A taste of
Nuremberg
Nuremberg Bratwurst
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Peppered beef
Culture & History
Where to eat
A taste of
Nuremberg
Nuremberg Lebkuchen
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
Gingerbread is a must in Nuremberg and this popular variety is packed with nuts, honey and spices. They have been a festive favourite here since the middle ages, and you’ll only need to try one bite to see why.
Peppered beef
Culture & History
Where to eat
A taste of
Nuremberg
Nuremberg Rotbier
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
Named for its red colour, this malty beer has been brewed here since the Middle Ages. A perfect pairing to a bratwurst for lunch or dinner!
Peppered beef
Culture & History
Where to eat
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
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.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
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
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.
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
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.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
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.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
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.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
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Transcript
A taste of
Nuremberg
Nuremberg Bratwurst
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Peppered beef
Culture & History
Where to eat
A taste of
Nuremberg
Nuremberg Lebkuchen
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
Gingerbread is a must in Nuremberg and this popular variety is packed with nuts, honey and spices. They have been a festive favourite here since the middle ages, and you’ll only need to try one bite to see why.
Peppered beef
Culture & History
Where to eat
A taste of
Nuremberg
Nuremberg Rotbier
With a century-long beer, sausage and gingerbread tradition, it’s no exaggeration to say that Nuremberg’s gastronomic scene is as much a part of its history as the storied Old Town and Imperial Castle. But it’s not all about the past here. With nine Michelin restaurants and many more fine-dining restaurants, the city also boasts an innovative, modern food scene. Here’s a full guide of what to eat in Nuremberg…
Schweinshaxe
Named for its red colour, this malty beer has been brewed here since the Middle Ages. A perfect pairing to a bratwurst for lunch or dinner!
Peppered beef
Culture & History
Where to eat
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
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.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
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
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.
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
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.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
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.
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.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
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.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.