How I Make The Best Sauerbraten for Oktoberfest

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Sip and Feast

Sip and Feast

Күн бұрын

Пікірлер: 459
@SipandFeast
@SipandFeast Ай бұрын
Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Here in New York, many bars and restaurants start to offer an Oktoberfest menu. I've always wanted to make this dish and I have to say it's a great one! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
@Cocc0nuttt0
@Cocc0nuttt0 Ай бұрын
Sober October? nah, maybe next time.
@terri200
@terri200 Ай бұрын
Thank you!! I love sauerbraten!! We do the 2 week marinade!! Yummy!!😋😋😋
@holgergroke8883
@holgergroke8883 Ай бұрын
German here… very well done! I just have some advice regarding the red cabbage, if I may: No. 1: I would suggest to cut the red cabbage in finer slices (like 1 centimeter max). It enhances the flavor… no. 2: I would definitely peel the apples… the apple skin would bother me and the apples dissolve better into the cabbage without the skin. And finally no. 3 (something I learned from my mom - the queen of red cabbage): try adding some jam to the red cabbage. It should be a slightly tangy jam like red currants or quince jam. It brings your red cabbage to another level.
@karenhummel49
@karenhummel49 Ай бұрын
I wish there were traditional German restaurants out east. The Modern snack bar in Aquebogue used to make sauerbraten. The Birchwood in Riverhead may have it. The Black Forest Inn in Massapequa was fantastic, long gone.
@lordhughmungus
@lordhughmungus Ай бұрын
@@Cocc0nuttt0 maybe never lmao
@StarrshProductions
@StarrshProductions Ай бұрын
Yet another German (Bavarian) here. My grandma never strains the sauce, but purees the veggies into it. That way, you dont even need to thicken it, the vegetables will do the job just fine AND you have some extra yumminess and sweetness from them as well. Reduces the amount of sugar you need to use in the end and (imho) tastes MUCH better. If you're in the mood, try potato dumplings with it, but that might just be a Bavarian thing.
@johnlemire4438
@johnlemire4438 Ай бұрын
Great tip for all the beginner chefs out there.
@jeanniebrooks
@jeanniebrooks Ай бұрын
Using the vegetables to thicken by putting them in a blender, food processor or using a blender stick, is a technique used by many cooks in many different cuisines. You can also use the technique in bean or legume soups. Some will blenderize some or half the beans in a bean soup or you might just do the potatoes, carrots, celery, onions…what have you. It’s a great technique and useful in a variety of dishes.
@KathyW5
@KathyW5 Ай бұрын
My grandma always pureed the veggies into it also. Great grandma came to US in 1800's when she was 10, grandma still cooked mostly German food and we always declared her food the best.
@candicekellyhomes
@candicekellyhomes Ай бұрын
Oh the potato dumplings are divine! I was surprised to see the dough in little markets everywhere in Munich like we have made up masa here
@sweetpotato7702
@sweetpotato7702 Ай бұрын
My Dad was born in the early 1900s the youngest of 7. His parents were from Germany. My Mom's parents were German & Irish. My Mom made saurbraten for alot with potato dumplings a/o spatzel. It was a favorite of his. I remember the meat marinating in the fridge.
@Yngvi_Barran
@Yngvi_Barran Ай бұрын
Tiny suggestion from a German who eats Sauerbraten every year for Christmas. Simmer the cabbage much more to a nearly mushy consistency. Slice the meat and simmer it inside the sauce until it nearly falls apart.
@-Shazz-
@-Shazz- Ай бұрын
THIS! It’s not a real Sauerbraten if the meat is not simmered in the sauce and falling apart. 🙌🏻 😇
@VomBethel
@VomBethel Ай бұрын
I had Sauerbraten in Germany about two weeks ago. I wish the restaurant would have simmered the meat in the sauce. I also don't think they marinated it for 4+ days. It was OK, but nothing like it should have been. The red cabbage served with the. meat was delicious though!
@rosezingleman5007
@rosezingleman5007 Ай бұрын
@@-Shazz-YES. My dad did it that way too.
@timtyndall4025
@timtyndall4025 Ай бұрын
@@sappyjohnsonaccording to -Shazz- you’re not a real German. 🤷
@NorthernMike-1
@NorthernMike-1 Ай бұрын
To each his own. Cook your food, the way you and your family prefers.
@blubberbernd2347
@blubberbernd2347 Ай бұрын
Thanks for showcasing german cuisine on your channel. It has much more to offer than most people know.
@whosweptmymines3956
@whosweptmymines3956 Ай бұрын
German cuisine is great! As an American of German descent, I hate it that in my area there are more Italian, Chinese, or Japanese restaurants than you could shake a stick at, but there's not a single German restaurant.
