![]() Step 4 Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside.Transfer to a large platter and keep warm. Cover, and simmer 45 minutes, turn meat, re-cover, and simmer 45 minutes longer until tender. Step 3 Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste.Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Step 2 Heat the oil in a large Dutch oven.This seems laborious, but I did it one night after work, so with a smaller roast, it is possible as a weeknight meal. This is served alongside some braised red cabbage and buttered egg noodles. I’m putting the recipe in amounts enough to serve 3-4, but if you end up using less or more meat, just use the rule of 20 minutes per pound. Yes, this is possible to find if you just ask your butcher to cut one for you. I actually did end up making this a pretty quick meal because I only bought a 1 pound piece of roast. The recipe I used today comes from Bobby Flay. Every region has it’s own twist, but this dish can be found all over Germany and most likely is a staple at any German restaurant in the U.S. The origin of Sauerbraten can actually be traced back 2000 years to the Romans, when meat was preserved in red wine to be transported. Anyway, as I choose dairy for my main source of nutrients in the coming months, I’d hate for all that delicious, but hearty German fare to go to waste. It’s true story, and one of the major perks of being an adult. I highly advise you to get thee to Deutchland ASAP.Īnyway, for my purposes here the timing is ideal since the temps outside are going to ramp up this week, which means I’ll be eating more ice cream than regular food. Until then, you have to trust me that it’s a magical place, full of good food, friendly people and unmatched scenery. I’ve had many great adventures there, sadly before these virtual pages came about for me to tell you all about them. For my last meal in Germany, I made Sauerbraten with red cabbage.Īs what happens when I actually leave Germany when I visit, my heart hurts a little bit.
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