Am Donnerstag, 15. März 2018 15:21:42 UTC+1 schrieb Jill McQuown:
> On 3/15/2018 9:53 AM, sanne wrote:
> > Am Donnerstag, 15. März 2018 14:29:04 UTC+1 schrieb Ophelia:
> >>
> >>>
> >>> Do you make it? If so, will you share the recipe, please?
> >>
> >> Rarely - I use one recipe for poultry necks more often.
> >> The original (Rheinischer) Sauerbraten was to turn the dead horses from a
> >> battlefield into something palatable for a starving population...
> >>
> >> https://en.m.wikipedia.org/wiki/Sauerbraten - just skip the ginger... ;-)
> >>
> >> Bye, Sanne.
> >>
> >> ==
> >>
> >> Hmm thanks. Unfortunately we don't get any dead horses where I am ... ;p
> >
> > Nah - they're too dumped up with drugs nowadays...
> > Use beef instead.
> >
> > Bye, Sanne.
> >
> Dead horse history aside , the only sauerbraten I've ever had was made
> using a rump roast. As the article indicates, it's a great way to cook
> a rather tough cut of beef. The red wine vinegar and wine and long
> marinating serves to tenderize the beef.
>
> Since you mention ginger it looks like you go with (according to the
> wiki link) the alleged "less commonly" used spices in the marinade. I'm
> sure the marinate I had included the first batch: "peppercorns, juniper
> berries, cloves, nutmeg, and bay leaves". Aside from the peppercorns,
> I'm not sure what other spices she'd need to omit.

Nope; I go with the common spices except for the juniper berries - all-spice
works fine here - and the nutmeg. Love it elsewhere.

Bye, Sanne.