Regional specialities from Rhineland-PalatinateRegional specialties from North Rhine-Westphalia

Sauerbraten from the Rhineland

A marinated pot roast.

Rhenish Sauerbraten is called “Soorbrode” in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

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For the Rheinischer Sauerbarten is used in a pickle of vinegar, wine, greens and spices. One of the regional specialities is the Rhenish-style pork sauerbraten, also known as Pepse in the Rhineland, made from a leg of pork.

Sauerbraten is cooked in many German-speaking regions, sometimes with different ingredients. For sauerbraten, a roast piece of beef is basically marinated raw in a pickle for several days. This makes the meat tender and gives it a specific aroma. Then sear the piece of meat and finish cooking on the stove or in the oven, covered.

Rhenish Sauerbraten with red cabbage

Recipe Sauerbraten from the Rhineland

A marinated roast as the main course.
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Course: main dish
Cuisine: Rhineland
Keyword: savoury
Difficulty: Experienced
Resting time: 3 days
Total Time: 2 hours 30 minutes
Servings: 4

Ingredients & Shopping list

  • 1 kg braised beef (lean)
  • 3 tbsp clarified butter

Marinade:

  • 350 ml dry red wine
  • 125 ml red wine vinegar
  • 125 ml water
  • 2 onions
  • 1/2 bunch soup greens
  • 1 bay leaves
  • 2 cloves
  • 1/2 tbsp mustard seeds
  • 1/2 tbsp peppercorns (lightly crushed)
  • 1/2 tbsp juniper berries (lightly crushed)
  • 2 pimento seeds

Sauce

  • 200 g raisins
  • 50 g currants
  • 2 tbsp apple syrup (or sugar beet syrup)
  • 2 onions
  • 1 tbsp sour cream (to taste)
  • salt, pepper
  • 2 Printen for Saurbraten (or gravy cake)

Preparation

  • Put all the marinade ingredients (vegetables cleaned and chopped) in a saucepan, bring to the boil and then leave to cool. Place the meat in a suitable bowl or pot and pour the marinade over it. The meat must be completely covered. Cover the container and leave in the refrigerator for at least 3 days. During this time, turn the meat several times.
  • After 2 to 3 days, remove the meat from the liquid and pat dry.
  • Pour the marinade through a sieve. Set vegetables and spices aside.
  • 2 finely diced onions, raisins and currants also stew. About 15 minutes.
  • Add the marinade (little by little) until the drippings come off the bottom. Cover the roaster and braise everything on low heat for 2 hours.
  • Remove the meat, keep warm and strain the sauce through a sieve. Then return to the roaster.
  • Add the raisins, currants and sauerbraten Printen until you have a creamy sauce. Season with salt, pepper and apple slaw and season. Boil down again briefly. Finish with cream.
  • Slice the roast and arrange on a platter.

Tips & Hints

In the Rhineland one eats in addition Reibekuchen (Rivekoch) or potato dumplings and apple puree.
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