Mix all the marinade ingredients together then pour it over the meat in a zip-top bag, remove any air and seal. Make sure the meat has some marbling in it so it will cook up moist and tender. The meat itself can really be any kind of roast you choose, from a bottom round to a chuck steak. The Marinadeīecause the meat is going to be flavored deeply with the wine and vinegar, make sure you use good wine and good red wine vinegar. So I guess, Sauerbraten My Way, could also be called.Sauerbraten My Mother's Way.Īnd my mother's way is my way. Juniper berries? Well, my mom always said she and gin didn't agree because of juniper berries.so she never used those.Īnd ginger snaps? Who thought of thickening a sauce with cookies? Not my mom. More vinegar than I had ever seen my mother use.hardly any vinegar is what my mother used. Then I did it again, at another German restaurant. I just figured it was not a good sauerbraten. Once I ordered it in a German restaurant and I didn't like it so much. I have been eating sauerbraten in my family home for years and years. So I don't do that either.īut what I do do is make a darn fine-tasting Sauerbraten. I don't like the flavor of Juniper berries, so I don't add them to the marinade.Īnd I'm not a big fan of using cookies to thicken a sauce. Wine, whine, or.I like the flavor of wine better than that of vinegar, so I use more wine in my recipe than most would have you use. "That's not Sauerbraten in the traditional sense".Īs I say. " I did it my way".Īs my Aunt Christina would say. " The Making of Sauerbraten My WayĪs Frank Sinatra would say. I don't like the texture of crushed gingersnap cookies, so I don't use them. I don't like the flavor of Juniper Berries, so I don't use them. If there is one thing I love about cooking, it's the ability to make things the way I like them. They are used here for identification purposes only."This is Sauerbraten My Way - and I think it's the best way. Names, brands, and logos appearing on this website are trademarks of their respective companies. Untitled Document Home | Directory | Cooking | Wurst | Cheese | Bread | Sweets | Beer | Wine | Holidays | Oktoberfest | Recipes | About Us Meat was preserved in red wine to be transported to the many Roman settlements and cities. The origins of Sauerbraten date back over 2000 years to the time of the Romans. If you don't care for potato dumplings, Sauerbraten also goes very well with Spätzle, potato pancakes ( Kartoffelpuffer or Reibekuchen), and boiled potatoes. Sauerbraten is traditionally served with potato dumplings ( Klöße or Knödel), red cabbage, and apple sauce. The longer the meat is able to marinade, the softer and more flavorful it will become. The marinade serves both as a flavoring agent and as a tenderizer. Also, Sauerbraten should be very tender and soft. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. However, it is served with a complementing sauce that balances this out nicely. Variations also include Sauerbraten of pork (known as Pepse) and turkey.Ĭommon spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.Īs the name suggests, Sauerbraten has a slightly sour flavor. However, today beef or venison is most often used. Historically, horse meat was used to make Sauerbraten. Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate ( Rheinland Pfalz) and North Rhine-Westphalia ( Nordrhein-Westfalen), is the most well known version. There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat. It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S.
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