Great Lakes Foodie » Sauerbraten

Late Fall German Dinner

Great Lakes Foodie — Fri, 18 Dec 2009 02:48:51 +0000

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.

Technorati Tags: Sauerbraten, Spaetzle

My mouth is watering…

Great Lakes Foodie — Thu, 17 Dec 2009 16:05:44 +0000

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!!!!

Technorati Tags: German, Sauerbraten, Spaetzle

Saurbraten – 24 hours

Great Lakes Foodie — Tue, 15 Dec 2009 01:58:34 +0000

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…

Technorati Tags: German, Sauerbraten

Saurbraten – Three days that test ones patience

Great Lakes Foodie — Sun, 13 Dec 2009 23:44:43 +0000

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!

Technorati Tags: German, Sauerbraten