John Myers
Contents
show
Baden Sauerbraten with Bread Dumplings and Spaetzle, Served with Hearty Pear
The perfect baden sauerbraten with bread dumplings and spaetzle, served with hearty pear recipe with a picture and simple step-by-step instructions.
Sauerbraten
- 1,5 kg Beef shoulder (bow)
- 1500 ml Red wine
- 1 shot Vinegar
- 1 pinch Spice mix for sauerbraten
- 200 g Onions
- 1 kg Soup bones
- 1 shot Oil
- 1 bunch Soup greens fresh
- 300 ml Beef stock
- 1 tbsp Tomato paste
- 1 tbsp Flour
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Williams pears
- 400 g Cranberries from the glass
dumplings
- 10 piece Bun old
- 1 piece Shallot
- 50 g Black Forest ham
- 1 bunch Parsely
- 4 piece Eggs
- 200 ml Milk
- 1 tbsp Butter
spaetzle
- 300 g Flour
- 6 piece Eggs
- 1 pinch Salt
- 1 shot Natural mineral water
Sauerbraten
- Put the meat for the sauerbraten 4-5 days in advance in 1 liter of red wine, water (approx. 300 ml), a little vinegar plus the sauerbraten seasoning and a coarsely chopped onion.
- For the sauce, peel and dice the onion. Sear the bones in a roasting pan in a little oil, then add onions and chopped soup vegetables and tomato paste and sauté. Add the beef stock, water and 1 bottle of red wine and simmer.
- After about 1 hour, dry the sauerbraten and fry it, then add it to the sauce. Add the sauce and let it simmer for about 3 hours, then strain the sauce, season to taste and thicken (roux).
- Cut into the Williams pears from above (a small heart) and put the cranberries in this opening.
dumplings
- For the bread dumplings, cut the dry rolls into small pieces. Peel, dice and sweat the shallot, add the diced Black Forest bacon, then pour in the milk and mix in the chopped parsley.
- Pour this lukewarm mixture over the rolls and knead in the eggs. Mix everything together well and process into a malleable dumpling dough. Then let the dumplings soak in boiling water for about 20 minutes. Then cut into slices, cut out a heart shape and fry in butter.
spaetzle
- For the spaetzle, mix flour, eggs, salt and mineral water into a spaetzle dough and beat until it bubbles. Then cook the spaetzle in boiling water (scrape off the board, spaetzle press, etc.).
Facebook Comments