4/9/2023 0 Comments Sauerbraten sauce![]() In order to optimize the newsletter and the blog for you, you consent to our evaluation, with which we measure how often the newsletter is opened and which links readers click on.ĭetailed information on the transit procedure and the statistics as well as on your revocation options can be found in our privacy policy. You can find a unsubscribe link in every newsletter. You can object to receiving the newsletter at any time (so-called opt-out). You will receive a so-called double-opt-in e-mail, in which you will be asked to confirm the registration. The newsletter is sent via Mailchimp, where also the e-mail addresses, first names are stored for sending and analysis of the newsletter. The newsletter will be sent about twice a month. HOW FREQUENTLY ARE THE NEWSLETTERS SHIPPED? We will inform you about the latest blogposts about recipes, shore excursions, etc. Here you will find information on the content of the newsletter, the transit procedure and statistics Serve the Sauerbraten with, for example, dumplings and red cabbage. (4 portions – Attention: Marinating time 2 days! – Preheat oven to 200° C) The good wire to the forester just pays off… Add to roast about 5 minutes before the end of the braising time. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Add the red wine, red wine vinegar and water. Braise the roast in the sauce with raisins for about 20 minutes. Ready to make some Sauerbraten Let’s get started Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. She prepared the Sauerbraten with beef at that time. Remove the roast, strain the sauce through a sieve. That was the dish that I asked my mother for as a teenager for my birthdays. The subtle, sour smell of Sauerbraten on the other hand reminds me of birthdays. And of course with the scence of fish and herring rolls on the beach. ![]() My hometown of Cuxhaven, on the other hand, is indelibly branded into my memory with its bitter, salty and sometimes slightly musty aroma of the mudflat. The smell of pastry freshly baked in lard will forever be associated with the Churros y Chocolate in the Canaries. So I smell freshly grilled sardines at the thought of Portimao. And conversely, there are scents that throw me back to a specific place immediately. There are places that I immediately associate with a smell or the taste of a dish. The leg of venison is marinated for 2 days in a sauce of vinegar and dark beer with raisins, almonds, onions and spices Lucky the one who has a good connection to a forester… This not only gives the whole roast a nice color, but also malty, very strong aromas. The sauce is made with dark, strong beer. A venison roast prepared as Sauerbraten is a tasteful experience.
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