![]() ![]() Grandma Rosa’s Franconian Sauerbraten is uncomplicated, made from simple ingredients, and incredibly delicious. Both Rhenish and Franconian sauerbraten share a delightful balance of sweetness and sourness, and in many families, they feature ‘soßenlebkuchen,’ a gingerbread variation used specifically for sauces. In contrast, the Franconian sauerbraten is exclusively prepared with beef. Variations can even introduce ingredients like raisins, sometimes soaked in rum, or maple syrup to enhance the sauce. The original Rhenish recipe traditionally included horse meat, but nowadays, beef is the more prevalent choice. German Sauerbraten recipes can vary, with distinctions based on regional styles such as Franconian and Rhenish. However, this family recipe doesn’t require marinating the meat for an extended period, making it a perfect last-minute roast recipe for special occasions like Christmas. It’s called “sour roast” because the meat is marinated in an acidic broth (often a combination of wine and vinegar or solely vinegar.) with vegetables such as celery, onions, and carrots, along with spices and herbs such as cloves, black pepper and bay leaves, for a couple of days. Sauerbraten, literally translated as “sour roast,” is a traditional German braised roast, primarily prepared with beef. ![]() Franconian is a region in Bavaria, Germany. One of my favorite dishes from her is her Franconian-style sauerbraten. It’s a special treat for everyone, and we’re truly thankful that she continues to spoil us. Even though she is 87 years old, she still prepares traditional Franconian dishes on Sundays, and the whole family gathers to savor her culinary creations. Oma Rosa is an amazing cook, especially when it comes to German food. Learn how to make the classic, authentic German braised beef, also known as Sauerbraten, prepared in the Franconian style, with guidance from my 87-year-old German grandma-in-law, Oma Rosa.
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