Читать книгу German Cookbook - Dr. Oetker - Страница 17
ОглавлениеPickled pork knuckle with sauerkraut
Eisbein mit Sauerkraut
One of Berlin's most famous dishes –
a huge portion of local atmosphere
4 servings
1.5 kg/3 ¼ lb pickled pork knuckle (4 pieces, if necessary order from the butcher in advance) about 1.75 litres/3 pints (7 cups) water
For the sauerkraut:
750 g/1 lb 10 oz fresh sauerkraut
1 onion
1 bay leaf
3 cloves
5 juniper berries
250 ml/8 fl oz (1 cup) meat stock
1 floury potato
salt
freshly ground black pepper
a little sugar
Preparation time: 20 minutes
Cooking time: 1 ½–2 hours
A corner pub in Berlin: a welcoming casual meeting place for locals and tourists alike.
1 Rinse the pickled pork knuckle under cold running water. Put the water and pork in a pan, bring to the boil, cover and cook over low to medium heat for 1 ½–2 hours.
2 Meanwhile loosen the sauerkraut with a fork and peel the onion. Put the sauerkraut, onion, bay leaf, cloves, juniper berries and stock to a pan and bring to the boil. Cover and cook the sauerkraut for about 30 minutes. If necessary add a little stock from the pork cooking liquid.
3 Peel the potatoes, rinse and drain. Grate the potatoes, add the sauerkraut and briefly bring to the boil again so that it becomes creamy. Season the sauerkraut with salt, pepper and sugar.
4 Remove the pickled knuckle of pork from the pan and serve with the sauerkraut.
Accompaniment: Boiled potatoes or potato puree.
Tip: Sauerkraut preserved in a jar or canned is usually pre-cooked. In that case all you need to do is heat it up and season it.
Rhine-style marinated
beef casserole
Rheinischer Sauerbraten with alcohol
Traditionally prepared with raisins in the Rhineland
8 servingsFor the marinade:
2 carrots
3 parsnips
1 stick celery
1 onion
1 pinch salt
2 bay leaves
½ tsp peppercorns
½ tsp mustard seeds
3 cloves
1 clove garlic
1 sprig thyme
5 allspice
250 ml/8 fl oz (1 cup) herb or wine vinegar
1 litre/1 ¾ pints (4 cups) beef stock
1 litre/1 ¾ pints (4 cups) red wine
2 kg/4 ½ lb beef without bones (from the leg)
2 tbsp lard
salt
freshly ground black pepper
2 tbsp sugar syrup
2 tbsp cranberries (from the jar)
For the sauce:
2 tbsp crème fraîche
a little cornflour (cornstarch)
100 g/3 ½ oz (¾ cup) raisins
4 tbsp slivered almonds
Preparation time: 50 minutes, excl. cooling or marinating time
Cooking time: about 2 hours
1 For the marinade, clean the carrots, parsley roots and celery. Peel, rinse and drain them, then cut into pieces. Peel and coarsely chop the onion. Transfer the prepared vegetables into a pan. Add the remaining ingredients for the marinade, bring to the boil and leave to cool. Put the marinade in a large bowl or soufflé dish.
2 Wipe the beef dry with kitchen paper towel and add to the marinade. Cover and marinate the beef for at least 24 hours in the refrigerator. In the case of a large piece of beef, allow more time for marinating so that the beef has time to absorb the marinade.
3 Preheat the oven:
Top/bottom heat: about 200 °C/400 °F (Gas mark 6).
Fan oven: about 180 °C/350 °F.
4 Remove the beef from the marinade and pat dry with kitchen paper towel. Pour the marinade through a sieve into a pan.
5 Melt the lard in a roasting pan. Add the beef and brown briskly on all sides, then season with salt and pepper. Add the well-drained vegetables (from the marinade) and fry briefly.
6 Add the sugar syrup and cranberries and stir well. Now add the marinade liquid. Cover the roasting pan and put in the preheated oven. Cook the sauerbraten for about 2 hours until ready.
7 Remove the beef from the roasting pan and keep in a warm place.
8 Strain the sauce and stir in the crème fraîche. If you like, thicken the sauce with cornflour (cornstarch) and cook briefly. Stir in the raisins and almonds. Season the sauce with salt and pepper. Add the beef to the sauce.
9 Before serving, cut the Rheinische Sauerbraten into slices and arrange the slices on a dish. Then either pour the sauce on top or serve the sauce with it.
Accompaniment: Potato dumplings and red cabbage.
