![]() ![]() Sauerbraten is authentically served with Potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles, or with red cabbage. Honey cake is added to the Sauerbraten recipe along with raisins and almonds. The marinade mixture is added to the meat and made to boil for nearly 2 hours. The meat is then seared and put on high flames along with pepper and salt. Once the meat is marinated properly, sieve the marinade and collect the juices from it. ![]() The meat is always left to be marinated with the above mentioned ingredients for 2 -3 days. Water or red wine can be used along with the other marinades. The traditional Sauerbraten is made from boneless meat which is marinated with peppercorns, cloves, vinegar, carrots and onions. Ingredients used and Popular Method of preparing Sauerbraten The inmates of Cologne soon imitated the Roman dish. Julius Caesar is believed to have sent across amphoras containing marinated beef in wine to the Roman colony of Cologne. There are related stories which claim to provide inspirations for the Sauerbraten recipe. In the thirteenth century, Saint Albert the Great and Albert of Cologne were known to popularize the dish. ![]() It was initially made with leftover roasted meat. Sauerbraten is believed to have originated in the ninth century AD by ‘Charlemagne’ in Germany. The traditional Sauerbraten was made with Horse meat. The important aspect of the Sauerbraten recipe is that the meat is marinated for several days before cooking. The Sauerbraten recipe is a pot roast made with beef, which is marinated with vinegar, spices, and seasonings before cooking. ‘Sauer’ means pickled and ‘Braten’ means roast meat in German. ‘Sauerbraten’ is considered among the national dish of Germany. ![]()
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