By Victoria Hart Glavin of Tiny New York Kitchen
Sauerbraten is an excellent Oktoberfest dish that can be made throughout the fall and winter. Oktoberfest is the world’s largest celebration. Every year, six million people head to Munich to partake in the 16 day carousal.
If you’re not heading to Germany, celebrate at home with a Bavarian beer and soul-satisfying Sauerbraten. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, or red cabbage. This classic, but easy recipe requires advance planning, but is has a flavor and aroma that is incredible. Set it up on a Sunday and serve it on a cool autumn night for dinner.
- 3 Pounds Brisket
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Medium Onions (Sliced)
- 1 Large Carrot (Sliced)
- 1 Celery Rib (Chopped)
- 4 Whole Cloves
- 4 Black Peppercorns
- 2 Bay Leaves
- 2 Cup Red Wine Vinegar
- 5 Cups Water
- 3 Tablespoons Olive Oil
- 1/2 Cup Butter
- 1/4 Cup Plus 1 Tablespoon Unbleached Flour
- 1 Tablespoon Sugar
- 8 GingersnapsPat dry brisket and then season with kosher salt and pepper. Place in large –size glass bowl. Set aside.
In a medium-size bowl combine onions, carrots, celery, cloves, peppercorns, bay leaves, vinegar, and water.
Pour mixture over brisket, adding more water if brisket isn’t completely covered. Cover bowl with plastic wrap and place in fridge for 4 days. Turn daily. On fifth day remove brisket from bowl and reserve marinade.
In heavy pot (non-reactive), over a medium heat, add olive oil and 2 tablespoons butter. Brown brisket on all sides. Add reserved marinade and bring to a boil. Turn heat down to low and simmer, partially covered with lid, for 3 1/2 hours. In small-size saucepan melt remaining butter over a low heat. Add flour and sugar. Stir for 5 minutes until dark brown. Add to simmering meat mixture.
Stir well. Cover and continue cooking for 1 more hour until meat is tender.
Remove meat to warmed serving platter.
Stir crushed gingersnaps into sauce and cook for 10 minutes until mixture thickens. Pour gravy over sauerbraten and serve.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.