I don't know how authentic it is, but this is my husband's favorite recipe. I make it for his birthday.
SAUERBRATEN WITH POTATO DUMPLINGS
1 cup red wine vinegar1/2 cup cider vinegar1/2 cup Burgundy wine2 onions, sliced1 carrot, sliced1 stalk celery, choppedFew sprigs parsley1 bay leaf2 whole allspice4 whole cloves1 T. salt and pepper4 lb. chuck pot roast1/3 cup shortening or salad oil6 T. unsifted flour1 T. sugar1/2 cup crushed gingersnaps
In a large glass or ceramic bowl, combine vinegars, Burgundy, onions, carrot, celery, parsley, bay leaf, allspice, cloves, salt and pepper. Add meat to marinade. Refrigerate, covered, for 3 days; turn several times to marinate evenly.Remove meat from marinade, wipe dry. Heat marinade in small saucepan. Heat large Dutch oven very slowly; add shortening and heat. Dredge meat in 2 T. flour; brown very well on all sides in hot fat. Pour in marinade; simmer meat, covered, 2 1/2 to 3 hours, or until tender. Then strain liquid from meat into a 1 quart measure; skim fat from surface; measure 3 1/2 cups liquid into saucepan; heat. In a small bowl, make a paste of 1/2 cup cold water; rest of flour and sugar. Stir into liquid; bring to boiling point, stirring. Add gingersnaps, pour over meat; simmer, covered for 20 minutes. Remove meat to platter; pour some of the gravy over it. Serve in thin slices with more gravy and potato dumplings. Red cabbage and applesauce are traditional accompaniments. Makes 6-8 servings.
POTATO DUMPLINGS
3 lb. medium potatoesSalt and a dash of pepper2 eggs1 cup unsifted flour1/2 cup packaged dry bread crumbs1/4 tsp. nutmeg1/4 cup chopped parsley
Cook unpeeled potatoes, covered, in boiling water just until tender, about 30 minutes. Drain, cool slightly; peel. Put potatoes through a ricer, or mash thoroughly. Spread on paper towels to dry well.Then turn potatoes into a large bowl. Lightly toss with 2 1/2 tsp. salt and a dash of pepper. Make a well in center; break eggs into it. Sift 3/4 cup flour over eggs; then add bread crumbs, nutmegt and parsley. With hands, work mixture until it is smooth and holds together. Shape into approximately 18 egg sized balls. Roll in remaining flour. Meanwhile, in a large saucepan, bring 2 quarts lightly salted water to boiling point. Reduce heat. Drop in at one time just enough potato balls to fit comfortably in pan. Boil gently, uncovered, 2 minutes after they rise to surface. With slotted spoon, transfer dumplings to paper towels, drain. Serve hot with sauerbraten. Makes 6-8 servings.
SPICY RED CABBAGE
Melt 2 T. butter in a large saucepan. Saute 1/2 cup chopped onion until transparent.Add 6 cups shredded red cabbage, 1/2 cup each red currant jelly, red wine vinegar and water, 1/4 cup brown sugar, 1 1/2 tsp. salt and 1/4 tsp. pepper. Cover and bring to a boil. Simmer 45 minutes. Add 3 cups sliced, unpared tart apples. Simmer 15 minutes longer. Serves 6 to 8.
Apple Pancake
3 tabl. butter1 tsp cinnamon1/2 cup superfine sugar3 eggs1/2 cup all purpose unbleached flour1/2 cup whole milk1 granny smith apple, peeled & thinly sliced
Place butter in a 9" ovenproof skillet. Place skillet in a preheated 425º oven for 3-5 min until the butter is sizzling and the skillet is heated.
In a small bowl, thououghly combine the cinnamon and sugar. While the skillet is heating, beat the eggs well in a large bowl. Gradually add the flour, beating the batterbriefly after each addition until smooth.
