1780's Dutch Oven Pot Roast with Bacon, Sour Cream (?), and Carrots!
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- Опубліковано 7 жов 2018
- This is another fantastic German recipe translated by Old Salem Museums and Gardens in Winston-Salem, North Carolina. The sour cream sauce mixed with the meat and veggies makes this a must-try!
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He's always so cheerful, it's infectious.
He is will Ferrell in elf
Like Bob Ross(rip) the artist. He was so mellow.
Yes.
@@daradelappe5125 only instead of sugar!!!! it’s nutmeg!!!!! 😆
About spit my water out when John said he's not adding any nutmeg!
Chris Cook lol
Chris Cook pretty sure adding nutmeg to this amazing dish would tear open a hole in the space/time continuum.
The apocalypse is nigh 😐
When a man doesn't use nutmeg in 18th century cooking videos.
What next? Food wishes not using cayenne?
Or Babish not letting ingredients to get to know each other.
or MRESteve not putting it on a tray (..nice)
I believe the 'make flour yellow' would better reflect making some quick roux by throwing flour into some melted butter in a pan and stirring until it gets a nice yellowish color and starts to smell faintly of chestnut.
I thought the very same thing.i mix a roux then add the potraost juice to it to make gravy
I’ve been a professional cook for 20 years and I agree. Roux was instantly in my mind as soon as “Make flour yellow” was mentioned.
Side note: When you cook together flour and fat to make a roux it makes an easy and smooth thickener that avoids any problems with your flour not dissolving into the pot. Dry flour alone will not work when added to a soup because it will form dry clumps which become gross lumps.
There should be plenty of fat from the bacon so you probably wouldn't need to add the butter
The translation of yellow may be similar to the French culinary term Blonde ...as in a Blonde Roux... To thicken a sauce like this I would use flour mixed with butter into a Beurre Manier.... Excuse the spelling.
@@ygreck True that there would be plenty of fat in there, but the thing is, you want to use the fat to make sure the flour doesn't clump up as well as roast it a bit to give it a better flavor -otherwise, it comes out as a bit chalky and there can be clumps of undisolved flour in the sauce.
As a german I would expect the sour cream to be mixed with the gravy so you get one thick sauce
as an austrian, i would've done that too 👍
As an American, I would to. I would have also sliced the onion, added the root vegetables later and cooked the meat longer. I'm also not surprised by the addition of sugar to the sauce. I'm thinking of the sweet and sour flavor of Sauerbraten.
@@michaelb1761 Yup, sounds north-German to me. Broken Sööt=Broken Sweet is a typical flavor profile of dishes from the north. Mixing sweet and savory or salty tastes.
@@michaelb1761 Sugar was added to the meal as a an energy source. People back then usually had to do a lot of hard manual labour and it was quite common to add sugar even to hearty meals for that reason. Amongst the amish, this is still quite common, they put tons of sugar on everything.
That is what I was thinking
This must be related to the Czech dish "Sirloin with cream" or "Svickova na smetane" which is oven braised sirloin with bacon and a root vegetable and sour cream sauce, seasoned with lemon juice and served with Czech bread dumplings and cranberry jam. Pretty good stuff!
boy, does that sound good!
I grew up in East Germany close to the Czech border. One of my favourite dishes is beef roulades with Bohemian dumplings and red cabbage with a creamy sauce. So delicious! The acidity of the red cabbage together with the smoothness of the cream and the savoury taste of the meat, then dunking the dumplings in the mixed sauce - divine.
Maaaaan. I was already just watching this because I was hungry and thinking about making dinner and your version sounds even more delectable
Would Boho dumplings be similar to Kofta ? Sounds amazing. I love parcel type food :)
@@flyingpossum6958 Bohemian dumplings (or “Böhmische Knödel”) are made from a simple yeast dough and shaped like a loaf of bread. They are then steamed and end up with a spongy texture, but are quite firm. You then slice them and serve the slices. They are quite bland by themselves but are great at absorbing sauces and juices.
This is what my mom made for the family while I was growing up. She would add spaetzle, mashed potatoes and green beans as a side dish. Thank you so much for making this video! I just love it... It is like a trip down memory lane.
