German Rotweinbraten – Braised Beef in Red Wine
German Rotweinbraten or Braised Beef in Red Wine is a German dish that is wonderful for the festive/holiday menu. The beef will be marinated for almost one day in a red wine marinade that makes the meat tender, and adds a subtle red wine taste to it. Serve it with your favorite side dish. The best combined with German Spaetzle (speciel pasta) and red cabbage. Happy Cooking!
Ingredients German Rotweinbraten
750 ml red wine like Merlot
3 of each: bay leaves, cloves, star anise
1 tsp black peppercorns
1 kg beef roast (shoulder)
salt and pepper
2 tbsp oil
3 big carrots
2 leek
3 parsley roots
2 tbsp clarified butter
Cooking Instructions German Rotweinbraten
– In a pan bring red wine with spices to a boil, let cool off until it is semi-warm.
– Place beef in a ceramic bowl and cover it with the red wine.
– Marinate it for 23 hours in the fridge (covered).
– Remove from the fridge 1 hour before you cook it.
– Pre-heat oven to 80 C or 200 F and place a fire proof form in the oven.
– Remove beef from marinade, pat it dry, season with salt and pepper to taste.
– In a large pan brown it in hot oil evenly on all sides for about 7-8 minutes.
– Remove form from oven.
– Put meat into the form, and place in the oven.
– Cook it for 3.5 hours.
– When done set meat aside and keep warm, cover it with foil, in oven on a very low temperature.
– Drain the liquid and make the stock.
German Maggi Hunter Schnitzel Sauce
– Just add Mushrooms! – Get it Now.
Make the Sauce (Gravy)
– Mix some potato starch with some cold water (never use hot water because it will clump). The amount of potato starch depends on how much stock you have. Start with a little amount, brin g to a boil, if it has not thickened add some more.
– Add it to the stock. Alternatively you add 2 tbsp tomato paste. The gravy should not be liquid.
– Bring to a boil, reduce heat.
– 15 Min. before the beef is done, wash vegetable, peel it and cut it Julienne style (long, small stripes).
– Saute vegetable in hot clarified butter or just butter for about 2 minutes; spice with salt and peppe to taste.
– Place the vegetable on a plate and place the beef on top.
– Cut beef in slices and serve with the sauce.
Side Dishes
Bread or Potato Dumplings, mashed potatoes or Spaetzle, Brussels Sprouts or red cabbage.
Additional Recipes for Red Cabbage and Spätzle
Find the Red Cabbage Recipe here
Find the Spaetzle recipe here
Contains German Rolls Contains German Spätzle
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German Bread Dumplings with Chanterelle Sauce
Today we have a delicious side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. Ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
Ingredients German Bread Dumplings
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms)- alternatively use dried chanterelles (see at the bottom where to buy them)
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1 tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
Semmelknödel from Dr Knoll or EDEKA in a Convenient Pouch
For the Dumplings
6-7 German style rolls (350 g), 1-2 days old (without a hard crust)
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
IT’S HERE: The GERMAN Oktoberfest Box
Cooking Instructions German Bread Dumplings
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit.
– Dumplings will float at the surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on package.
– Saute them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
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German Strawberry Quark Dessert
This is ONE of the best desserts for a hot summer day: The refreshing German strawberry quark dessert is so easy to make and so delicious. You can make the quark from scratch or find a substitute – MORE INFO HERE – There are not many quark producers in the USA. Some are Vermont, Ellie quark and Wunder Creamery. Happy Cooking!
Ingredients German Strawberry Quark Dessert
(4 servings)
1 kg strawberries
sugar to taste
1 package vanilla sugar – How to Make Vanilla Sugar –
milk as needed
500 g quark – How to Make Quark –
whipped cream for decoration and some strawberries
For many German cakes, pastries and dessert you need Vanilla Sugar! The best one is from Dr Oetker. Available on Lovegermanfood.com
Cooking Instructions German Strawberry Quark Dessert
– Wash strawberries, remove green part, cut in halves.
– Combine quark with sugar, vanilla sugar and a little bit of milk. Mix well, you should get a smooth cream.
– Puree the strawberries with a stick mixer.
– Combine strawberry puree with the quark cream. Mix well.
