Traditional Bavarian Beef Sauerbraten Recipe

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Traditional Bavarian Beef Sauerbraten
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Ingredients
19
Count
Nutrition
749
Calories
Total time
4500
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
  2. Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
  3. When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
  4. Preheat oven to 325 degrees.
  5. Combine the flour, salt, and black pepper on a large plate, mixing well.
  6. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
  7. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
  8. Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
  9. Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 749.39 Kcal (3138 kJ)
Calories from fat 375.26 Kcal
% Daily Value*
Total Fat 41.7g 64%
Cholesterol 131.46mg 44%
Sodium 1793.41mg 75%
Potassium 1054.91mg 22%
Total Carbs 31.91g 11%
Sugars 4.66g 19%
Dietary Fiber 3.5g 14%
Protein 45.66g 91%
Vitamin C 9.4mg 16%
Iron 7.4mg 41%
Calcium 102.2mg 10%
Amount Per 100 g
Calories 147.53 Kcal (618 kJ)
Calories from fat 73.88 Kcal
% Daily Value*
Total Fat 8.21g 64%
Cholesterol 25.88mg 44%
Sodium 353.06mg 75%
Potassium 207.68mg 22%
Total Carbs 6.28g 11%
Sugars 0.92g 19%
Dietary Fiber 0.69g 14%
Protein 8.99g 91%
Vitamin C 1.9mg 16%
Iron 1.4mg 41%
Calcium 20.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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