Sauerbraten one of Germany’s national dish: Here’s how to make it

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Sauerbraten is A popular German dish considered one of the country’s national dishes.

 

A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France. It contains a particular ‘exotic’ ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.

Sauerbraten is a German pot roast dish which can be prepared using a variety of meats. Mort often the Sauerbraten is made using beef but the other more popular versions include venison, lamb, mutton, pork and in some traditions horse meat as well. The Sauerbraten is also termed as the national dish of Germany and can be found in almost every German menu.

The many regions of Germany have their own variations of Sauerbraten but essentially it remains the same. Popularly: Rotkohl or the red cabbage, Knödel or Kartoffelklöße or potato dumplings, Spätzle which is an egg and flour noodle, and boiled potatoes are served along with the Sauerbraten.

Documents have shown that Julius Caesar was the inspiration behind the Sauerbraten. It was he who sent amphoras filled with beef marinated in wine across the Alps to the new Roman colony of Cologne. Among the claims and beliefs Charlemagne invented the dish sometime around the 9th century AD.

Sauerbraten also can be found in a number of variations across the region. Furthermore, these variations occur mainly in terms of the ingredients used for the marinade which requires the meat to be cut and then immersed in liquids for several days. Generally, either red wine, vinegar or a combination of both is used as the marinades base.
Directions for Preparing Sauerbraten

Create a marinade for the meat by combining the red wine vinegar, black pepper, white sugar, onions, salt, cloves and bay leaves.
Marinate the beef rump in a covered container for 2-3 days in the refrigerator, turning it daily.
Remove the meat from the container and pat dry with paper towels.
Reserve the marinade.
Combine the flour with a little salt and black pepper, then coat the beef rump with the flour mixture.
Heat the vegetable oil in a large Dutch oven pot.
Place the beef in the pot and fry for about ten (0:10) minutes or until all sides are brown.
Pour in the previously reserved marinade so that it coats the meat.
Cover the pot and reduce the heat to medium low.
Allow the beef to cook for about four (4:00) hours or until it is tender and thoroughly cooked.
Transfer the cooked beef rump to a serving platter and use a sharp knife to slice the beef.
Strain the cooking liquid to remove any solids, then return the liquid to the pot.
Add the crumbled gingersnap cookies and simmer for ten (0:10) minutes till the gravy thickens.
Pour the gravy over the sliced beef.
Serve hot with potato dumplings.

Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. Average annual meat consumption is 59 kg (130 lb). Among poultry, chicken is most common, although duck, goose, and turkey are also consumed. Game meats, especially boar, hare, and venison are also widely available, especially in autumn and winter. Lamb and goat are less popular.

The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.

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