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How To make Brigitte's Sauerbraten
2 lb Boneless roast beef
1/2 l Buttermilk
1 c Red wine
1 Bayleaf
1 Onion, sliced
2 Cloves
2 Peppercorns
5 Strips of bacon
1/2 l Water
1 cn (small) tomato paste
3 tb Cornstarch
2 Carrots, sliced
1. Put the meat in a ceramic or glass bowl. Pour the
buttermilk, wine, and bayleaf over the meat. Add the peppercorns and onions. Keep in the refrigerator for at least 3 days, marinating the meat daily. 2. After 3 days, remove meat from the refrigerator. In
a deep Dutch oven, fry the bacon and set aside. Put meat in the bacon drippings and brown on all sides quickly. Add 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes. Add the water, tomato paste, and carrots. Crumble the bacon and add to the meat. 3. Cover and simmer for about 1 1/2 hours, making sure
to watch the level of fluids in the dutch oven. Replace with water if it gets too low. When the meat is done, remove the meat and the carrots and keep warm. Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. 4. Slice the meat and serve with the gravy and potato
dumplings or wide noodles (other German choices include boiled potatoes or baked potatoes) and the carrots. Source: Brigitte Sealing, originally from Berlin, Germany -- now a US citizen and member of Cyberealm BBS Watertown NY originally posted 4/1/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
How To make Brigitte's Sauerbraten's Videos
Rahmwirsing, einfach und lecker!
Hallo Zusammen, hier kommt das feine Rezept zu einem herrlichen Rahmwirsing, gutes Gelingen und Guten Appetit!! Vielleicht gefällt euch auch dieses Rezept:
Messer :
Hoffmann Pfannen:
Zutaten für 4 Personen:
1/2 Wirsing
100ml Wermut
200ml Sahne
2 Schalotten
Muskat frisch gemahlen
Salz, Pfeffer
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Horsemeat | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Horsemeat
00:00:54 1 History
00:04:42 2 Taboo
00:04:51 2.1 Attitude of various cultures
00:07:44 2.2 Reasons for the taboo
00:10:05 3 Production
00:13:37 4 Opposition to production
00:14:40 5 Nutritional value
00:14:50 6 Preparation
00:15:49 7 In various countries
00:16:10 7.1 Asia-Pacific
00:16:19 7.1.1 Australia
00:18:09 7.1.2 China
00:19:06 7.1.3 Indonesia
00:19:33 7.1.4 Japan
00:20:52 7.1.5 Kazakhstan and Kyrgyzstan
00:21:27 7.1.6 Mongolia
00:21:59 7.1.7 Philippines
00:22:30 7.1.8 South Korea
00:22:51 7.1.9 Tonga
00:23:58 7.2 Europe
00:24:19 7.2.1 Austria
00:24:46 7.2.2 Belgium
00:25:50 7.2.3 Bulgaria
00:26:17 7.2.4 France
00:26:48 7.2.5 Germany
00:28:06 7.2.6 Hungary
00:28:27 7.2.7 Iceland
00:29:47 7.2.8 Italy
00:34:37 7.2.9 Malta
00:34:58 7.2.10 Netherlands
00:35:27 7.2.11 Norway
00:36:04 7.2.12 Poland
00:36:40 7.2.13 Serbia
00:37:11 7.2.14 Slovenia
00:37:47 7.2.15 Spain
00:38:20 7.2.16 Sweden
00:39:05 7.2.17 Switzerland
00:39:44 7.2.18 United Kingdom
00:41:50 7.2.19 Ukraine
00:42:12 7.3 North America
00:42:21 7.3.1 Canada
00:43:47 7.3.2 United States
00:47:29 7.3.3 Mexico
00:47:53 7.4 South America
00:48:01 7.4.1 Chile
00:48:48 7.4.2 Argentina
00:49:04 8 See also
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- Socrates
SUMMARY
=======
Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein.Because of the role horses have played as companions and as workers, and ensuing concerns about the ethics of the horse slaughter process, it is a taboo food in some cultures. These historical associations, as well as ritual and religion, led to the development of an aversion to the consumption of horse meat. The horse is now given pet status by many in some parts of the Western world, particularly in the United States, United Kingdom, and Ireland, which further solidifies the taboo on eating its meat.
Oma kocht am besten:Schäufele mit sauren Bohnen Spätzle und Kartoffelsalat
Schweinebraten mit Knödel: Der bayerische Klassiker
Denkt man an bayerische Küchen, denkt man automatisch an Schweinebraten. Die Kunst liegt in einer reschen Kruste. Wie sie das hinbekommen, zeigen wir Ihnen.
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SRF 1, 28. März 2014
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Der 52jährige Tausendsassa hat in Neuenegg im Kanton Bern sein kleines Paradies gefunden. Umgeben von Pferden, Hühnern und Cowboy-Hüten verdient Harry Zartl hier seine Brötchen mit Wild West-Artikeln. Wirds ihm auf seiner Ranch zu eng, setzt sich der Hobbypilot ans Steuer einer Cessna, um Eiger, Mönch und Jungfrau noch ein wenig näher zu sein.
Ob «Dirty Harry», wie ihn seine Frau nennt, auch in der Küche zu Höhenflügen ansetzt? Mit einer Kreation aus pochiertem Knusperei, einem «Suure Mocke» und einer brennenden Schokoladekugel will Harry bei seinen Gegnern das Feuer entfachen. Von zu viel Schnickschnack hält der stämmige Berner nichts. «Zack, zack» muss es gehen und immer genug soll es geben. Ob das reicht?
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