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 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 Continue reading Late Fall German Dinner German - Sauerbraten - Spaetzle. 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 Continue reading My mouth is watering… German - Sauerbraten. 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… German - Sauerbraten. 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, Continue reading Saurbraten – Three days that test ones patience |
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