Tilt skillet, making certain that the sides and bottom are well coated with melted butter. Quickly place the apples in a thin slingle layer on the bottom of the hot skillet. Sprinkle the sugar-cinnamon mixture evenlky over the apples. Very carefully so as not to disturb the bottom layer of sugar and apples, pour the batter evenly into the sillet and return to the oven. Bake 10 minutes at 425º then reduce the heat to 350º and cook for 15 minutes longer, or until the pancake is puffy and golden brown. Lift the edge of the pancake and peek at the sugar coating. Quickly set the skillet over high heat on top of the stove for 15 -30 sec. to quickly caramelize the sugar. Peek again, the sugar should be liquid and bubbling. Make sure that the pancake is loosened from the pan and invert the skillet onto a 12" serving plate. (Be careful to avoid any drips of carmelized sugar which could cause burns.) Serve immediately.
Yield: 1 12" pancake.
Beer Braised Brisket with Onions
1 boneless beef brisket, 3 1/2-4 lbs., trimmed of excess fat3/4 teas. salt1/2 teas. black pepper2 Tab. olive oil2 lb Onions, halved lengthwise, and thinly sliced lengthwise (6 cups)1 bay leaf1 12-0z. bottle beer (not dark)1 dried procini bouillon cube (less than 1/2 oz) or 1 beef bouillon cube, crumbled1 Tab. balsamic vinegar
Preheat oven to 350ºF
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, ab. 10 min.
Cook onions with bay leaf in fat remaining in pot over moderate heat and transfer half of onions to a bowl. Arrange brishet over onions in pot, then top with remaining onions. Add beer, bouillon cube and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise in niddle of oven until meat is very tender, 3-3 1/2 hours. Cool in sauce, uncovered, 30 min.
Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
Notes: Brisket improves in flavor if braised 2 days ahead then chilled. Cool in sauce, uncovered, then chill, surface covered with parchement or waxed paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 min.
Serves: 8
Gourmet, Jan. 2003
Authentic German Streuselkuchen
2 envelopes of active dry yeast 1/2cup butter1/2 cup warm water 4 cup sifted all-purpose flour1 cup milk Grated rind 1 lemon1/2 cup sugar 3 eggs1 tsp saltStreusel topping:2 cup flour 1 cup room-temp. margarine or unsalted butter1 cup sugar
Start by sprinkling the yeast over the warm water. Heat milk, cup of sugar, salt and the cup of butter together until the sugar is dissolved and the butter is melted. Then cool to lukewarm. Add the dissolved yeast. Place the flour blended with lemon rind in a lg mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir/mix until blended and smooth. Pour into a buttered 9 x 13" baking pan (or, in a 10? x 15?" pan, if you want a bigger, thinner cake), spreading dough evenly. We use a med stiff spatula to do the spreading, tucking the dough tightly into each corner. Let rise in a warm place about 45 minutes.
NOTE: Some folks like a thicker cake, but we prefer the thinner cake, therefore we use the larger pan. You don't have to be too particular on the size pan greater than the 9x13. After the first Streuselkuchen, you'll discover your preference as between the thick or thin cake.
To make the Streusel (topping), blend the sugar and the flour in a bowl. Then, chop, working with one's fingers works better, the butter into the sugar and flour mix until you form pebbles or particles about the size of a pea. Sprinkle, or strew, the Streusel evenly over the top of the risen batter. Bake in oven preheated to 375° F for 30 minutes, or until the top is golden brown.
Wonderful with morning coffee, which is the way we enjoy it!
Preheat oven to 350°.
Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.
1. Bring beer to a boil in a 5- to 6-qt. pot that can hold a steamer basket snugly. Meanwhile, cut potatoes into bite-size pieces and put them in a steamer basket. When beer boils, put steamer basket of potatoes in pot, cover, reduce heat to low, and steam until potatoes are tender when they are pierced with a fork, about 15 minutes.
2. Meanwhile, cook bacon in a frying pan over medium heat until crisp. Drain bacon on paper towels, chop, and set aside. Pour off fat in pan, but don't wipe out or rinse. Return pan to medium heat and add butter and onions. Cook, stirring occasionally, until onions start to brown, about 10 minutes.
