If you love Filipino Beef Adobo, this is the recipe for you. If you want to check the Adobo recipe, check Mai 2017.
One of our biggest supermarket chaines in Germany is celebrating its 90th birthday. A couple of independant merchants came together 90 years ago and as a group ordered there goods together to get better prices. Over the years past, more and more joint that group and they shortened the name to REWE.
In a magazine issue to celebrate the occation they had some indipendent Rewe owners note down their favourite recipes. Since the supermarkets are nationwide, the recipes are from many different regions of Germany and you can find local specialities there.
I found a recipe from the western part of Germany the Rhineland. Marinated beef in vinegar, herbs and spices is well known there. In the old times it was even made with a cut of horse meat.
The vinegar breaks down the protein in the meat and makes it tender.
I changed the recipe a bit to my liking.
recipe for 4:
1 kg braising beef or goulash chunks
3 bay leaves
1/4 tsp corinander seeds
1/4 tsp mustard seeds
6 juniper berries
6 allspice berries
1 tsp black pepper corns
1 large onion
2 cloves of garlic
1 jar of pickled dill and salted g
1,5 l water
350 ml red wine
60 g gingerbread
salt and pepper
2-3 tbsp black sugar beet syrup or treacle
40 g raisins
250 g tagliatelle
11/2 tbsp oil
The beef cubes need 2 days minimum to marinate.
Use a tea net or tea filter and fill in the dry spices.
Mix water and vinegar and pour the gherkins into a bowl through a colander and add the liquid from the gherkins to the vinegar mix.
Pour that over the cubed beef and stick the bay leaves in.
Cover and out in the fridge to marinate.
Fish the beef cubes out of the liquid and pat them dry, season with salt and pepper.
Discard the spice bag.
Cut the onion in quarters and then into slices, chop the garlic.
Heat up the oil in a pot, give the onions and garlic a couple of minutes, get it out for later.
Add the beef in batches to the pot and brown. Add the onion mix again and the red wine, bay leaves and pour enough of the sour mixture on the meat to cover it well.
Add chopped gingerbread and the raisins.
Bring to a boil, reduce the heat and simmer for 1 hour or until the meat falls nearly apart.
Check the sourness and add some black syrup for sweetness.
Cook the tagliatelle and serve the beef with some applesauce on the side.