re: Let's make Sauerbraten

Thank you.

German cuisine seems to be virtually non existent in Louisiana so I thought I'd showcase this dish. The only place that I know of that does Sauerbraten is the JägerHaus in Nawlins, which I haven't tried because I make my own at home. Apparently, there was a place called Black Forest in BR which featured German food, but is now closed.

It's been about twelve hours, time to turn the meat.



Notice that the color is changing nicely on the beef that was exposed to the marinade. Time to press it back down into the liquid. (Don't be spooked by the bubbles because they occurred when I flipped the meat. This is being stored in a thermometer monitored fridge.) Only a mandatory 60 more hours to go before the cooking process...