Schwäbischer Sauerbraten Mit Mafaldine Und Schmelze – Braised Beef In Red Wine & Vinegar Sauce
‘ “ I had this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.
Bon Appetit ! Lasst’s Euch Schmecken !
Marinade beef in red wine (3/4), red wine winegar (1/4), cinamon stick, bay leaves, cracked peppercorn, star anis and mirepoix for one week
strain marinade, reserve vegetables and marinade
season beef with salt and pepper, saute until dark brown, remove from pot, reserve
saute mirepoix until caramelized
add garlic paste, tomato paste, paprika powder, salt and pepper, saute one minute
add beef, simmer until very tender but NOT falling apart
remove beef, slice into thick slices
remove bay leaves and cinnamon stick from sauce, blend until smooth, check / adjust seasoning
“ “ Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. Thank you 🙂 “ “ “ “ “ “ “ “ “