CHEF MICHAEL POHL PRESENTS HIS DELIGHTFULL RECIPE
SAUERBRATEN WITH RED CABBAGE
( FOR 10 PERSONS)
Ingredients for Sauerbraten:
71 oz. Beef Chuck Roll, 13 oz. Red Wine, 5 ½ oz. Water, 4½ oz. Vinegar, 5½ oz. Celery, 5½ oz. Carrots, one Clove of garlic, 6½ oz. Onions, 2 Bay leaf, ½ oz. of Raisin, 4 oz. oil, pinch of black Peppercorn, pinch of Salt, branch of Thyme.
Preparation: Marinade Beef Chuck Roll in Red wine, Celery, Carrots and Onions all cut in cubes. Add Bay leaf, Raisins, branch of Thyme and black Pepper cracked. Keep meat refrigerated in Marinade during eight days. First drain, then season with Salt and Pepper and sear with oil. Mix the wine marinade together with water and cover Beef in a Roasting Pot.
Bring it to boil, cover pot and braise during 1½ hour in oven on (275º F.) When tender, take meat out, strain the reduced sauce, blend the rest over vegetables and ingredients and add again to the sauce. Cover thinly sliced meat with the sauce.
Ingredients of Red cabbage:
35 oz. Red Cabbage, ½ oz. White Sugar, 4½ oz. Onions, 3½ oz. Apple, 3 Cloves, 2 Bay leaf, pinch of Black Pepper cracked, 4 oz. Sunflower Oil, 2 oz. Water, 3 oz. Red Wine, ½ oz. Butter, pinch of Salt, 1 oz. Vinegar. Preparation: Slice Red Cabbage, Apple and Onions finely, then sautéed in oil. Add Cloves, Bay Leaf and salt. Add Red Wine, Water and Sugar, simmer during 45 minutes. Seasoning at end with Butter, Black crushed Pepper and if necessary more salt.
Ingredients of Mashed Potatoes:
35 oz. peeled Potatoes, 5 oz. Butter, 13 oz. Milk, 13 oz. Heavy Cream, pinch of Salt, pinch of Nutmeg powder. Preparation: Boil Potatoes in salted water; when done drain them, mash the Potatoes and add boiled Heavy Cream, Butter and Milk. Seasoning with salt and Nutmeg Powder.
"ESTAFODO DE RES EN SALSA AGRIA CON COL MORADA "
Ingredientes para Sauerbraten:
2 kg espaldilla de res , 364 ml. vino tinto, 155 ml. agua, 125 ml. vinagre, 155 gr. apio, 155 gr. zanahorias, un clavo de olor, 180 gr. cebolla,
2 hojas de laureles, 15 gr. uva pasas, 110 ml. aceite, pizca de pimienta negra, pizca sal, una rama de tomillo. Preparación: Marinar la espaldilla de res en vino tinto con apio, zanahorias y cebolla cortado en cubos. Agregar las hojas de laureles, el clavo de olor, uva pasas, la rama de tomillo y pimienta negra quebrada. Reposar todo en la marinada durante ocho días a temperatura refrigerada. Drenar la carne, sazonar con sal y pimienta y asarla en aceite caliente hasta formar costra. Hervir la marinada agregando el agua, despumarla y cubrir la carne en una budinera. Hervir todo, tapar la budinera y terminarlo en el horno durante horra media a 140º C. Sacar la carne blando, colar la salsa por un chino, licuar las hierbas y verduras sobrantes del chino y agregarla nuevamente a la salsa. Rebanar la carne y salsearla.
Ingredientes del col morado:
1 Kg. col morado, 15 gr. azúcar blanco, 125 gr. cebolla, 100 gr. manzana, 3 clavo de olor, 2 hojas de laurel, pizca de pimienta negra, 110 ml. aceite girasol, 60 ml. de agua, 80 ml. vino tinto, 15 gr. mantequilla, pizca de sal, 30 ml. vinegre. Preparación: Rebanar la col morada, la manzana y la cebolla finamente. Saltear la cebolla y manzana en aceite, junto con la col morada. Apagarla con vino y agua, agregar las especias y azúcar. Bracearla al horno hasta que la col este bien cocida. Al ultimo agregar la mantequilla.
Ingredientes para puré de Papa:
1 Kg. Papa blanca pelada, 140 gr. mantequilla, 360 ml. leche, 360 ml. crema para batir, pizca de sal, pizca de polvo de nuez de moscada. Preparación: Hervir la Papa en agua con sal hasta su punto. Agregar la leche, crema y mantequilla hervida separadamente, sazonar con sal y nuez de moscada
mike@haciendaalemana.com
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