American reacts To Sour Roast Sour Beef German Sauerbraten Recipe
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- American reacts To Sour Roast Sour Beef German Sauerbraten Recipe
Today I Will be reacting to Sour Roast Sour Beef German Sauerbraten Recipe
Original Video: • Sour Roast - Sour Beef...
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Title of the video American reacts To Sour Roast Sour Beef German Sauerbraten Recipe
• American reacts To Sou...
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3:57 "She is old school"
• No, that's everyday *"normal"* path of cooking fresh.
German Soulfood! I had Sauerbraten last Sunday. It is not complicated, just normal cooking. Good things take a good amount of time..... Greetings from Germany!
Sorry, but there is no garlic in the original sauerbraten.
What's so strange about horse meat? With this technique (marinating with wine over longer periods) you can soften even the hardest meat.
Well folks, the recipe comes from a time when horses were ubiquitous. Or what do you think happened to old horses that could no longer work?
And horse meat was affordable for poor people.
And in all that is totaly missed the *Vinegar* & the best for it from the Brand *"Hengstenberg Altmeister"* - Classic.
she used red wine vinegar
There are hundreds of recicpies how to cook "Sauerbraten". I do it in an extremly different way! For example: a lot of onions! And yeah, sometimes I use fresh horse meat! ;) But mostly beef! And I use a lot of vinegar, but no wine, but it always turns out fine! < That how my family did it and I do for myself since 30+ years! "Sauerbraten" is in the top 10 of my favs dishes!
Bei uns kommen auch mehr Zwiebeln rein und kein Wein sondern normaler Essig.
Und dann auch mindestens 12 Tage.
Mom wouldn't use wine. We used vinegar and water and added the spices to it and bring it to a boil. Take it off the heat let it cool and marinat the meat in it. For 7 days. In my area of Germany we didn't use the cookie. I think it interferes with the flavor of the spices. Also no honey. You serve the finished roast with potato dumplings and red cabbage
11:32 wrong. You either roast all sides of the meat and put it out to THEN roast Onions in 4 pieces cut each, carrots, selerie & leek in bigger cuts **and roast them* and from the Sud (Marinade) bit to clean roast taste from the bottom & repeat 2 more times. Or leave the meat in, and do the same jusr with the meat in.
• There is NO going arround this proccess for Sauberbraten sauce. *"Just"* onions in so little pieces will not do it!
I don't see an essential difference between onions cut in small pieces or bigger chunks.
The difference between the shown recipe and yours is in my view that you roast and clean the roast taste from the bottom much more intensively than in the shown recipe, where there is only one short roasting.
Generally I think everyone's taste is different, so that in my view there is no right and wrong. For example you could do it with white wine instead of red wine, apple vinegar instead of red wine vinegar, without the Honigbrot/Ginger Bread/Cookies and with dried apricots instead of raisins. When roasting the onions I would use less heat, so that you get a lighter coloured sauce. Not at all the traditional German Sauerbraten, but I would still call it Sauerbraten. My personal style Sauerbraten.
@@thomask8367 The difference *you do not want to see,* is that "roasting" needs bigger junks so you dun *burn* before roast can be created on the botton. Small pieces *will most likely get black,* before the botton gets *any brown'ish deposition from it.'*
_I know cooking is not everyone buisness to understand the How's and Why's but to sound like doing so, while obviously not, is questionable at least to say._
*2nd* what you try to avoid by "just" talking about "roasting" is *just onions,* do not create the sauce *taste* of a Sauerbraten. You need leev, carrots, *onions,* and selerie *for the CLASSIC* traditional *BASIC,* which is *IN ALL* traditional Sauberbraten reciepe THE SAME BASIC ALL build arround.
> Some *add* smt lik *"Tomatoe Paste"* to get a red'ish Sauerbraten sauce, while *roasting ALL vegis, not ONE.*
You my friend try to *sugarcoat *for unknown reason* the fact, that this sauce is NO Sauberbraten sauce, in any traditional german region, *nore* is this "a Sauerbraten" using the *wrong meat* for it,..
*Sauberbraten LIKE* maybe,..
but not traditional and by far *not german.*
> It i *misleading* and with nothing you said to be made right, when all the *basics* of it are,.. *wrong.*
*PERSONAL* style Sauberbraten
*IS NOT TRADITIONAL,*
which *SHE SAID* she is DOING.*
> You get it?
She *mislead* the audiance.
