Sauerbraten - Spaetzle. So I've been talking about this saurbraten dish all week long. The wait was finally over this evening. If you haven't read through the other posts, this dish starts in a wine-based marinade bath for three days. Once complete, this slab of beef comes out of the bath a bright purple color. Seared off and then braised for 3 hours, this is a traditional German pot roast.
I finished off the roast with a fairly common gingersnap gravy. A sweet and sour gravy made from the braising liquid and finished off by whisking in pulverized ginger snap cookies. Delicious! Earlier today I posted a question: red cabbage or spaetzle? I'd love to have both…but a weeknight meal didn't warrant such an entourage of taste. I wound up making some spaetzle. Fried up in brown butter, this delicious mini dumpling was the perfect accompaniment to the sweet and sour gravy.
I hope that you have the chance to try saurbraten some time.