– Place the cream into 4 glasses or dessert bowls.
– Whip some heavy cream without any sugar (you can add some liquid vanilla extract if you like).
– Squirt some whipped cream on top of each glass.
TIPS
Serve right away or keep cool until you serve this delicious dessert.
Alternatively you also can use raspberries or blueberries, mango, peaches or apricots.
If you cannot get quark use Greek yoghurt.
For many German cakes, pastries and dessert you need Vanilla Sugar! The best one is from Dr Oetker. Available on Lovegermanfood.com
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How to Make German Quince Jam Jelly
Learn today how to make German Quince Jam Jelly without the special “Gelierzucker”, the sugar for jams that you only can get online or in special German shops in the USA. In this recipe you would be using regular sugar. It’s been said that the jelly wont get milky and stays clear, and has an intense taste. To make the jelly, you need to make juice first, and the quinces must be very ripe. Ripe quinces are smelling like pineapple and have to be yellow.
Did you know that quinces were common in the USA and grew in the gardens and were used in the kitchen from colonial days through the 19th century, until commercial gelatin and pectin came on the market.
Well, check your local farmers market, maybe you are lucky. If you found quinces let us know. Happy Cooking!
Ingredients German Quince Jam Jelly
5 kg ripe quinces (produce 2-2.5 liter juice)
1 kg sugar
juice from 1 lemon
optional: seeds from 1 vanilla bean
optional: 1 ripe pear, cut in small cubes
Cooking Instructions German Quince Jam Jelly
– With a moist cloth rub the fruit so the tiny brown hair will be removed.
– Cut quinces in 1 inch thick cubes.
– Fill cubes into the juicer, put on a lid, and on high heat bring to a boil (see juice steamer pots below).
– Turn down heat, and let cook for about 80 min.
RULE: 5 kg quinces will make 2-2.5 liter juice.
– Meanwhile rinse jars with boiling hot water, let dry in the oven on 70 C or 160 F. This also keeps the jars stay warm.
— Comes with Quince Jelly! —
MAKE THE JELLY
– In a large pan fill the juice but only 20% (1/5) – per 1 liter juice add the juice of 1 lemon and 1kg sugar.
– Stir well and on high heat let boil for 10 min. Stir some times.
– Do the test by removing some juice to see if it is already jelly like. It’s done when the juice drips very slowly from a spoon.
– Remove pan from heat, and if it is not boiling anymore remove the foam as good as possible.
– Fill the jelly into the warm jars.
– If you should get some bubbles or foam remove with a teaspoon and fill up if needed.
– Place lids on jars, and place them upside down for 10 min.
– Let jars cool off completely before you store them at a cool and dark place like the pantry.
TIPS
This jelly stays good up to 1 year.
You can make the juice the day before, then let cool off during the night, and make the jelly the next day. This should intensify the color.
If you don’t have a special heat juicer you can use a pressure cooker for cooking the fruit (20 min), just add some water, and let drip in a mesh sieve over night.
Recipe/Photo Source
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German Rhubarb Streusel Cake
The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional “Kaffee and Kuchen” time on Sunday!
Rhubarb is used in the German cuisine for compote, pastries, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: Cut in small pieces and place into a freezing bag.
You would never use the leaves as they contain oxalic acid that can cause poisoning if eaten in high amounts like 5kg! Enjoy this German rhubarb streusel cake – Happy Baking!
Ingredients German Rhubarb Streusel Cake
Dough
100 g butter
80 g sugar
1 package Vanilla Sugar Dr Oetker 0.3oz – How to make Vanilla Sugar –
2 eggs
75 g creme fraiche
180 g flour
1 tbsp heaped baking powder Dr Oetker
Topping
1 package vanilla pudding Dr Oetker, 1.8oz – How to make Vanilla Pudding –
40 g sugar
375 ml milk
125 g creme fraiche
Streusel
800 g rhubarb
200 g flour
100 g sugar + 1 package vanilla sugar – 0.3oz
150 g butter, cold
cinnamon to taste, powdered sugar
Baking Instructions German Rhubarb Streusel Cake
– Pre-heat oven to 370 F.
– Wash and peel rhubarb.
– Cut in small pieces, add sugar and let sit for about 30 min.
