My Mom and Dad's Bratkartoffel
Gurkensalat (Cucumber Salad)
Sauerbraten

> From: "Orchidguy" >
> Does anyone have any traditonal German recipes?
Sorry I'm late on this. Is this Orchidguy who posts at alt.food.asian?
From: John Droge )



My Mom and Dad's Bratkartoffel

My parents both grew up on farms in Germany near the North Sea. This is
how they made it on the farm

3-4 cups boiled potatoes, cold, peeled and sliced into about the size of
quarters
about 3-4 slices of bacon diced
about 1/2 cup diced yellow onions

Start frying the bacon
When you get some grease in the pan add onion
When bacon and onion start to get a little brown add potatoes
Continue till potatoes are browned lightly
My Mom would often add some beaten eggs at the end and that's what we
frequently had for lunch and sometimes for dinner.

John


Gurkensalat (Cucumber Salad)

2 md Cucumbers
1 1/2 Tbsp Sugar
1 1/2 Tbsp Cider Vinegar
1/2 ts Salt
1/8 ts Pepper
1/2 cup Sour Cream
1 Tbsp Parsley, Fresh, Minced

Slice cucumbers paper-thin.
Sprinkle slices with sugar, vinegar,salt and pepper. Marinate for 20
minutes, drain off liquid, and
toss lightly with sour cream.
Top with minced parsley.




Sauerbraten

1/2 cup dry red wine
1/2 cup red wine vinegar
2 cup cold water
a Medium size onion peeled and thinly sliced
handful of crushed black peppercorns
4 whole juniper berries
a couple of bay leaves
5 lb boneless top or bottom round roast
3 Tbsp lard
1/2 cup finely chopped carrots
1/4 cup fresh chopped celery
2 Tbsp of flour
1/2 cup water

In large saucepan combine 1/2 cup dry red wine, 1/2 cup red wine vinegar 2
cup cold water, a Medium size onion, peeled and thinly sliced, handful of
crushed black peppercorns and 4 whole juniper berries
and a couple of bay leaves. Bring this marinade to a boil, then remove
from
heat and allow to come to
room temp. Place a 5 lb boneless top or bottom round roast, with fat
trimmed
off, in a deep crock just large enough to hold it comfortably
Pour the cooled marinade over the roast. My mother made sure the marinade
came at least half way up the sides of the meat. If there wasn't enough
marinade, she would add more wine.

She would turn the meat to moisten all sides, and covered the crock with
the
wooden top, and put it in the cool basement and left it there for 4-5
days.
Everyday she turned the meat in the marinade at least two times.
On the 5th day she removed the meat from the marinade and completely dried
it with towels. Strain the marinade through a fine sieve and reserve the
liquid. She threw away the spices in the sieve.
She took a large very heavy soup pot and melted 3 Tbsp lard in it over
high
heat until it started to sputter. She added the meat and browned it on all
sides and made sure it browned well, without burning.

Take the meat and transfer it to a platter, and pour off and throw away
all
but a couple of Tbsp of the fat from the pot. Add 1/2 cup finely chopped
onions, 1/2 cup finely chopped carrots, 1/4 cup fresh chopped celery to
the
fat in the pot and cook over mod. heat stirring frequently, for about 6-8
minutes or until they are soft and light brown. Sprinkle 2 Tbsp of flour
over the vegetables and cook,
stirring constantly, for another 2-3 minutes longer, or until the flour
begins to color. Pour 2 cup of the reserved marinade and 1/2 cup water and
bring to a boil
over high heat. Return the meat to the pot. Cover and simmer over low heat
for 2 hours or until the meat shows no resistance when pierced with the
tip
of a sharp knife.

Transfer the meat to a heated platter and cover to keep it warm while
making
the sauce. Pour (staining) the liquid left in the pot into a large
measuring cup and skim the fat from the surface. You will need 2-1/2 Cups
of liquid for the sauce. If you have more than that, boil it briskly over
high heat until it is reduced to that amount. If you have less, add some
of
the reserved marinade.

Combine the liquid and some flour for a sauce.
Return the sauce to the pan, taste for seasoning and let it
simmer over low heat till ready to serve.
To serve carve the meat into 1/4" slices and arrange on a platter. Moisten
the slices with a few Tbsp
of the sauce and pass the remaining sauce separately in a gravy boat.


John


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