Edit: Had she said, she's is doing *"her version"* of it,...i could say nothing against it, besides the meat, which is a NONO personal style or not.
Since she *explicited* said she is doing the *traditional* Sauerbraten, at the start of the video, makes it *misleading,* and not argueable if or not smt is wrong since *the basic* grid how it *has to be done,* is clear, yet she done it false.
This is not about Taste can differ.
> This is yet again a *"Strawman point"* trying to deflect away from the context.
A Traditional reciepe *allows* to *recreat* the *same taste* of smt, as *it should be or as close as it can get.*
> She failed to do so.
@@thomask8367 *Fränkischer Sauerbraten:*
Vegis: *Sellerie, "Zwiebeln," Karotten, Stück Zimtrinde (Zimtstange)...*
Rinderbraten von allen Seiten scharf anbraten. Herausnehmen und auf einem Teller bereithalten. *Gemüse in den Schmortopf geben und ebenfalls scharf anbraten.* Mit der Marinade ablöschen.
> Zwiebeln?! Oder *Gemüse??*
////
*Rheinischer Sauberbraten:*
Vegis: *Stange Lauch, Knollensellerie, *Zwiebeln,* Tomate (in kleinen Würfeln), Sultaninen, Karotten.*
> Since she said her "traditional" path normaly includes *Sultaninen/Rosinen* she wanted to use THIS traditonal reciepe, only this one uses it.
*Marinadengemüse und Tomatenstücke in den Bräter geben und kräfig braten.*
*Mit Marinade ablöschen* und das Fleisch erneut in den Bräter geben.
> Zwiebeln?! Oder *Gemüse??*
////
*Schwäbischer Sauerbraten:* _(my region)_
Vegis: *"Zwiebeln", Karotten, Knollensellerie.*
*"Abgeseihten und getrockneten Gemüse ebenso scharf, unter ständigen Wenden anbraten.*
Anschließend mit 1/4 Liter der Marinade und der Braunen Grund-Sauce *ablöschen.*
> *Zwiebeln?? Oder Gemüse?!
....
*Rheinischer, Badischer, Schwäbischer, Fränkischer, Sächsischer, Dresdner, Westfälischer und Thurgauer Sauerbraten.*
> *8 traditional german regional recieps*
IN NONE is ONLY Onions to be roasted, zero.
Result is lack in taste and a not "traditional" one.
@@thomask8367 She should have simple, dry down all the vegi she used to marinade, then roast THOSE,...to get the taste *needed* in a *traditional* Sauerbraten sauce.
> Failed it.
Let me tell you, if you master all the recipes you coverd the last days, all your friends will love you even more.
hmm, i know Sauerbraten very well from back in the 70ies where we got it in Kinderhort in Westfalen. If the meat is sour, the sauce shoudn't. I don't think it was that sour, because I loved it as a little child.
Sauerbraten is really delicous. I know the beef version and the horse meat version. Both are tasty.
I am adding another type of Sauerbraten to my list - No 10. Never heared of this type before. (german - in my 50s)
Please come to germany or europe and taste the tradintional meals.
Wine does not belong in sauerbraten. There are different, regional versions of this recipe in Germany, sometimes with and sometimes without raisins, sometimes with and sometimes without gingerbread, and in facts sometimes with horse meat. But none of them that I know of contain wine.That doesn't make any sense either. It doesn't belong there. Sauerbraten is my favorite dish, but not with wine.
Why so shocked ? Back in the not so good old times, when your old work horse was all done, you wouldn't want to waste the meat. That's when you turn to dishes like that, to make the meat more tender.
Why want to put cream in a Sauerbraten gravy? Sugar is what balance the gravy or gingerbread, depends what region you are from.
No cream!!!!
I love to use cream also for my Sauerbraten. My recipe is no traditional one, but a very personalized one and I use what is available. So, my personal Sauerbraten may be different every time I prepare it.
Horse meat is considered a delicacy in many European countries. In France, Italy and Iceland in particular, consumption is not unusual. In some cases, special slaughter foals are bred.
Hardly anyone in Germany eats horse meat. Last year alone, 57.9 million pigs and 3.5 million cattle were slaughtered in Germany - but only 7000 horses. Only around 50 butchers kill them themselves, an average of three per federal state. In the past People used to eat more horse meat, even in Germany.
In Germany, it is mostly specialized horse butchers who offer products made from the meat of slaughter horses, but since a change in the law in the 1990s, other butchers have also been allowed to do so.