– Drain rhubarb in a sieve.
– Meanwhile mix all ingredients for the dough, knead well.
– Grease a spring form (diameter 28cm or 11 inches) with butter, sprinkle with flour or breadcrumbs.
– Fill the dough in spring form.
– Bake in pre-heated oven on 180 C or 370 F for 15 min. Don’t turn oven off.
– Mix all streusel ingredients, knead until you get a crumbled dough.
– Make pudding per instructions, let it cool off while stirring.
– Add creme fraiche, spread onto the cake.
– Place rhubarb pieces on top and sprinkle with streusel.
– Place again in oven and bake for 30-35 minutes.
– Let cool off in form.
– Dust with powdered sugar if you like before serving the cake.
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Underberg Recipes – Cooking with Underberg
The tradition of the herbal German digestive “Underberg“ goes way back to a time that we nowadays would call the good old times.
The Underberg story began in the year 1846 when Hubert Underberg married Katharina Albrecht, and they founded the company Underberg-Albrecht at the Town Hall of the German city “Rheinberg” (near Bonn). Years before Mr. Underberg started to develop a drink that was more defined that the regular herbal elixirs from Netherlands and Belgium, he had selected several herbs that had some re-known healing powers. So these herbs had been added to the liqueur.
The selected herbs created a new elixir, and the new brand was born: Underberg, the Herbal Digéstif.
As of today the brand Underberg is in the 5th generation of the family Underberg and it will never change.
Hubert Underberg’s Success
With its uniquely soothing properties and consistent quality the product quickly became very successful. The brand was soon famous throughout the nation, and Hubert Underberg was awarded resounding titles such as Purveyor to the Court. At the World Exhibitions in London, Paris and Philadelphia, the company’s founder won medals for his unique product.
The Tall Glass
At the Paris Exhibition of 1867, Hubert Underberg had the the exclusive 2 cl tall glass made. More than ever, the hand blown glass is now characteristic of Underberg. It is 24cm or 9,5 inches high, and is much taller than any other glasses you would use on a festive table. During WWII production had been stopped temporarily as it was not possible to procure the necessary herbs.
Rheinberger Herbal Digestive
You probably have seen the little 20ml single-portion bottles; maybe in Germany where they sell them in every restaurant or in America even on Amazon. The special little Underberg bottle became famous and from now on, nobody else could sell fake herbal drinks in Underberg bottles. Emil Underberg, a grandson of Hubert, created the Rheinberger Herbal Digestive and until nowadays it is the way how you would enjoy the liquor: out of 20ml bottles.
Underberg is the liqueur you would drink after a good meal and one 20ml bottle is just right. Now you also can use Underberg in some special recipes like the sorbets that are below. In Germany there is an award program ongoing and the glasses are part of it, you cannot buy them in a store; unfortunately the award program has not started yet in the USA. So if you want to make these delicious sorbets, use some tall champagne flutes or glasses.
Click here to see this video; it shows how Underberg is served and why!
Underberg Recipes
#1 Ingredients for 10 Underberg tall glass portions:
250 ml fresh orange juice
1/2 fresh papaya
2 tablespoons sugar
1 1/2 Underberg
#2 Ingredients for 10 Underberg tall glass portions:
100 g blueberries
150 g strawberries
1 apple (grated)
2 tablespoons sugar
1 tablespoon cranberries
3 Underberg
#3 Ingredients for 10 Underberg tall glass portions
3 pureed Golden Delicious apples
2 teaspoons of cinnamon
juice of one lemon
2 tablespoons of sugar
2 Underberg
#4 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
100 g fresh pineapple
100 ml rosehip juice
100 ml ginger syrup
a few peppermint leaves
2 tablespoons sugar
2 Underberg
#5 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
1/2 fresh papaya juice of two oranges
1 piece root ginger
100 ml elderberry juice
2 tablespoons sugar
2 Underberg
Instructions for all Underberg Sorbets
Purée the fruit in a blender or mixer.
Then add remaining ingredients but not the Underberg.
Mix it very well, then add the Underberg while the mixer is running.
Now fill the mixture in the machine (please note manufacturer’s instructions), and your Underberg sorbet is ready to enjoy.
