SAUERBRATEN WITH SPAETZLE LICENSE

You can substitute spaetzle or gnocchi for the egg noodles. If you can’t find spaetzle you can swap it out for other egg noodles. This combines the two, without the long marinating time the traditional beef dish requires.

Top tipsĪdd in your favourite vegetables to bulk out the meal some more. Thinly slice the beef then serve with spaetzle (or potatoes), the vegetables and sauce.

Remove from the oven, sprinkle over the crushed ginger biscuits and return to the oven for another 5 minutes. Return the meat to the pot, cover and carefully place in the oven to cook until tender - around 2 hours 30 minutes.

SAUERBRATEN WITH SPAETZLE LICENSE

Stir in the strained marinade, the remaining 250ml stock and bring to a simmer. Sauerbraten with red cabbage and spaetzle License type: Rights-managed Contributor: StockFood / Sporrer/Skowronek Image size: 3700 px × 4723 px. Sprinkle in the flour and cook for 2 minutes. Stir in the chopped garlic and remaining thyme and cook for a further minute. Heat a large ovenproof pot on the hob over medium heat and add the olive oil.Īdd the meat (whole) and brown on all sides for 10 to 12 minutes, then transfer to a plate.Īdd the carrots, celery and the remaining onion to the pot and cook for 5 minutes, until slightly softened. Cook until dumplings rise to top of water. Cut with knife into boiling salted water (cut size according to preference). Cover and marinate in the refrigerator for 2-3 days. Combine the wine, 1 pint water, wine vinegar, the sliced onion, bay leaves, peppercorns, cloves and sugar. Strain the marinade and discard the solids. Add sprinkle of salt and milk to make gummy texture. Put the pot roast in a large porcelain, glass or earthenware container. Remove the beef from the marinade and pat dry.

Seal the bag and refrigerate for 2 to 3 days, turning daily. This is a sweet and sour marinated pot roast with homemade German. Place the beef in a large resealable plastic bag and pour in the marinade. SAUERBRATEN (BEEF ROAST) WITH SPTZLE & RED CABBAGE 13.00 One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy We serve with traditional Sptzle and red cabbage so you’re all set for a memorable feast. Special this evening is Sauerbraten mit Spaetzle und Rotkohl made by Chef Patrick. This forms the marinade.īring to a boil, then simmer for 5 minutes. Combine 500ml of the stock, the red wine, red wine vinegar, 1 chopped onion, the crushed garlic, 5 thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.

Sauerbraten with spaetzle