...said a gray haired Frau at the grocery store tonight, as I asked the checker for advice in cooking a local specialty.
The checker was happy to advise me, and actually agreed with me that killing a horse is not necessary to make good Sauerbraten. This Rheinland specialty was originally made only with horsemeat. Since then, the Germans consider horses better suited for other things. (OK, but that little old lady disagrees.)This little lady argued the point, as I struggled to push my items into my cart and then out to the car. I could hear them still discussing "Horse!" "No, cow!" on my way out.
I don't usually blog about cooking, but this cooking adventure brought up horses without my intention! So.....
....with my 22 Euro (30$!) piece of roast (BEEF! not horse!!! good heavens not horse!), I attempted to dicipher my mother in law's famous Sauerbraten recipe.Have you ever tasted Sauerbraten? It is incredible! It takes 3 days to make, that is why you cannot always go to a restaurant and order it. Anyone in America who would like to try it, I have no idea where it would be available. Washington state has a little pretend Bavarian town in the Cascades called Leavenworth, where people eat German food and hear German music...
Ah, I love this dish. Usually it is served with Kloesse and Rotkoehl (potato dumplings and warm sweetened red cabbage slaw, mmmm).
Whoever thought up the idea of soaking meat in vinegar and spices for up to a week, and then braising the heck out of it, brilliant!
I have actually tried to research the history of Sauerbraten, and there are only rumors online. I have no idea where this idea came from. But thankfully, today, Germans cook it with beef.
Can you imagine what your house will smell like when you simmer vinegar? AGH! Nasty! Now it is in the fridge, waiting at least 3 days before the next step. Time-consuming dish, expensive, and I hope I don't screw it up! My man just came in from his office and said, "When's dinner?"
"Tuesday." hehehehe
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8 comments:
Oh dude- I've had that before (with BEEF!!) and enjoyed it. Dear Husband has made it, and loves it.
Hey I wonder if Alton Brown from the Food Network would have more info on the history? Hmmmm... now you got me wondering! ;)
Carrots and a smooch to Baasha from me please!
What spices do I see in that vinegar?
I made chili today. YUM.
I just cannot leave a research question unanswered!
So, from the online edition of Encyclopedia Brittanica, here's the article on sauerbraten (notice that they say it's made from beef!):
"in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. After being dried and browned, the beef is braised in the strained marinade. Gingersnap crumbs are often used to thicken the pan juices; in the Rhenish version raisins are also added to the sauce. A buttermilk marinade is sometimes used. Traditional accompaniments to sauerbraten are noodles or potato dumplings."
"sauerbraten." Encyclopædia Britannica. 2009. Encyclopædia Britannica Online Library Edition. 24 Oct. 2009
The EB article on "Germany" says:
The necessity of preserving foods for the northern winter has led to a highly developed array of cured, smoked, and pickled meats, fish, and vegetables such as sauerkraut (fermented cabbage). German hams and sausages (Wurst) are world-famous and widely imitated, produced in an impressive variety. Mustard, caraway, dill, juniper berries, and marjoram are favoured spices and herbs.
From this info, I surmise that the reason somebody dunked meat in vinegar in the first place was to preserve it. Makes sense. Tasting good is a side-benefit!
"When's dinner?"
"Tuesday." hehehehe
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Priceless - LOL!!
Mrs Mom, your husband can make it!!!?? Awesome!
Leah, Aarene wrote a comment that lists the spices. I have not translated them all, but mustard seeds and bay leaves and entire cloves are in there.
Aarene, THANKS! That makes sense, that you have to find clever ways to store meat when you have no fridge and you have just butchered the cow. COW. : ) Vinegar gives you some flexibility about when you eat parts of your cow, I see. It sounds weird, it stinks up your house horribly, but it tastes like heaven! Thanks for the research!!
They use horsemeat here in the netherlands too..every single soup or beef can I buy I make sure "Paard" isnt listed..Edwin doesnt eat it either. I just cant get over that.
Your dish looks sooo yummie!!!
lol! Sauerbrauten is not for those who want instant meals. Oh yummy!
~Lisa
Despite having lived in Germany for 3 years, a few years ago, I can't recall seeing or hearing about that dish but it looks lovely..
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