In Germany, horse meat is mainly consumed as grilled sausage, goulash or roulade. Even for the traditional Rhenish sauerbraten, the authentic preparation does not use beef, but horsemeat, which is much more tender and lower in fat.
Nutrition experts estimate the fat content of lean horsemeat at 3 percent compared to 6 percent for beef. The figure for fatty meat is 16 to 31 percent. 100 grams of horsemeat contain around 3.5 milligrams of iron, compared to just 1.9 milligrams for the same amount of beef.
About horsemeat
What are the benefits of horsemeat?
Horse meat is a good alternative because it ...
... is very well tolerated
... contains only approx. 103 calories per 100 g
... is low in cholesterol (only approx. 60 mg per 100 g)
... is very low in fat
... is very high in protein
... contains a lot of minerals
What does horsemeat taste like?
In terms of taste, horse meat is somewhere between beef and game meat.
It has a naturally spicy taste.
What does horsemeat look like?
Horse meat has an intense dark red color.
Horse meat is characterized by its low fat and cholesterol content.
Horse meat is very high in protein.
Horse meat is rich in unsaturated fatty acids and vitamins.
Horse meat is rich in trace elements, especially magnesium, iron and zinc.
The low fat content helps with cardiovascular problems and supports diets.
Tips and tricks for preparing horse meat
The meat
Horse meat can be compared to beef. Anything that can be prepared with beef can also be cooked with horsemeat. The only difference is the cooking time of the meat. Roast horse meat (e.g. Schieres, roulades, goulash or braised meat) has a cooking time of 2 to 2.5 hours in a casserole or 45 minutes in a pressure cooker. If you combine horse meat with pork, please bear in mind the shorter cooking time of the pork. You should only add it later.
The spices
Salt, pepper and paprika are sufficient for seasoning so as not to distort the good taste of the horse meat. If you want your roast horse to have a particularly spicy flavor, there are two options: You can rub the meat with spices and herbs and then cover it and leave it to rest in the fridge overnight. Or you can marinade the meat overnight in wine, herbs and a little coarse pepper to give it a very special flavor!
The sauce
The sauce you get when braising horse meat is very tasty. However, you can refine it a little. When braising the meat, add a sauce cube for dark sauce, some red wine and a dash of crème fraîche or add chopped tomatoes and onions.
Processing
You can prevent roast meat from deforming during roasting by wrapping it with kitchen twine.
The side dishes
Red cabbage, for example, is a very good vegetable accompaniment to roulades. Brussels sprouts, cauliflower, kale and butter beans also taste excellent with horse meat.
Horse steaks
Place the horse steaks in a hot pan with a little fat and fry for 2 to 3 minutes on each side. Then cut briefly and continue to fry over a low heat until cooked to your liking. When grilling marinated steaks, place a piece of aluminum foil underneath. This prevents the marinade oil from dripping into the embers. A horse steak with braised mushrooms and onions is quick to make and always delicious!
Drink recommendation
A dry red wine tastes excellent with many horsemeat dishes.
And just to add a tiny fact; horse meat is also a very nice in texture and mouthfeel, more like cooked beef, essentially falling apart if marinated for a while or cooked and still awesome in mouthfeel if roasted - I've always liked horse and both my mother *and* my mother in law learned horse meat recipes when they where young and their parents regularly prepared horse-meat dishes, back in the 50s to mid. 60s horse was also substantially cheaper which decidedly was a factor, especially on my in-laws side with four children and a single mom...
Best regards
Raoul G. Kunz
5:57 *Correct,* at least 4 days, best 5-7 days. Prep Sunday, eat *next Sunday.*
So the classical formular is: Prepare it at monday and eat it next sunday...
My mom even tinned the meat for 10-12 days. Because she hated wine in sauces we only used vinegar (what made the meat stay edible during the whole process I guess). She usually changed the veggies twice, as they start fermenting after some days 😅
As long as I know I love this food so much!
@@6Korn6Slipknot6 Thanks for sharing! Yes,..it's my *Lieblingsessen* :) which i lit. did study how to make it, besides asking and watching my mother and grandmother doing it.
German saying: gut ding braucht weile, good things come those who wait. Thats why you should take your time when you cook. Advice: cook more than you need. Put the excess food in to containers and freeze them. Result: you cook once but in the end you got for example 4 meals or even more.
Yes, horse meat. This is because horses had to do hard work in the coal mines in the Ruhr area. When they were old and could no longer work, they were brought to the surface and usually slaughtered. Since their meat was very tough, it was marinated in vinegar. Believe me: it is so delicious!
