You have been working hard, so pour yourself a glass of wine, then pour the rest into the pot. Lightly smash the juniper berries and peppercorns to release their flavorĪdd all of the veggies, herbs, and seasonings into a stock pot or dutch oven. Next smash the juniper berries and peppercorns in a mortar and pestle, or if you do not have one, use a spoon to crush them in a sturdy bowl. Leeks require a good rinse to remove any dirt It is a good idea to soak the leeks for a couple minutes, then rinse under water in a colander to remove any dirt. Next remove the green leafy portion of the leeks and slice the thick stalk. After gathering the ingredients, dice the celery stalks, and slice carrots and onion. Making the marinade for the saurbraten is the most labor intensive portion of the meal.
For this recipe we used a 3 pound beef bottom round roast. Authentic sauerbraten, can be made with any tougher cuts of meat such as rump roast, bottom round of beef, veal, venison (the marinade does wonders in removing the gamy flavor), or if you are old school, horse, but we won't go there. Don't let the time to prepare this dish scare you off, as most of the time is hands off time while the meat marinates. It takes a bit of time to prepare, though the marinade does a lot of the work for you.
Sauerbraten is considered to be one of Germany's National Dishes, and one of it's more famous culinary exports. One of the Germanic dishes that I have grown to love over the years is the Bavarian dish, sauerbraten. Over the years, I have definitely branched out in my love of Germanic cuisine but most meals still come with a heaping portion of spaetzle. I clearly remember proudly responding, 'I like trying authentic foods, can we have spaetzle?' Now I realize my request was probably akin to having a foreign guest over for dinner, and asking what they would like to eat only to have them respond, 'I want an authentic American meal, make me mashed potatoes.' Saurbraten, spaetzle, and blaukraut I remember the look I received when I was visiting a friend in Germany and they asked what I would like to eat for dinner. These egg dumplings had a homey feeling that reminded me of something my grandmother would make. When travelling through Germany, I quickly found my safe food: spaetzle.
If only future me could have traveled back in time and informed naive me, the culinary wonders that I was missing. When I traveled, I did my best to try authentic dishes from the countries visited, as long as they were not too authentic, if you know what I mean. Living in Europe, I was able to travel to many different countries, and experience many different cultures. When I was living in England during a year abroad in college, I was not what I would call an adventurous eater. Protein: Origin: European, German Method: Stovetop Jump to Recipe Sauerbraten
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