Whether my version is “authentic” is debatable. However, over many years I have tweaked this recipe far beyond what was in that book to something I feel is fairly unique. Erin discusses this book in her list of favorite cookbooks and I firmly agree. I was inspired to start making my own Sauerbraten from David Rosengarten’s It’s All American Food. The point is Sauerbraten is not easy to find on a restaurant menu, so I had to learn to make it myself. Austria Hof has great Happy Hour specials we usually take advantage of. We also have been to Austria Hof by the ski slopes in Mammoth Lakes but the $29 price tag for the dish has scared me off. The only other German restaurant we frequent on rare occasions is Haus Heidelberg in Hendersonville, NC. I have actually tried quite a few things on their large menu but it is hard to pull me away from the Sauerbraten. The one German restaurant in San Diego we go to every few years is Kaiserhof in Ocean Beach. You like to try our version of the Sauerbraten? It is on the menu for our German Beer Fest every first Tuesday of the month.On the rare times I go to a German restaurant I usually order Sauerbraten. The spectrum ranges from marinades with Cognac or sour milk to beef with pork, lamb, venison or rabbit meat. In addition to the classic versions creativity is the center of interest. In a legal dispute in 2002 one region tried to secure the name “Sauerbraten” for their recipe alone, but the judge could not make a final judgement of quality.īut the small-minded lawsuit had at least a good culinary aftermath: Ever since the “Association of German Sauerbraten” invites each year to the Auerbach competition in Sauerbraten championship. At least one of the side dishes should be able to absorb the sauce well. But nowadays it is also served with mashed potatoes or Spätzle. The sauerbraten is traditionally served with red cabbage and dumplings. Often are the raisins previously soaked in red wine or cognac and the roast is topped with toasted almonds. It is thickened with pumpernickel or Printe. The Rhinelander loves it especially sweet: Typical are sugar beet molasses and raisins. About the recipe can not be argued, it is a family affair. Therefore, not only the composition of the marinate, but also the sauce is the striking distinguishing feature of regional variations. The stronger the marinate, the less cooking time.Ī Sauerbraten is not just sour. The marinade of vinegar, water or wine and flavorings such as cloves, bay leaves, juniper berries, peppercorns and vegetables also decides on the brittleness of the roast: acid dissolves the collagen fibers of the meat. Sauerbraten is nothing more than a preservation dilemma from times when there was still no fridge. The meat does not take a direct route into the frying pan, but makes several days stopover in a marinate. For it to be served, it had to be planned in advance. Sauerbraten was formerly a Sunday and Holiday Food. But whether in Cologne, Munich or Vogtland – the stew takes time. Each region gives this classic German Specialty through a variety of spices and ingredients its own style. Nowadays we marinate primarily beef in vinegar for sauerbraten and simmer until it melts in your mouth.Īlthough the version of Cologne with the raisin sauce is best known: Other country kitchens also swear on the harmony of sweet and sour. Cologne grandmothers usually made their “Surbroode” from horse meat.
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