I used a boneless beef chuck roast but you could use a rump roast or eye of round roast. What cut of meat can you use for to make this for your celebration at home? The beauty of this recipe is that you can buy the cheapest meat out there and through a several day marinating process and cooking it on low heat for a long time it turns into one of the most delicious flavored roast that falls apart as you use your fork. It’s usually made from beef, but you could use pork or lamb as well. Sauerbraten is essentially Germany’s version of pot roast. Now that you know the history of Oktoberfest let’s talk about todays recipe for traditional Sauerbraten! What is Sauerbraten? LIKE IT ? PIN IT FOR OKTOBERFEST INSPIRATION or FOR FALL COMFORT FOOD DINNERS! People go all out at these events with the women wearing twin braids and the men wearing Alpine hats which often have feathers in them. There is usually an apron worn over the skirt of the dress. Women wear dirndl dresses which is a snug fitting bodice over a white blouse. The suspenders are usually worn over white button down shirts. Men wear lederhosen which are shorts with suspenders on them.
In California there are many places to go to celebrate! (Don’t say I didnt warn you, in America all Oktoberfest celebrations often include many dances to the chicken dance so be ready to have that song in your head for days!!) What do people wear to a traditional Oktoberfest event? The festival is not limited to Munich ~~ it’s now celebrated all over the world. In 2019 the official Oktoberfest will be celebrated Sept 22- October 7th. It seems crazy, but Oktoberfest is actually mostly in September. Today there is a parade, carnival, beer gardens and lots of polka music playing for dancing and of course lots of delicious German foods! When is Oktoberfest celebrated? The celebration continues today with Munich being a destination for people all over the world to attend the real event! The Bavarian celebration originally had horse races for the public as part of the events. The original event was a celebration for the people to commemorate the marriage of King Ludwig I to Princess Therese of Saxe-Hildburgausen. Oktoberfest is more than a week long festival that began in 1810 in Munich Germany. I’d had it in the back of my mind for a while and I’ve never met an Oktoberfest I haven’t enjoyed! What’s not to love? There are beer gardens, authentic German food like these Homemade German Pretzels, and Bratwurst with Kraut , along with dancing and singing! (Beer barrel polkas and the chicken dance are played often!) Homemade German Pretzels are common at Oktoberfest celebrations! Everything you ever wanted to know about Oktoberfest! What is Oktoberfest? My husband loves Germany and my mom had many German recipes in her recipe box and when I was going thru them he saw this one and said I had to make it for an Oktoberfest Celebration! Good eating and more inspiration.Today’s post is for a Traditional Sauerbraten Recipe. The meat was more tender than a traditional pot roast and lead to thoughts of shredding the leftovers and stuffing a periogi or dumpling. The tang of the sauerbraten was not overly pronounced in the roast, but the gravy carried those flavors through the dish. The kale offered a contrasting texture and bitterness.
Very mild, but added to the buttermilk dumplings it added just the right richness in texture and flavor to contrast the slight tang of the gravy. The Butterkase from Edelweiss is rich and creamy with just the slightest hint of something a bit grassier, fuller in the flavor. The side dish was a serving of buttermilk spaetzle with a generous amount of Edelweiss Creamery’s Triple Cream Butterkase. Instead, I added ginger, clove, and molasses to mimic the flavors and thickened the liquid with flour for a simple gravy. The traditional recipe calls for adding “crumbled gingersnaps” to make a gravy. I used the onion to cook thin ribbons of lacinato (Tuscan) kale, dried cranberries, and wine. I strained the cooking liquid and added the carrots to the roast. I removed the roast and kept it warm in the oven. At this point, I deviated a bit from the traditional recipe. Then the marinade is added to the pan along with beef broth and allowed to simmer for 2 hours until tender. The roast is removed from the pan and thinly sliced onions and carrots are added, sauteed until golden, then the roast is returned to the pan. The roast is patted dry and then seared over high heat to brown all sides. Then into a non-reactive container in the fridge for four days. chuck roast and adjusted accordingly on volumes but retained the spice levels. At a recent used-book sale, I stumbled across this 1936 publication by Culinary Arts Press of the “Pennsylvania Dutch Cook Book: Fine Old Recipes” and decided it was time to try a traditional Sauerbraten which I had been considering for some time.
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