How To make Barvarian Veal
1 lb Veal; cut in 4 thin slices
1/2 t Salt
1/8 t Sugar
1/2 t Pepper; white
1 T Mustard; dijon style
4 ea Bacon; slices
4 ea Eggs; large, hard cooked
2 T Vegetable oil
1 ea Onion; medium, diced
3/4 c Beef bouillon; heated
1 T Tomato paste
2 T Unbleached flour
1/4 c Red wine
Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.
How To make Barvarian Veal's Videos
How to make a bavarian pork knuckle / shank -German Recipes by klaskitchen.com
Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-)
Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle.
It´s one of those once in a lifetime-things for a lot of people, I think.
Check out all the needed information on my homepage: klaskitchen.com
Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know.
So, this was an experience for me, too. But in the end: It went out great. Have a look.
Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed.
Good luck.
Here are the ingridients:
4 pig shanks, each about 800 grams / 28 oz
2 onions
1 teaspoon black pepper
1 tsp caraway seeds
about 2 cups of broth
and one bottle of beer
Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously
Roughly cut the onions.
Put everything into a baking dish, add the broth and the beer and put it into the oven.
Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air.
Then you switch on the grill/broiler and double the temperature.
The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily.
At the end you take it out of the oven, let the meat rest for a while and prepare the sauce:
Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch.
That´s all.
Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage.
I will show you how to prepare both on my channel.
▶ Check out my gear on Kit:
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
Above all that, I hope you enjoy the videos and the recipes work out fine for you
Happy cooking ;-)
Klas
German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
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How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
Pan-Fried Bratwurst is one of the staples in German Cuisine. In this video, we would like to show you how to pan-fry Bratwurst to perfection. So if you ever wondered how to cook Bratwurst in a pan, or stove please follow our fresh Bratwurst cooking instructions. In the description box down below you will also find how long to cook brats on the stove to make sure you get the perfect one-skillet Bratwurst.
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★ 8 Tips ★
1. Let the sausage come up to the room temperature
2. Pat the meat dry
3. Use stainless steel Pan
4. Use pork fat or sunflower oil
5. Preheat the pan properly
6. Use medium heat for frying
7. Never use sharp cooking tongs
8. Brown them from every side
★ Fresh, Raw Bratwurst Cooking Instructions ★
TOTAL TIME: 8-9 minutes
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
1 minute - BROWN from every side
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How to make the best Curry Sauce:
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German Sauerkraut Recipe with Bacon
This is how most Germans actually eat sauerkraut: by braising it and topping it with bacon. This will make it less sour and a great side for your favorite sausages, pork knuckle, or other meat dishes.
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How to Make Bavarian Pork Roast - German Recipes- by klaskitchen.com
Please watch my other videos - and subscribe my channel. Thanks. Klas.
See the complete recipe written down on klaskitchen.com
Thanks everybody for helping me to find mistakes and to improve my english.
But as far as many people commented the same things - here´s some general things:
About German Recipes:
German Recipes is the channel for tutorials about cooking of traditional german food. We love to present you typical german dishes. See the most traditional recipes here. Learn how to cook german food. German food is very fine. There are many different regional food specialities. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. All the german recipes are explained in english. German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com This is the best tutorial to learn about german food and german kitchen and german recipes in english. It´s the best food tutorial in english for german recipes. See all the details from the food blog From pork roast to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Follow this food blog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. Send us your feedback and your ideas and become an active part of the channel German Recipes.
▶ Check out my gear on Kit:
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
Yes, it´s 180 degrees celsius.
Yes, it´s better to let the meat rest a little while
and I´m not quite sure, whether you can say grill or not - my translater translates the german word grill with the english word grill, not broiler. anyway - you need a lot of heat from the top for your crust.
And somebody was so nice to tell me how to say the word rind correctly. I will remember this.
Above all that, I hope you enjoy the videos and the recipes work out fine for you
Happy cooking ;-)
Klas
German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
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An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
Ingredients:
minced meat - 1 kg (2.2 lb)
potatoes - 200 g (7 oz)
carrot - 150 g (5.3 oz)
onion - 150 g (5.3 oz)
red bell pepper - 1 piece
dill and parsley - 20 g (0.7 oz)
garlic - 30 g (1 oz)
eggs - 2 pieces
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
red paprika - 5 g (0.18 oz)
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180 °C (356 °F)/25 minutes
sugar - 10 g (0.35 oz)
vinegar - 5 ml (1 tsp)
olive oil - 30 ml (1 fl oz)
water - 30 ml (1 fl oz)
red onion - 1 piece
onion - 1 piece
dill and parsley - 20 g (0.7 oz)
pickled cabbage with carrot - 250 g (8.8 oz)
pickled cucumbers - 3 pieces
onion - 1 piece
olive oil - 30 ml (1 fl oz)
black pepper - 5 g (0.18 oz)
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Veal Sausage - Super Tasty & Easy Veal Bratwurst
In this video, I’ll show you how to make veal sausage. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Meat for 1 kg veal sausage:
50 % veal shoulder/neck (500 g)
40 % pork belly (400 g)
10 % pork back fat (100 g)
Spices per 1 kg meat:
20 g salt
1 g pepper
1 g mace
0.5 g allspice
0.2 g cardamom
0.2 g grated lemon peel
If you want the sausage super fine you’ll also need:
10 - 15 % semi-frozen milk (so if you make 1kg of sausage meat, then 100 - 150 ml)
3 g Cutter Phosphates (e.g BRIFISOL 414, PhosThis!, Ames Phos)
???? Full recipe:
???? Subscribe to my channel:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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