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Aber Sauerbraten!

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TasunkaWitko View Drop Down
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    Posted: 15 September 2012 at 15:39
From DaMan @ www.accuratereloading.com - I'll have to work on the translation!
Quote Aber Sauerbraten! tu2

Zutaten für Portionen
1 ½ kg Rindfleisch, Rinderschmorbraten
2 Zwiebel(n)
1 Möhre(n)
8 Wacholderbeeren
5 Piment - Körner
10 Pfeffer - Körner
2 Lorbeerblätter
4 Gewürznelken
1 EL Salz
1 EL Zucker
½ Liter Essig (Rotweinessig)
2 EL Butterschmalz
2 EL Tomatenmark
125 g saure Sahne
1 Stück Brot (Schwarzbrot)



Zubereitung
Den Essig mit gut 3/4 l Wasser in einen Topf gießen. Das Gemüse putzen und in grobe Stücke schneiden. Zusammen mit den Gewürzen, Salz und Zucker in das Essigwasser geben. Den Sud 5 Min. kräftig durchkochen und abkühlen lassen. Das Fleisch waschen und in den Sud legen, es muss ganz mit Flüssigkeit bedeckt sein. Zugedeckt 3 Tage im Kühlschrank durchziehen lassen und jeden Tag einmal wenden.

Den Backofen auf 200°C vorheizen. Das Fleisch aus der Marinade nehmen und trocken tupfen. Rundum mit Pfeffer würzen. das Schmalz in einem Bräter erhitzen und das Fleisch von beiden Seiten kräftig anbraten. Die Marinade durch ein Sieb in eine Schüssel gießen. Das Gemüse mit anrösten und das Tomatenmark hinzufügen. Mit der Hälfte des Sudes ablöschen und den Braten zugedeckt im Ofen (Umluft 180°C) 2 Stunden schmoren(zwischendurch wenden und etwas Sud nachgiessen). Nach 1 Stunde Brotkanten dazulegen.

Den Braten herausnehmen. Bratenrückstände am Rand des Bräters ablösen, die Sauce durch ein Sieb gießen und die saure Sahne unterrühren. Den Sauerbraten aufschneiden. Sauce extra dazureichen.

Dazu schmecken Thüringer Klöße.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2012 at 15:55
Guten Nächt Tas,
 
Do u speak German proficiently or intermediate upper ?
 
I see this is a hunting link ...
 
Just a note to say, I am aware German sausages and game in general  can be quite nice during the autumn & winter and especially dishes with sausages ... and a good german beer or wine too.
 
I am open to tasting the world´s cuisines, and thanks for posting,
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2012 at 02:59
Here ya go Taz

But Sauerbraten!

Ingredients for portions
1 ½ kg beef, beef
2 onion (s)
1 carrot (s)
8 juniper berries
5 allspice - grains
10 Pepper - Grains
2 bay leaves
4 cloves
1 tablespoon salt
1 tablespoon sugar
½ liter of vinegar (red wine vinegar)
2 tablespoons butter
2 tablespoons tomato paste
125 g sour cream
1 piece of bread (rye bread)



preparation
Pour the vinegar with good 3/4 liter of water in a saucepan. Clean the vegetables and cut into large pieces. Along with the spices, salt and sugar in the vinegar water. 5 min by boiling the broth vigorously and allow to cool. Wash the meat and place in the South, it must be completely covered with liquid. Cover and pull through 3 days in the refrigerator and apply once a day.

Preheat the oven to 200 ° C. Bake. The meat from the marinade and pat dry. Round season with pepper. the lard in a roasting pan and brown the meat on both sides vigorously. The marinade through a sieve into a bowl of water. The vegetables with pan and add the tomato paste. With half of the brew and deglaze the roasting covered in the oven (fan oven 180 ° C) simmer 2 hours (between contact and something Sud pour). After 1 hour to put bread edges.

Remove the roast. Roast residues replace the edge of the roaster, pour the sauce through a sieve and stir in the sour cream. Cut the marinated beef. Extra rich sauce.

These taste Thuringian dumplings.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2012 at 03:35
Tas and Hoser,
 
We had shared some Sauerbraten in a  typical neighborhood Berlin Tavern  back in 2010 ... Very very tasty.
 
Here are a couple of interesting links on subject:
 
 
 
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2012 at 11:47
Mmm a good sauerbraten is probably one of my favorite German dishes. That or jagerschnitzel. Someday ill have to try making it.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 09:26
Either this or another version is definitely on my list for winter cooking - a pictorial will be posted!
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