3. Meanwhile, put potatoes in a serving dish, reserving beer in bottom of pot. Add 3/4 cup beer and reserved bacon to onions, scraping up any browned bits from bottom of frying pan.
4. Pour bacon mixture over potatoes, add pepper, and stir gently to coat. Add salt to taste. Serve hot or warm.
Caraway seeds, onion, and ale transform the humble condiment of jarred sauerkraut into a stellar side dish. It's good on a bun with a beer-cooked sausage or simply on its own, by the forkful. Prep and Cook Time: 45 minutes. Notes: Keeps up to 2 days, covered and chilled. Bring to room temperature or warm gently before serving. We found that most brands of sauerkraut had plenty of flavor without additional salt, but be sure to taste the finished dish and add salt if you like.
1. Drain and rinse sauerkraut; set aside.
2. In a 4-qt. pot, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add caraway seeds and cook, stirring, until combined, about 1 minute. Stir in sauerkraut and ale. Reduce heat to medium-low and cook, stirring once in a while, until the mixture is hot and flavors are blended, about 30 minutes. Serve warm or at room temperature.
Oktoberfest Beef RouladenYield: 4
Timing hints: It will take about an hour's work followed by two hours or so of cooking to prepare this dish. It may be braised several days in advance then cooled in the broth and finished just before serving. It goes very well with mashed potatoes that have a touch of nutmeg in them.
Ingredients: * 4 x 6 oz very thin beef, steaks, flank steak, or, top butt * 1 tbsp German or Dijon mustard * 2 large dill pickle, cut in half lengthwise * 1 onion, sliced, very, thinly, into rings * 4 strips bacon * 1/2 cup red wine * 1 1/2 cup beef broth * 1 bay leaf * 1 tbsp cornstarch * 2 tbsp water
Directions: 1. Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks. 2. Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil. 3. Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat. 4. Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.
Preheat oven to 375°.
Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.
Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.
Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Sauerbraten
3/4 cup beer or ale1-1/2 cups red-wine vinegar3/4 cup water3 onions, sliced2 Tablespoons mixed pickling spices4 pounds boned rump, round or chuck pot roast3 bay leaves2 Tablespoons flour1-1/2 teaspoons salt1/8 teaspoon pepper2 Tablespoons fat1/3 cup gingersnap crumbs1/2 cup commercial sour cream
TO MARINATE: Combine beer, vinegar, water, onion slices, pikcling spices and bay leaves in a large deep bowl. Add meat, allow to marinate - in refrigerator - 2 to 4 days, turning occasionally.
TO COOK: Remove meat from marinade; pat dry. Reserve marinade. Blend together flour, salt and pepper; roll meat in mixture. Heat fat in heavy kettle; add meat and brown thoroughly on all sides, about 15 to 20 minutes. Add 3/4 cup of the reserve marinade. Cover tightly. Cook over low heat 3-1/2 to 4 hours or until meat is tender, adding small amount marinade if necessary. Remove meat to heated platter. To prepare gravy, drain dripping from kettle. Measure and return 1/3 cup. Blen in gingersnap crumbs. Stir in 2 cups strained marinade. Cook, stirring constantly, until thickened. Stir in sour cream; heat, but do not boil. Serves 6 - 8
*Note: as this is an old recipe, today's health concerns would have you take the marinade and simmer it for 15 minutes or create another, but separate, marinade for the cooking, that sits along side the meat but not in contact with it and have you discard the marinade in which the meat sat, using the non-meat one for cooking.
from "Cooking with Beer", Brewers Association of Canada, December 1965
Easy Beer Dip
1 3-oz. package of cream cheese1/3 pound cottage cheese1 small onion, finely diced1 teaspoon caperspinch caraway seeds1 teaspoon paprika1 teaspoon prepared mustard - preferrably German1 teaspoon grated Parmesan cheese1/4 cup beer
Blend all ingredients together thoroughly. Chill until ready to serve. If a softer dip is desired, add another 1/4 cup of beer. Yield: about 1 cup of dip.
Great served with large pretzel sticks
