Sailor meat from Bremen Bremer Matrosenfleisch (Bundeslaende - Bremen)

Sailor meat from Bremen Bremer Matrosenfleisch (Bundeslaende - Bremen)

Category: Meat dishes

Kitchen: german

Ingredients
Pork + beef	500gr
Onion	2
Soup roots, parsley, celery, carrots
Pork fat	2st. l
Grated horseradish	2h l
Red wine	125ml
Starch	1h l
Salt pepper

Cooking method

• The Free Hanseatic City of Bremen (German Freie Hansestadt Bremen) is the smallest (both in area and in population) land in Germany, consisting of two cities - Bremen and Bremerhaven.
• The total area of ​​the federal land is 404 sq. km. Population - 643.7 thousand people (2003). The population of Bremen is 527.9 thousand people, Bremerhaven is 116.8 thousand people (2003). The area between Bremen and Bremerhaven belongs to Lower Saxony.
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• Bremen, which became one of the most ancient state formations in Germany, was founded in 787 by Charlemagne. In 848 Bremen became the center of the Christianization of northern Europe, after the bishop of Hamburg St. Ansgari united the bishoprics of Hamburg and Bremen and transferred the residence to Bremen. In 1229 the church of St. Ansgaria, which has not survived to this day. In the 13th century, the Archdiocese of Bremen was the initiator of a crusade against the shtedings. Bremen joined the Hansa in 1358, already being the largest trade center. In the 16th and 17th centuries, Bremen became one of the strongholds of the Reformation, especially here Calvinism spread. In 1646 Bremen received the status of a free imperial city.
• The main sights of Bremen are concentrated in the old town, in the area of ​​the historic Market Square (Am-Markt). A city tour often starts with a monument to the Bremen Town Musicians, heroes of the famous fairy tale by the Brothers Grimm. The monument was created in 1953 by the sculptor Gerhard Marks.
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• The center of Bremen is the Market Square with the town hall, built in 1405-1410, and the 11th century St. Peter's Cathedral. The market square is considered to be one of the most beautiful in Europe.
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• Another monument of temple architecture in Bremen is the Church of Our Lady (Liebfraukirche), which was built for several centuries - from the 11th to the 14th century. The church is interesting for the stained glass windows of the contemporary artist Alfred Manessir.
• The city hall (Rathaus) has become the symbol of Bremen, with a Renaissance façade created in 1609-1612. Luder von Bentheim. Every second Friday in February, the Schaffermalzeit is held at the Town Hall, to which German statesmen are invited by captains and shipowners.
• An interesting landmark of old Bremen is the old Boetcherstrasse, rebuilt in the 1920s. at the suggestion of a major Bremen merchant Ludwig Roselius. Now there are many museums and shops. The street begins with Bernhardt Hetger's sculpture "The One Who Brings Light" and leads to the building of the Chamber of Commerce and the former merchants' guild.
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• Cooking sailor meat from Bremen.
• Cut the meat into pieces.
• Wash vegetables, clean and chop.
• Put the fat in a suitable saucepan, heat and fry the meat well.
• Add vegetables, fry them, then salt, pepper and put 2 tsp of grated horseradish.
• Pour wine and simmer for 60 minutes over medium heat.
• I did it in Shtebe, put it on meat for 10 minutes.
• Then we dilute 1 tsp of starch with water and thicken the sauce.
• Served with boiled potatoes. I have fried.
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• I want to say that it would seem a completely simple dish, but what an extraordinary taste two ingredients give - horseradish and wine!
• It turned out to be unusually tasty !!!!
• My wine was fortified Commandaria.
• I will undoubtedly repeat.

Note

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Thanks for the story for every thank you land!

[NataliARH]

NataliARH,
Well, at least someone is interested, it means I did my best.

not in vain! generally a great idea
You know, I can't immediately comment on the brake as soon as I posted it, I don't have time because of business .... and then I go through the recipes, so I comment later, I apologize to everyone for being late! and sometimes it happens that I don't notice the recipes! and then in the feed on the right I see the discussion .... I open it and think "well, how I didn't notice!"

[NataliARH]

NataliARH, I do not have time to read everything, not what to comment on

[Lerele]

Lerele, I, according to your recipes, make myself an excursion tour in Germany. But while Eurek is a little expensive, you have to arrange Germany in your kitchen. So this recipe is also queued up, I bookmark it.