German Beef Sauerbraten

USMEF

German Beef Sauerbraten

German Beef Sauerbraten

The German Roast Beef is a traditional recipe, perfect for enjoying on a special day like the Carnival of Cologne. A flavorful dish, perfect for celebrating with your loved ones!

German Beef Sauerbraten

INGREDIENTS

  • 900 gr US beef Chuck Short Ribs, Boneless
  • 1 teaspoon vegetable oil
  • 1-1/4 cups beef broth
  • 1-1/2 cups dry red wine, divided
  • 2 small onions, quartered
  • 4 teaspoons minced garlic
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch

No. Servings:

8

Cooking time:

1 Hr 30 Min

INSTRUCTIONS

  1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/2 hours or until beef is fork-tender.

  2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.

  3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Dissolve cornstarch into remaining 1/2 cup red wine. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.

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