But today “Sauerbraten” is usually made with beef. Pig is absolutely unsuitable.
9:02 Jezz ginnerbread... traditional you add *"Cinnamon stick"* > _Zimtstange_
horse meat? -yes this recipe comes from old times when eating was not from: what did i want? more from: what did we have to save us from starving. Before cars was invented there was a lot of horses for working. if horses was to old for "working" (and also not good to eat) they was still too precious to not eat them . to make this meat eatable (to chew) the beef was marinated this long time to make it softer and tasty. of course today nearly nobody use horse beef but mostly beef. tastes great- soulfood
11:50 *No honey* holy.... sugar yes but honey has a very own taste, which will make the Sauerbraten sauce never taste like it should.
Ya, as i know it there's no honey and no cookies but Grafschafter Zuckerrübensirup ( Sugar beet syrup) but i guess recepies vary.
@@xxJOKeR75xx yes the "poor mans sugar" bc regular sugar was often not affortable. Correct & thank you, good point.
*"The basic"* is the same in all regions.
• Even Garlic _"you can _*_add_*_ to it"_ when the basic is right, just a lil twist into your liking.
Bolognese, traditional has 0 garlic 0 oregano,...nothing but minced meat + wine + olive oil + carrots, leev sticks, onions + good tomato paste + Salt (a bit black pepper) & water + a looot of cooking time 3-6 Houres. ;)
@@xxJOKeR75xx Vor rund 200 Jahren kam dann die Zuckerrübe ins Spiel. *Damals war Zucker selten und teuer und wurde in Gold aufgewogen.* Später wurde er zu einem der ersten industriell hergestellten Welthandelsgüter.
What shouldt I think, my mother did it the same way. Aber was der Bauer net kennt, frisst er net 😂
1:57 min in, already see *wrong meat, garlic is wrong...* already not a Sauerbraten with wrong meat. 🚫
• *"Beef semer roll"* for the Sauerbraten, alternatively you can also use *"false fillet".*
As she said a "special" receipe and not the traditional one.
@@DSP16569 she said *"she's doing the traditional one,* BUT add the special one a guy did send her, add as reciepe as well in the discription.
There are several traditional recipes in Germany, depending on the region. If you are sayingit is not traditional, you should say "not traditional for (add your Region here)"
@@pixelbartus yes. But the meat stays the same as well as *the basic* like roasting vegis arround 3 times *to create the basic of the sauce. *No cookies* 100% and the false meat + missing roasting of vegis *as basic,* leaves this as a fake version.
I know, living in another country (Texas), you'll prop. dun find all needed things you need and so you try to *combensate* certain aspects. Also over time, how to make it may add false infos. *Zimtstange* is smt she'll get in Texas but adds cookies cooomon.
No matter how we may turn this, the result is THIS is NO traditional german Sauberbraten. Period.
@@pixelbartus "Not traditional in ANY german region" pins it down.
You need the sweetness to balance out the sourness.
Yes. Sugar takes the agressive part of the vinegar acide down. Rounded/balanced out. Same for salade sauce. Absolut correct
Or fat of any kind, preferrably butter.
@@pesjaner1 Butter makes everything better!
Welcome to my epicurean home. She was rightly surprised by the recipe, as she is not familiar with raisins and Christmas cookies. That's right: in the Rhineland, we use gingerbread to thicken the sauce and give it more flavor at the same time. Aachener Printen biscuits are used, especially around the Aachen region. Aachener Printen are a local specialty and characteristic of gingerbread.
There are two varieties of Sauerbraten. The Rhenish style is sweet and sour and slightly sweeter in comparison. In southern Germany, it is slightly more sour. More vinegar is used here, the sweetness as a contrast to the sourness should come from the side dish such as red cabbage.
It is elaborate, but in principle simple. First you cook the stock or pickle (simply put, pure vinegar with spices and a little water). You don't need to chop the spices, as they will be discarded later when they have given off their flavor. Here in the video, the pickle has not been boiled, but left in the fridge like this. You can do this, but there is a risk of germs forming. Once the pickle has boiled, leave it to cool and add the meat. Then allow the meat to become tender due to the acid, as shown here in the pot for about a week or, better still, shrink-wrapped for two to four weeks.
