sterreicher Sauerbraten - The Geriatric Gourmet

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sterreicher Sauerbraten - The Geriatric Gourmet

Johann’s Österreicher Schweinebraten

mit Kohl

Austrian Pork Raost with Cabbage

Ingrediens:

1. A Pork Roast of some kind……in

this case Loin

2. 6 or 8 fat Carrots

3. 1 Red Cabbage


4. 1 Bottle of Beer………and a lot

more for drinking

5. A can or box of Chicken Broth

6. Black Pepper

7. 8 or 10 fat cloves of Garlic or ½

cup Garlic Olive Oil

8. Caraway Seeds……at least 500

9. A bottle of white German

Wine………….optional, maybe

just drink the wine

10. 2 or 3 Apples………optional

11. Your favorite

Herbs……..optional, I like Thyme

with Roast of any kind but I forgot

it this time……….no pun.

12. Red or Yellow

Potatoes……….optional

13. A package of Roasted Pork

Gravy.


Go to your neighborhood German store,

gather a nice pile of German things in

your shopping cart, bring them home

(pay for them first) and introduce them

to each other. In Dallas, Texas we have

a great place called

Kuby’s…………….hey Kuby’s, free

publicity.


I like to buy

the Olive Oil that already has the

Garlic in it. I found this at Big Lots

but I also see it, or other brands of it, in

the big grocery stores. If you don’t

have it; you will have to peel the Garlic,

cut it up and dump it in. look at my

other recipes for absurdly detailed

instructions about how to do Garlic.


Find

a nice blue pot (other colors are alright

too) and pour in about ½ a cup of

Garlic Olive Oil or just Olive Oil if

you don’t have that……..and add the

Garlic.

the Roast in the pot.

Put


Add

the Chicken Broth. Normally with

Roast, I brown it before adding the

broth but I find that with Pork, it dries

it too much for my liking……….but

you can do it if you want to.

Add

about enough water………..or Wine to

cover the Meat.


Dump in 462 Caraway Seeds…….or a

nice little pile and another little pile of

Black Pepper…………. and any other

Herbs or seasoning you like. Put the

heat on medium so you can go mess

with other stuff. Let it cook for about a

slow hour.

I like

things to look like what they are so I


don’t cut my vegetables too small. See,

the Carrots still look like Carrots.

Also,

cut the Cabbage so that it still looks

like Cabbage. It all makes a nicer

presentation later instead of just a big

hob gob of unrecognizable mess.

Those little Celery Leaves are for

garnish later.

Abou

t now, find a bigger blue pan. This one


is a Turkey roasting pan, and arrange

the vegetables in a nice artsy fartsy

display with a hole in the middle for

the Roast……….the pan can be a

different color.

Drink

a swig of Beer and pour in the rest.

Then open another Beer and drink it.

This is a very Germanic kind of thing

to do and it will put you in the mood to

sing Die Walküre or Lohengrin

……….you could dump in a little

more Beer from time to time.

Get a good dose of this and you will

know why I am crazy.


Dum

p in the Broth and Roast from the other

blue pot.

Cover

it, put it in the oven, put the heat on

low and go busy yourself with other

monkey business.

Peek in after a little while and when

the Carrots are a little (but not too

much) soft and the Cabbage is wilted,

it’s done.


I’m

lazy so I sometimes just buy a package

of Pork Gravy and set it on the table in

a nice little hot bowel on a heat pad.

I like a

nice German Forest looking center

piece.


Before dinner, I like to have some

German Vorspeisen (appetizers) like

plenty of German Mustard, a little

Sauerkraut, some Pepper Vinegar and a

variety of Wursts and

Cheeses……….maybe some Herring.


And then have some Spaetzle with

Mushrooms and Cheese, Kartofelsalat,

Cucumber Salad and plenty of Beer

and Schnapps.

And then get everybody to sing

Edelweiss.

After dinner and lots of Beer, you can

put on some Strauss Waltzes and see

who can Waltz around the room

without falling down.

About now, my German friends

Wolfgang and Barbara are thinking


that I’m about as German as a Texas

opossum but they like me

anyway………………and I love them

too.

Guten appetit!

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