RU-vid's fault. ;)
Phyllis Stokes According to the crew's compliments, it worked out pretty well. This is my modified list of ingredients, in case you want to give it a try: 1 largish chuck roast (browned and then cut in half and stacked because it was too big to fit in the crock pot as one piece) 1 large onion, chopped 1 cup of water supposed to be a half a cup of red wine vinegar, but I used closer to a cup of apple cider vinegar supposed to be a half a cup of red wine, but I used something more like a cup of Merlot and a half a cup of sweet Marsala about half a bag of baby carrots about half a bag of ginger snaps (I just kept feeding them into the crock pot all through the night) about 1/4 cup of brown sugar I ended up making it more into stew, breaking up the chuck roast into chunks rather than slices as it cooked, and I probably overcooked it, but nobody cared. Served over potato pancakes (made by someone else) or mashed potatoes. Thanks again!
I put my sour Broughten and broth over German Spoetzl noodles, serve with applesauce and red cabbage, my husband likes to mix the red cabbage into his sauerbraten
The paper towel is an inspired idea I wish I'd thought of, I threw my splatter screen in the bin because it didn't seem to do much more than make the tiny spots of spattered fat harder to see. 😠 I thought maybe I'd been sold a phony screen. A bit of kitchen towel might've done the trick provided it didn't just cause condensation. My Daddy does that same thing with Pepper, he prefers Ground White to Black & it drives my Mum BONKERS! But after 58 years he's not going to change his ways, 😁 I think it's a Man thing don't you?
