traditional authentic sauerbraten recipes

What Are Kartoffelpuffer?ĭepending on the region of Germany, Kartoffelpuffer are also known as Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche. My Oma knew to make big batches of these Kartoffelpuffer because my brother and I could rarely get enough of them. Before long, plates of hot Kartoffelpuffer were set out on the table and we helped ourselves to a sprinkle of powdered sugar and generous heaps of applesauce. My brother and I would play cards at kitchen table with my Opa while my Oma stood over the stove with the crackling sounds and smells of frying Kartoffelpuffer filling the air. Throughout my childhood and through young adulthood my Oma would regularly make these when we went over to their house. In particular these German potato pancakes bring back memories of going to my Oma and Opa’s house.

Slice your meat and serve on heated plated topped with the sauce.Delightfully crispy and flavorful, these authentic German potato pancakes, Kartoffelpuffer, are fun to make and even more delicious to eat! They can be sweet or savory depending on the toppings you choose or what you serve them with.Ī quintessential German treat beloved across every region of Germany, Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets.

Check for seasoning and add salt and pepper to taste.

Stain the sauce into the roux and whisk it until smooth.

Continue stirring until roux becomes golden brown.

In a small saucepan, melt the butter and whisk in the flour to form a roux.

When the meat is tender, remove it from the dish to stand for 15 minutes while you finish your sauce.

Put this in the oven to cook for about four hours.

Place the beef in a large casserole dish, pour the onion sauce mixture over the top and cover with silver foil.

Pour the strained marinade over these vegetables and add the brown sugar, Simmer over a low heat for about 15 minutes.

Be careful not to burn the garlic or it will become bitter.

Now add the sliced onions and garlic from the marinade and the carrots to the pan and fry until soft and lightly browned.Heat the vegetable oil over high heat in a large pan and brown the meat all over.Strain the marinade into a bowl and keep the onion slices and smashed garlic.Remove the meat from the marinade and dry it all over.When ready to cook, preheat your oven to 175c (350f).Pour this mixture over the beef and onions and cover to marinate for 3 to 4 days turning every 12 hours or so.

In another bowl, combine the vinegar, water, bay leaves, cloves peppercorns, garlic and granulated sugar.Place the sliced onions at the bottom of a large glass bowl and set the beef on top.Season the beef liberally all over with salt and pepper.You could also use any good quality pasta. I have a recipe for it here if you would like to try it. Spätzle is a pasta that is popular in the southern Germany. I like to serve beef sauerbraten with homemade spätzle. You could of course reduce the amount of meat used if serving fewer. This is a meal for a crowd and serves eight. The recipe she gave me calls for a five pound beef rump joint. You just need to make it and then cook the meat in a low oven for three to four hours until it is really tender. The great thing about this recipe is the marinade does all the work. You’ll need to turn it in the marinade from time to time. The key to success is to allow the meat to marinate for three days and to cook it really slowly. The second year I was there, I was invited to a friend’s house for the Easter holidays and his mother served this beef sauerbraten dish. I was on a tight budget and didn’t have much of a kitchen so nice meals were far and few between. When I was working on my MA, I lived in Germany for two years. This beef Sauerbraten is authentic and really easy too.

It takes some time to make but this beef Sauerbraten is worth the wait.

Traditional authentic sauerbraten recipes