PORK SAUERBRATEN HOW TO

Traditionally this cool place is a cellar, and I used my wine fridge as a proxy. Now cover the container, put it in a cool place, and forget about it for a week. You can make more of the same mixture if needed to cover the beef, or use a container into everything fits more snugly. You should end up with 1 litre of 2.5% vinegar, which you can get by mixing 500 ml of 5% vinegar with 500 ml of water, or 416 ml of 6% vinegar with 584 ml of water, or 357 ml of 7% vinegar with 643 ml of water (you get the point).Ĭover the beef with the liquid. I had decided to use a sieve for that purpose, so I just put the beef, cloves, halved onions, peppercorns, and bay leaves in a container in which it all fit quite snugly. Sticking cloves and bay leaves in onions is a traditional trick to make it easy to remove the ingredients from the marinade. Ingredientsġ kilo (2.2 lbs) stewing beef (I used a flat iron/blade roast from the shoulder, sukade in Dutch)ġ/2 litre (2 cups) vinegar, 5% strength (see note below)ġ25 grams (4.4 oz) Kräuterprinten (recipe to follow) So without further ado, here is my take on Frau Marquardt’s Rheinischer Sauerbraten.

He tasted it and proclaimed it to be the real deal. The combination with the Rotkohl and Klöße is excellent. I brought some to work for Timo the next day. The sauce is original and quite acidic, but nice. The texture and flavor of the meat are really good.

PORK SAUERBRATEN HOW TO

Guten Appetit.”Īs you can see the recipe assumes you know how to cook, so I took the liberty to fill in some details. Thicken the sauce a little and serve with Rotkohl and Klöße. Then add the marinade, the onions, and 4 Kräuterprinten, and cook for 30 to 40 minutes. Sear the beef on all sides over medium heat. Put the beef in this marinade, cover, and allow to marinate for 1 week in a cool spot. Add a teaspoon of pepper and 5 tablespoons of sugar. Mix all of this with 1/2 litre (2 cups) of 5% vinegar and 1/2 litre (2 cups) of water. Stick 2 to 3 cloves and 1 bay leaf into each onion half. About 1 kilo (2.2 lbs) lean beef (from the shoulder or hip).

It translates as follows: “For 4 persons. I will provide recipes for those as well over the next few days. Sauerbraten is traditionally served with Rotkohl (red cabbage) and Klöße (large potato dumplings). Those are German spiced cookies, for which I will provide a recipe soon. It includes cloves, onions, and Kräuterprinten. The version from Frau Marianne Marquardt (that is her picture on the right) is Rheinischer Sauerbraten. There are many regional variations in Germany of this recipe. The acidity of the vinegar tenderizes the meat, so it requires a shorter time to cook than a regular stew. Sauerbraten is beef that is first marinated for a long time in vinegar and then stewed in the same marinade. I am always interested in traditional family recipes, and luckily he was willing to share it with me. My German co-worker Timo mentioned that his grandmother prepares the best Sauerbraten using a family recipe that she in turn got from her own mother.

Pork sauerbraten