@BonnieGrons
@BonnieGrons Ай бұрын
Ok, my husband is German. He came over to the United States when he was 9 yrs old. I told him I was watching you make this dish and he remembers eating it. So I’m going to give it a try. Wish me luck, I will let you know when I make it. Thanks
@piratessalyx7871
@piratessalyx7871 Ай бұрын
Watch some German KZbin videos as well, so you get the authentic gist of it! 😊
@lancearguelles708
@lancearguelles708 Ай бұрын
@@piratessalyx7871 please let me know how it turns out as well, thank you!
@xTobsecretx
@xTobsecretx Ай бұрын
That's so sweet of you!
@Ypsilion
@Ypsilion Ай бұрын
I like how James' ratings get more and more detailed and eloquent as time goes. You can tell he is growing up and so does his tastebuds. I trust his ratings on food!
@SipandFeast
@SipandFeast Ай бұрын
Thanks so much!
@wobblysauce
@wobblysauce Ай бұрын
And the thing is if everything is a 9-10 there is not much diffusion. Ends up the 3-point system, no-ok-yes.
@jollyjohnthepirate3168
@jollyjohnthepirate3168 Ай бұрын
He's growing up so fast. Picking up knowledge on cooking. He's going to wow some girl right off her feet.
@BigboiiTone
@BigboiiTone Ай бұрын
It's almost emotional for me to see. James is so incredibly blessed to have such loving parents. And I can see him growing up to love it because the parents don't overwhelm him with it. It's just a fun family thing that happens to include a ton of valuable learning😊
@BigboiiTone
@BigboiiTone Ай бұрын
​@@wobblysauceyeah the rating system could definitely use some refinement. Maybe make it a little more nuanced rather than like you said, the good/ok/bad system we, in essence are seeing now
@nepa_cat_wrangler
@nepa_cat_wrangler Ай бұрын
Growing up in Queens with a German mother from the Bavarian region of Germany, we had sauerbraten on holidays and other occasions. I was delighted to see this recipe today! My mom made hers slightly different, but it can be different from region to region. Ginger snaps is the way to go for the sauce thickening! One thing that isn't on your plate is the Kartoffelklösse or German potato dumplings. They are the bomb! Literally a bomb in your belly they are so filling, but the spaetzle is a good alternative.
@VanAdventuresBavaria
@VanAdventuresBavaria Ай бұрын
Right, in North Bavaria it woud be a potato dumpling and in South Bavaria it would be more a Bread Dumpling. One thing that is also common here is to use jam to sweeten the Sauerbraten.
@lisagarner8261
@lisagarner8261 26 күн бұрын
My Oma always made potato dumplings with sauerbraten. My mouth is watering just watching you make it. Brings back a lot of memories from when I was a kid.
@FishareFriendsNotFood972
@FishareFriendsNotFood972 Ай бұрын
James is perhaps one of the people on youtube I trust most at this point. 🙂 What a great young man
@andrewmcgibbon9785
@andrewmcgibbon9785 Ай бұрын
He really does have a sophisticated palate for a kid his age. Most kids don't like things like cooked cabbage.
@arnewengertsmann9111
@arnewengertsmann9111 Ай бұрын
Heya, great recipe. Almost the same my grandma did it and like I do it here in Germany. As a tip: If you want to keep it a bit more traditional, take a bit of old gray bread and crush it with the cookies. That way you have more thickening without too much ginger taste. That way you can avoid the corn starch which can taste a bit floury. Greetings from Swabia in Germany.
@wilhelmseleorningcniht9410
@wilhelmseleorningcniht9410 Ай бұрын
grey bread for anybody wondering, by this is usually meant a mixed bread of rye and wheat. Translation of Graubrot, also known as Mischbrot
@arnewengertsmann9111
@arnewengertsmann9111 Ай бұрын
@@wilhelmseleorningcniht9410 Ah thanks. Somehow I just thought that was a given. Way to assume things.^^
@redact3d8472
@redact3d8472 Ай бұрын
As a german I have to say, great job, looks really good :) Never thought about making Rotkraut myself as I always bought it ready made in a jar, but this looks better 👍Have to try it myself. Pro tip for the Spätzle though: after cooking, fry them in some butter until golden.
@wilhelmseleorningcniht9410
@wilhelmseleorningcniht9410 Ай бұрын
highly recommend panfrying the Spaetzle in butter, to second you, it's so good and they brown beautifully
@d2dMiles
@d2dMiles Ай бұрын
Sauerbraten is very popular all over Germany - which means, there are tons of regional variations, What you made is the one originated in the Rhineland (Cologne area), which is heavy on the sweet side. My mom made the brine without wine or raisins, just the spices and watered down vinegar. The only sweetness comes from the vegetables, or some sugar at the end to balance the sour. This is really delicious, you can make it with cheap and "bad" cuts of meat, they get tender if you just brine it long enough. Btw: Red Cabbage is even better the next day.
@andrecanis4894
@andrecanis4894 Ай бұрын
Although the Spätzle don’t really match the Rheinische Sauerbraten, I’m more accustomed to Knödel (potato dumplings) instead. But especially for Oktoberfest, Spätzle are fitting because they are more “southern” Also, talking about which kind of beef to use: traditionally the Rheinische Sauerbraten was also made with horse as well 😊
@Gobboh
@Gobboh 28 күн бұрын
Was about to comment this but then stumbled over your comment. Thanks for pointing that out
@charleshamilton9274
@charleshamilton9274 Ай бұрын
My grandmother was of German heritage and her sauerbraten was a thing of beauty. So, watching this laborious preparation made me appreciate the dish even more. And as a Syracuse alum (‘78) loved James’ t-shirt! 👍
@generalpenultimo6502
@generalpenultimo6502 Ай бұрын
This looks awesome, but I would always recommend to keep the veggies and just purree them in with the sauce, helps with the thickness and is way more delicious 🤗 You worked so long on them just to get rid of them, they deserve better :D
@lucyw.7597
@lucyw.7597 Ай бұрын
I'm so happy to see this! My Mum, English, made a dish very like this..I had no idea what it was, hadn't thought of it for years...she used to leave it in the garage for a couple of days!...I use leeks a lot, I think they're not a very common veg in the US..any recipe that uses a whole bottle of wine is good! Thank you, great video as usual!
@jacquelinestewart3157
@jacquelinestewart3157 Ай бұрын
I grew up on German food. My mother (mutti) was from the old country as she would call it. She was an excellent cook. Thanks for sharing one of my favorites.
@deniseheins2133
@deniseheins2133 Ай бұрын
Oh, I'm excited about this one. My hubby's parents are from Germany, they immigrated to the US in the early 60s and adopted hubby in 1970. This was the first meal she made for my hubby when they brought him home, so they all have fond memories of it. I have made the spaetzle and loved it. I'll make this for hubby and see what he thinks. I have to say, I'm surprised by the amount of sugar in these recipes. His Mom has made Sauerbraten for us and it's the best thing she cooks (she's a horrible cook) and she makes giant potato dumplings to go with it.
@cwelch0625
@cwelch0625 Ай бұрын
Oh, I'd love to find a good potato dumpling recipe! My mom made those with pork roast and that's childhood memories right there.
@carinahotzel4996
@carinahotzel4996 Ай бұрын
@pinkhope84
@pinkhope84 Ай бұрын
Apfel-Rotkohl, this red cabbage is sooo good. You are the first i follow showing this german classic. In my family we add currant preserve to sweeten it.
@datup09
@datup09 Ай бұрын
This! Using currant preserve is walking the path of wisdom straight to Blaukraut-heaven😊
@Mechamaniac
@Mechamaniac Ай бұрын
My grandmother used to make a very similar version of this. She used the same crockpot to marinate and cook it in for years. That crock pot is still in the family, and so is all that accumulated flavor 😉
@patevans3709
@patevans3709 Ай бұрын
And I bet it was a very old pot called "crockery" or stoneware, which was a waterproof ceramic cook pot. NOT what we know today as a crockpot--an electric appliance that cooks foods at a low temperature for several hours. The old ceramic/stoneware/crock pots often lasted generations--and were often the only cooking pot in the home.
@margomoore4527
@margomoore4527 Ай бұрын
My family used an arm pot roast; no leek (but I like leeks and will now begin to include them); no sugar (except in the cookies, of which we used more); no wine or grape juice but some apple cider vinegar. No raisins. It was not served in slices but in chunks. The sweet/sour gravy is delectable served over kartoffle kloesse (potato dumplings). Our version had some cooked and some grated raw potato. I’m going to have to dig out the recipe. Thanks for posting this; it’s always good to review these traditional recipes.👍🏻
@JaniceT-Poet
@JaniceT-Poet Ай бұрын
My mom always marinated the roast for about 2 weeks in a cerramic crock, then served it with ner gingersnap gravy. Delicious!!! and made her own sauerkraut!
@Wklsto
@Wklsto Ай бұрын
I love your taste tester the most of any taste testers I have seen. He just gets to it.
@chezmoi42
@chezmoi42 Ай бұрын
James! If you stand still long enough, I think we could watch you grow! It's so much fun to see you gain assurance and ease in your essential role of taste tester. I appreciate your opinions. I've only made Sauerbraten once, fifty years ago. It's a very fond memory. I still make red cabbage to go with pork roasts; my secret weapon is Mautner Markhof barrel aged cider/honey vinegar from Austria.
@MichaelSorensen-bl3ec
@MichaelSorensen-bl3ec Ай бұрын
I really like your technique with the paper towels to remove the fat from the sauce. So much easier and more effective than skimming it off with a spoon.
