sour meat
Sour meat is a dish of pork of the German and Austrian cuisine.
term
The name is derived from the sour or sour taste of the dish, which is achieved by adding vinegar or white wine . The name Sülzfleisch is derived, like Sülze, from the Old High German sulza , "salt water". In Austria, the dish is also called plate meat .
preparation
For the dish you use streaky pork with a high percentage of fat and connective tissue. Common is belly pork , pork , pork knuckle and Spitz leg . Occasionally, other meat is used for it. Traditionally, this was a slaughter dish that was used to preserve meat for a certain period of time immediately after slaughter .
This is boiled in a mixture of broth or water and vinegar and then cooled together with this. The dissolved collagen causes the liquid to gel and the dish becomes hard to cut. When spices are salt , sugar , cloves , bay leaf , allspice and mustard seeds used. Sometimes vegetable onions and root vegetables are added. The meat is cut into slices together with the surrounding jelly and served with fried potatoes or potato salad . This is typically done with tartar sauce . For plate meat you cut the cooked meat into slices, chop the vegetables and place them in deep plates or shallow bowls in portions to solidify.
variants
Some names that are used, such as Franconian sour meat , usually only refer to the region of production, but not to a regional variant. There are only a few regional variations with different ingredients and / or preparation methods, the more well-known include:
- Holstein sour meat is usually stored in jars and has a long shelf life. It used to be awakened after cooking ; meanwhile, the fully cooked and cut meat and the seasoned marinade come straight into twist-off glasses with screw caps . Holstein sour meat "matures in the glass" because the acidity of the white wine vinegar, which is traditionally used for the marinade, breaks down the connective tissue and makes the meat "particularly tender and tender". It is both a specialty of Schleswig-Holstein cuisine and a traditional north German summer dish .
- Rhenish beef sour meat in aspic , unlike "normal" sour meat, is made from lean, coarsely chopped beef ; In addition to apple rings and currants added to the marinade. The cooking stock is gelled with gelatine and solidifies into sliceable aspic .
Similar dishes
- For brawn , the meat is chopped up before it solidifies.
- For aspic dishes, the ingredients are cooked separately and the aspic is poured over them.
- When cold, sour meat is used like braised sausage , but is usually more sensitive to temperature.
- Breakfast meat is prepared without adding liquids.
literature
- Brockhaus Kochkunst, p. 470, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .
- Erhard Gorys: The new kitchen dictionary, p. 497, 10th edition. dtv, Munich 2006, ISBN 3-423-36245-6 .
- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible, p. 796, Encyclopedia of Culinary Studies. Tre Torri Verlag, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
Web links
Individual evidence
- ↑ Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 50-51 .