Try out these 3 authentic German recipes

Haus Murphy's Celebrates Oktoberfest with three authentic German recipes.

Red Cabbage
1 or two heads of purple cabbage, quartered and chopped
1 large yellow onion chopped
2-3 Washington apples thinly sliced
2 mandarin or navel oranges peeled
1 tablespoon whole cloves
1 cinnamon stick
¾ cup bacon fat
1-2 cups white wine vinegar
1 cup water
Sugar
¼ cup red wine

Combine all ingredients except cabbage in a pot and cook down. Add ¾ cup bacon fat and cabbage to the pot with 1- 2 cups white wine vinegar and 1 cup water. Cook cabbage until tender but firm and then add sugar to taste and ¼ cup red wine.


Traditional Beef Rouladen
Top Round (Long, thin slices)
Brown Mustard
Dill Pickles (thin slices)
Thinly sliced onions
Chopped bacon
Salt and pepper

Slice top round into long, thin slices. Place between wax paper and pound to tenderize. Spread Mustard over each slice of beef, top with salt and pepper. Place about 1 TBS of bacon, 2 spears of pickle, sliced onions at bottom edge of meat. Fold in edges and roll up like a burrito. Carefully brown all sides in a frying pan. Remove and place in large pot of au jus (or beef stock) cover, and bake at 375 for about 45 minutes. Drippings make delicious gravy!

Crème Brulee-Hazelnut Cappucino flavored
1 Vanilla Bean
6 cups whole milk
6 egg yolks
¾ cup sugar
1 shot Tuaca
1 tsp espresso

Pour milk into sauce pan, add vanilla, tuaca and espresso and bring to 180 degrees F. Mix egg yolks and sugar in a separate bowl and whip until bright yellow. Add to milk mixture. Stir. DO NOT BOIL! When mixture  is coming to a light simmer, strain and pour into ramekins. About 1/8 inch from the top. Place in water bath. Cover with foil, poke holes in corners of foil and bake for 20-35 minutes at 350 degrees.

When set, remove from oven and water bath. Let cool 10 minutes. Refrigerate for 4 hours. Top with sugar and torch top for "brulee" effect.


Haus Murphy's
5739 W Glendale Ave
623-939-2480
hausmurphys.com


Oktoberfest at Haus Murphy's
October 19 from 6 pm - 10 pm
October 21 5 pm- 9 pm
Tickets are $8 Friday, $6 Sundays and reservations are highly recommended

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