German Sauerbraten Recipe – How To Make Sauerbraten – Sauerbraten Recipe

Ingredients

Marinade

  • 2 large yellow onions chopped
  • 2 large carrots chopped
  • 1 large leek chopped
  • 3 cloves garlic minced
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 8 juniper berries
  • 6 whole cloves
  • 10 whole black peppercorns cracked
  • 2 1/2 teaspoons kosher salt
  • 1 Tablespoon sugar
  • 2 cups red wine
  • 1 1/2 cups red wine vinegar
  • 1 cup beef broth
  • 1/2 cup golden raisins optional

Roast

  • 3-4 pounds beef chuck roast or rump roast
  • 2 Tablespoons vegetable oil
  • 10 gingersnap cookies crushed

Instructions

  • In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
  • Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
  • Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
  • Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
  • Bring the liquids to a boil, then cover and reduce heat to a simmer.
  • Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done, if you prefer.
  • Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
  • Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
  • Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
  • Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.

This delicious recipe and photos were created by HouseOfNashEats.com, we simply shared it. Please check them out for more great ideas!

German Potato Pancakes – How To Make Potato Pancakes – German Potato Pancake Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Equipment

  • Food processor or a box grater
  • Frying pan
  • spatula

Ingredients

  • 1 ½ pounds starchy potatoes
  • 1 small onion
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup oil

Instructions

  1. In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
  2. Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
  3. In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
  4. Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
  5. Serve immediately with cinnamon applesauce or sour cream.

This delicious recipe and photos were created by All-Thats-Jas.com, we simply shared it. Please check them out for more great ideas!

Red Cabbage Recipe – German Cabbage Recipe – How To make Rotkohl

Prep: 10 mins – Cook: 75 mins – Total: 85 mins

Ingredients

  • 2 Tablespoons butter
  • 1 yellow onion chopped
  • 1 large Granny Smith apple peeled and chopped
  • 1 head red cabbage sliced very thin
  • 3 Tablespoons red wine vinegar
  • 1 cup apple cider or apple juice
  • 1 Tablespoon granulated sugar
  • 1 bay leaf
  • 2 whole cloves
  • 2 juniper berries
  • 1/2 teaspoon salt

Instructions

  1. Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.
  2. Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.
  3. Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.
  4. Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

This delicious recipe and photos were created by HouseOfNashEats.com, we simply shared it. Please check them out for more great ideas!

German Schnitzel Recipe – How To Make German Schnitzel – Traditional Schnitzel Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins

Ingredients

  • 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
  • Salt and pepper
  • 4 Tbsp butter
  • Peanut oil or vegetable oil (for frying)
  • 1/2 c unbleached all-purpose flour
  • 1 c plain breadcrumbs
  • 2 eggs, beaten lightly
  • Lemon slices and fresh parsley (to serve)

Instructions

  1. Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
  2. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
  3. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
  4. Dip a pounded cutlet in flour, covering it completely. 
  5. Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. 
  6. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
  7. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
  8. Repeat with another cutlet. 
  9. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. 
  10. To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.

This delicious recipe and photos were created by CuriousCuisiniere.com, we simply shared it. Please check them out for more great ideas!

Maki Sushi Recipe – Vegan Sushi Recipe – How To Make Vegetarian Maki Sushi

Prep: 30 mins – Cook: 20 mins – Total: 50 mins

INGREDIENTS

  • 4 cups sushi rice

Filling options (you can of course use other fillings of your choice, these are basic ones):

  • Persian or Kirby cucumber, cut into 1/2-inch long strips
  • Takuan (pickled daikon radish), cut into 1/2-inch long strips
  • Avocado, pitted, cut into 1/2-inch long strips
  • Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
  • Natto (1 box)
  • Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips

Other:

  • 4 nori sheets
  • Soy sauce, for dipping
  • Wasabi (optional)
  • Pickled ginger (optional)

INSTRUCTIONS

  1. Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
  2. Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
  3. Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
  4. Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
  5. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
  6. Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
  7. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
  8. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
  9. Serve with soy sauce, wasabi, and pickled ginger on the side.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Vegan Hambagu Recipe – How To Make Vegan Hambagu – Japanese Hambagu Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

INGREDIENTS

Patties:

  • 1 package Beyond Beef Plant Based Ground, thawed
  • 1 small onion(about 5 ounces), finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon oat milk
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
  • 1 tablespoon vegetable oil
  • A little flour, to dust the patties

Gravy:

  • 2 tablespoons extra virgin olive oil or vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups mushroom broth
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon mirin
  • 1 teaspoon sugar

Topping:

  • Freshly chopped parsley (optional)

INSTRUCTIONS

  1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
  2. Form a ball and cut it into four equal parts.
  3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
  4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
  5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
  6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
  7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Japanese Milk Bread Recipe – How To Make Japanese Milk Bread – Shokupan Recipe

Prep: 35 mins – Cook: 35 mins – Total: 70 mins

INGREDIENTS

Starter (Tangzhong)

  • 1/4 cup bread flour
  • 1/4 cup milk (for vegan: use unsweetened oat milk)
  • 5 tablespoons water

DOUGH

  • 325g bread flour
  • 20 grams sugar
  • 7 grams active dry yeast (1 packet)
  • 4 grams salt
  • 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
  • 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
  • 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

INSTRUCTIONS

  1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
  2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
  3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
  4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
  5. Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
  6. Meanwhile, lightly grease a bowl and set it aside.
  7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
  8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
  9. Grease a 9-by-5-inch loaf pan and set aside.
  10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
  11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
  12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
  13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
  14. Meanwhile, preheat the oven to 350ºF. 
  15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
  16. Brush the top of the dough with a little milk. 
  17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
  18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
  19. Let cool for at least an hour before eating.

Vegan Glazed Eggplant Recipe – Nasu Dengaku Recipe – How To Make Vegan Glazed Eggplant

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

  • 2 small eggplant
  • 2 tablespoons vegetable oil or other neutral oil
  • 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • 1 tablespoon sake
  • sesame seeds

INSTRUCTIONS

  1. Slice eggplant in half and using a knife, score the inside in small squares.
  2. In a pan over high heat, add oil and put the eggplant skin facing down.
  3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
  4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
  6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
  7. Sprinkle sesame seeds on top and serve hot.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Edamame With Soy & Sesame Sauce Recipe – Vegan Edamame Recipe – How To Make Vegan Edamame

Prep: 1 min – Cook: 4 mins – Total: 5 mins

INGREDIENTS

  • 150 grams edamame in pods
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon soy sauce
  • salt and pepper to taste

INSTRUCTIONS

  1. Boil edamame for 3-4 minutes. Drain in cold water and dry with paper towel.
  2. In a pan over high heat, add sesame oil. When the oil is hot, almost smoking, add edamame pods and fry for about 2-3 minutes, until the pods are slightly charred.
  3. Add soy sauce and stir until the sauce has evaporated.
  4. Season with salt and lots of black pepper.
  5. Serve immediately or save it for later in the fridge. It’s good hot and cold!

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Zucchini Banana Overnight Oats Recipe – How To Make Banana Overnight Oats – Vegetarian Breakfast Recipe

Prep: 5 mins – Total: 0 mins

Ingredients

  • 1 medium ripe banana
  • 1 cup old-fashioned oats
  • 1 1/3 cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
  • 1 tsp chia seeds
  • 1 cup grated zucchini
  • 1/2 tsp cinnamon
  • Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc

Instructions

  1. Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
  2. In the morning, top with desired toppings and eat at room temperature or warmed to your liking.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!