1) I am making sauerbraten this weekend and most recipes call for baking in a Dutch oven which I don't have. Will I get the same results simmering on stove top which is how I usually make regular pot roasts?
2) Can I use Williams Sonoma brining bag to marinate the sauerbraten? Seems there are different views on using plastic bags to marinate vs marinating in glass bowl.
3) Would cinnamon raisin bread or pumperknickle bread go well with sauerbraten?
Opinions would be appreciated!
#1: Can you do it on the stovetop? Sure, I guess.
I always do mine in a large dutch oven due to size. And then finish in the oven.
Brown veggies and aeromatics in the pot on the cooktop,brown meat, add back in liquid and remaining ingredients and slam on the lid and toss in the oven.
If covered and you carefully monitor heat, then I guess stovetop may work.
Or not. Just gotta make sure meat gets doen and liquid sticks around.
#2. Plastic bag, glass bowl, stainless bowl, plastic container. Whatever. They all have worked for me.
Some fear chemical leech from plastic. It's not like I;m marinating it in gasoline or transmission fluid. LOLZ.
Red wine, cider vinegar, spices and other things. 3 days in the fridge to marinate. Flip when I get up in the morning. Flip when I get home from work.
After 3 days, then cook away for me.
#3: I'd do pumpernickle myself since I use ground gingersnaps in my finish sauce and they are pretty powerful in and of themselves.
Cinnamon may just be too much, but that's just me.
I do home made spatzle with butter and either a hot bacon slaw or warm sweet German braised red cabbage as sides with my SB.
Hope it all goes well.
Let me go dig it up Gail.
It's a nice side for SB due to it having very thiney sliced green cabbage, vinegar and bacon in it along with a few other things.
I don;t make it that often (I'm not a big cabbage fan but I like this and braised red cabbage) and it's not in my digital recipe file but still in the "dead tree" aka paper binder file at the house.
My great grandmother was first Gen. German Immigrant and I;m midwest based in a large city with a LOT of German heritage. Still have many local restaurants serving all of the above daily.
I'll go dig it up.
3) traditionally served with dumplings or spätzle. boiled or mashed potatoes could also be possible but never bread (especially not the kind you mention). AND of course always always always with braised red cabbage.
i personally prefer spätzle or knedlíky (the latter is not German but i did have it in Dresden).
To share: I just did some German style sweet and sour red cabbage this weekend, but since I didn't have a tart green apple available and didn't want to go to the store again, I found some frozen blueberries, which I substituted for the apple. Perfect tartness, and I think I actually prefer it to the apple. Being purple, the berries made the dish come out redder than red. It all came out fantastic.
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1. Yes you can cook it on the stove top. The Sauerbraten recipe in The German Cookbook by Mimi Sheraton has it prepared that way. Here is her recipe from the New York Times in 1983.... http://www.nytimes.com/recipes/6503/r...
2. I marinate things in plastic bags all the time. Just make sure you put in into something to catch any leaks.
3. As stated in the other thread, cinnamon raisin bread will NOT be good with sauerbraten. The flavors will clash. I wouldn't go with a dark bread like pumpernickel either. If you must have some kind of rye based bread, make it a light rye. But honestly, a plain crusty white wheat bread would be best. Or no bread at all, Mimi Sheraton suggests "Serve with dumplings, noodles, boiled potatoes or potato pancakes." I do potato dumplings and braised red cabbage.