Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Franzbrötchen
Ingredients
2 tsp cinnamon
3.5oz. cane sugar
3.5oz. butter
2 tsp cinnamon
3.5oz. cane sugar
3.5oz. butter
450g of all-purpose flour
1.8oz. butter
6.8oz. of oat milk
1 packet active dry yeast
1 tbsp of cane sugar
pinch of salt
Method
The Franzbrötchen is a northern German specialty; a caramelized cinnamon pastry wrapped up in a croissant dough and formed into a characteristic shape. Place the active dry yeast, flour, and sugar in a large bowl. Melt butter in milk in a saucepan. Add milk to the flour mixture and work it to a smooth dough. For 1 hour, cover the dough with a towel in a warm place. Mix butter, sugar and cinnamon to a smooth paste. Preheat oven to 200°C. Spread flour on a surface and roll the dough into a large rectangle. Spread the surface with butter cinnamon mixture. Roll the dough from the long side and cut the roll into 12 pieces. Use a wooden spoon handle to press down in the center. Brush with egg wash or butter and sprinkle with cinnamon sugar mix. Bake in the oven for 20 minutes.
Schweinshaxe
Ingredients
4- 5 cloves 1 tsp black pepper
1 tbsp salt
2- 3 cloves of garlic
1-2 onions
400ml (12oz.)
2 pork knuckles, about 1.5pounds each, uncured /unsmoked 1-2 tbsp caraway seeds
2- 3 bay leaves
Method
To roast a knuckle of pork the Bavarian style, preheat the oven to 150°C (300° F), cut the onions into rings and place on a frying pan. Grind 1 tablespoon of caraway seeds and mix with salt and pepper. Cut into the skin (rind) of each pork knuckle and rub the spice mixture into it. Place the knuckle on the onions with the conical end up and fry slowly for 90–120 minutes. Add beer and some water to the pan and roast for another 60–90 minutes. Put the knuckle back in the oven and roast at 200°C (400° F) until the skin is crispy.
For the sauce, add 1 cup of hot water to the pan, scrape the brown pieces off the bottom and stir in a blender. Put in a saucepan and bring to a boil. If the consistency is too thin, add a thickening (1 tablespoon cornstarch, 1 tablespoon cold water). Remove from heat and serve with the pork knuckle.
Wine Recommendation
Badischer Müller-Thurgau, Silvaner, Pinot Noir Weißherbst, Pinot Noir; or Pils, wheat beer (Weizenbier), dark Pils, Export or Radler go well with the pork knuckle.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Schwäbischer Zwiebelkuche
Ingredients
Toppings
500g onions
50g butter
1 tbsp flour
2 eggs
100ml sweet cream
Salt
Caraway seeds
75g bacon
Butter
Dough
250g flour
50g butter
½ cube of yeast
1 tsp salt
1 tsp sugar
150ml milk
Method
For the dough, dissolve the yeast in a small bowl with warm milk, add sugar and flour and stir until smooth. Sprinkle with flour, cover, and let rise in a warm place until the volume has doubled. Lay out the dough in a cake pan. For the topping, sauté the diced onions in the butter for about 10 minutes, but do not let them turn brown. Stir in the flour and let the mixture cool down. As soon as the yeast dough has risen in the mold, add 2 beaten eggs and cream and stir in. Season to taste with salt. Place the topping in the cake pan lined with the batter and sprinkle with smoked ham and caraway seeds. Finally add some flakes of butter. Bake in a preheated oven at 200°C (400° F) for 35–45 minutes.
Wine Recommendation
The perfect wine for the Swabian onion cake is a dry Pinot Gris from the Palatinate, a Federweißer, or a fine-bitter Riesling from the Middle Rhine or the Moselle.
RECIPES
Wanderlust
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Transcript
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Cook up a taste of
Germany
Peppered beef
Schweinshaxe
Schwäbischer Zwiebelkuchen
Franzbrötchen
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Franzbrötchen
Ingredients
2 tsp cinnamon 3.5oz. cane sugar 3.5oz. butter 2 tsp cinnamon 3.5oz. cane sugar 3.5oz. butter
450g of all-purpose flour 1.8oz. butter 6.8oz. of oat milk 1 packet active dry yeast 1 tbsp of cane sugar pinch of salt
Method
The Franzbrötchen is a northern German specialty; a caramelized cinnamon pastry wrapped up in a croissant dough and formed into a characteristic shape. Place the active dry yeast, flour, and sugar in a large bowl. Melt butter in milk in a saucepan. Add milk to the flour mixture and work it to a smooth dough. For 1 hour, cover the dough with a towel in a warm place. Mix butter, sugar and cinnamon to a smooth paste. Preheat oven to 200°C. Spread flour on a surface and roll the dough into a large rectangle. Spread the surface with butter cinnamon mixture. Roll the dough from the long side and cut the roll into 12 pieces. Use a wooden spoon handle to press down in the center. Brush with egg wash or butter and sprinkle with cinnamon sugar mix. Bake in the oven for 20 minutes.
Schweinshaxe
Ingredients
4- 5 cloves 1 tsp black pepper 1 tbsp salt 2- 3 cloves of garlic 1-2 onions 400ml (12oz.)
2 pork knuckles, about 1.5pounds each, uncured /unsmoked 1-2 tbsp caraway seeds 2- 3 bay leaves
Method
To roast a knuckle of pork the Bavarian style, preheat the oven to 150°C (300° F), cut the onions into rings and place on a frying pan. Grind 1 tablespoon of caraway seeds and mix with salt and pepper. Cut into the skin (rind) of each pork knuckle and rub the spice mixture into it. Place the knuckle on the onions with the conical end up and fry slowly for 90–120 minutes. Add beer and some water to the pan and roast for another 60–90 minutes. Put the knuckle back in the oven and roast at 200°C (400° F) until the skin is crispy. For the sauce, add 1 cup of hot water to the pan, scrape the brown pieces off the bottom and stir in a blender. Put in a saucepan and bring to a boil. If the consistency is too thin, add a thickening (1 tablespoon cornstarch, 1 tablespoon cold water). Remove from heat and serve with the pork knuckle.
Wine Recommendation
Badischer Müller-Thurgau, Silvaner, Pinot Noir Weißherbst, Pinot Noir; or Pils, wheat beer (Weizenbier), dark Pils, Export or Radler go well with the pork knuckle.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Schwäbischer Zwiebelkuche
Ingredients
Toppings 500g onions 50g butter 1 tbsp flour 2 eggs 100ml sweet cream Salt Caraway seeds 75g bacon Butter
Dough 250g flour 50g butter ½ cube of yeast 1 tsp salt 1 tsp sugar 150ml milk
Method
For the dough, dissolve the yeast in a small bowl with warm milk, add sugar and flour and stir until smooth. Sprinkle with flour, cover, and let rise in a warm place until the volume has doubled. Lay out the dough in a cake pan. For the topping, sauté the diced onions in the butter for about 10 minutes, but do not let them turn brown. Stir in the flour and let the mixture cool down. As soon as the yeast dough has risen in the mold, add 2 beaten eggs and cream and stir in. Season to taste with salt. Place the topping in the cake pan lined with the batter and sprinkle with smoked ham and caraway seeds. Finally add some flakes of butter. Bake in a preheated oven at 200°C (400° F) for 35–45 minutes.
Wine Recommendation
The perfect wine for the Swabian onion cake is a dry Pinot Gris from the Palatinate, a Federweißer, or a fine-bitter Riesling from the Middle Rhine or the Moselle.