@NorthernMike-1
@NorthernMike-1 Ай бұрын
I refrigerate sauces and the oil solidifies and I just lift it out and toss it!
@michaelotruba1308
@michaelotruba1308 Ай бұрын
I always marinate the roast in a large zip-lock bag ( or 2) and place it in the vegetable drawer in the refrigerator where it doesn’t take up shelf space. Also, while I use juniper berries, if you can’t find them in the stores, you can substitute some gin, which imparts the juniper flavor, and the alcohol will cook off. For the Rotkohl, we use apples and bacon ( or Speck, if you can source it).
@MetaWander
@MetaWander Ай бұрын
Love all your recipes and presentations, thank you so much! 💐 A couple tips regarding LEEK: 1. Green part: Don't throw it out! Keep it in the freezer for stock or soup. 2. To wash/cut it: Hold the leek from the root (don't chop the top or bottom off yet) and cut it lengthwise, starting about 1 inch above the root, either once (half) or twice (like a cross). Washing and chopping it is a lot easier if you still have the root holding it together. Learned this from the great Jacques Pépin! So glad you mention him in your clips too. :)
@thebloc3195
@thebloc3195 Ай бұрын
another leek trick: use the green part to make bouquet garnis, where you wrap herbs (thyme, oregano, etc) inside and use a twine to close it, it holds great in stews
@jennifer1329
@jennifer1329 Ай бұрын
I slice my leeks first and then wash them in a colander. Takes much less time.
@gregbrunner599
@gregbrunner599 Ай бұрын
I male this for the family 3 times a year, and red cabbage at least 10 times a year. Great video. Although I use bacon in the red cabbage and leave apples out because I personally hate apples, but for other I put in. I also marinates minimum of 10 days always. Great recipe. Looks delicious
@timhundhausen1386
@timhundhausen1386 Ай бұрын
"True" traditional in the Colognian style (influenced by the French occupation west of the Rhine river during Napolean rule) is to use Horse meat. Great recipe!
@_SurferGeek_
@_SurferGeek_ Ай бұрын
Looks great... love sauerbraten. I cook with a lot of leeks, soups mainly, and the best way I've found to clean them is to cut in half and slice up and toss in a sink full of water. Mix them up a bit, the leaves float and the dirt sinks.
@fabnop2440
@fabnop2440 Ай бұрын
Funfact: Sauerbraten is original made out of horse meat. And normaly not found in Bavaria, more likely found in the western countys of Germany like Rheinlandpfalz. The origin meal at Oktoberfest is "Hendle" (rosted Chicken) or "Haxe" (Porc shank).
@MisterNightfish
@MisterNightfish Ай бұрын
Very happy to see a recipe from my country. Well done! The only thing my grandma would probably nitpick is that she'd servce it with potato dumplings (kartoffelklöße) instead of spätzle since spätzle are more of a southern germany thing and sauerbraten is more popular in the northern parts. I really like spätzle so I wouldn't complain :D
@FrankMoore-s8n
@FrankMoore-s8n Ай бұрын
My Mom was from Augsburg, Germany. I grew up with it. Love it❤️.👍
@karstensiegmarsson5304
@karstensiegmarsson5304 Ай бұрын
Ich liebe Sauerbraten. Best regards from Germany ✌
@littleword1
@littleword1 Ай бұрын
Good job, sir! In my family it is a 10+ day marination. We also use wine/broth as the primary liquids. Good spice mix in your version. A fairly gentle (not too much vinegar) brine + long soak = a gentle sour all the way through the meat and a well balanced gravy. We use beef shoulder and we make an onion gravy unless company (who expects ginger snap) is coming. Personally, I like ginger snaps, as long as you use them sparingly - eight plus cornstarch slurry for that amount of gravy looked about right. Amen on "it's better the next day." Just like pot roast or stew. And rotkohl is, in fact, food of the gods. 🙂
@terri200
@terri200 Ай бұрын
Mine too!! I have always loved Sauerbraten!! Yummy!!😋😋😋
@deebee4850
@deebee4850 Ай бұрын
Looks absolutely luscious! Here's a little tip. If you don't want to wait until the marinade cools to add your beef, add all the marinade ingredients to your container EXCEPT for the beef broth, salt and sugar. Put your beef broth in the microwave for about a minute 15 seconds (remove right before it's at a boil) Stir in the sugar and the salt until it's dissolved completely. Then when you add it to the rest of the marinade ingredients, the whole mixture will barely be warmer than room temperature. I do this with my turkey brine every Thanksgiving and it works perfectly. I am definitely going to make this once the weather here cools. I always order it out, but have never made at home. Thanks for sharing this wonderful recipe.
@annettecampbell9913
@annettecampbell9913 Ай бұрын
Thank you for this video; I’ve eaten this dish numerous times, have wanted to fix it at home but never found a really good video; I love James’s rating system!!! I will try this very soon! Great job, it looked gorgeous!!!
