![]() ![]() Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible.Depending upon the amount of liquid, you may need to add additional cookie crumbs. Brown beef meat in some hot oil all around.Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.įolks-I don’t want to sound harsh or be anal (although I am Germany), but this is not the ‘real’ German recipe for the Rheinischer Sauerbraten. Add 16.9 fl.oz (2 cups) of water, bring to a boil and stir in the content of this package. Turn the meat after half of the cooking time. I should know, because I am a native of the Rheinland (center of Germany Rhine and Mosel area) and moved ot the US about 11 yrs ago….Please try next time NOT to cook the marinade upfront…. and where is the (red)WINE? Sauerbraten without the vinegar-wine-marinade is missing the true heart and soul of this classic dish (about 1/3 a bottle of good red wine). One other thought, just in case you’re interested in the ‘real’ recipe: as mentioned above, the meat is not only placed the uncooked marinade (or mordant) but browned AFTER it rested and marinaded for at least 3 days in the fridge. ![]() The third thing that will make this recipe the ‘authentic German’ recipe is, to not use Gingerbread, but a handfull of crumbled pumpernickel bread (sieve the sauce before serving though). You could also skip that ingredient and simply add a splash or two of heavy cream or a tblsp. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |