Allow to cool completely.¬ Spread onto the beefĪnd refrigerate up to 3 days. Most often enjoyed with beer (German beer of course) – it also pairs well with such wines as Burgundy, Cabernet Franc, Cabernet Sauvignon, Gewürztraminer, Pinot Noir, Reisling and Syrah.Ĭombine marinade ingredients and bring to a boil for 10 In the Rhine Valley, raisins and sugar beet syrup are sometimes blended into the marinade. This meat dish can be described as a tender German pot roast and can be prepared with a variety of meats, most often beef, but venison, lamb or pork can be used, all of which should be marinated in a blend of red wine, vinegar and/or water. Ever since, this dish has been gracing the tables and menus of German homes and restaurants. However, others believe that the Holy Roman Emperor Charlemagne created the dish around the 9th century. Originally developed by the Romans, there are many legends attributing it to being inspired by Julius Caesar who ordered meat to be marinated to keep it fresh for transport from Rome to the newly founded colony of Cologne. The key to this recipe is to allow the roast to marinate for a full three days. “Sauerbraten” is essentially a German-style pot roast. To many of us who grew up in America’s heartland, pot roast tastes and smells of home.
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