Meat Dishes - except poultry

[jan]

Everything except Poultry

[Aggie]

The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen (roughly, 'breaded veal cutlets').
According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz Dieter Pohl could prove that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (Guida gastronomica d'Italia), which was published in German in 1871 as Italien tafelt, and it is claimed that the story instead concerned the cotoletta alla milanese. Before this time, the story was unknown in Austria. The Radetzky legend is however based on this book, which claims that a Count Attems, an adjutant to the emperor Franz Joseph I of Austria gave a notice from Radetzky about the situation in Lombardy and mentioned a tasty veal steak in a margin note. After Radetzky had returned, the emperor personally requested the recipe from him.
Pohl relates this anecdote with the words: "This story is scientifically meaningless, it does not cite any sources and it is not mentioned […] in the literature about Radetzky. No such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position."
Pohl doubts that Wiener schnitzel came from Italy at all, with the basis that in the other "imported dishes" in Austrian cuisine, the original concept is mentioned, even if in Germanised form, such as in goulash or Palatschinke (that is, pancake), and the schnitzel does not appear even in specialised cookbooks about Italian cuisine.
Pohl hints that there had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719. The Schnitzel was then mentioned in the 19th century as Wiener Schnitzel analogically to the Wiener Backhendl.
Documents in the Milan archive of Saint Ambrose dated 1148 use the Latin name lumbolos cum panitio,[9] which can be translated as "little chops with breadcrumbs". This can be a hint that a dish similar to the cotoletta alla milanese already existed at that time.
In 1887, E. F. Knight wrote of a Wienerschnitzel ordered in a Rotterdam cafe, "as far as I could make out, the lowest layer of a Wienerschnitzel consists of juicy veal steaks and slices of lemon peel; the next layer is composed of sardines; then come sliced gherkins, capers, and diverse mysteries; a delicate sauce flavours the whole, and the result is a gastronomic dream."
PREPARATION
Whereas the original Austrian Wienerschnitzel only includes lemon and parsley as garnishes, in the Nordic countries it is typically also garnished with a slice of anchovy and capers.
The dish is prepared from veal slices, butterfly cut, about 4 millimetres (0.16 in) thin and lightly pounded flat, slightly salted, and rolled in milk, flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C[12] until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown.
The dish is traditionally served in Austria with Butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently[when?] it is also served with rice, french fries or roasted potatoes. In earlier days, the garnish consisted of capers and anchovies,nowadays a lemon slice and parsley are more common.
SIMILAR DISHES
Pork schnitzel variation stuffed with fried mushrooms and onions (Fuhrmann Schnitzel vom Schwein), served with mashed potato and side salad
A popular variation is made with pork instead of veal, because pork is cheaper.

[jan]

I lived near San Francisco for a few years and there was a fantastic German restaurant there I went to at times.  I had Schnitzel a couple times...my favorite was Sauerbraten and I even made that about 10-12 years ago for my brother and sister in law.  The sweet red cabbage and sauce.  It turned out so good.

[Aggie]

I will try to post Rudi's famous Sauerbraten recipe.

[jan]

That would be nice, thanks!

[Aggie]

It is posted below

[Aggie]

Hasenpfeffer (German Rabbit Stew) Recipe

Ingredients:

4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

[Aggie]

