![]() And by the way, the Germans' favorite vegetable is not cabbage, it's white asparagus. Deutzer Brauhaus Pub & Bar, Deutsches Restaurant. 4 Recommended dishes: Rheinischer Sauerbraten, Schnitzel Wiener Art Mit. Brauhaus Snner im Walfisch Pub & Bar, Deutsches Restaurant. Try some regional dishes like Königsberger Klopse (meatballs in a white sauce with capers), Rheinischer Sauerbraten (pot-roasted meat, most often beef that has marinated for several days), Maultaschen (filled dumplings) or Nordseekrabben (North Sea prawns). Haben dort einen Sauerbraten gegessen dieser war mehr als lecker. German cuisine is quite varied and, despite the cliche, can be surprisingly sophisticated. Lots of dishes contain beef or pork, and the most common side dish is potatoes.īut there are also significant regional differences: While the food in Bavaria tends to be very heavy, in the North, people eat a lot of fish, such as herring. That's because in the past, people needed calorie-rich foods to get them through the long, cold winters. Die Soße wird teilweise mit Rosinen, einem Teil der Marinade und Süßungsmitteln zubereitet. Das zähe Fleisch vor allem älterer Pferde wurde durch das Einlegen weich gemacht. Have you tried it?Ĭompared with other countries south of Germany, it is indeed heavy. Rheinischer Sauerbraten Bei diesem Sauerbraten Rezept wurde ursprünglich kein Rindfleisch, sondern Pferdefleisch verwendet. ![]() Printen und Printengewrz zufgen und 3-4 Stunden bei 180C im Kochtopf. Its reputation is often reduced to sausage and sauerkraut, the dish best known abroad. Zubereitung: Fleisch aus der Marinade nehmen und scharf anbraten, anschlieend mit der Marinade ablschen. Slice the meat and serve with the sauce.Do you like German food, or do you feel the same as Jacques? Like many people, he finds German food heavy, greasy, and meaty, and not very sophisticated. ![]() Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. Return the liquid to the pan and place over medium-high heat. The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Remove the meat from the vessel and keep warm. Auch wenn diese Alternativen außergewöhnlich erscheinen, stellen sie besonders leckere Varianten zu den üblichen Fleischsorten dar. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Neben Pferde- und Rindfleisch werden bei seltenen Variationen auch Fleisch vom Kaninchen, Schwein, Pute oder Wild für den Sauerbraten verwendet. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Many translated example sentences containing 'Rheinischer Sauerbraten' English-German dictionary and search engine for English translations. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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