Sauerbraten

Sauerbraten

• 1,5 kg Rindfleisch
• 0,5 l Essig
• 0,5l abgekochtes Wasser
• 2 Zwiebeln (grob geschnitten)
• 5 Nelken
• 1 Lorbeerblatt
• 1 EL Salz
• 2 EL Zucker
• 1 EL Senfkörner

3-4 Tage einlegen, gelegentlich wenden. Anbraten und danach 2,5h wie normalen Rinderbraten garen.

Lamb stew with savoy cabbage

• lamb meat
• savoy cabbage
• carrots
• spanish onion
• potatoes
• celery
• garlic
• stock to taste (meat or vegetable)
• curry, paprika powder, caraway seed, allspice
• tomato purée
• sweet mustard, hot mustard

Dice/cut all ingredients to the desired size. Fry the lamb meat until brown, add the carrots, the paprika powder and the tomato purée, fry for a few minutes. Add the onion and celery, brown them a bit. Stir the cabbage, garlic and the celery under, keep frying, then add the stock. Take the heat back and put the lid on. As the cabbage starts to soften (after 15-30 minutes), add the potatoes and the remaining spices. Keep simmering until potatoes are soft.

Spare ribs and sauerkraut

• spare ribs
• sauerkraut (squeezed and cut)
• apple
• carrot
• spanish onion
• sweet mustard “Weisswurstsenf”
• pekmez (turkish grape syrup)

Rub the spare ribs with pekmez and sweet mustard, fry on both sides until brown. Add the diced onion, carrot, apple and the kraut, let it fry a bit, too. Add a bay leaf, juniper and piment to taste, fill up with stock and let ist simmer for an hour.

Serve with mashed or cooked potatos.

Vegetable curry

• sprouts
• carrots
• white asparagus
• leeks
• coconut milk
• onions
• celery

Fry, season with coriander, stir yoghurt under, serve with rice.

Lamb curry

• lamb meat
• chopped cashew nuts
• carrots
• onions
• celery
• garlic
• orange, diced
• bell pepper
• champignons
• chick peas
• leeks
• chicken stock
• ginger
• pickled chile, chopped
• can tomatoes, diced

Soak the chickpeas overnight, cook until soft the other day.

Cut the lamb meat as if you were to prepare zurich ragout, mix with the diced orange, garlic, ginger, paprika powder and the pickled chile and let it marinate for at least one hour.

Brown the meat in a pan, add the carrots, onions, celery and leek later on. After some browning and softening, add the nuts, later on the bell peppers and mushrooms. Maintain high heat, stir.

Add the chick peas, let the water evaporate. Pour the tomatoes into the pan, along with the juice. Add the chicken stock, season with coriander, curcuma, caraway, mint, marjoram and turn down the heat.

If you like it, add some proper (10% fat) yoghurt with the dish.