Culinaria Germany
By Konemann
Ullmann Publishing - 2006
ISBN: 3833125985

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Culinaria Germany

Rheinländischer Sauerbraten

Page 213

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

Tags: German braise beef Middle German apple butter braised beef sauerbraten appelstroop

Recipe Review

14th November 2009

friederike from Berlin,

I suppose that it was like it was meant to be (after all, Sauerbraten literally means sour roast, although the meat is braised rather than roasted), but I found it rather sour. Not necessarily a bad thing, just rather unexpected - I had previously read that the acid is used to tenderise the meat.
If you use one big piece of meat make sure that you turn it once in a while in the marinade, otherwise the marinade won’t reach all areas. Also, make sure that the meat indeed IS dry before you fry it.

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