Zoervleisj / Sauerbraten

Page 103

Cuisine: Dutch/Belgian | Course Type: Main Courses

(1 review)

Tags: braise beef apple butter braised beef dutch sauerbraten appelstroop ontbijtkoek

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Very nice! It was a bit of a pity that the instructions were scarse - I didn't know if I had to chop the gingerbread into pieces before adding it, if only 40 ml vinegar leftover for the marinade would be enough, if the braise needed to be covered, etc. - otherwise I would have given 5 stars.

To address the questions I had: I decided to add the gingerbread slices in cubes - I didn't like the texture, though, so next time I will probably chop them finely or even pulverize them. Because I probably used a much larger pan than they did, I had to add 300 ml water above what was instructed, so I decided not to cover the braise. I also decided that 40 ml vinegar would be quite enough, as the other 60 ml of the original 100 ml in the marinade haven't disappeared but have simply been absorped by the meat.

It does seem to be Rheinischer Sauerbraten, which is probably the version most Americans know, containing gingerbread or lebkuchen and sugar beet syrup or apple butter. The only exception here is that the meat is cut into cubes, which means that the time for both marinating as for cooking is greatly reduced, very useful.

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