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Day 15: German Sauerbraten

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This popular German dish - Sauerbraten - is considered the country’s national dishes. It is essentially a German pot roast and is made with organic grass-fed beef as the main meat and we add carrots and celery . Traditional sauerbraten is served with red sauerkraut.

The cuisine of Germany is made up of many different local or regional cuisines, as is typical for somewhat larger countries. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine. The Michelin Guide of 2015 awarded 11 restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. As of November 2017, Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States.


Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon.[32] Dinner (Abendessen or Abendbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English Five-o'clock-Tea. It takes time between lunch and dinner, often on Sundays with the entire family. However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years. Today, many people eat only a small meal in the middle of the day at work, often also a second breakfast, and enjoy a hot dinner in the evening at home with the whole family.

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For others, the traditional way of eating is still rather common, not only in rural areas. Breakfast is still very popular and may be elaborate and extended on weekends, with friends invited as guests; the same holds for coffee and cake. Since the 1990s, the Sunday brunch has also become common, especially in city cafés.

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Ingredients - Serves 6

2 cups water 1 cup dry red wine 1 cup red wine vinegar 2 medium carrots, peeled and chopped 2 medium celery stalks, chopped 1 medium onion, halved and sliced 2 cloves garlic, smashed 1 tablespoon whole black peppercorns 1 tablespoon juniper berries 1 tablespoon mustard seeds 2 bay leaves 1 (3-to-4 pound) beef chuck roast or bottom round roast

For cooking and finishing the roast: 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 2 tablespoons unsalted butter 2 tablespoons all-purpose flour


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