@ClarionMumbler
@ClarionMumbler Ай бұрын
tracking the cloves with the apple is just so clever. that is a trick that I will definitely be using in the future. thanks!
@KSGomez88
@KSGomez88 Ай бұрын
I totally agree with James! Literally when I think of fall, I think of this flavor!! It's a 10!!
@AarayKyramud
@AarayKyramud Ай бұрын
My maternal Grandfather's parents came over from Germany (i mean my paternal family did too but much much earlier.) My Grandpap would make so many wonderful things. He'd use the veggies from his garden. His house always smelled like home cooking. When he passed, he hadn't written down any recipes...they were all in his head. Finding videos like this helps me to want to recreate the things he made. Kudos.
@msr1116
@msr1116 Ай бұрын
At Aldi yesterday I noticed a huge selection of German products including spaetzle noodles, high fiber bread, and a lot more. Regular sauerkraut is on sale, buying two to enjoy in the coming weeks with potatoes and grilled sausage.
@mushwoom
@mushwoom Ай бұрын
This is my favourite dish. Greetings from Germany
@FAHSEagle
@FAHSEagle Ай бұрын
I grew up in Germany. I do use chuck roast and am able to slice it. Just tie it first. The marbling goes well with the sauce. I'll also use the mock tender roast. Just depends.
@maymorning8504
@maymorning8504 Ай бұрын
James’ ringing endorsement is so persuasive! I’ll have to add this to the fall rotation 🍁
@momkatmax
@momkatmax Ай бұрын
Your son is your best buddy and taste tester! My Mom made this dish, but didn't put clove in it because frankly, none of us really cared for them. But that was just our customization.
@MsGothic22
@MsGothic22 Ай бұрын
Greetings from Germany...Sauerbraten is one of my favourite dishes...🤩
@dianadunaway656
@dianadunaway656 Ай бұрын
My mouth was watering! Both the sauerbraten and red cabbage looked amazing👍 🍁 🍁 thanks for the inspiration!
@maryrusso8417
@maryrusso8417 Ай бұрын
Marinade ingredients a little different from the one I make...will be trying yours very soon...sharing with you the one our family has used for decades: Stir 1 pint apple cider vinegar, 12 peppercorns, 3 bay leaves, a few sprigs of parsley, 6 whole cloves together - pour over 4-5 lb. rump roast in large non- metal container and add enough water to bring level just over roast - cover container and refrigerate 3 -5 days, turning the meat over in container once a day. When ready to cook, dry meat and flour. Brown in 1/4 cup unsalted butter on all sides in 6 qt pot, and then add 1 cup sliced onions, 1 1/2 cup julienned carrots and cook until tender (2 1/2 - 3 1/2 hours). Remove meat from pot and set aside, tented, until ready to slice; crush 18 gingersnaps in baggie (use rolling pin to crush fine) and add to liquid in pot along with 1 Tbsp. sugar, and cook for a minute...if sauce too thin, use a little corn starch slurry...adjust salt/pepper to taste...optional: stir sour cream (about 1/2 to 3/4 cup) into sauce before serving-do not boil...tempers sharpness of vinegar taste somewhat...slice meat and serve with sauce. Great with potato dumplings, potato pancakes, mashed potatoes, spaetzle, or buttered noodles, etc., plus fresh string beans, and sweet and sour red cabbage...Enjoy your show enormously! :)
@timperley69
@timperley69 Ай бұрын
I am in Rhode Island never heard of this one before but it looks fantastic!!
@timk1480
@timk1480 Ай бұрын
I love how real this is! Too much pepper... it'll be fine. Woops, a bit too dark. Let's turn the burner down. Then watching you fish out the silicone tong. Looks amazing!
@laurabenson1278
@laurabenson1278 Ай бұрын
James has definitely sold me on this. Anything a kid likes SO MUCH just has to be great. Truth be told: I knew I wanted to try it even before James' decision. Looks awesome.
@neongrau
@neongrau Ай бұрын
As a German i approve. For an US audience and your sources. Perfect!
@revgregory
@revgregory Ай бұрын
Sauerbraten mit Rotkohl und Spätzle is one of my very favorite meals ever, your recipe is super close to the way I make mine (I don't use apple in the cabbage, I use hard cider) so I'm pretty sure it was amazing!
@PattiWinker
@PattiWinker Ай бұрын
I love that you cook ‘for real.’ Almost burning first side of beef and just carrying on! That’s great! That’s REAL authentic cooking. 🤗
@tedmabey1852
@tedmabey1852 Ай бұрын
One of my all-time favorite German dishes! I lived in Frankfurt for a while and love the German cuisine! Another is beef rouladen, yummm!! My friend's mother who was native East German would make these dishes for me anytime I asked for them! She was an amazing cook and I miss her greatly!
