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Prudhomme's Seasoned America: Sauerbraten. Richard ?
- Thread starter anna_x
- Start date
richard-in-cincy
Well-known member
Here's my recipe for Sauerbraten and
you can get recipes for the sides I traditionally serve with it in the thread too.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=43049
you can get recipes for the sides I traditionally serve with it in the thread too.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=43049
Yours is much closer to what I used to make with red wine vinegar.
Prudhomme's recipe called for white wine. I'm not sure if that difference bothered us or if it was the many, many spices in it, but it tasted dull. Is White wine a regional thing?
It may be awhile but I'm going to try yours next time. Thanks for pointing out the substitution for lebkuchen.
Prudhomme's recipe called for white wine. I'm not sure if that difference bothered us or if it was the many, many spices in it, but it tasted dull. Is White wine a regional thing?
It may be awhile but I'm going to try yours next time. Thanks for pointing out the substitution for lebkuchen.
richard-in-cincy
Well-known member
There are many variations
on Sauerbraten. I posted a bunch of different recipes for various regional versions several years back and they should be in the archives. For instance, there is a Munich version that uses beer.
I haven't seen PP recipe, but I can only imagine what he did to it. LOL
The recipe I linked to is the my T&T version that I have refined over the last 30 years to be as exact as I can get to what I enjoy in Germany.
It is a production, but oh so good. This was on the menu for one of the grand dinners Cathy Z. and I made at her home 1 year ago. We totally oinked out on the Sauerbraten with all the trimmings
on Sauerbraten. I posted a bunch of different recipes for various regional versions several years back and they should be in the archives. For instance, there is a Munich version that uses beer.
I haven't seen PP recipe, but I can only imagine what he did to it. LOL
The recipe I linked to is the my T&T version that I have refined over the last 30 years to be as exact as I can get to what I enjoy in Germany.
It is a production, but oh so good. This was on the menu for one of the grand dinners Cathy Z. and I made at her home 1 year ago. We totally oinked out on the Sauerbraten with all the trimmings