Sauerbraten is the Ultimate Comfort Food

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Move over traditional pot roast, Sauerbraten is the ultimate comfort food. Slow cooked with a sweet and tangy marinade, this dish will warm your soul.

 

I love Sunday supper!  You know why?  Because it’s not rushed.  I have ALL DAY to make something delicious and healthy for dinner on Sunday.  Something that’s slow roasted, braised for hours, or just plain simmer for days, it seems, reminds me of when our family would sit down to Sunday Supper.  

 

Yeah, I see that look in your eyes; you’re remembering your own Sunday Suppers growing up, aren’t you?  Did your Nana make a corn pudding recipe?  Maybe Dad made a million dollar mac & cheese.  Needless to say, they were a simple time where we all sat down and just spent time together.  No television, radio, PHONES, notebooks, tablets; none of that stuff to distract us from each other.  Just…sit…relax…have dinner…and BE a family.

 

 

What is sauerbraten?

 

Sauerbraten which translates to “sour roast” is a traditional German dish known for its rich and tangy flavors. The name itself gives a hint to the key ingredients involved in making this hearty roast. This sauerbraten recipe simmers the roast in a combination of both wine with sweet and savory herbs and spices.  This blend of flavors results in a dish that is both savory and slightly tangy just like German cauliflower salad.  This makes it a favorite among those who appreciate complex and satisfying meals.

 

With its roots dating back to the Middle Ages, sauerbraten has a long history of being enjoyed by generations of Germans along with those around the world who have embraced this traditional dish. Slow cooking the meat means you can use a less expensive cut that has great flavor because the slow braise tenderizes the meat baking it tender and delicious.

 

 

History of Sauerbraten in Germany

 

German chefs embraced sauerbraten for its unique blend of sweet and sour flavors, tender meat, and aromatic spices.  As with most recipes, each region and even each household make their own version of this delicious dish. This diversity only added to the dish’s appeal, making it a versatile and customizable option for family meals.  It allows the families to use whatever ingredients they have on hand to make a meal worthy of celebrations and special occasions. All these reasons paved the way for sauerbraten to become a cherished part of German cuisine.

 

Ingredients for sauerbraten

 

Pantry ingredients – garlic, bay leaves, thyme, rosemary, brown mustard seed, black peppercorns, cloves, allspice, wine, onions, beef broth, vinegar, cornstarch, salt and pepper, egg noodles

Refrigerator ingredients – eye of round roast, bacon, carrots, parsnips, turnips, rutabagas

 

 

Instructions to make this sauerbraten recipe

 

First, make a bouquet garni which is a fancy way of saying spice pack.  You don’t want to take a bite of roast and get a whole clove in your mouth.  As much as I love cloves, I don’t love that thought.  So, you want to combine all the herbs and spices into a cheesecloth packet tied close that simmers in the broth making it flavorful and delicious.

 

Next, crisp the bacon in the pan.  You want to render the fat that you’re going to brown the roast in which adds such a delicious layer of flavor to this sauerbraten recipe.  Remove the bacon and then sear the roast on all sides.  You want a nice, brown crust all the way around the roast. 

 

 

Put the bouquet garni next to the roast in the pan, return the bacon to the pan and then carefully pour the broth and wine over the roast.  Cover and bake the sauerbraten for 1 1/2 hours at 350 F.  Remove the roast from the Dutch oven, add the vegetables, put the roast on top of the vegetables, and cook an additional 45 minutes or until the vegetables are fork tender. 

 

Remove the roast from the pan and cover it with foil.  Put the pot on high heat on the stove and bring to a boil.  Combine the cornstarch with vinegar and stir until combined.  Slowly pour the slurry into the broth mixture and stir with a whisk.  Bring the mixture to a boil and then reduce the heat to simmer until the gravy thickens.  To serve, put the noodles on the serving platter.  Thinly slice the roast and place the slices on top of the noodles.  Top with gravy and spoon the vegetables around the roast.

 

 

Tips for braising a pot roast:

 

First, make sure you choose the right cut of meat for braising.  These include less expensive cuts like eye of round roast used in this recipe.  I also like chuck roast for a pot roast, too.  Make sure to season the roast with salt and pepper before cooking.  You can also season with other herbs and spices, but if I’m searing I usually hold off and add those to the braising liquid.

 

Some argue that searing the meat isn’t worth the time, but I say it is!  It creates a depth of flavor to a braised roast that I can’t replicate any other way.  It caramelizes the meat which leaves flavor in the pan that is picked up with the liquid adding a depth of flavor.  The crust helps seal in the juices of the roast so they don’t all come out during cooking. 

 

 

Unless you like fishing your whole herbs and spices out with a spoon, finding you missed a few, and bite into a whole allspice berry, which is not fun then I suggest using a bouquet garni.  It keeps your spices contained, preventing any overpowering bites.  Another way to add flavor is to add vegetables.  Root vegetables like carrots, onions, potatoes, turnips, rutabagas all  soak up the flavors and complement the roast beautifully.

 

Make sure to braise your roast slow and steady.  Cooking the roast at a low temperature for an extended period breaks down the tough fibers and makes the meat tender.  Another way to keep it moist and tender is to make sure your Dutch oven has a nice seal when the lid is on.  If you’re unsure, then put a piece of foil on top of the pan and then put the lid on top.  Finally, make sure to let your roast rest before slicing. This helps retain the juices, making each bite succulent.

 

 

Since I have some German roots, I was all over this sauerbraten!  I don’t play up my German roots, but they’re there.  And since they’re there, I am trying to learn more authentic German recipes to incorporate with my Irish root recipes.  Then there’s the Swedish and Norwegian recipes that I have in my family cookbook.  You see?  It all comes back to family time for Sunday Supper.  Just, family time in a different way.

 

So, either way you serve it up, Sunday Supper is perfect for recipes like this sauerbraten.  Recipes that slow your family down in this fast-paced life of ours.  Recipes that take time, have layers of flavor, and just bring us all together at the Sunday Supper table.