![]() The meat will come out fairly but also very tender if done right. These types of cuts need the tenderizing but are also more flavorful than other cuts. The time of marinating, several days is not overkill as somebody mentioned, it creates the typical acidity in the meat and tenderizes the meat which is important because for Sauerbraten very often tougher cuts of the meat are being used, i.e. Wein is also typically not added to the marinade. In general cooking the Marinade before the meat goes in is very uncommon. The difference is in the Ginger snaps and raisins which go in the Rheinische Sauerbraten but not in the southern version. Sauerbraten recipes are regionally different in Germany, there is Sauerbraten, typically made in the south and southeastern corner of Germany and then there is the Rheinische Sauerbraten. Folks, I grew up in Germany and have cooked it in Germany and in the US. In reading all the comments there are way too much comments about the “real German” Sauerbraten recipe. I looked this recipe up to see whether I can learn something to add to my way of making Sauerbraten. I am making Sauerbraten every few months.
0 Comments
Leave a Reply. |