传统德国酸烤肉：一种嫩滑的烤肉美味
(Traditional German Sauerbraten: A Tender Roast Delight)
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份量
每份大小
准备时间
烹饪时间
总时间
食材
-
1.5 kilograms 牛肉烤肉
(Chuck roast is recommended for tenderness)
-
250 ml 红酒醋
(Can use white wine vinegar as an alternative)
-
1 large 洋葱
(Chopped into quarters)
-
2 medium 胡萝卜
(Cut into chunks)
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2 stalks 芹菜
(Cut into chunks)
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2 leaves 月桂叶
(For flavoring the marinade)
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1 tbsp 黑胡椒粒
(Crushed for marinade)
-
2 tbsp 糖
(Brown sugar is preferred)
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500 ml 牛肉高汤
(For braising the meat)
-
1 tbsp 盐
(根据个人口味)
(Chuck roast is recommended for tenderness)
(Can use white wine vinegar as an alternative)
(Chopped into quarters)
(Cut into chunks)
(Cut into chunks)
(For flavoring the marinade)
(Crushed for marinade)
(Brown sugar is preferred)
(For braising the meat)
(根据个人口味)
营养
- 份量: 6
- 每份大小: 1盘 (300克)
- Calories: 450 kcal
- Carbohydrates: 15 g
- Protein: 60 g
- Fat: 20 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 800 mg
- Cholesterol: 90 mg
- Calcium: 50 mg
- Iron: 4.5 mg
制作步骤
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1 - Prepare Marinade:
In a large bowl, mix red wine vinegar, onion, carrots, celery, bay leaves, black peppercorns, and sugar.
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2 - Marinate the Beef:
Submerge the beef roast in the marinade, cover, and refrigerate for 3 to 5 days, turning occasionally.
-
3 - Sear the Meat:
Remove the beef from the marinade and pat dry. Sear in a hot skillet with a little oil until browned on all sides.
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4 - Prepare for Braising:
Transfer the seared beef to a Dutch oven and add the marinade along with beef broth.
-
5 - Braise the Beef:
Cover and cook in a preheated oven at 160°C (320°F) for about 3 hours or until tender.
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6 - Serve:
Slice the beef and serve hot with gravy made from the cooking liquid.
In a large bowl, mix red wine vinegar, onion, carrots, celery, bay leaves, black peppercorns, and sugar.
Submerge the beef roast in the marinade, cover, and refrigerate for 3 to 5 days, turning occasionally.
Remove the beef from the marinade and pat dry. Sear in a hot skillet with a little oil until browned on all sides.
Transfer the seared beef to a Dutch oven and add the marinade along with beef broth.
Cover and cook in a preheated oven at 160°C (320°F) for about 3 hours or until tender.
Slice the beef and serve hot with gravy made from the cooking liquid.
关于 传统德国酸烤肉：一种嫩滑的烤肉美味 :的更多信息
美味的德国炖肉，腌制得恰到好处，非常适合家庭聚会或特殊场合。
酸牛肉：德国的烹饪传统
酸味炖牛肉通常被认为是德国的国菜，它是一种炖牛肉，通常用腌制的牛肉慢炖而成。酸味炖牛肉的起源可以追溯到 19 世纪初，它已经成为德国美食中备受喜爱的主食。腌制过程不仅可以使肉质嫩滑，还可以为肉注入一种酸味，这种酸味源自腌料中使用的醋和香料。
腌制过程
成功制作酸炖牛肉的关键在于腌制，腌制通常持续 3 天至一周。这段较长的时间可以让味道深入肉中。典型的腌料包括醋、水、洋葱和各种香料的混合物。有些家庭有自己独特的做法，会添加葡萄酒、胡萝卜甚至生姜等配料来增强味道。
烹饪方法
腌制后，将肉煎一下以增加风味，然后慢慢炖煮。慢炖方法可使较硬的牛肉块中的胶原蛋白分解，从而产生嫩而多汁的烤肉。传统上，酸炖牛肉搭配土豆饺子、红甘蓝或其他时令蔬菜，是家庭聚会或节日场合的完美丰盛美食。
文化意义
酸炖牛肉不仅仅是一道菜，它代表了德国人的热情好客和传统。人们经常在家庭聚会、节假日和特殊场合享用酸炖牛肉。德国各地的酸炖牛肉做法各有不同，有些地区会用猪肉或马肉代替，展现了德国美食的多样性。
提示和注意事项
- 为了获得最佳效果，请确保提前几天开始腌制过程。
- 请根据您的口味喜好随意调整香料。
- 剩下的肉还可以用于三明治或沙拉，使其成为一道用途广泛的菜肴。
