Your Oma sounds lovely!

I hope this can bring back wonderful memories ❤

Celery root has a different flavor!

Fantastic!

You are not the first and will not be the last to encounter this problem. The answer isn't easy to find, there are a lot of discussions on German online platforms about how to prevent it and what causes it in the first place. A reason often mentioned is the quality of meat. I do disagree though because this recipe came from cooking the tough horse meat that they tried to make more edible. Some suggest marinating at least a week ... you did that, so that can't be the mistake. What was most likely the cause, is the cooking time. This can really vary a lot from meat to meat and also, not each oven shows the temperature correctly. For tough meat to become soft, it needs to be at a certain temperature for a certain time to turn protein into gelatine. Here is what to try next time: When the suggested cooking time is reached, try some of the meat. If it is still tough, continue to cook it until it is soft. If you have already taken it out and noticed its toughness too late, put it back to cooking even if it is the next day. The structure of the meat will still (and maybe even better the next day) get softer. When you have figured out the cooking time for the meat that you are using, make a note on the recipe and use that as future reference.

I‘m happy to hear that your dinner party was a success! I‘m sure your company was part of the good time everyone had.

Sorry, I missed the chat at the premiere. I lost track of time while working in the garden, removing all the dead plants after our winter storm.

You are very welcome and I’m glad you enjoyed the meal!

😊😊😊

That is the region which is very close to where it originally came from in Germany! I'm pretty sure the recipes are related by region. It was made with horse meat in Germany originally, too. I had no idea it was known in the Netherlands, too. Very interesting, thank you for sharing!

Same in the UK

Nor I but perhaps golden saltanas would be a worthy substitute or perhaps another dried fruit such as dates might be nice?

I love this feature as well. I can click the button for US measures and head off to the store.

Yes for sure. It was poor people meat before and after both worldwars. It was way cheaper than other meat. :)

I personally would like a merlot with this but just chose any wine you like and it will turn out perfectly!

I had to look this up since I was not familiar with a buttermilk recipe but it is very easy: Just switch out the red wine with buttermilk and follow my recipe. That's all.

@@MyGermanRecipes Thank you! :)

Potatoe dumplings are most commonly served with this meal. You can find a recipe for potato dumplings here on the channel and on my blog. There are different kinds of potato dumplings though. I show the version that is made with cooked potatoes. Another version is done from 50% cooked potatoes and 50% shred, raw potatoes. I might make that some time later this year.

I've honestly never eaten Saumagen and I don't intend to *lol*. It is a very regional dish and most Germans can't even get over the name of it. I'm not sure if I can make it but I'll keep it in mind.

The recipe for Spätzle / Cheese Spätzle is already on the channel. Use the search function if you can't find it, it should pop up then.

@@MyGermanRecipes thanks, i'm new here

A what? Never heard of that but sounds English *lol*

@@MyGermanRecipes Corned silverside is basically corned beef and most corned beef in the USA is made with the brisket. The UK/Irish silverside cut is what we call in the US the round.

I haven‘t tried it but I think you can.

I have planned out the videos for this year but sometimes I change plans if I can’t get certain ingredients. I’ll put wine soup on my list of alternative recipes!

@@MyGermanRecipes Thank you! The ingredients looked simple, but I felt that it was missing a proper German touch!

I'm afraid there is no specific version from Hamburg. My recipe actually contains a little bit from several regions, so let's just call it "Ultimate German Sauerbraten" 😁

@@MyGermanRecipes Thank You Very Much For Your Reply.. Have A Nice Day..

I tried it with seeds from Ukraine a few years ago. I had a lot of leafs but not the root. But I’m not a great gardener, maybe I should have cared a bit more with fertilizer 🤷‍♀️. I buy root celery at HEB sometimes when they have it, it’s winter vegetable so look for it the next months. I dice and freeze it then. Sprouts has it, too, if there is one in Edna.

Yes, I would simmer it.

I'm not sure but I guess that will work, too. My husband makes brisket and it always falls into pieces when it's on the plate so I didn't think of it as tough.

@@MyGermanRecipes If brisket is not cooked slow and low it is as tough as boot leather.

@@MyGermanRecipes Thanks!

Yes, you'll find several Red Cabbage recipes on this channel. I just posted two of them recently.

What is London Broil?

@@MyGermanRecipes Is the same cut of beef you used or flank steak and essentially the same process with different spicing.

In this recipe I had Ermita Talanda but any red wine that you like and doesn’t come from a cardboard box will be fine.

Good question! I turned the meat once but it is not really necessary as long as the meat is completely covered with the wine-vinegar mix.

It has to be covered completle. Anyhow you should turn it 1-2 times a day.

Please use the link to the blogpost with the recipe.

I'm not sure what you are asking, can you explain?

Google metric conversion

On the blogpost there is a link below the ingredient list to switch from metric to US customary.

@@MyGermanRecipes thank you!! I was trying to find it

Nice to hear, keep going.

Most welcome 😊

I know. It’s so frustrating! The provider promised me to fix it within 24 hours. I hope that they can keep the promise. I’m not going out of business, don’t worry 😉

Thank you for the answer on my concern about your website. I have my sour dough starter started and my sauerbraten is marinating for next Sunday dinner. Your a wonderful teacher!

It's meant to be a bit sour but it is also somewhat sweet.

I'm not a wine expert to be honest. Personally, I am mostly using Intermigle from Aldi. Mostly, Germans use a dry wine like a dry "Spätburgunder".