Sauerbraten is a traditional German marinated meat roast. It is considered to be a national dish of Germany and is often served globally in German-style restaurants. The meat used is most often beef, but also be venison, lamb, pork, or horse.
The raw meat is marinated in a mixture of vinegar or wine, water, herbs, spices, and other seasonings during a three or ten-day period before cooking. Typically, more massive meat cuts like roast or beef bottom are used.
For many, this dish is the ultimate comfort meal. It is hearty, filling, and served warm. To learn how to prepare this dish for yourself, check out the recipe below.
About German Sauerbraten Recipe
In general red wine, vinegar, or a mixture of both is the basis of the marinade. While Germany produces most of the white wines, such as Riesling and Gewürztraminer, areas nearer to France often produce red wine. The foundation of the marinade can also be wine vinegar, the vinegar of apple cider, and other types. Vinegar is commonly used more often as a basis for recipes from eastern German countries, similar to Poland and the Czech Republic.
Sauerbraten is traditionally served on the side of braised red cod, with German staples such as spätzle egg noodles, bread pancakes, or boiled potatoes. For more international recipes, click here.
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