![]() Heat roast slowly in cooking liquid until heated through, about 1 hour. Rotkraut with Apples or Sauerkraut, English Peas and Carrots. Stir in preserves and gingersnaps cook 1 hour longer or until meat is tender. ![]() Sides: Spaetzle, Fries, Bratkartoffeln, Cucumber Salad, Cole Slaw or Potato Salad. ![]() Also available Holstein Style - (Topped with a Fried Egg) Add $1.00 Jaeger Sauce - (Mushroom-Onion Sauce) Add $2.50īavarian style beef, pork and veal meatloaf (looks like bologna), grilled and topped with onion sauce. Holstein Style - (Topped with a Fried Egg) Add $1.00 One breaded pork cutlet, pan seared and served with your choice of two sides. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade. Close bag securely and marinate overnight or up to 24 hours. I add one or two of the bay leaves from the marinade also. Sauerbraten is a German dish that starts by pickling a beef roast for several days before cooking. Add the reserved marinade, the stock and a little more white wine. Add a the sliced onion to the pan and brown the onions. Brown all sides of loin on medium heat in a skillet with some good cooking oil. Return the liquid to the pan and place over medium-high heat. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Strain a cup of the marinade and reserve. Served with your choice of two side dishes.ĭelicious blend of onions, pork, mushrooms, spices, in a white sauce.Ī German specialty, fire roasted half chicken served with pommes frites and apple sauce. Remove the meat from the pot and keep warm. Kasseler rippchen are pork chops that have been cured in a salt brine, and then are being smoked. Two marinated, grilled center cut pork chops. We take the leanest part of the belly, carefully separate the layer and stuff it with a mixture of ground meats, herbs and vegetables. We then close the belly with needle and thread, and let it roast in the oven until the outside is crispy and the inside tender, then glaze it with its own juices. This is a rare to find item in any German Restaurant. It takes a skilled chef to prepare this dish. Gefuellter Schweinebauch (Stuffed Pork Belly) $18.95 Plain translation for this delicious dish is “sour roast”.īefore cooking, the cut of meat is marinated for several days in a mixture of vinegar and red wine, water, herbs, spices and seasonings. Sauerbraten is being regarded as one of Germany’s national dishes. Served with its own gravy and your choice of two sides.Įxtra Roulade with your order only $ 4.95 Thinly sliced and rolled piece of top round of beef. Stuffed with bacon, German gherkins and red onions. The shanks are soaked for days in a brine, then cooked in a broth with vegetables.įinished in the oven for browning. We carefully work with our butcher to get as many as possible of the same weight shanks,
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