Zoervleisj / Sauerbraten

Page 103

Cuisine: Dutch/Belgian | Course Type: Main Courses

(1 review)

Tags: braise beef apple butter braised beef dutch sauerbraten appelstroop ontbijtkoek

Recipe Review

Very nice! It was a bit of a pity that the instructions were scarse - I didn't know if I had to chop the gingerbread into pieces before adding it, if only 40 ml vinegar leftover for the marinade would be enough, if the braise needed to be covered, etc. - otherwise I would have given 5 stars.

To address the questions I had: I decided to add the gingerbread slices in cubes - I didn't like the texture, though, so next time I will probably chop them finely or even pulverize them. Because I probably used a much larger pan than they did, I had to add 300 ml water above what was instructed, so I decided not to cover the braise. I also decided that 40 ml vinegar would be quite enough, as the other 60 ml of the original 100 ml in the marinade haven't disappeared but have simply been absorped by the meat.

It does seem to be Rheinischer Sauerbraten, which is probably the version most Americans know, containing gingerbread or lebkuchen and sugar beet syrup or apple butter. The only exception here is that the meat is cut into cubes, which means that the time for both marinating as for cooking is greatly reduced, very useful.

(1) useful  

Comments

kateq - 30th March 2016
My Grandmother used very spicy gingersnaps which she got (sending me or my sister) from the German bakery, wine vinegar and to my recollection no sugar. She also kept the meat whole and it marinated for days. Reading your review brought back nice memories of my Grandmother wanting this for her birthday but insisting on making it herself as she thought no one else could make it as well. It would then be sent over to my mother's kitchen along with potato dumplings and red cabbage--thus my grandmother, elegantly dressed and coifed, could be served as a guest at her birthday celebration.

friederike - 2nd April 2016
Hahaha, I live that story! I forgot to mention what we served on the side - red cabbage and potato mash, but I secretly longed for potato dumplings... :)

Login or register to add your own comments.