Duncan here, Jon, I have added this to my favorites even with out tasting it first !!!!My wife was born in Germany and I plan on surprising her one evening with it ! She regularly puts sour cream on her plate when she has steak so I am guessing it will be a hit. Keep doing what you do Jon !!!!!!
Duncan, no horseradish?
Did she like it?
Tip for beginner; the closer the part of germany you try to represent in you reenactions is to the southwest of germany, the more sauce you make. Once you reach württemberg make enough sauce so everyone has enough to drink it.
LOL, I agree. German American here!
The spetzle have to swim
Halbe schwein und ein badwann voll sosse. (Half a pig and a bathtub full of gravy) :-)
I am from northwest, and i can tell you:
We dont stop with the sauce until everyone can drink it during the meal.
@@YuubiTimberwolf yes, and don't forget that dollop of cream, sour or sweet, whatever you have.
You should've added the Water/beer after the flour. I bet with yellowing the flour the recipe was referring to a roux, basically frying some flour in butter/fat and letting it brown up to develop flavor and make the base for a sauce.
He added beer..
This channel is amazing! Thank you for all your hard work
My new favorite channel! ❤👍
I learned to make a beef roast recipe from my grandmother with Saurer Sahne ( a sauer cream that has nothing to do with the american version ) that reminds me of this one. Greetings from Germany.
Wenn man die Soße kochen will, würde ich aber eher Schmand nehmen als saure Sahne. Ist vom Prinzip her dasselbe, aber Schmand hat einen höheren Fettgehalt und flockt deswegen bei hoher Hitze nicht aus
Hard to find recipes for sauer sahne in English. Does the recipe result in a thin gravy like the one shown in the video or thick? Thank you.
Die Saure Sahne wird mit Stärke stabilisiert und gerinnt so nicht. Einfach ein Teelöffel in die Sahne rühren und erst dann erhitzen.
The Recipe I know from my Grandmother is a creamy sauce. Saure Sahne is almost like the German version of Crème fraîche which has 20% fat. Saure Sahne only has 10%.
Vielen Dank
a friend once said: "bacon goes with everything, even with bacon!"
such wise words...
That looks very tasty. Nice video. Mushrooms would go good with that.
I agree
My thought too....shaggy manes would be just about right.
My father makes this pot gravy with mushrooms, none in the sauer gravy.
I followed this exact recipe. Was absolutely delicious, i do your recipes at my cottage where we do 18th century style cooking with original methods, keep em coming!
My family is from Bavaria.
My Oma used to make this recipe a couple times a month.
When I make it for friends they are surprised at the addition of the sour cream and lemon.
This is almost exactly, (minus the open fire), the way I learned to make pot roast as a child. It is basically a shortened down (no multi day marinade) Sauerbraten (horse meat) recipe. The lemon and the sour creme gives a tang that covers any gaminess from the meat.
The sugar in the sour creme would have been a compliment to the carrots.Great channel! Thanks!
Sugar in very small quantities (to taste) is not unusual in old recipes. Sugar is a flavor brightened as is salt. You don’t find the specification “salt to taste” strange. It may act as a balance for the bit of lemon.
I like the way You think 😉
My uncle is a chef and he always said to me: "Always remember boy, where there is salt, there also has to be sugar - balance is the magic word!"
You can't go wrong with a dutch oven, and bacon!
Ashleigh LeCount this recipe had me at “bacon”
Ashleigh LeCount
I’d rather enjoy giving you a Dutch Oven after eating bacon!
Yum!
This channel makes me happy because it combines my love of food with my love of history
Having grown up on Austro-Hungarian food, sour cream sauces such as that are common in my world.
And in Eastern Europe/Russia it's just, "put sour cream on everything including in your soup."
Larp
Svíčková?
Have any way to share recipes? love to try some, my family is German and French Canadian.
My grandparents were Bavarian. We had vinegar, lemon juice and sour cream as a mealtime constant. I converted my very Irish husband to German food, but I've created a monster that can inhale my sauerkraut before it's finished fermenting and single-handedly demolish an apple cake.
Sauerkraut is awsrome, but if you like to try something different: use "Bayrisch Kraut". It's a lot sweeter and wonderful with potatoe-purree (?) and some dark sauce.
