![]() ![]() I served it with mashed potatoes, steamed carrots (highly recommend any light, steamed veggie you have rattling around in your fridge as a side dish) and white wine-red wine probably would've been better, of course, but white wine was delicious. Make sure you do turn the meat every few hours, that you marinade it for as close to four days as possible, and you cook it on low heat for at LEAST the allotted time (don't get impatient! I cooked my 2.7 lb shoulder for about 3 hours) and this will be as delicious and tender as if you made it in a crock pot. It was also, thanks to the raisins and gingersnap cookies, just sweet enough to compliment the sour flavor without being too much. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.Įxcellent recipe with delicious gravy, so make sure to make plenty of mashed potatoes! The potatoes will 1.) soak up that fantastic gravy and 2.) make sure that you have leftover beef for sandwiches the next day! The meat and marinade really maintained that "sauer" flavor that I was looking for which other recipes, with shorter marinade times and less vinegar, did not have.Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste). Bring to a boil and thicken with prepared thickener (mix flour with a little water). Return broth to pot, add gingersnaps, apple butter, and raisins. Remove meat and pour the broth through a fine sieve.Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender. Melt butter in a large cooking pot and brown beef in it on all sides.Remove the beef and pat dry with paper towels then salt and pepper all sides.Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.Dans une cocotte, faites saisir la viande de chaque côté dans de l’huile d’arachide. Clarifiez-la en enlevant la mousse qui surgit. ![]() In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil then simmer for 10 minutes before removing and cooling slightly. Richtig rheinischer Sauerbraten - Rheinischer gehts nicht Über 520 Bewertungen und für köstlich befunden. Tamisez la marinade, enlevez les épices (mettez-les de côté) et faites-la bouillir.Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine.And by the way, the Germans' favorite vegetable is not cabbage, it's white asparagus. Try some regional dishes like Königsberger Klopse (meatballs in a white sauce with capers), Rheinischer Sauerbraten (pot-roasted meat, most often beef that has marinated for several days), Maultaschen (filled dumplings) or Nordseekrabben (North Sea prawns). German cuisine is quite varied and, despite the cliche, can be surprisingly sophisticated. Lots of dishes contain beef or pork, and the most common side dish is potatoes.īut there are also significant regional differences: While the food in Bavaria tends to be very heavy, in the North, people eat a lot of fish, such as herring. That's because in the past, people needed calorie-rich foods to get them through the long, cold winters. Have you tried it?Ĭompared with other countries south of Germany, it is indeed heavy. Its reputation is often reduced to sausage and sauerkraut, the dish best known abroad. Do you like German food, or do you feel the same as Jacques? Like many people, he finds German food heavy, greasy, and meaty, and not very sophisticated. ![]()
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