– In a big pan heat clarified butter on high heat and brown the meat briefly from all sides. – After 3 days remove the meat, pat it dry, sieve the liquid and keep it for the gravy (important!).
The meat should be completely covered with liquid. – Place it in a glass or ceramic bowl (not a metallic bowl) together with the marinade, cover with foil and let sit for at lest 3 days. – Wash the beef briefly, and pat dry with kitchen paper. – Chop the soup vegetable coarsely and add it as well. – Use a big pot and add vinegar, water, cloves, mustard seeds, pepper corns, and sliced onions. Soup vegetable: 1 carrot, celery leaves or, 1 leek, some parsley, 1/4 small celery rootĤ Lebkuchen or Aachener Kräuterprinten (spiced gingerbread cookies, see below)ġ-2 tbsp clarified butter, lard or cooking oil Cooking Instructions German Rhineland Sauerbraten Ingredients German Rhineland Sauerbratenġ kg roast beef (cut from the rump or the bottom round) This is a famous German Christmas cookie from the German city of Aachen, for this recipe you would use the so called “Kräuterprinten” – a specially spiced ginger bread – Find more info and the Aachener Printen Recipe here – The Printen are important for this recipe as they will be used for the gravy. It is a Rhineland food specialty.įind the Aachener Printen on The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. It is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. Some preparation time is needed because you need somewhat unusual ingredients for this dish:ġ.
#Best cut for sauerbraten how to
Learn today how to make the German Rhineland Sauerbraten.
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