Living in Mexico, I could not find dill pickles, so I decided to 'Mexicanize' it a bit by using pickled Jalapeno peppers (Jalapenos en escabeche). My dinner guests, who are all used to 'picante' food (i.e. spicy hot), loved it, as did I. You can control the level of spiciness by the quantity of chiles you use. Also, instead of using beef bouillon, I used beef extract, which has a richer flavor, but don't salt the meat as the extract (and bouillon) has plenty of salt already. Finally, I added 3 tablespoons of flour to the sauce to thicken it. Everybody licked their plates! I served it with 'rot col' (Braised red cabbage with apples, German style) asparagus with Hollandaise sauce, homemade spaetzle (use club soda instead of water for a light spaetzle)and homemdade German Brochen (hard rolls).
Was this review helpful?
0 users found this review helpful
Living in Mexico, I could not find dill pickles, so I decided to 'Mexicanize' it a bit by...