This traditional German dish can be found at Biergarten Restaurant in the Germany Pavilion at Epcot.
Sauerbraten is one of the national dishes of Germany. It is usually of beef, but other meats such as venison, lamb, mutton, and pork are sometime used, marinated before cooking. Traditionally served with red cabbage, potato dumplings (Kartoffelklöße), and Spätzle. Many German-style restaurants in America pair it with potato pancakes, this is only done in a small part of Germany.
1 pound onions, peeled, diced
½ pound carrots
½ pounds celery, diced
1 ounce minced garlic
1 quart red wine vinegar
1 quart red wine, 3 liter bottles
½ ounce fresh thyme
3 each whole cloves
1 each bay leaves
1 teaspoon salt
2 teaspoons cracked black pepper
10 pounds beef eye round
- Combine all of the ingredients except the beef.
- Mix thoroughly.
- Add the beef eye round, and let marinade for at least 4-5 days.
6 ounces ginger snap cookies
¼ cup tomato paste
8 ounces burgundy wine
64 ounces sauerbraten drippings
64 ounces demi-glaze
16 ounces sauerbraten marinade
8 ounces roux
- Heat sauerbraten drippings, sauerbraten marinade, and demi-glaze to a simmer.
- Add the tomato paste.
- Let simmer for about 30 minutes.
- Mix together the ginger snap cookies and burgundy wine in a separate container.
- Add this to the demi-glace mixture.
- Let simmer for another 30 minutes.
- If the sauce is too thin add enough roux to thicken.
- Strain sauce.
- Braise the marinated eye rounds of beef.
- Sauté until all sides have been browned.
- Place in a roasting pan. Place half sauerbraten marinade and half demi-glace in the pan to cover 3/4 of the browned eye rounds of beef.
- Cover with foil.
- Place in a 375 degree oven.
- The sauerbraten can be removed from the oven when the meat is tender by the feel of a meat fork. Approximately 3-4 hours.
NOTE: Reserve the liquid from the eye rounds. This will be used for the sauerbraten sauce. The sauerbraten eye rounds can be cooked the day before. Slice the cooked sauerbraten, and place in a pan. Ladle the sauerbraten sauce over the cooked sauerbraten and reheat in a 350 degree oven for approximately 30-45 minutes.
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