Based on Ol’ fashioned Sauerbraten
The Mixed Stew crew created this recipe based on German Braised
Short ribs aka Sauerbraten. The varying recipes usually call for a chunk
of meat that’s soaked and seasoned in red wine, white wine, or vinegar then
slow-roasted or braised. Sauerbraten literally translates into “sour roast meat.” Germans
usually make this staple dish with beef but be on the lookout for venison,
pork, and lamb variations. The Mixed Stew substituted the wine with
balsamic vinegar and diced tomatoes in our recipe. Historically,
recipes actually incorporated horse meat and meant several days of soaking the
meat in the seasoned liquid. Meanwhile, gingersnap cookies or
ginger bread cookies are crushed into the roast’s drippings to help thicken the
gravy. Germans love this dish so much that it’s considered a national
dish.
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