Origin Traditional Sauerbraten

Sauerbraten dates back to medieval Germany, where vinegar-based marinades helped preserve meat before refrigeration. It’s especially popular in the Rhineland, Bavaria, and Franconia regions and is traditionally served with red cabbage and potato dumplings.

What I Love About This Recipe

The long marinade infuses every bite with layers of sweet-sour flavor, and the luscious gravy is perfect ladled over tender slices of beef. It’s an impressive dish that tastes like old-world comfort.

Also Read : Gramma’s Date Squares

Traditional Sauerbraten

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 2 cups red wine vinegar

• 2 cups water

• 1 large onion, sliced

• 2 carrots, sliced

• 1 tablespoon black peppercorns

• 4 whole cloves

• 2 bay leaves

• 6 juniper berries (optional but authentic)

• 2–3 pounds beef roast (bottom round or rump roast)

• tablespoons vegetable oil

• tablespoon sugar

• cup beef broth

• 10–12 crushed gingersnap cookies (for thickening and flavor)

• Salt and pepper, to taste

Directions

• In a non-reactive pot or large glass bowl, combine all marinade ingredients. Submerge beef completely. Cover and refrigerate 3–5 days, turning once daily.
• Remove beef from marinade, pat dry, and strain marinade, reserving liquid and vegetables separately.
• In a heavy Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Transfer to a plate.
• Add sugar to the pot and let it caramelize lightly.
• Return beef to the pot. Pour in reserved marinade liquid and beef broth. Bring to a simmer.
• Cover and cook over low heat 3–3½ hours, until very tender.
• Remove beef and tent with foil to rest.
• Strain cooking liquid, discarding solids. Return liquid to the pot.
• Crumble in gingersnap cookies and cook, whisking, until gravy thickens, about 5–10 minutes. Season to taste with salt and pepper.
• Slice beef and serve with warm gravy.

Notes

• For extra richness, stir in a tablespoon of butter before serving the gravy.
• Traditionally paired with potato dumplings, boiled potatoes, or spaetzle.
• Keeps well refrigerated up to 3 days—flavors improve overnight.

The post Traditional Sauerbraten appeared first on RecipeWikki.

Origin Belizean Chicken Stew

Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.

What I Love About This Recipe

This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.

Also Read : Lazy French Onion Soup

Belizean Chicken Stew

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

237

kcal

Ingredients

• 1 whole chicken, cut into pieces

• 2 tablespoons recado (annatto paste)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 bell pepper, chopped

• 2 tomatoes, chopped

• 2 cups chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon vinegar

• 1 bay leaf

Directions

• In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
• Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
• Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
• Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
• Adjust seasoning as needed and remove the bay leaf before serving.

Notes

• Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.

The post Belizean Chicken Stew appeared first on RecipeWikki.