GERMANY = SAUERBRATEN
We had this last night (Monday) as, to be honest, we haven't been in all weekend! But it was well worth the wait.
Conclusion: You can't just decide to have Sauerbraten as it takes a few days to prepare, it doesn't look very pretty but it tastes amazing.
Would I make it again? Yes, you could even pass it off for a family Sunday lunch.
Sauerbraten:
480 ml red wine, 240 ml red wine vinegar, 120 ml water, 2 onions cut into wedges, leaves from a bunch of celery, 1tsp salt, 1tsp sugar, 2 tsp mustard seeds, freshly grated nutmeg, 5 cloves, 1 tsp lightly crushed black peppercorns, 4 sprigs parsley, 2 bay leaves, 1kg beef topside joint, 2 tbsp veg. oil, 50g crushed Gingernuts.
1. Place everything apart from beef, oil & biscuits in a large bowl & mix well. Now add beef, cover & leave for 3 days, turning several times.
2. Remove meat from marinade (reserving the marinade) & pat dry on kitchen paper, then season.
3. Heat oil in a large saucepan & brown beef on all sides. Add the marinade, bring to boil & simmer gently for 3 hours.
4. Remove beef & strain cooking liquor into a jug. Pour 120 ml into a smaller pan & bring to the boil. Then add the crushed Gingernuts & the rest of the liquor a little at a time, stirring constantly.
5. Continue boiling & stirring until the gravy has thickened.
6. Serve the sliced beef & gravy with potatoes & vegetables of your choice.
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2 comments:
This dish was as good as Lewis Hamilton's performance at the German Grand Prix. :-)
HI Victoria - I have moved my blog - but don't have an e mail address for you to let you know. I have sent the new URL to Christian - so can you get it from him and update your link list? Much love xxxx
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