@marthacalkins8054
@marthacalkins8054 Ай бұрын
I love how you get visibly nervous and a bit defensive while James is taste-testing your dishes. It shows real respect for his judgment and opinions.
@corgiowner436
@corgiowner436 Ай бұрын
Cooking this on Saturday. My roast is marinating as we speak. Doing red cabbage and mashed potatoes as sides.
@pinkhope84
@pinkhope84 Ай бұрын
Perfekt 👌 potato dumplings are a common sidedish with this kind if dishes here in germany.
@2Wheels_NYC
@2Wheels_NYC Ай бұрын
Nice, Jim! I can smell all those autumn spices, and you still nailed a 10 after the updated scoring system! Excellent as always!
@joeshmoe7065
@joeshmoe7065 Ай бұрын
Long-time watcher, first-time griper . I sieve the blended mixture. I used to make it without sieving, doing so improves the texture of the sauce-making it velvety smooth with no grit. Love your show, and kudos to you for branching out beyond Italian cuisine! I vote for Cambodian cuisine next!
@48Boxer
@48Boxer Ай бұрын
I sear before marinating. Use quite a bit more ginger snaps. This over rouladen any day! You've inspired me to make my own cabbage next time. The kuhne brand is so good though
@riproar11
@riproar11 Ай бұрын
My mom made Sauerbraten many times and I learned from her and have made it a handful of times. The recipes we followed, you put the remaining carrots, celery, and onions in a blender and pureed it along with the gingerbread cookies in it. It makes a very flavorful and thick sauce that you might have to thin down with some red wine. We always used Cabernet Sauvignon, and $2 buck Chuck was introduced around that time instead of using an $8 bottle. Once I used a few 1" thick fat-marbeled rib eye steaks that was sublime in taste with all of that fat in the sauce! But that was back when red meat was affordable and you didn't need to take out a mortgage. That was a truly decadent dish!
@midhudsonmarketing6484
@midhudsonmarketing6484 Ай бұрын
Excellent presentation, Jim! Love James and his honesty! Thank you for continuing to offer these videos on Thursdays on KZbin. I am planning on upgrading my Patreon membership to watch your full meal videos...just haven't done it yet. But I will! - Marilyn😁
@thomasdonohue3437
@thomasdonohue3437 Ай бұрын
Been watching you for years, thanks for some German recipes. My mother (German) would take us (and Irish father) to a German restaurant on Long Island in the 80's. Think it was called "Bavarian Inn". Your the best
@BigboiiTone
@BigboiiTone Ай бұрын
My mom loves hearing James' NJ accent "yeas" evolve with time. It started out as a boyish 'ya!' but is now a very Rocky level "YE-uh" It's incredible
@reginagurganus3064
@reginagurganus3064 Ай бұрын
Looks sooo delicious. So does the red cabbage. I live in the southeast, was born and raised here and this dish you made had my mouth watering- wowww! That meat-yummm
@marilyndoering2501
@marilyndoering2501 12 күн бұрын
I’m now inspired to make Sauerbraten, and thank you for showing us how to do it. But we make Blaukraut/ red cabbage every year for Xmas as a side dish for our turkey, and everyone loves it. I add balsamic vinegar to ours which adds a little sweetness so I can reduce the sugar. I also make ours with a little double smoked bacon, and it’s delicious enough to enjoy a big bowl just on its own! Thanks so much for this really helpful video!
@majordislikeforyoutubespol4029
@majordislikeforyoutubespol4029 Ай бұрын
I'm no expert, but I used to live in Germany and had a fair amount of Sauerbraten. The amount of sugar used is excessive. Especially when considering you're using raisins as well. Using less acid/vinegar and let the sugars of the veggies release their sugars instead in my opinion works better. This also prevents it from being excessively sour and instead it remains more tangy, as it (IMO) should be.
@-Shazz-
@-Shazz- Ай бұрын
What you describe depends on the German region. There’s no sugar and no raisins in my families Sauerbraten recipe - it’s similar to the fränkische Sauerbraten.
@majordislikeforyoutubespol4029
@majordislikeforyoutubespol4029 Ай бұрын
@@-Shazz- maybe that's the case, I stayed around Franconia for a lot of the time. Still, I don't know anywhere they'd use that much sugar in general. I didn't see much sugar being used in savory dishes in general, and if it was, it'd usually be a teaspoonful's worth.
@Axer01250
@Axer01250 Ай бұрын
This recipe is more like the Rheinischer Sauerbraten version and is a bit more on the sweet side.
@evmasterbutters7588
@evmasterbutters7588 29 күн бұрын
I just finished this meal, the red cabbage was a major hit, delicious! The sauce was gingery and sweet-sour, I added a few more cookies and pureed the veggies into the sauce and it came out thick and flavorful. I might have overcooked the meat a little but it all pulled together well and was so good. Will make again, my family loved it.
