![]() įeatured Image Photo Credit: © Bernd Juergens / Shutterstock. If you are interested in setting up a cooking class with Klaus, he can be found on facebook at or via email at. Cut the roast into slices and serve with salted potatoes and red cabbage as side dishes for a nice fall dinner. Add the desired amount of spices (salt, ground pepper, sugar). Add some of the marinade bit by bit taking care to stir from time-to-time so it doesn’t burn. Put the meat in the sauce and let all slowly simmer for about 3 hours. On high heat, melt the ghee and roast the meat from all sides, put the meat aside and put some tomato paste and the vegetables in the pot and roast them on medium heat. The best fat to roast the meat with will be ghee (you can also buy it on the economy called Butaris). Take a pot big enough to roast the meat and make the sauce in. Save the vegetables and marinade for the sauce. Take the meat out of the marinade, and place it in a strainer to let the marinade drip off the meat, then using a paper towel, pat the meat dry before roasting. Prepare a marinade for the meat using the white wine, vinegar, salt, pepper corns, sugar, mustard seeds, carrots, leeks, celery, juniper berries and bay leaf. Make sure you have enough marinade to cover the meat! Let the meat sit in the marinade for 4 to 6 days. The best piece will be what a German butcher would call flache Schulter (flat shoulder) PreparationĬut the vegetables into 1” dices. Vinegar (a simple one will do – no need to take for example balsamic or any other fancy one)Įssentially, it’s a beef roast.For four persons : 600 to 700 grams of beef.For more international recipes, click here.įeatured Image: /, / Instagram. Sauerbraten is traditionally served on the side of braised red cod, with German staples such as spätzle egg noodles, bread pancakes, or boiled potatoes. Vinegar is commonly used more often as a basis for recipes from eastern German countries, similar to Poland and the Czech Republic. ![]() The foundation of the marinade can also be wine vinegar, the vinegar of apple cider, and other types. While Germany produces most of the white wines, such as Riesling and Gewürztraminer, areas nearer to France often produce red wine. In general red wine, vinegar, or a mixture of both is the basis of the marinade. Much of the variations occur in marinade ingredients in which meat is cut a few days before cooking.
0 Comments
Leave a Reply. |