@Paul Deland - I lived in Korea for several years (not associated with the US govt). The foods are actually pretty different from one another. While both rely heavily on fermented items, the wheat & potato consumption in Germany is far beyond anything in Korea. Also, German foods tend to be rather meat-heavy, while Korean food typically does not use any meat at all, or if they do, it's often a garnish rather than a 'food'. Both cultures do rely on pork as their primary meat source (aside from fish in Korea), however the preparation methods and serving methods for meals are strikingly different.
Do you have a way to share your recipes, like on Facebook....pretty please?
I love this channel. Awesome recipes and so gosh darn wholesome. Breath of fresh air on the internet these days.
The lack of nutmeg was traumatizing...It made the wife cry and my kid looked up at me with tears in his eye, "Will we be OK Pop Pop?" I'm still not quite sure what to tell him.
omg.. 😂
Lol
5 dislikes? Why, because he didn't add nutmeg?
Anti-social types. Sour grapes, maybe
Today menu is sirloin and bacon what can go wrong?
Well, PETA says it is wrong.
my name is vegan gains and ima fa990t.
The recipe didn't call for nutmeg... He did mention it, but John was staying true to the translation... that's what it's all about, authentic to the period and the recipe.. !!
lmfao!!!
Not enough BACON!
I did this one for band practice last night. Came out great. I left my Dutch oven in Ohio. So just wrap tin foil over a good cast iron pan in a pinch. Totally delicious, I only got to eat a bite or two before everyone wolfed it down. Thanks for the inspiration John. Give you and the channel all credit due and Stay Heavy my friend.
Boy, does this remind me of so many Sunday dinners after arriving home from church in my youth.
Poor kid, having to get brainwashed every week... :D
@RockabillyFox I mean, hes not wrong. In a way it is brainwashing. This can be said about teaching any ideology to young children though.
Me, too!!! Catholic family, from Chicago, grandparents German and Irish. You?
@@michalvalta5231 Oh...wait a minute, I thought we were talking about pot roast.
@@mariebernier3076 Just pretty generic Protestant.
I put off watching this so I could be certain I wouldn't be rushed for time. Glad I did, I have enjoyed it so much! My mind is full of alterations to make it work for me, even as I admire the reasoning behind the recipe as it is. Thank you, John! And thanks to the people behind the scenes, too :)
That looks absolutely scrumptious! Thank You! I will have to try this recipe. Hold Fast And Keep Up The Great Work!
“We’re not going to put nutmeg in here.” I choked on my coffee I was so surprised.
You could hear his self-restraint going into overdrive there...
sour cream works splendidly to set off the heavy richness of such dishes with something light and fresh!
one of my favorite autumn dishes is pork and mushroom stew with black beer and schmand. (a german sort of heavy sour cream) sounds medieval and it might well be .. but reallt i came up with it about 2 years ago.
it probably was medieval. I watched a youtube on what they ate in medieval times and it was pretty much what I eat every day.
This program is awesome. Your narrative is grear. Thank you for all you do.
absolutely love your channel!
Thanks for all these great videos!!
👍👍👍👍
This channel is a new favourite of mine.
Was so excited to meet you all Saturday at Feast of the Hunters Moon!!
Thank you for this and every upload you deliver to us with love.
These videos are so genuine. I love them a lot. Thank you for sharing.
Rich and hearty, just right for cold nights! Thank you for this one!!!! I’m sharing with my FB group, Townsends Tavern Talk!
LittleBunnySunshine this is one of the best channels on the Interwebs!!
I think I finally have a reason to join FB
LittleBunnySunshine any idea about calories per serving??
Nirvana Is bliss I found a modern version, minus the bacon: Nutritional Guidelines (per serving) 681 Calories, 38g Fat, 17g Carbs, 64g Protein. That seems like a lot but this was probably your main meal of the day!
Keet Randling if you do, come and find us! 🌷
Oh my god. I would love to see more old german recipes!!
I really enjoy your positivity and the background music. I enjoy your living history lessons!
I really enjoy your videos. i wish I had time to watch them all when they come out.
