Regional differences make for many recipe variations (all of which are valid and authentic!).īefore you dive in, just an FYI: There are lots of classic German recipes – mainly meat-based recipes like roasts – that we have not made (yet). Live music (accordion) added to the atmosphere. Quality of everything was great and we ate like kings for 50 bucks total. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and pork. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.
#Sauerbraten german food plus
German potato salad is a good example of this. Had sauerbraten, pork chop and some kind of breaded pork plus German potato salad and green beans. Sauerbraten is a traditional German roast of heavily marinated meat. Sauerbraten is a traditional German roast of heavily marinated meat.
Slice the meat and serve with the sauce poured over the top.Great authentic German recipes from sweet cakes and festive Glühwein to savory potatoes!Īt the same time, it’s also important to remember that there are many different versions of the same dish. 
Let the sauce reduce slightly then either strain or blend to make it relatively smooth.
Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir. Craft Beering was kind enough to invite me to participate in their Oktoberfest Bash I am so excited about this guys Great blogs, making great German food. Remove the meat from the pan, tent with foil to keep warm and set aside. This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage-ingredients that star in a number of German dishes. It takes less than 10 minutes to mix and takes only one bowl. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. This delicious casserole is a trifecta mashup of my favorite dishes. Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender. In northeastern Ohio, we love German flavors. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions). Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides. When ready to cook, remove the meat from the marinade and pat dry. Leave to marinade for 3 to 5 days, turning once or twice a day. Pour the cooled marinade over the meat, cover and refrigerate. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar. Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged. sauerbraten, in German cuisine, dish of spiced braised beef. Bring the mixture to a boil then turn off heat and let it cool. Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion. Take pot off the heat and place roast slices in the marinade so that all slices are fully covered. Now bring everything to a boil and let simmer for 5 minutes. Add red wine, vinegar, juniper berries, cloves, bay leaves, salt & sugar beet syrup. Print Recipe 4. Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut. For the marinade, chop onions & carrot and place both in a big pot. One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a wonderfully flavorful, and sweet-sour gravy. Ginger snap cookies are crumbled into the gravy! It might sound odd, I know, but the sweetness takes the edge off the acidity and adds a smoothness and depth to the sauce as well. In a large bowl, combine the water, vinegar and sugar. In fact the name sauerbraten comes from the German words "sauer" meaning "sour" and "braten" meaning "roast meat".īut maybe even more unusual is the finishing touch to this dish. You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. 
It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast.
And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten. I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day.
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