What is Hasenpfeffer?
Hasenpfeffer is a traditional German rabbit stew. A number of cultures make variations on the dish, which is also referred to as jugged rabbit. To make hasenpfeffer, rabbit meat is cut into pieces and marinated in a wine and vinegar sauce for up to three days. After marination, the rabbit is browned and then stewed until tender. The result is a rich, flavorful stew with a hint of spiciness. Cold days are well suited to hasenpfeffer, since it is filling and warming.
The rabbit meat must be soaked in cold salt water when making hasenpfeffer.
Like other jugged foods, hasenpfeffer is stewed slowly in the same juices that were used as a marinade. The long marination time allows the meat to fully absorb the flavor, while the slow stewing makes the meat tender and soft. A woodstove is an ideal surface to cook foods like hasenpfeffer on, since it promotes slow, even cooking, although a conventional stove on low to medium heat can also be used.
Once finished, hasenpfeffer is often dressed with sour cream, and it may be served with dumplings, noodles, or a dense, crusty bread. Some cooks like to make hasenpfeffer an homage to German cuisine an starch like spätzle. Salt and pepper are also provided on the table, so that people can adjust the seasoning to taste.
In German, a Hase is a rabbit or hare, while pfeffer is pepper. To make hasenpfeffer, start by acquiring four pounds (two kilograms) of rabbit meat. Cut the meat into chunks and wash it well before soaking in in cold salt water for one hour. While the rabbit soaks, prepare a marinade. In a a large glass or ceramic dish, combine one and one half cups white wine, three quarters of a cup cider vinegar, one half cup finely chopped onions, one tablespoon of pickling spices, two teaspoons salt, one teaspoon freshly cracked pepper, and two bay leaves. Once the rabbit has soaked, lift it out, rinse it, pat it dry, and then submerge it in the marinade..
Cover the marinade dish and refrigerate for three days, periodically turning the rabbit to ensure that it is evenly covered. Next, drain the dish, reserving the marinade after running it through a fine strainer or cheesecloth. Dredge the rabbit in flour and brown it on medium in a heavy pan or dutch oven, along with one finely chopped onion. When the meat is browned, add one and one half cups of the strained marinade, along with two tablespoons of sugar. Stew the hasenpfeffer on low heat, slowly adding the rest of the marinade until the meat is tender. This typically takes around two hours.

[Aggie]

Rudi Lechner's Sauerbraten Receipe:

The original “Rheinischer Sauerbraten” means Rhenium marinated beef. Several sources believe sauerbraten was invented by Charlemagne who died in 814 A.D. The recipe was used as a means of using up leftover roasted meat. In Cologne, after the 13th century, fresh meat was substituted.

Servings: 12

Ingredients
•8 lbs. round roast beef, trimmed from most of fat
•salt & pepper

Marinade:
•3 cups of water
•3 cups of red wine
•2 cups vinegar
•2 stalks celery, chopped
•8 cloves
•16 whole black pepper corns
•4 whole bay leaves
•6 juniper berries
•6 cloves garlic, peeled
•1 whole onion, peeled and sliced
•2 whole carrots, peeled and sliced
•1 teaspoon thyme
•2 tablespoons salt

Sauerbraten Sauce:
•4 oz. butter
•1/2 cup flour
•1/3 cup sugar
•3/4 cup raisins
•6 gingersnaps
•1 tablespoon mustard
•1 tablespoon marjoram
•Trim meat from most fat, season with salt and pepper and keep in cooler until marinade is ready.

Directions

MARINATE THE BEEF:

Put all liquids in a stockpot and add herbs, vegetables and seasoning.
Bring to boil and simmer for 30 minutes.
Pull from heat and let cool completely.
When marinade is cool, pour over the meat and make sure the meat is completely covered.
Keep the meat refrigerated and covered for 4 days and turn the meat once a day, so the meat marinates on all sides.

BRAISE THE BEEF:

When ready to cook the Sauerbraten, remove the meat from the liquid and pat dry with a paper towel.
Sprinkle meat with salt and pepper.
Heat a large roasting pan to hold all the meat, add oil and sear the meat over high heat until the meat is browned on all sides (15 minutes).
Cover the meat with the marinade and bring to boil. Cover with a lid and simmer the meat for 3 hours, or until meat is done.
Remove the meat from the liquid and set aside.

MAKE THE SAUCE:

Pour braising liquid through fine-mesh sieve into a bowl (discard solids) and skim fat.
Put just enough of strained liquid into a small bowl to cover raisins, and soak for 15 minutes.
Melt butter in cleaned pot over moderately low heat.
Add flour and sugar, whisking constantly, until roux is dark golden brown (about 4 minutes).
Add strained braising liquid in a steady stream, whisking constantly.
Increase heat to high, and boil until liquid is reduced by 1/3.
Add gingersnaps and raisins, reduce heat, and simmer until sauce is glossy and slightly thickened, about 2 minutes.
Check for seasoning.
Thinly slice beef in portions and warm it in the sauce before serving.
Arrange sliced beef on platter, top slices with some sauce and serve remainder sauce on side.