Add the syrup slowly and the salt and pepper. Let it cook for another 30 minutes on low heat, turning it from time to time. Pour on the raisins and the crushed biscuits. Put the lid on and let it cook on low heat for half an hour. Drain the rest of the marinade and pour half a liter of it onto the meat. Heat the oil in a pot and brown the meat on all sides. Take the meat out of the marinade and dry it with a paper towel. Leave it covered to marinate in the fridge for a minimum of two days and a maximum of one week. Put the piece of meat into a bowl and add the carrot and the onions. Bring to a boil the half liter of water with the vinegar, a spoonful of salt and the spices. Peel the carrot and chop it into three equal pieces. Before serving add some further sugar to taste, the puree should be sweet) Serve with boiled red cabbage and steamed barm dumplings.2 ginger biscuits (or another kind of spiced biscuit) (Do not omit the raisins, they are indispensable if you want to make a really good Sauerbraten - you are not forced to eat them, but they should be in the gravy.) APPLE PUREE (to be served at room temperature, not ice-cold, with the hot Sauerbraten): Peel, quarter and core the apples, boil them in water with lemon juice, add some sugar, mash the apples. Pour a little gravy over the Sauerbraten, serve the rest apart. Wash the raisins in very hot water, drain and add them to the gravy. Stir the mixture into the stock and keep the gravy boiling for 5 minutes.
#Rheinischer sauerbraten free
Mix flour and cream in a cup until they are well-mixed and free of lumps. GRAVY: Sieve the beef stock and bring to a boil. Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the fibre. Crumble the German black bread and add it only 10 minutes before the end of stewing time. Add broth, dry wine and three tablespoons (not more) of the marinade. Heat margarine and brown the beef from all sides. ** If you prefer a gamy taste: (from an old German Sauerbraten recipe) - use lard instead of margarine - and sour cream instead of sweet cream - and add a lot of onions - and some dried juniper berries. SAUERBRATEN: After the 3-4 days of marinating: Take the beef off the marinade, drain well. Keep covered and cool for 3-4 days and turn the meat at least two times a day. Las pasas y, a veces, el jarabe de remolacha azucarera se agregan en la cocción para proporcionar dulzor y complementar la acidez del adobo. Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well. Rheinischer Sauerbraten se prepara en la región de Renania de Alemania, a lo largo del valle del Rin. Put the beef into a china (or ceramic or glass) bowl. MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. From: Anne Caldas Date: 19 Jan 97 Posted to MM-Recipes Digest V4 #180 by on NOTESĬopy Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) Before serving add some further sugar to taste, the puree should be sweet) Serve with boiled red cabbage and steamed barm dumplings.
Die Zwiebeln in Ringe schneiden und ebenfalls hineingeben. Keep covered and cool for 3-4 days and turn the meat at least two times a day. In einen großen Topf den Essig, das Wasser, Nelken, Senfkörner, Pfefferkörner, Lorbeerblätter hineingeben. Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well.
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