@debbiemccaffery4358
@debbiemccaffery4358 Ай бұрын
I have been making sauerbraten for years. I use crushed Ginger snaps as my thickening agent in the gravy. It's delicious.
@jackwalker9492
@jackwalker9492 Ай бұрын
I have said it before, but not only is this guy great, but no ridiculous intros with music. He lasy "Lets get to it." He also just strikes me as a genuinely good guy and you can tell by the respect her shows to his family. I am American, but liviing in Bogota, Colombia so sometimes ingredients are out of reach for me, but I learn techniques I can apply to other things, and at no cost! Pension in-bound around JAN and I can send this guy some small financial thanks for his time. No doubt, he has others involved too and I thank them all.
@mastergwaha
@mastergwaha Ай бұрын
you dont want a 30 second intro with loud music?! yeah its very refreshing
@nysavvy9241
@nysavvy9241 Ай бұрын
Hi Jim, the recipe is great. I make a version of this and add the cookies slightly broken with the veggies. Then I use a Foley strainer, not the mesh. The juniper berries is also a nice touch. Thx for the cabbage recipe as well.
@Firevine
@Firevine Ай бұрын
James is getting so tall, holy crap. This looks amazing. I absolutely love rotkohl
@NipItInTheBud100
@NipItInTheBud100 Ай бұрын
If you put the marinaded in a plastic zip bag you dont have to turn it. Its always submerged!!
@jackierebbel4604
@jackierebbel4604 Ай бұрын
Just like my grandma used to make. Ginger snaps and all! I can't wait to make this it looks amazing 😃
@billystpaul8907
@billystpaul8907 Ай бұрын
Italian family growing up, but my mom would make this every fall. For some reason, she was a big fan German cooking and we had a lot different sauerkraut meals growing up...Thanks for another good video..This one seemed like a lot of work.
@erikschlake2547
@erikschlake2547 Ай бұрын
This is pretty much my grandmothers recipe. Last week we did the Sloppy Joe recipe which was great! But now I'm in the mood for sauerbraten!
@lifuranph.d.9440
@lifuranph.d.9440 Ай бұрын
Preferably, don’t use an aluminum or castiron container to marinate. Stainless or plastic is fine but crockery is best.
@patriciagerew4266
@patriciagerew4266 Ай бұрын
My mom always made sauerbraten. It would sit in the refrigerator for days before cooking. I think she used church, no raisins, and I believe picking spice, carrots, onions, celery and slices of lemon. I’m sure I’m missing something. Ginger snap cookies in the gravy gave it a nice spicy flavor. So good!
@ralphzimmermann
@ralphzimmermann Ай бұрын
I live in Germany, this is one of my favorite dishes, my grandmother in law makes this and it has a proper kick! Delicious!
@theblimeypilgrim4492
@theblimeypilgrim4492 Ай бұрын
Like the Dutch academic grading system, on a 1 through 10 scale. "8 is for the Dean, 9 is for the King, and the 10 is reserved for God." If you get a 7.5 you know the professor really liked your work 😂
@dawnbailey1132
@dawnbailey1132 Ай бұрын
Yes, it can be made without wine. My grandmother, last name vonThaden, made it regularly without wine. It was delicious! Better than I had in Munich. ❤
@joelp5093
@joelp5093 Ай бұрын
I have a German butcher / deli local to me and you can buy sauerbraten in a bag that has marinated for at least a week, they don't use wine either and it's really good.
@RPSchonherr
@RPSchonherr Ай бұрын
On the red cabbage, my great grandmother from Germany put in bacon. Cook the bacon before hand and croumble it into the cabage at the start.
@eily_b
@eily_b Ай бұрын
That's a really old timey version to do it. People are not eating that much bacon anymore, even Germans eat healthier nowadays and leave the bacon out. They also don't need as much energy anymore as they used to while working more physical jobs.
@KSGomez88
@KSGomez88 Ай бұрын
This brings back so many memories! My grandpa came here from Bavaria, and we always made his mother's sauerbraten recipe which is almost identical to yours!!
@Kasumi69118
@Kasumi69118 Ай бұрын
A tip for if you need to cool off a pot of hot liquid. Plug your sink and put the whole pot with a lid on it in the sink, and then fill the sink with cold water and ice cubes. You can also do this in a deep basin or a bath tub. Gently stir the contents of the pot to help the heat transfer into the water outside of the pot. Work much better than just leaving the pot out and waiting for it to chill out.
@Nope145
@Nope145 Ай бұрын
James explains his new scale and then gives you a 10 anyway. Sweet!
