BTW, breastfeeding in public is not uncommon in Europe; many mothers still prefer a remote place though to have some quiet.

Ephraim, true that. A good Saurbraten gets so tender from marinading that it melts in your mouth.

My father says his mother used what is called in the US the “eye of the round”. Sounds to me like a pretty expensive cut to use for something like this.

Since a saurbraten is, essentially, pickled, it seems to me that it would be best to use the most flavorful cut you could get. These cuts have a tendency to be tougher, but since the marinading is partially to tenderize the meat, and the slow braising tenderizes it even further, I don’t think you need to start out with a particulalry tender cut. Once the braten is done, you can cut it with a fork.

What about the goyishe mama who whips our her breast and feeds her baby on a public bench? Where is that blog?

In Germany, you just get a “Braten” at the butrcher’s. It’s usually neck or shoulder or hip (some people go for loin, but I reserve that kink for the human species). You can also pre-order a readily marinated sauerbraten at most butchers’. Lately, I’ve seen turkey roasts offered as an alternative, which I suppose might be easier getting hands on in Israel.

1) What cut of meat do you use? Since moving to Israel I had to re-learn the beef cuts, as it is different from America.

2) Fro – in English the word “sifted” usually is used just for dry ingredients. I would say “strained” or “sieved” for the marinade.

Ephraim, I skip on the nutmeg here as it can get bitter during boiling. I mix it under my mash4ed potatoes before serving though.

If I hit the lottery, I’ll share with Muffti as promised. Or donate a tenure position for him at a university of his choice.

I thought that was what was wrong with the kartoffelkloesse. The recipe you give is pretty much the standard I have seen everywhere, except the ones I remember always were flavored with nutmeg.

BD, CK, next time I’ll take you gtuys with me.

Chutzpah, I hope / bet she didn’t change it on the place we went to.

Heh, Ephraim, what your father probably remembers is one of the initial steps of making Sauerbraten. After marinating the beef (approx. 4 days; “original” types that used the meat of old oxen and horses even were marinated for up to ten days – the origin of the dish), you rinse it, dry it, then fry it on all sides in the casserole or whatever you use for such simmered Braten. Then you add veggies / almonds and raisins (the Rhenish variety; I also like the one from Thuringia with cherries, but those get added later), fry a bit more, add about two cups of the (sifted) marinade and put into the oven to simmer. The frying process is done to give t5he Braten a bit of a distinctive crust and colour, plus it won’t get soggy that way.

As for the Kartoffelkloesse, indeed, the water should only boil when you put the Kloesse into it. Then switch to low heat. The Kloesse are done when they’re swimming on the surface of the water. Alternatively, try a Bohemian variety: shape the Kloss dough into two or three large rolls (cylindrical), put each into a heat proof freezing bag and simmer in the water. Cut the rolls into slices for serving. (In Bohemia, they use special linen / cotton bags for making those dumplings, but the heat proof freezing bags work just fine, even when you put the dough directly into the bags and then shape it a bit – no messy fingers). Scoop the Kloss dough with two teaspoons into the slightly boiling water to make gnocchi (those are great as an alternative to pasta in a salad with strinngbeans, cherry tomatoes and garlic; be careful not to overboil the gnocchi as they will soak up some of the dressing).

1.25kg potatoes (those that turn soft during boiling)
salt
1 egg
65gr wheat flour

Hope that helps.

He remembers his mother’s saurbraten as a roast done in the oven and served with gravy. What I remember eating as a child was braised in liquid like a potroast. (Perhaps what I remember eating wasn’t saurbraten at all but something else.) However, the recipes I have seen all call for braising, using the marinade as the base for the gravy.

Also, do you have a good recipe for potato dumplings (kartoffelkloesse)? I cannot prevent them from falling apart when I boil them, and if I add enough flour to hold them together, it’s like trying to eat vaguely potato-flavored golf balls. Awful. Is the trick perhaps to simmer them gently rather than boiling them at a high boil?

Repeat as necessary. Manolo Blahni may be replaced with Prada or Jimmy Choo.

Repeat as necessary.