Although most of the time I modified the recipes, there are a few that I barely touched at all like this one… German Spätzle! With all honesty, what I’ve been doing is to add my own little touch, enhancing the dishes by adding more flavor to them. Since being with David, it made me appreciate his heritage and German cuisine. On the other hand with all fairness, his mother was a foody as well because she was constantly serving meals that weren’t from their culture. Thank goodness, David has always been willing to try different dishes other than the ones he grew up with. Guess what his heritage is? That’s right, German! When I moved in with him, I was afraid that we’d be eating German food every week. Over a decade ago, I met David who became my husband. My destiny gave me an ironic twist to my life. As a French lady who always enjoyed different flavors, herbs and spices, their food wasn’t my thing until… After trying it a few times, I realized that it wasn’t for me. Every time I went to a German restaurant, I found the food bland. One that I wasn’t too fond of was German cuisine. Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.Throughout my life, I’ve tried most cuisines from around the world.Taste and adjust salt and pepper as needed. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Add the crushed gingersnap cookies to the reserved liquid.Meanwhile, strain the marinade, discarding the solids and reserving the liquid.Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done if you prefer. Simmer for 2 to 2 ½ hours, until meat is tender.Bring the liquids to a boil, then cover and reduce heat to a simmer.When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then pour marinade into the dutch oven with the meat. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat.Remove roast from the marinade and pat completely dry using paper towels.Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly. Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks.Bring to a boil over medium-high heat, boil for 10 minutes, then cool completely. In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients.3-4 pounds beef chuck roast or rump roast.Nutrition Facts: calories 470 kcal, Carbohydrate 25 g, Protein 35 g, Fat 21 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 117 mg, Sodium 1044 mg, Fiber 2 g, Sugar 12 g, unSaturated Fat 12 g, servingSize 1 serving Ingredients: Serve with rotkohl, knoedel, spaetzle, German potato pancakes, or boiled potatoes! This is one of Germany’s national dishes for good reason! Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten.
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