Sauerbraten and semmelknödel

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,450
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Sauerbraten was marinated 10 days.

Seared in bacon grease in Dutch oven.

Simmered until IT was 145.

No Kraut or rotkohl.

Delicious.

20250113_172911.jpg
 
Looks delicious!

Not sure exactly what my mom's process was for Sauerbraten but I know she used gingersnaps in her recipe.

Probably similar to this one.

 
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Wow! Never heard of this.

What the heck is Sauerbraten?
Beef, marinated in vinegar, red wine, spices...

The wine and vinegar break down tough cuts like eye of round.

Browned then slow cooked in some of the marinade which has been thickened with pureed vegetables, dry pumpernickel bread crumbs. Some add ginger snap cookies, some ginger bread. I left it out.

Served with potato or bread dumplings.

I usually have sauerkraut as a side, though red cabbage is supposed to be traditional.
 
lI usually have sauerkraut as a side, though red cabbage is supposed to be traditional.
Gotta have spaetzle! But boxed spaetzle, when you can find it, is expensive. Spaetzle makers are expensive

The first pic shows what you can do with a 99 cent plastic bowl from Walmart, and a drill press. Dump the batter in the bowl and use a spatula to work it through the holes into a pot of boiling water. Second pic is a better view of the results. Serve with sauerbraten gravy over the top So easy!

1736820230439.png

1736820280610.png
 
Gotta have spaetzle! But boxed spaetzle, when you can find it, is expensive. Spaetzle makers are expensive

The first pic shows what you can do with a 99 cent plastic bowl from Walmart, and a drill press. Dump the batter in the bowl and use a spatula to work it through the holes into a pot of boiling water. Second pic is a better view of the results. Serve with sauerbraten gravy over the top So easy!

View attachment 711300
View attachment 711301
That looks awesome !
 
LOOKS FANTASTIC! The bacon grease sear is SOOO authentic german.

Inspired from the other thread, gonna be running mine soon. Not sure if potato or bread dumpling yet tho. EOR rubbed with pickling spice, caraway, WP, and salt. While not acidic, the flavor of that spice mix was INSANE. Gonna SV 24hrs and then hit with the broiler a day or 2 later. Sour is gonna come from the gravy and I like gingersnaps in mine.

S Smoke-Chem BBQ That is RIGHT up my DIY alley, cheap and effective. My grandma's MO for spaetzle was chicken stock instead of water to cook and butter on them when serving. I've heard germans also add Maggi.
 
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LOOKS FANTASTIC! The bacon grease sear is SOOO authentic german.

Inspired from the other thread, gonna be running mine soon. Not sure if potato or bread dumpling yet tho. EOR rubbed with pickling spice, caraway, WP, and salt. While not acidic, the flavor of that spice mix was INSANE. Gonna SV 24hrs and then hit with the broiler a day or 2 later. Sour is gonna come from the gravy and I like gingersnaps in mine.

S Smoke-Chem BBQ That is RIGHT up my DIY alley, cheap and effective. My grandma's MO for spaetzle was chicken stock instead of water to cook and butter on them when serving. I've heard germans also add Maggi.
Sounds great!
 
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