Let's Make Sauerbraten w/ FINAL pics added

This is a traditional German dish from my Great Grandmother and while some recipes call for round, my old man swears by chuck, so I went with that.


This is the heated up marinade which is now cooling, so you can't really see all the ingredients, but they're in there at the bottom.



This has to now marinade for anywhere from 2 days up to a week, turning twice daily.

The ingredients are mustard seed, juniper berries, allspice, cassia, dill seed, bay leaves, cloves, ginger, star anise, Tellicherry peppercorns, coriander, mace, cardamom, and red chile peppers. This is added to two cups of water and two cups of apple cider vinegar, heated to release the flavors and then cooled for safety before I put the meat in.

This is a blend I get from the Spice House.

I was skeptical of purchasing an enamel dutch oven this small, but the 3 quart size is perfect for optimal marinading. I'll probably end up cooking it in my 5 quart though.



I only know of one restaurant that serves Sauerbraten (ETA: in LA), and that's in New Orleans at...well, I thought it was the Jagerhaus, but now I don't see it on their menu. Come to think of it, I think I looked them up to try Sauerbraten but it wasn't offered.

Does anyone know of a place that serves this dish? I know that John Besh dabbles in German cuisine. Maybe my kitchen is the only one producing a lost art.

To be continued...