A German culinary delight

Before I start the real topic of the post here are new chocolate motives in my Advent calendar…..really dark sided……



On Saturday I made my Rheinischer Sauerbraten with Spätzle and Red Cabbage, one original German recipe I really like and enjoy cooking.


And here is my recipe for it:

Rheinischer Sauerbraten

1 kg roast beef

1/4 l red wine vinegar

1/2 l water

1/2 l red wine

2 onions, chopped

2 cloves of garlic

1 Tbsp mustard seeds

8 cloves

1 bay leaf


1 carrot in slices

1/4 celery root in slices

Heat the vinegar and water until it boils, remove from oven and cool. Add wine, vegetables, herbs and spices.

Put the meat in a casserole and cover with the wine-vegetable-mixture.

Keep in the refrigerator for about 4 days.

Take the meat out and brown it in a pan.

Put it in your slow cooker, add the vinegar-wine -mixture and cook it on slow for 8 hours.

After 5-6 hours add:

2 big gingerbread cookies (look at my recipe in the archive, they are perfect)

2 Tbsp tomato paste

1-2- Tbsp apple jelly

Remove the roast and keep it warm.

Pour the liquid through a strainer and bring it to a boil. let it simmer until it gets condensed (maybe you have to add a bit more tomato paste and gingerbread)

Add salt to taste.

So now our roast is done but we also need some sidedishes here:

Red Cabbage with apple:

1 can ready cooked red cabbage

1 apple in small slices

1 Tbsp sugar

4 Tbsp berry liqueur

Put everything together in a pan and simmer for 30 Min.

Spatzlein: (make them one day ahead!!!)

1 egg

1 cup water

1 cup flour

1/2 tsp salt

Mix egg and water, beat well, add flour and salt until you get a really sticky dough..

In a large pot boild water and 1 Tbsp salt.

Spread some dough on a smooth plate( I usually divide the dough in 4 parts). Then use a knife, put it into the boiling water and then scrape small parts of the dough off the plate directly into the pot (do it with a jerk).When there is no dough left on the plate (as I said I make four parts) cook the Spatzlein for abour 3 minutes then pu t them into a strainer and go on with the next part of the dough…

So and now they should drain for some hours and therefore I make them one day ahead.

On the next day melt salted butter in a pan and brown the Spatzlein until they are crispy and golden at some parts..(they will never get crispy if you make them at the same day)

So that’s it!! Hope you like our German food and have a nice 3rd Advent!!!


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