german food all gone in NJ!! (Trenton, Hoboken: prices, best, island)

[stevemorse]

Actually dont laugh your are not off base too much. Many Jewish old cooking is very similiar in some ways to German. Looked at Borsch to Red cabbage, look at potato 's both have a pancake, dumplings, very similar in some ways. I get the joke but really Jewish cooking is in some way similar!!!!!!

[NewHomeHappy]

Here's a idea, make it yourself ! chuckle....
I make this all the time for my German Mother.


Ingredients:
4 pounds Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 cup White Vinegar; Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water; boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

[stevemorse]

Originally Posted by NewHomeHappy

Here's a idea, make it yourself ! chuckle....
I make this all the time for my German Mother.


Ingredients:
4 pounds Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 cup White Vinegar; Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water; boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

I have made saurbraten many times, and each time it came out better than the last time. Now the real old world style is to use juniper berries, ummm so good. Let me say its a b**ch to make!! The marinating and turning for three days , ohh so much easier to go out to eat! Thanks for the directions, I will make come winter again!! There is a place in montville called the Fruited Plain and I hear she makes a damn good saurebraten but only in the winter. So looking forward to it. When I made home made spatzel the whole kitchen was covered in a MESS!!!!

[tahiti]

Originally Posted by NewHomeHappy

Here's a idea, make it yourself ! chuckle....
I make this all the time for my German Mother.


Ingredients:
4 pounds Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 cup White Vinegar; Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water; boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

holy crap! that's the EXACT same recipe I have! I add just a wee bit of dill though. It's YUMMY!!!!!

[mike0421]

Originally Posted by EEEPNJ

Helmers is still there...they had a fire but reopened...I've always loved that place. We had a family tradition of going there after going to NYC before Christmas as a kid. They always had this huge Christmas tree in Helmers. And the steak sandwiches are to DIE for although my older German relatives always got more authentic dishes.

I'm not sure if Triangle Hofbrau (rt. 23) is still there, but it used to be good.

Black Forrest in Stanhope is still there... Just went a few months ago. It's still good, not as good as it used to be though.

I drove by it last Wednesday. Yes, it's still there. I remember eating there when I was about 11-12 years old. It's been around forever.

[EEEPNJ]

Originally Posted by mike0421

I drove by it last Wednesday. Yes, it's still there. I remember eating there when I was about 11-12 years old. It's been around forever.

Now I'm going to need to go there! LOL!

[lightview]

Just tried to make a reservation at Black Forest in Allentown for my mom's birthday (one of her favorite places). It appears that the number on the internet is disconnected and directory assistance couldn't find another number. Can anyone confirm if they have gone out of business?

[NewHomeHappy]

Originally Posted by lightview

Just tried to make a reservation at Black Forest in Allentown for my mom's birthday (one of her favorite places). It appears that the number on the internet is disconnected and directory assistance couldn't find another number. Can anyone confirm if they have gone out of business?

Yes. It is most definetly closed. The entire building is in dangerously bad shape and the owners will not repair it. All the shops have left.

[stevemorse]

this sucks, this place was good!!!!! Too bad.

[taurus430]

Originally Posted by shannybannany

Sadly, many German restaurants have gone by the wayside due to the very heavy ingredients used in the dishes. People just don't eat like that anymore, I suppose.
Go the the Pennsylvania Dutch Country (Lancaster County, PA) and you will have a plethora of that type of food. We are going in July for a weekend.

Shanny

We go to the B&B's out there. A very good place to eat is "Diener's" on Rt 30 for home style PA Dutch food. The buffet is fabulous. I love the pot roast, melts in your mouth.