I miss my great grandmother's German recipes, she was Gaelic/Dutch, and hated using English... most of her cookbooks were lost when she past at the age of 105 10 years ago. And nobody in the family can read her handwriting. LoL. We remember a few of them, but a good bit of them are lost, I don't even know where the surviving cook books are at, just know that one of the older members keep them put up.
You might do well to ask somebody at a nearby University to help you with her handwriting and language.
Put in a request to inherit them..when whoever it is that has them..passes them on to you.
Or, ask if you can photo copy them
Make a mission out of translating and decyphering her handwriting.
What a fun and rewarding project that would be. 🎩 happy New Year to you. 💙
Man, I almost ate my computer screen on THIS one! Great job!
Lovely shows thank you so much for all the hard work you do on the videos they're great
I love your cooking shows. This recipe is one I might try for myself!
Made this yesterday, really excellent! It is pretty easy to put together. I used a tri-tip for the beef and increased the sherry to 2 cups, as it was larger than the streak Jon used.
Looks so delicious and I could almost smell it! I must try this and soon! Thank you so much for this video.
Love the positive energy you @townsends spread with your wonderful programs about food :-D
Well done John... looks delicious and thanks for the post work relaxation!
Wow, this is almost exactly the way my mother and grandmother made roast beef! It's been a family favorite for years, we always include mushrooms!
Great recipe!! Love, love your videos. I am sad to report that the Friday at Nutmeg Tavern came up as an error#400, whatever that is. I am not able to get Friday's video at all. Missed you and the guys!! Keep on keeping on. You are tremendously awesome!!👍
This looks like it would be very delicious! I will have to try it. Thanks for sharing... love your videos!
An amazing series...thank you for this!
“Add water or beer”....proceeds to add some beer hahaha love it!
Oh man, does that look delicious!!! Thanks Jon!
I just had to subscribe to this channel. Love the ambientation, host is supernice, exlaining every bit of the recipe and gosh, just love the idea of portraying historical recipes and how they were made
Great videos to watch before going to bed, really nice and simple
With Fall almost here, this is the perfect dinner for a cool night. It really looked delicious.
My wood stove is already burning here in England, soon be time to dust off the big cast iron pot and start making some stews.
👋
I stumbled upon your channel after I watched this random BBC video on "Eating like the King" and I've fallen in love with it. I was always a fan of Old West cooking, but this is amazing! Thank you!
Every piece associated with your presentation was outstanding! I might also say the galley was looked great! Semper Fi
No nutmeg?!?!? Who are you and what have you done with John?
No, I meant John. I was making a joke that the guy on the screen can't be John because he didn't add nutmeg.
No. You both mean J-O-N, short for Jonathan, the son of James.
Yep, you are right. I knew Jon was the right spelling, but my fingers forgot! LOL
Why is everyone freaking out over the lack of nutmeg? I don't watch many of the videos on this channel...does he always add nutmeg? Is this like when Chef John doesn't add cayenne pepper?
Yep, Jon put nutmeg in almost everything. Not using it makes wonder if he is feeling alright. :o)
Our forefathers had me at bacon 🥓
I love bacon
Great looking dish. I love those "one pot" recipes - with meat and veggies simmering together until everything is cooked perfectly and tastes mesh to create something heavenly :)
made this tonight, came out pretty good! Thanks!
Thank you for your series! I even got my wife to re-create some of the dishes
Hmmm. The next few need to be made by you for her.
I can't believe I'm just now discovering your channel! I love it~! Have you considered bringing on some Native Americans to share some of the heritage of their food during the same time periods?
I love your videos. Always informative, entertaining and even my kids get drawn into them.
Love seeing these very old recipes.
"You WILL thickly cut some bacon and ham!"
(Sigh)................. love Germany.
My family is from Bavaria and Thuringia...
Both of my Oma's made this dish frequently.
Dude, I am so jealous
Yum! I really like your work. Thank you for all your research and effort.
Saw this this morning and got excited about it. Tried it this afternoon and it is a major hit! Can't wait to try do this again.
When I make my gravy base I make a roux of one parts butter to one parts flour.it turns yellow. Maybe old gravy recipe for the juices?
fonze m. We often say cook till golden brown. I think that might be the yellow.
