Pork Sauerbraten (Swabian Style). As any Swabian will tell you, the Swabia region has the best cuisine in all of Germany. Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle Now we would like to try Maultaschen Schweizer Art (Swiss style, which is whole Maultaschen baked with. Sauerbraten is a traditional German roast of heavily marinated meat.

Posting a Sauerbraten recipe is what got me thinking about that quote. Finde was du suchst - erstklassig & einfach. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. You can Cook Pork Sauerbraten (Swabian Style) using 18 ingredients and 16 steps. Here is how you cook it.

Ingredients of Pork Sauerbraten (Swabian Style)

It's 450-500 g (1 lb) of pork roast - I used shoulder.
Lets Go Prepare of ********.
Lets Go Prepare of MARINADE:.
What You needis 1 of carrot.
What You needis 1/3 stalk of celery.
It's 1 of small onion.
Lets Go Prepare 1 handful of fresh parsley.
Lets Go Prepare 5 of juniper berries.
It's 5 of peppercorns.
It's 1 of bay leaf.
It's 250 ml (1 cup) of red wine.
Lets Go Prepare 180 ml (3/4 cup) of vinegar.
Lets Go Prepare of ********.
It's of GRAVY:.
What You needis 1 Tbsp of butter.
What You needis 1 Tbsp of flour.
It's 1 cup of marinade liquid set asided after cooking.
What You needis to taste of salt & pepper.

I know these first person videos are usually the opposite of serious, but we're in more serious times now. I have been spending several nights a week at. As a side note: Before eating the second batch, my wife and I intentionally stopped at a restaurant that is known for its sauerbraten. Keressen Swabian Spatzle Dish Pork Medallions Butter témájú HD stockfotóink és több millió jogdíjmentes fotó, illusztráció és vektorkép között a Shutterstock gyűjteményében.

Pork Sauerbraten (Swabian Style) instructions

Roughly chop onions, carrots and celery. Put in pot with parsley, juniper berries, peppercorns and bay leaf..
Add wine and vinegar to pot. Bring to a boil, turn heat to low and cover with lid. Simmer for 5 minutes..
Let the marinade cool completely before using with meat..
After the marinade cools, put the pork and marinade in a container so the pork is fully submerged..
Marinate for 5-6 days and in the fridge. Turn the pork every day or two to ensure it's evenly soaked..
Remove meat from marinade and dry off with paper towels. Sprinkle with salt and pepper..
Melt butter or heat oil on high in a heavy pot. Brown meat on all sides..
Pour in the marinade liquid along with the veggies and spices..
Bring to boil, then turn to low heat. Cover and simmer for 45 minutes..
After 45-60 minutes, remove the pork to a plate. Strain the vegetables and spices out of the cooking liquid (Keep the liquid! You can toss out the veggies). Set aside 1 cup of the cooking liquid for making the sauce. Return the rest of the cooking liquid and pork to pot for now..
To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan. Mix together and sauté until golden in color..
Add 1 cup of the cooking to the flour and butter mixture. Bring to a simmer and cook, stirring often until reduced into a smooth sauce..
Here is my sauce after reducing..
Pour the finished sauce back into the pot. Cook for an additional 15 minutes on low heat. Add salt & pepper to taste..
Slice the pork on a plate and keep the sauce aside for pouring on top when serving..
Serve with spätzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknödel) or bread dumplings (semmelknödel - I have a recipe for this too). Pour sauce over to taste. Also often served with red cabbage..

A kínálat mindennap több ezer új minőségi képpel bővül. Rheinischer Sauerbraten (North Rhine-Westphalia and Rhineland-Palatinate), Thuringian Bratwurst and Handkäs mit Musik (Hessen) are well-known in Germany's central states. In the northern states seafood abounds, but there are also famous meat dishes like Königsberger Klopse and Grünkohl mit. Sauerbraten is beef that is first marinated for a long time in vinegar and then stewed in the same marinade. The acidity of the vinegar tenderizes the meat, so it requires a shorter time to cook than a regular stew.