I made the sweet and tangy red cabbage in my cast iron skillet, starting with smoky bacon and caramelized onions. The accompaniments for the sauerbraten had to be just as German and just as special, so red cabbage and spaetzle were on our menu as well. The roast is then braised in the strained liquid, which becomes the base for a rich brown gravy, seasoned with gingersnaps and studded with dried cranberries or raisins. An eye of the round roast bathes for five days in a rich brew of red wine, red wine vinegar and aromatic vegetables and spices (black peppercorns, bay leaves, thyme, and cloves). Sauerbraten is German pot roast, and it’s a great way to make an inexpensive cut of meat (if there is such a thing) into something really special. I had been thinking about it all week! On Wednesday, I started by building a marinade for classic sauerbraten. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.This weekend I had some extra time to cook, and I decided to make an authentic German dinner for my family. Should you have any questions regarding the collection of this information, please contact the Freedom of Information and Privacy Office, 100 Queens Quay East, 9th Floor, Toronto, Ontario M5E 0C7, Toronto, ON, Telephone 41, Fax 41, E-mail You may also visit the LCBO Privacy Policy for further details. If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. The personal information related to a LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and will be used for the purpose of providing you with communications and offers from the LCBO. Serve chops and sauce over spaetzle (recipe follows), or hot buttered noodles. Remove from heat, return chops to pan and turn to coat in sauce.
Whisk in braising liquid, bring to a boil and cook until thickened, about 2 minutes.ĩ Whisk in ginger snaps, season with pepper and check for seasoning add more salt if necessary. Melt remaining 2 tbsp (30 mL) butter, sprinkle flour and sugar over butter cook, stirring often, until mixture is golden, 3 to 4 minutes. Reserve liquid.Ĩ Clean Dutch oven and place over medium heat. Measure liquid to ensure you have at least 2 cups (500 mL) if not, top up with water. Strain braising liquid and discard solids. Cook until meat is tender, about 2½ hours.ħ Remove chops to a plate, tent with foil to keep warm, and set aside. Remove bacon with a slotted spoon to a plate and reserve.Ħ Increase heat to high, add 1 tbsp (15 mL) butter to the bacon fat and when foaming add chops in a single layer and brown 3 minutes per side pour marinade over chops, bring to a boil, cover and place in oven. Pour marinade over, cover tightly and refrigerate for 48 to 72 hrs, turning the chops over midway through.ģ Remove chops from marinade and blot dry set both marinade and chops aside separately.ĥ Heat a large Dutch oven over medium heat add bacon and cook for 5 to 7 minutes or until fat has rendered and bacon is crisped.
Add peppercorns, juniper and allspice berries, cloves, bay leaves, thyme and onion bring to a boil, remove from heat and cool to room temperature.Ģ Arrange chops in a single layer in a large glass baking dish or other non-reactive vessel.
1 In a medium pot, combine wine, vinegar and salt over medium-high heat stir to dissolve salt.
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