Good Morning America Recipes

Sauerbraten

With 'Eat and Greet,' You Can Cook Along With the Chefs

GMA Recipes Dinner
|
Servings:Over 8
Difficulty: Moderate
Cook Time: min

As part of ABC News' "Eat and Greet" series, ABC's Katrina Szish visits the kitchen of New York City's Heidelberg Restaurant to bring you executive chef Dieter Weber's recipe for German Sauerbraten.

Ingredients

  • Whole bottom round (12-14 pounds), flat, trimmed of excess fat, Edges trimmed off bottom round to make uniform, rectangle piece.
  • 6 cups white vinegar
  • 6 cups red vinegar
  • 1 cup red wine
  • 12 cups water
  • 2 Tablespoons black peppercorn
  • 1 Tablespoon cloves
  • 1 Tablespoon juniper berries
  • 1 Tablespoon garlic (optional)
  • 1 Tablespoon ginger (optional)
  • 8 bay leaves
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 cup carrot pieces
  • 1 cup onions, chopped large
  • 1/2 cup celery, chopped
  • Cooking Directions

    Put all marinade ingredients into dish large enough to submerge bottom round into. Marinate five days to seven days in refrigerator. Put meat into roasting pan, pour marinade juices over meat. Cover with foil and cook three hours, 400 degrees in oven. With 30 minute cooking time remaining, remove foil cover and allow the top of the roast to brown. Make gravy from stock, add water to dilute. Thicken with Roux, season with salt / pepper to taste.

    Sauerbraten Gravy

    Take stock from roasting pan, strain through colander, and put into a pot. Add water (in 2 to 1 ratio = for every 4 cups stock, add 2 cups water) to taste because it is cooked down and flavorful. Bring to a boil, and thicken with roux. Roux can just be a cornstarch / flour mix, or a butter roux. Thicken to desired consistency

    Recipe Summary

    Main Ingredients: red wine, juniper berries, cloves, beef

    Course: Dinner, Main Course


     
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