The original event was a celebration for the people to commemorate the marriage of King Ludwig I to Princess Therese of Saxe-Hildburgausen. Oktoberfest is more than a week long festival that began in 1810 in Munich Germany. I’d had it in the back of my mind for a while and I’ve never met an Oktoberfest I haven’t enjoyed! What’s not to love? There are beer gardens, authentic German food like these Homemade German Pretzels, and Bratwurst with Kraut , along with dancing and singing! (Beer barrel polkas and the chicken dance are played often!) Homemade German Pretzels are common at Oktoberfest celebrations! Everything you ever wanted to know about Oktoberfest! What is Oktoberfest? My husband loves Germany and my mom had many German recipes in her recipe box and when I was going thru them he saw this one and said I had to make it for an Oktoberfest Celebration! They are used here for identification purposes only.Today’s post is for a Traditional Sauerbraten Recipe. Names, brands, and logos appearing on this website are trademarks of their respective companies. Untitled Document Home | Directory | Cooking | Wurst | Cheese | Bread | Sweets | Beer | Wine | Holidays | Oktoberfest | Recipes | About Us Meat was preserved in red wine to be transported to the many Roman settlements and cities. The origins of Sauerbraten date back over 2000 years to the time of the Romans. If you don't care for potato dumplings, Sauerbraten also goes very well with Spätzle, potato pancakes ( Kartoffelpuffer or Reibekuchen), and boiled potatoes. Sauerbraten is traditionally served with potato dumplings ( Klöße or Knödel), red cabbage, and apple sauce. The longer the meat is able to marinade, the softer and more flavorful it will become. The marinade serves both as a flavoring agent and as a tenderizer. Also, Sauerbraten should be very tender and soft. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. However, it is served with a complementing sauce that balances this out nicely. Variations also include Sauerbraten of pork (known as Pepse) and turkey.Ĭommon spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.Īs the name suggests, Sauerbraten has a slightly sour flavor. However, today beef or venison is most often used. Historically, horse meat was used to make Sauerbraten. Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate ( Rheinland Pfalz) and North Rhine-Westphalia ( Nordrhein-Westfalen), is the most well known version. There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat. It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S.
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