Perhaps my favorite German dish

Personally I think that Sauerbraten is a fail-safe dish. You can do with it whatever you want, and there are a million ways to make and eat it. I used yet another recipe and especially picked this one for its amazingly high content of vinegar. The meat came out really sour (more so even than last time I made it) and the sauce was too. I added a bunch of raisins, upped the amount of jam and put a big chunk of brown sugar into the sauce, resulting in an almost perfect sweet and sour sauce. With that said, I used ginger snaps instead of Soßenkuchen (or any other Lebkuchen) as some American recipes describe, so the addition of sugar and other spices was probably necessary to begin with. Even though added flour turned into clumpy failures, luckily the sauce also turned out well.

Since this is a Rhineland style Sauerbraten, we are having it with apple sauce and apples.

The making of the rest of the Sauerbraten was surprisingly simple. For the marinade all you need to do is the dump the meat into the ingredients. Afterwards, browning the meat can be a challenge, but it’s ultimately a rather common technique. Afterwards, the whole thing stays in the oven for a million years, open-ended. Hence, in terms of cooking technique, the only ‘interesting’ aspect is the sauce, really.

Rodion is not actually too interested in this food though.

You have to let the marinade stay for a few days at least (I only had 2 1/2 days in this case!), and the roasting takes many hours. However, apart from that the production of this meat is not even all that time-consuming. It really is the perfect dish for a leisure Sunday. Instead, I used the rest of the time to make Spätzle – for the first time in my life! I have previously only known canteen-food-style Spätzle which were pre-made and always have this very strange consistency, I don’t even know how to describe it. Only a few years ago I have finally been invited to some people’s house who made those Spätzle from scratch – the traditional way of course, with flour, eggs and water. They were so awesome! I totally wanted to do this too.

They taste exactly the way I remember them.

I liked how the Spätzle came out taste-wise, but more eggs (perhaps 4 eggs for 300g of flour) could probably have been beneficial to the recipe. After all, I ended up adding way more water than what the recipe called for in order to achieve the same dough as the Youtube videos show. I googled some videos to see how you cut these Spätzle into the water… and it’s quite an experience! It’s hard without the proper material, and the result was impressively uneven – but who cares? Small pieces of Spätzle taste just as good as large ones, and they go absolutely perfect with the Sauerbraten sauce.

I am so looking forward to the leftovers for lunch. Also, photos of the production process are uploaded to Flickr.

1 Response to “Perhaps my favorite German dish”

  1. 1 Pochi

    Spätzle are direct descendants of the FSM!

    Also, great way to fit a caturday!

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