Looks yummy, Jon ! I'd suggest using two herbs very common to German cooking, bay leaf and thyme . A couple of bay leaves and a few sprigs thyme seems righ tto me . I particularly like the "gravy " . Have to try that ! Beef and beer make a great combination !
love this show! i absolutely love the old fashioned ways they recreate.
Best cooking channel on youtube. Love it.
I don't understand the people who dislike this.
Misclicks obviously
Great vid, but what happened to the Nutmeg Tavern from a couple of days ago? It disappeared before I could get to it.
Man, I love watching your videos. The presentation as well as the quality content makes me want to cook without a modern stove haha
Mr. Townsend,
I really like these videos you make on food of old era. I especially like the background music after the tasting.
I have a lot of german heritage so I think I’m gonna talk my dad into making this.
This year I'm going to wrap all my Christmas gifts in bacon.
Just give bacon.
Fantastic recipe!! Thank you for sharing!
Entertaining and interesting video! Looks delicious!
This one looks delicious!
I live in a studio apt! I’m going to improvise with my le creuset Dutch oven!
Excellent video and recipie!
Made this recently two weekends in a row.
Delicious!
And, made "Flip" for dessert.
Thanks for sharing this recipe.
Love this channel!
If using a venison roast, nutmeg and even cinnamon work well.
My grandmother and my mother made pot roast this way, but without the sour cream sauce. Instead, they use the natural juice from the roast as gravy.
My Gran’s own grandparents immigrated from Germany as children. I guess that makes me fifth-generation.
I'm 4th generation German. Lol
mine made pot roast with similar ingredients except the sour cream, and they just halved the potatoes abd carrots and stuff. it was good.
mine came in 1710, so I guess I'm umpteenth generation German
I have enjoyed your videos for several years now and have made several of your recipes. Your channel is an invaluable part of American history. Thank you so much for your videos - You have inspired in me a passion for early American history.
This looks so amazing, I would love to try it!
Old school 18th century cooking 🖖✌️😀
Sirloin and Bacon, what could possibly go wrong?
Me in corner eating my elbow off already^^
LOLOLOL !
Perfect for a cold fall evening's dinner. Yummy
Please continue these cooking recipe videos. You seem to enjoy making them, and I enjoy watching them. ^^
I bet "yellow" could be "golden" as we'll sometimes use to describe when something is "browned." Maybe? Does the white sauce give it a beef stroganoff vibe?
That was my thought as well. It seemed to me like that would be toasting the flour before adding it to thicken rather than making a roux.
das denke ich auch
Vielen Dank!
@@jaji8549 Yeah there is the term goldbraun or Golden Brown in modern german that denotes for example the colour range the perfect grilled chicken has. (Not if you used any Paprika in the cooking though, that is more reddish.)
I say range, because it's a range, for example on the Hefezopf (Braided yeast sweetbread) it can go from this:
www.kuechengoetter.de/rezepte/hefezopf-grundrezept-37317
To this:
www.kochbar.de/rezept/85316/Hefezopf.html
This would be deemed to pale in most cases:
www.einfachbacken.de/rezepte/hefezopf
Good ones on the photos, but not perfect, they are missing the raisins, they are best with raisins, hail sugar* and almond slices. And warm..........warm enough to dissolve butter on. Marmalade is optional but never bad.
Also great for offering with coffee in the afternoon.......when you just dip it.
*decorative sugar crystals sounds soooo boring! ;) The german name is Hagelzucker=lit. hail sugar. ;)
Same goes for a toast that is just seen as the perfect one.......imho I like mine a little on the dark side of golden brown, not black but just a shade darker.
(If you want to keep it moist overnight, plastic bag in a breadbox will do the trick.)
germangirlinamerica.com/hefezopf-recipe/
First mention of the Hefezopf goes back to the 12th century so it should be right up the alley of this channel.......minus the hail sugar! ;)
While everyone’s screaming “No nutmeg?!” I’m noticing you forgot the bay leaves
And, forgot the garlic too.
I think the best thing about these videos is John. He seems enthusiastic, knowledgeable, and most of all kind; that may be most important, as kindness is a rare quality in today's world.
I found this channel by accident 2 days ago, I haven't stopped watching it since. Great job Sir!