After marinating, remove the meat from the stock. Remove the remaining spices from the meat, rinse it briefly, pat it dry so that it does not splatter when seared and season it with salt and pepper. Once all sides have been seared, add the liquid. The marinade is also used, but only a maximum of one third, as the marinade is so acidic that it is inedible undiluted. The rest of the liquid is stock, wine and/or water. It then simmers depending on the size. When the meat is cooked, take it out and boil the sauce, thicken it with starch and season to taste.
It is my absolute favorite dish for holidays. It is best compared to a sweet and sour BBQ pulled beef with a slight hint of Christmas spices.
sour roast and beef rouladen are my two favorite German dishes, cause the meat is so tender you don't need any knife, even a spoon is enough. 😋😘❣especially during cold temperatures outside, you don't have to put the meat in the fridge, we put the sour meat on balcony at least for a week. 🤫horse meat, deer, donkey ... you can take any red meat and NO lamb. 🤫
i prefer the franconian sour roast, it doesnt have raisins
Horsemeat is good but not for me. I don't like it. But try it
I like your view.
This recipe with raisins is called “Rheinischer Sauerbraten”, which can be made from beef or horse meat. Sugar beet syrup, apple cabbage, Aachener Printen or gingerbread are traditionally used as sweeteners. The dish is served in this form in the Rhineland (region in North Rhine-Westphalia), i.e. from the German Middle and Lower Rhine to the Bay of Cologne and the Rhenish Slate Mountains. But there are other sauerbraten dishes - without raisins - including, especially in southern Germany, the slightly more sour Badische Sauerbraten (region in Baden-Württemberg) and the Franconian Sauerbraten (region in Bavaria), which are made exclusively with beef.
In Germany, cooking is a way of relaxation and sometimes like meditation... It is immensely relaxing to dedicate oneself to the dish with full commitment... And in the end you will be rewarded with this delicious food... Sauerbraten, when properly prepared, is an absolute delicacy.... Yummy🍽😋😁
Horse meat was very regulary. Importantly after Ww1 and Ww2 for poor people because it was way cheaper than others meat. :)
PS: instead of honey my grandparents and parents used/using raisins. Oh and instead of vine they used/using only vinegar/water mix.
I love Sauerbraten. It‘s the absolute best dish. I prefer sweet red cabbage and Knödel (dumplings) as side dish. 🤩👍🏼
Wow, ok. I never seen this from me or my mother...so i would say the variations are differrent between regions and maybe even housholds. We dont put in resins and even honey by example and its marinating around 1-2 days, but its totaly up to the Region in germany i would say
We ate horses back in the 19th century when they were widespread as workforce. The used meat was from old horses so it was very tough but the meat was cheap and why waste it? So in order to eat it you had to make it become soft by marinating it. And its very lean meat i like the taste. But the sauce is different depending from which area in germany you come from. But its usually on the sweeter side to contradict the vinegar and give it a balance in taste. You can also make a sour gravy with a sweet sidedish like applesauce, thats the type of sauce thats common in my area. We also add sliced almonds on top of the roast. There are dozens of varieties.
Very interesting, there was no bread or cookies of any kind the way we made the sauce, no garlic either. The raisins would soak in water over night which would make them really soft and sweet and delish (I do think I loved this as a child purely because it had those raisins) Overall fond memories.
Here in Cologne and throughout the Rhineland, this is still often done on horseback. The meat is also marinated for much longer, often 2 to 3 weeks. But there are so many different recipes for sauerbraten and each one is the best. Beetroot and raisins are important here in the region. ❤😊
We used a lot of horse meat and sausages (lunch meat) from horse meat. It was sooo good. You do not use garlic for Sauerbraten!! Make sure your meat is very lean
The meat develops great flavors in the broth and becomes so tender that you can mash it with your tongue.
If the harmony between the acidity and the sweetness is right, it is a gourmet delight.
I do it without raisins, I hate raisins and had to laugh when you looked so disgusted 😂😂😂
That not Fury... it has to be 🐴😋
Horse meat is better than Beef. The Meat is so soft you dont need a Knife
I Love Horse Beef, is Taste Sweet
A Cow or a Horse. Who can tell.
Ohh man Sauerbraten is so damn good
The problem with horse meat is the horse, with which humans have a special relationship. They do not have that relationship with pork, cattle and sheep. It is an ethical problem.
Nowadays, as horses in most cases are friends for happy leisure times. If you have to decide to eat any meat (or other protein) you get or to suffer of hunger, the decision is easy. I personally have more problems with eating insects or the kind. In other regions of the world that is traditional food.