I reduced it, but not quite by half, mostly because we fight over the gravy in this house! And after 4 hours with that beef it will be flavorful, trust me. Simmer briskly to reduce the liquid–some recipes call for reducing by half, some call for thickening agents (Alton Brown actually calls for gingersnaps, which I did not have). Place the pot back on the stovetop and bring it to a boil. When the meat is done, remove it to a bowl. I like to turn the meat over once halfway through.
Cover the pot tightly with a heavy lid and place in the oven.īraise for 4 hours or until fork tender.
Place the meat (with its juices) back into the pot. Add the garlic and dried thyme and cook for 1 minute. Cook, stirring occasionally, for 7 minutes. Cook the onions for 2 minutes and then add the apples. Place the onions with a pinch of salt into the pot and turn the heat down if necessary. Brown the meat thoroughly, on both sides (reduce the heat if the empty parts of the pot are scorching). Strain the liquid, retaining the liquid and tossing the solids. Sprinkle it all over generously with salt and pepper. On the day you are going to cook the beef, prepare the onions and apples. Seal and marinate for 2-3 days, turning every 24 hours. Dry the beef, and add it to the container. Please don’t hold it against the dish!Īdapted from Food and Wine and Alton BrownĨ juniper berries (or a glug or 2 of gin, which I had to use when my local store had no juniper berries-the cheap stuff is fine)Ĥ garlic cloves, smashed and roughly choppedģ lb beef, braising cut (more if it is bone-in)Ĭombine the first 11 ingredients in a large, flat plastic or glass container with a cover. For some reason the photos look washed out. Sadly, I don’t think these pictures are expressing the delicious depth of flavor in this dish. You can also serve sauerbraten with noodles, boiled potatoes, potato pancakes or spaetzle. I decided to spoon off some of the flavorful fat from the surface of the braising liquid about halfway through the braise, toss it with potatoes and onions, and roast them separately. And of course don’t ignore the meat from the short ribs, although if you are serving a formal meal you might reserve them for leftovers. When choosing a cut of meat, you do not have to be picky, but if you want to be picky I will tell you that my favorite braise is either a bone-in chuck or brisket with a few short ribs (I know it is acceptable to braise just short ribs, but while they have fabulous flavor they also have a lot more gristle and bone to work around–this way you get the short rib flavors melting into the sauce with the very easy to slice and serve nature of the brisket). The key word there, at least for me, is vinegar. It is usually beef, but according to Wikipedia, it can be any braising meat that has marinated in a combination of vinegar, spices and aromatics for several days before braising. Sauerbraten is one of the national dishes of Germany, not containing any cabbage whatsoever. My friend did send me the recipe she settled on, from Food and Wine and I combined it with Alton’s Brown’s recipe, following what I liked best from each. But also lucky me, because now I have tried sauerbraten and people it is fabulous. Just goes to show what dumbass mistakes you can make when you make assumptions about the food of other cultures. Well clearly I need to try sauerbraten–send me your recipe after you find it.” A month or so ago, a good friend of mine on Facebook and I had something akin to the following conversation:įriend: “Hey do you know any good sauerbraten brisket recipes?”įriend: “Uh, Laura, sauerbraten does not have cabbage.”
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