Great Lakes Foodie » German http://www.greatlakesfoodie.com A Wisconsinite foodie sharing love of food... Sun, 01 Jan 2012 15:36:45 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 My mouth is watering… http://www.greatlakesfoodie.com/2009/12/17/my-mouth-is-watering/ http://www.greatlakesfoodie.com/2009/12/17/my-mouth-is-watering/#comments Thu, 17 Dec 2009 16:05:44 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=472 Only hours away from great tasting saurbraten.  Now the question is…red cabbage?  spaetzle?  both?  Some say that German food is too heavy.  In the first cold days of the winter season, I can't think of anything better.  Who wants a clear broth hot soup when you can have a hearty beef roast with fruit

Continue reading My mouth is watering…

]]> Only hours away from great tasting saurbraten.  Now the question is…red cabbage?  spaetzle?  both?  Some say that German food is too heavy.  In the first cold days of the winter season, I can't think of anything better.  Who wants a clear broth hot soup when you can have a hearty beef roast with fruit and spice and wine???

 

Okay, need to think of other thoughts or I'll eat it raw!!!!

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]]> http://www.greatlakesfoodie.com/2009/12/17/my-mouth-is-watering/feed/ 0 Saurbraten – 24 hours http://www.greatlakesfoodie.com/2009/12/14/saurbraten-24-hours/ http://www.greatlakesfoodie.com/2009/12/14/saurbraten-24-hours/#comments Tue, 15 Dec 2009 01:58:34 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=467 We're now 24 hours in.  The beef has turned a beautiful maroon color.  The wine, garlic, pepper, juniper goodness is starting to permeate the meat inside out.  Flipped once this morning.  Can't wait to say hello and flip again in the morning.  See you soon saurbraten…

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]]> We're now 24 hours in.  The beef has turned a beautiful maroon color.  The wine, garlic, pepper, juniper goodness is starting to permeate the meat inside out.  Flipped once this morning.  Can't wait to say hello and flip again in the morning.  See you soon saurbraten…

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]]> http://www.greatlakesfoodie.com/2009/12/14/saurbraten-24-hours/feed/ 0 Saurbraten – Three days that test ones patience http://www.greatlakesfoodie.com/2009/12/13/saurbraten-three-days-that-test-ones-patience/ http://www.greatlakesfoodie.com/2009/12/13/saurbraten-three-days-that-test-ones-patience/#comments Sun, 13 Dec 2009 23:44:43 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=464 Have you ever had saurbraten?  Saurbraten is the German result of a lovely, fragrant bath for three days and then a nice slow braise.  I had this dish for the first time at Maders in Milwaukee many years ago.  At the time, they served two kinds.  One was Bavarian, the other of the Rhine. 

Continue reading Saurbraten – Three days that test ones patience

]]> Have you ever had saurbraten?  Saurbraten is the German result of a lovely, fragrant bath for three days and then a nice slow braise.  I had this dish for the first time at Maders in Milwaukee many years ago.  At the time, they served two kinds.  One was Bavarian, the other of the Rhine. 

Tonight, I started that nice slow bath.  Red wine, red wine vinegar, onions, garlic, bay leaves, peppercorns, salt and the required ingredient that is subtle…but noticeable when it's missing.  You boil the concoction together and cool.  Then you marinate a beef roast (I'm doing brisket this time around).  Once the three day wait is done, I'll brown it off and then braise. 

I'll keep you posted…I can't wait!

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