@davidsingh6944
@davidsingh6944 Ай бұрын
Super Handy McDandy Sauce Trick 🎩🐇 Modified Cornstarch, found in the pharmacy isle, used for cold thickening of liquids for people with swallowing difficulties, is a corn starch that has been hydrated then denatured with citric acid then cooked-gelatinized then freeze dried. It thickens instantly without heat making cold or hot preparation easy. The consistency is low viscosity without any pasty flour taste or texture. It sets very transparent and has a glossy luxurious appearance. People will compliment you on your very attractive sauces.
@jonathanziegler8126
@jonathanziegler8126 Ай бұрын
Thank You! It is good to see Germany represented!
@timothystahl4096
@timothystahl4096 Ай бұрын
This is my favorite meal ... in the world. Ever. I serve a savory kind of bread pudding or bread dumplings instead of spätzle, just as my grandma used to. Mmmmh. My mouth is watering ... 🤤
@customcal1
@customcal1 Ай бұрын
Well, I don’t know about this dish, but I do like German food, but yesterday we made your steak sandwich and potato salad recipe and everybody loved it. Thank you.
@donnapalmeri9573
@donnapalmeri9573 Ай бұрын
My Grandma and Mom made this dish every Christmas. With potato dumplings!! Still one of my favorite dishes!! Thank you for sharing.
@horstb29
@horstb29 Ай бұрын
This is my signature dish at our house. My recipe differs only minor from James'. Folks if you have not eaten this dish before the flavours will stun you. As James said exercise patience, you won't regret it. Thank you for sharing this video James.
@Mike_Hogsheart
@Mike_Hogsheart Ай бұрын
Instead of red wine and vinegar, my family uses buttermilk for the marinade. Makes the acidity less harsh and does a great job of tenderizing the meat. When it comes time to roast, we continuously deglaze the pan with a bit of the marinade, let it reduce and brown until it starts to stick to the pan again, then add a bit more of the marinade until all of it is gone and we are left with a nice, creamy, tangy, browned buttermilk sauce. The milk solids really thicken it up as well. We usually eat it with czech style bread dumplings (knedlík, or "Böhmishe Knödel" in German) and red cabbage. For the latter, we like to cook it with some red wine and cherry juice to both deepen the color and bring some sweetness and acidity.
@debbiemccaffery4358
@debbiemccaffery4358 Ай бұрын
I do that also. I don't flour my roast before browning. Pureting the vegetables add so much flavour
@kathyastrom1315
@kathyastrom1315 Ай бұрын
Oooh, .I love a good sauerbraten!! I went to college in Milwaukee, known for its German heritage, and that was always the dish to get to see if a German restaurant was any good.
@itsmejanny
@itsmejanny Ай бұрын
The acid in the red wine helps to naturally tenderize the meat. Grape juice will not have that effect.
@Jguthro
@Jguthro Ай бұрын
Grape juice has acid. Organic acids concentrations in wines varied about 2-fold for tartaric, lactic, and acetic acids; 3-fold for malic and citric acids; and 4-fold for succinic acid. In grape juices, the concentrations varied approximately 3-fold for tartaric and citric acids and 8-fold for malic acid.
@kristinechristlieb1383
@kristinechristlieb1383 Ай бұрын
With a name like Christlieb, I darn well better learn to cook this classic German dish. You have inspired me. This is what I am going to cook for Christmas dinner.
@TheBgoose
@TheBgoose Ай бұрын
Looks delish! Another option to thicken up the gravy is to reserve some of the strained veg minus the bay leaves and add back in. Immersion blender and and thicker sauce. Just an option. This video brings back memories.
@andrewmcgibbon9785
@andrewmcgibbon9785 Ай бұрын
To make a thicker sauce you could run the sauce with the vegetables through the blender and then force it through a strainer. That will strain out the fiber and apple skin the juniper berries , but the carrot leek onion apple and raisin puree will pass. Also, Don't throw the apple with the cloves out. Pick the cloves out and eat that apple!
@miaththered
@miaththered Ай бұрын
I miss this from childhood, thanks for your take, I think I'll adopt it.
@rneustel388
@rneustel388 Ай бұрын
Sauerbraten was the first big meal that I cooked for my husband after we got married. I need to make your recipe for our 35th anniversary on November 24th this year!!
@quentinmichel7581
@quentinmichel7581 Ай бұрын
Using the recipe from my Dad's side of the family, my mom would marinate for at least 7 days (I recall some additional spices) and the meat was so tender that a heavy fork's tines would cut through just by their own weigh. My late wife got really good at it and for many years this was my go to birthday meal. I always kept it traditional except that I wasnt particularly fond of the dumpling option... I'd choose either mashed taters or mashed turnips. Depending on where we were living she would sometimes have trouble sourcing the ginger snaps. .....in the end it all worked out. My chore was to bake a nice big loaf of pumpernickel or Bodorinsky Black Bread. 😋
@ronalddevine9587
@ronalddevine9587 28 күн бұрын
I've made this for years and my recipe is quite similar. I've never made the red cabbage so now I'm going to try it.
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