![]() They put tough joint meats in earthenware pots with the red wine and spices and let it simmer all day in the same ovens that they made their tiles – very frugal! The dish’s invention is credited to the tile makers who built Brunelleschi’s famous Cathedral Dome in the 15th century in Florence, Italy. There’s an Italian wine roasted meat dish similar to sauerbraten called “Peposo”. Caesar sent his army over the Alps to Cologne from Italy and they carried meat in earthen-ware pots, preserved with red wine. ![]() In Germany today, sauerbraten is regarded as the national dish, even though its origin is credited to the Romans, who typically preserved their meats in their native red wines. ![]() The now gone Habigs, Black Forest, and Forest View Gardens all served it in their heydays/ Kreimer’s Bier Haus in Cleves, Ohio, serves a sauerbraten style Ribeye steak. For those who like the sauce, but like an update on this classic – the President’s Room at the Phoenix serves a sauerbraten-style short rib. Hofbrauhaus in Newport, and Lazlo’s Iron Skillet in Newtown serve the tangy treat. Germania Park in Colerain Township serves a particularly good version in their clubhouse basement during their annual Oktoberfest. Mecklenburg Gardens in Corryville serves it authentically with rotkuhl or red cabbage slaw, and spaetzle. In Greater Cincinnati, Ron’s Roost on the West Side serves it Cincinnati-German style – over flat noodles with two potato pancakes and their hot bacon slaw. Many of these ‘from-the-homeland’ recipes that came with families were adapated like that to make due with local ingredients and became the sauerbraten we see today at restaurants around town. But what is interesting is that it notes a Depression-era substitute for allspice if it’s too expensive or not available. It was probably adapted from a Rhineland recipe, which is where my grandmother’s family was from in Germany. My maternal grandmother used her mother’s now 150 year old sauerbraten recipe. But, as most German-American foods, it has been sort of dumbed-down for the American palate. Our version is probably closest to the Rhineland version, without the raisins or plums typical in that region’s version. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. With the tougher cuts of meat, like rump roast, bottom beef round, cross cut rib roast, or eye of round, commonly used for sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a tender, soft, and juicy dish. Some modern American recipes call for Coca-Cola as a marinade. With a lot of tang from being marinated several days in vinegar, red or white wine, or both, it usually also has flavors of gingerbread, and sometimes, depending on the variety, has raisins or plums added. Literally translated, it means “sour roast.” It’s the German version of sweet and sour chicken. ![]() Around the time of World War II, those off cuts of meat included ‘pferd’ or horsemeat. It’s goal was to tenderize off cuts of meat. And, like our most loved signature dish, goetta, it evolved from a peasant dish. Well cooked sauerbraten is a delicacy second to none for the Teutonic palate. Another great comfort food the German immigrants gave to Cincinnati is sauerbraten – the German Potroast.
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