![]() Preheat oven to 350 degrees F.The evening before cooking, sliceĬabbage “coleslaw style” and sprinkle with red wine vinegar. Yields: 20 servings From: Chef Louis Jesowshek. Nun den Rotkohl noch mitĮtwas rotem Balsamico sowie Salz und Pfeffer abschmecken. Dann die erste Hälfte des eingekochten Suds zugießen, nochmalsĢ0 Minuten schmoren, den restlichen Sud dazu, und noch mal 20 Minuten.ĭann sollte kaum noch Flüssigkeit im Topf sein. Salzen und pfeffern und 20 Minuten mit dem Deckel draufĭünsten. Hinzugeben und dann den Rotkohl nach und nach darin anschmoren (bisĪlles drin ist). In einem großen Topfĭen restlichen (2/3) Zucker im Gänseschmalz goldgelb karamelligĪnbraten. Schneiden und den Apfel entkernen und fein würfeln. In der Zwischenzeit die Zwiebel in feine Streifen Kräftig durchrühren, damit auch wirklich alles gut mit dem SudĪbgießen und mit dem Gewürzsäckchen im offenen Topf auf Rotkohl gießen und über Nacht darin ziehen lassen. Den kochend heißen Sud über den gehobelten Gewürsäckchen hineingeben undĪlles aufkochen lassen. Mittlerer Hitze goldgelb karamelisieren lassen. Nelken in einen Teefiltersäckchen geben und zuknoten.Įin Drittel des Zuckers in einem Topf bei Pfeffer- und Pimentkörnern, den angedrückten Wacholderbeeren und den Orangenschale mit den Lorbeerblättern, der Zimtstange, den angestoßenen Die Schale von der Hälfteĭer Orangen mit einem Sparschäler abschälen oder Zesten ziehen. Genausoviel Saft ergeben, wie der Rotwein). Die Viertel nochmals längs halbieren und dann den Kohl inįür den Sud die Orangen auspressen (es sollte Ziehen lassen und vor der Weiterverarbeitung) ist portionsweise Köpfe), dann kann man auch mehr vorbereiten und was zuviel (nach dem Tag Rotkraut hat, als man verarbeiten kann (es gab mal wieder nur große Farmer, Fannie, Merritt, Original 1896 Boston Cooking-School Cook Book, 1897, p.258. Hammerl, Traugott, Norddeutsches Kochbuch für die herrschaftliche, 1898. To return to the top of the page click here ![]() While sauerbraten is most traditionally eaten with beer, it does pair well with the following wine varietals: Burgundy, Cabernet Franc, Cabernet Sauvignon, Gewürztraminer, Pinot Noir, Riesling, and Shiraz.Įditor notes: If beer a German Style dark beer not starkbier but a dunkle. Potato Dumplings (Klosse) Geen Beans- Grune Bohnen While quite common, these claims are largely unsubstantiated. In wine over the Alps to the newly founded Roman colony of Cologne.Īccording to this legend, this inspired the residents of Cologne to Sauerbraten as he purportedly sent amphoras filled with beef marinated Julius Caesar has been assigned a role in the inspiration for Several sources believe sauerbraten was invented byĬharlemagne in the ninth century AD as a means of using leftover roastedĪlso known as Saint Albert the Great and Albert of Cologne, is alsoĬredited with popularizing the dish in the thirteenth century. Sauerbraten was originally made with horse meat but today it is almost always made with beef The town of Eschweiler, Germany has a long horse butcher tradition, and sauerbraten is one of its culinary specialities. The recipe is essentially a means of preservation- a technique. Regional variations of sauerbraten differ in the ingredients of their marinade, gravy, and traditional accompaniments. Several regions boast local versions including: Franconia, Rhineland, Sauerbraten is one of the best known German dishes and Sauerbraten has been described as one of the national dishes With sauerbraten, this is common only in a small part of Germany. While many German-style restaurants in America pair potato pancakes Sauerbraten is traditionally served with red cabbage, potatoĭumplings (Kartoffelklöße), Spätzle, boiled potatoes, Marinated before cooking in a mixture of vinegar, water, spices and ![]() pickled + Braten, roast meat) is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), Sour Beef is diseased meat not a recipe click here Sauerbraten in literature and music Click here Is there a difference between traditional and adulterated recipes? Click here The German kitchen equipment and ingredients Click here What are the traditional recipes? Click here How can you make it at home? A good recipe. Good and you will know that you have safeguarded this treasure! This important treasure in one of its true forms. There are many regional traditions to choose from. Much better and are just as easy to prepare. Returns us to the authentic traditional recipes which, in fact taste Times the recipe has been adulterated with commercial materials and mass Sauerbraten is an historic treasure of greatĪntiquity. To return to the main Hutman Productions web page click here Still being edited much more soon check daily! ![]()
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