![]() Season the gravy with the remaining salt and pepper. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Carefully replace the foil and kettle lid each time you turn the meat.Īs soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat. Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes. Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. ![]() Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides this will take 8 to 10 minutes. Rub the beef with half the salt and pepper, then dredge with flour. Strain the marinade, reserving both liquid and solids. On the 5th day, remove the beef from the marinade and pat it dry. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours. Pour in the hot marinade and cool to room temperature. Don’t use jam.For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.įor the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Instead of water and vinegar use 0.75 l red wine and 0.5 l raspberry vinegar.īonne Maman has the best red currant jelly and you can find it in many US super markets. If you cannot get the Aachener Printen you can also use gingerbread Lebkuchen but it might be a different taste. If you marinade it for 3 weeks the cooking time will be less. Some recipes require that the meat is in the marinade for 3 weeks. Serve with red cabbage, potato dumplings, mashed potatoes or Spaetzle. – Place the Sauerbraten on a warm plate and slice it. But usually the gravy has the right thickness. – Should the gravy be too thin you can add heavy cream, or mix 1 tbsp corn starch with cold water and add to the gravy (thickens the gravy). It’s done when the meat is very tender and soft. – Let the meat simmer on low temperature for at least 2 hours, covered with a lid (exact cooking time depends on the meat). – Chop the gingerbread cookies, combine with red currant jam, apple butter and raisins, then place around the meat. Pour half of the marinade over the meat, this makes a great gravy. – In a big pan heat clarified butter on high heat and brown the meat briefly from all sides. – After 3 days remove the meat, pat it dry, sieve the liquid and keep it for the gravy (important!). The meat should be completely covered with liquid. – Place it in a glass or ceramic bowl (not a metallic bowl) together with the marinade, cover with foil and let sit for at lest 3 days. – Wash the beef briefly, and pat dry with kitchen paper. ![]() – Chop the soup vegetable coarsely and add it as well. – Use a big pot and add vinegar, water, cloves, mustard seeds, pepper corns, and sliced onions. Soup vegetable: 1 carrot, celery leaves or, 1 leek, some parsley, 1/4 small celery rootĤ Lebkuchen or Aachener Kräuterprinten (spiced gingerbread cookies, see below)ġ-2 tbsp clarified butter, lard or cooking oil Cooking Instructions German Rhineland Sauerbraten Ingredients German Rhineland Sauerbratenġ kg roast beef (cut from the rump or the bottom round) This is a famous German Christmas cookie from the German city of Aachen, for this recipe you would use the so called “Kräuterprinten” – a specially spiced ginger bread – Find more info and the Aachener Printen Recipe here – The Printen are important for this recipe as they will be used for the gravy. It is a Rhineland food specialty.įind the Aachener Printen on The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. It is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. Some preparation time is needed because you need somewhat unusual ingredients for this dish:ġ. Learn today how to make the German Rhineland Sauerbraten.
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