Find Underberg on Amazon – Click here
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Basic Homemade Mayonnaise Recipes
Homemade mayonnaise is very easy to make. This mayonnaise is complete natural and so much healthier than the one from the shelf. No additives, no preservatives and high fructose syrup! Actually it is so easy to make that I asked myself: Why did I buy mayonnaise all the times?
It gets really easy with a stick mixer and is done within some minutes.
Ingredients Basic Homemade Mayonnaise Recipe
250 ml sunflower oil
1 egg – 1 tbsp vinegar – 1 tbsp mustard
salt and pepper to taste
Cooking Instructions Basic Homemade Mayonnaise
– Important: All ingredients should be having room temperature, don’t use them directly from the fridge.
– Combine all ingredients into a mixing bowl.
– Place top of stick mixer on the bottom of the bowl, then turn it on. Don’t turn it on and mix it.
– Mix it for a while when you see that there are thicker parts at the edge of the bowl; turn it off and release.
If you like you can add 2 tbsp quark or sour cream which adds some “light” touch to the mayonnaise.
Vegan Mayonnaise Recipe
50 ml soy milk, natural
150 ml sunflower oil or any neutral oil
salt and pepper to taste
optional: garlic cloves, vinegar, mustard
Mix soy milk and oil with a stick mixer until it is creamy then add the spices as desired.
Mayonnaise with Cashew Nuts
225 g Cashew nuts, unsalted
55 ml water
1 tbsp German mild/medium mustard
2 garlic cloves
salt and turmeric
1 tbsp oil -if needed
Soak cashews in water for at least 1-2 hours. The nuts should become really soft so you can mix them with all other ingredients by using a stick mixer. Mix them until you get a smooth cream. Place for 5 min in fridge and then enjoy this exotic mayonnaise.
Traditional Mayonnaise
2 egg yolks
1 tbsp lemon juice
1 tbsp mustard medium
300 ml sunflower oil
salt, white pepper to taste
Cooking Instructions
– Have all ingredients at room temperature.
– Mix egg yolks, lemon juice, mustard, salt and pepper very good, then add the oul first drops then a thin stream while whisking continuously. You will see when everything goes right that the cream gets thicker and thicker. At this point it is done. Spice if necessary a bit more.
Tips
– If the milk won’t mix with the oil add a little bit of lemon juice.
– Make sure the ingredients have room temperature.
– add some fresh herbs like basil, parsley, chives, thyme or rosemary to the mayonnaise.
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German Dark Beer – Secrets Revealed
German Dark Beer – Traditional Bock Beer
In Germany the dark beer is called “Bock Beer” which is sweet, relatively strong (6.3%–7.2% by volume); a lightly hopped lager.
Originally it was known to be a dark, malty, lightly hopped ale that was first brewed in the 14th century by German brewers in the Northern German town of Einbeck.
The Einbeck style was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing.
Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “Ein Bock” (“a billy goat”), and thus the beer became known as “Bock”. You can regognize this beer visually with a goat on the bock beer labels.
Color: Clear, and color can range from light copper to brown, with a bountiful and persistent off-white head.
Taste: Malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel.
If you google “Bock Bier” you can find all kinds of online shops that sell some German brands and also some American versions. I personally would prefer the German versions.
There are different versions of the Bock Beer:
German Dark Beer – Maibock
This bock beer is paler and a more hopped version, and is generally served at the popular German spring events such as the May festivals.
German Dark Beer – Doppelbock
This is a stronger and maltier version – 7-12%. The alcohol amount has doubled too, hence the name: Double Bock.
Doppelbock was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.
Taste: Intensely rich and malty, with some toasty notes, and possibly some alcohol presence as well. The darker versions may have a chocolate-like or fruity aroma. The alcoholic strength is noticeable.
Color: Not a clear beer. The color is ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker versions. It has a large, creamy, persistent head.
Visit the page of Einbeck Beer
Eisbock
This is the strongest and most alcoholic, full bodied malty beer in the German bock tradition. The bock or Doppebock beer will be frozen and the blocks of icy water that form to concentrate alcohol and flavor are removed.
Taste: Full bodied, very malty. There is no hop aroma or flavor, alcohol and malt dominate.
Color: Amber to dark brown.
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