Sometimes it’s also made with venison or lamb. Originally the dish was most commonly made with horse and there are a few restaurants that still serve it, but today it’s primarily made with beef. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century. The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. The addition of ginger snaps also serves to thicken the gravy. There is always the addition of a sweet ingredient to balance the acidity and sourness of the sauce and some regions do this by adding ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. Sauerbraten recipes vary by region, each adding their own touches. Wherever we went it was made a little differently, but always delicious. It was also a dish we loved to order at restaurants. Both my German mother and my Oma would make it served with Rotkohl, Knödle and potatoes, sometimes Spätzle, and it was a memorable feast every time. Growing up in southern Germany until my mid-20’s, Sauerbraten was a dish I always looked forward to. You can also eat it with butter and cheese.One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Knödel or Spätzle and you’re all set for a memorable feast! Enjoy it like a hot breakfast porridge, and add toppings like nuts, seeds, dried fruits, fresh fruit. You can top polenta with your favorite baked potato toppings. It can also replace the bread that goes with your meal. You can also serve polenta where you might normally serve with potatoes, rice, or pasta. Since polenta doesn’t have a strong flavor, it’s a very versatile side dish to serve with a wide variety of dishes.įor example, polenta goes great with flavorful saucy main dishes, a variety of sauces, and gravy. *Note: Polenta will thicken as you let it sit, so be sure to serve it right away. Here’s a photo using the pot in pot method.įinally, serve this soft & creamy polenta immediately with your favorite main dishes, sauces, or veggies. For reference, we added 1 to 2 small pinches of salt at the end.įor Pot in Pot Method: The instructions will be the same. Taste and season creamy polenta with more salt if necessary. Step 3 Season & Serve Instant Pot Polenta Pressure Cooking Method: Pressure Cook at High Pressure for 15 minutes, then Natural Release for 15 minutes.Īfter 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. *Pro Tip: If you don’t have a low-profile trivet, you can place the smaller 3-quart inner pot directly in the water. Then, place the smaller 3-quart inner pot on the trivet. Then, add 4 cups (1L) to 4½ cups (1.125L) water or unsalted chicken stock to the smaller inner pot.Īdd 2 cups (500ml) water, then layer a low-profile trivet in the larger Instant Pot inner pot. Why Use this Pot-in-Pot Method? Virtually nothing is stuck to the bottom of the pot with this cooking method.įirst, place all the ingredients in the smaller stainless steel pot or 3-quart Inner Pot in the following order.Īdd 1 tsp (7g) fine salt and 1 cup (195g) coarsely ground polenta in the smaller inner pot. Yes! The 3-Quart Inner Pot will work in your 6 Quart to 10 Quart Instant Pots as a pot in pot container. *Pro Tip: If your Instant Pot is sensitive to the “Burn” Error or you prefer a slightly easier cleanup, the 3-Quart Instant Pot Stainless Steel Inner Pot is perfect for this Pot in Pot method.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |