![]() Mix all of this with 1/2 litre (2 cups) of 5% vinegar and 1/2 litre (2 cups) of water. Stick 2 to 3 cloves and 1 bay leaf into each onion half. About 1 kilo (2.2 lbs) lean beef (from the shoulder or hip). It translates as follows: “For 4 persons. I will provide recipes for those as well over the next few days. Sauerbraten is traditionally served with Rotkohl (red cabbage) and Klöße (large potato dumplings). Those are German spiced cookies, for which I will provide a recipe soon. It includes cloves, onions, and Kräuterprinten. The version from Frau Marianne Marquardt (that is her picture on the right) is Rheinischer Sauerbraten. There are many regional variations in Germany of this recipe. The acidity of the vinegar tenderizes the meat, so it requires a shorter time to cook than a regular stew. Sauerbraten is beef that is first marinated for a long time in vinegar and then stewed in the same marinade. I am always interested in traditional family recipes, and luckily he was willing to share it with me. Before serving add some further sugar to taste, the puree should be sweet) Serve with boiled red cabbage and steamed barm dumplings.My German co-worker Timo mentioned that his grandmother prepares the best Sauerbraten using a family recipe that she in turn got from her own mother. (Do not omit the raisins, they are indispensable if you want to make a really good Sauerbraten - you are not forced to eat them, but they should be in the gravy.) APPLE PUREE (to be served at room temperature, not ice-cold, with the hot Sauerbraten): Peel, quarter and core the apples, boil them in water with lemon juice, add some sugar, mash the apples. Pour a little gravy over the Sauerbraten, serve the rest apart. Wash the raisins in very hot water, drain and add them to the gravy. Stir the mixture into the stock and keep the gravy boiling for 5 minutes. Mix flour and cream in a cup until they are well-mixed and free of lumps. GRAVY: Sieve the beef stock and bring to a boil. Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the fibre. Crumble the German black bread and add it only 10 minutes before the end of stewing time. Add broth, dry wine and three tablespoons (not more) of the marinade. Heat margarine and brown the beef from all sides. ** If you prefer a gamy taste: (from an old German Sauerbraten recipe) - use lard instead of margarine - and sour cream instead of sweet cream - and add a lot of onions - and some dried juniper berries. SAUERBRATEN: After the 3-4 days of marinating: Take the beef off the marinade, drain well. Keep covered and cool for 3-4 days and turn the meat at least two times a day. Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well. Put the beef into a china (or ceramic or glass) bowl. MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. From: Anne Caldas Date: 19 Jan 97 Posted to MM-Recipes Digest V4 #180 by on NOTESĬopy Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) Before serving add some further sugar to taste, the puree should be sweet) Serve with boiled red cabbage and steamed barm dumplings. ![]()
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