Dafr legen wir Rindfleisch in eine saure Marinade ein, damit es schn weich wird und lassen es dann krftig schmoren. Rheinischer Sauerbraten (Soorbrode) Dieses Rezept für rheinischen Sauerbraten, im rheinischen Dialekt Soorbrode genannt, wurde uns zur Verfügung gestellt vom früheren 'Gaffel Haus Köln', in welchem sich jetzt Das 'Brauhaus zum Prinzen' befindet. Make sure you do turn the meat every few hours, that you marinade it for as close to four days as possible, and you cook it on low heat for at LEAST the allotted time (don't get impatient! I cooked my 2.7 lb shoulder for about 3 hours) and this will be as delicious and tender as if you made it in a crock pot. Rheinischer Sauerbraten, auch Soorbrode genannt, ist ein absoluter Klassiker der deutschen Hausmannskost. It was also, thanks to the raisins and gingersnap cookies, just sweet enough to compliment the sour flavor without being too much. Das Fleisch ins Wasser legen, Gemüse, Wacholderbeeren, Lorbeerblätter, Senfkörner, Soßenlebkuchen und Essig dazugeben. Take meat out of marinade, and pat the meat dry with a towel. Add meat and buttermilk and refrigerate for 4 days. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.Įxcellent recipe with delicious gravy, so make sure to make plenty of mashed potatoes! The potatoes will 1.) soak up that fantastic gravy and 2.) make sure that you have leftover beef for sandwiches the next day! The meat and marinade really maintained that "sauer" flavor that I was looking for which other recipes, with shorter marinade times and less vinegar, did not have. Karotten, Sellerie und Lauch in grobe Stücke schneiden. Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large container (earthenware, glass, plastic, or enamel).
Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste). Bring to a boil and thicken with prepared thickener (mix flour with a little water). Return broth to pot, add gingersnaps, apple butter, and raisins. Remove meat and pour the broth through a fine sieve.Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender. Melt butter in a large cooking pot and brown beef in it on all sides.
In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil then simmer for 10 minutes before removing and. Sauerbraten-Rouladen mit Rotkohl 165 Min. So wird das Fleisch wunderbar zart und erhält seinen typischen süß-säuerlichen Geschmack. Remove the beef and pat dry with paper towels then salt and pepper all sides. Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Rheinischer Sauerbraten Rheinischer Sauerbraten zieht 2 Tage in einer Beize aus Rotwein, Essig und Gewürzen.Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil then simmer for 10 minutes before removing and cooling slightly.Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine.Pour sauce over sliced sauerbraten, and serve with red cabbage, potato dumplings, Spatzle, boiled potatoes, or pasta, if desired.Add brown sugar, to taste, until it is sweet and sour.Add gravy flavoring and salt and white pepper. Slowly add the strained marinade stirring constantly until sauce has thickened. Whisk until it comes together and bubbles. Add the butter to the pan over low heat and when melted add the flour.Klassische Beilagen sind Kle oder Salzkartoffeln. Red wine, especially with high acidity, can tackle the local specialty. The resulting hearty dish is intense, flavorful, and sour. This meat stew consists of veal marinated in vinegar layered with spices and herbs. Remove the meat from the pan, let rest for 10 to 15 minutes then slice. Traditionell wurde rheinischer Sauerbraten noch aus Pferdefleisch zubereitet, heutzutage wird in der Regel Rindfleisch verwendet. The Rheinischer Sauerbraten is a common dish throughout the country.After browning, deglaze pan with red wine and add marinade and beef shoulder. In large saute pan, add chopped onion to the olive oil and brown meat on all sides.Take meat out of marinade, and pat the meat dry with a towel.
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