Sauerbraten

Sauerbraten-gebraten

Sauerbraten-mariniert

File:Tender sauerbraten roast.jpg

Tender sauerbraten roast

Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow-cooking. It is regarded as one of the national dishes of Germany. The name "Sauerbraten" translates to "sour roast" in English, referring to the dish's characteristic tangy flavor, which comes from the marinade.

History

The origins of Sauerbraten are believed to date back to the time of Charlemagne, who is said to have invented the dish as a way to preserve meat. The dish has evolved over centuries and has many regional variations across Germany.

Ingredients

The primary ingredients for Sauerbraten include:

• Beef (or other meats)
• Vinegar or wine (for the marinade)
• Water
• Onions
• Spices such as cloves, bay leaves, and peppercorns
• Sugar or honey (optional, for sweetness)
• Gingersnap cookies (optional, for thickening the sauce)

Preparation

The preparation of Sauerbraten involves several steps: 1. Marinating: The meat is marinated for several days in a mixture of vinegar or wine, water, onions, and spices. This process tenderizes the meat and infuses it with flavor. 2. Browning: After marinating, the meat is browned in a pot to develop a rich color and flavor. 3. Slow-cooking: The browned meat is then slow-cooked with the marinade until it becomes tender. 4. Sauce preparation: The marinade is often thickened with gingersnap cookies or flour to create a rich, flavorful sauce.

Regional Variations

Different regions in Germany have their own versions of Sauerbraten:

• Rhineland Sauerbraten: Known for its sweet and sour flavor, often achieved by adding raisins and sugar to the marinade.
• Franconian Sauerbraten: Typically uses a wine-based marinade and may include juniper berries.
• Saxon Sauerbraten: Often includes a combination of vinegar and wine in the marinade.

Serving

Sauerbraten is traditionally served with side dishes such as:

• Red cabbage
• Potato dumplings
• Spätzle
• Boiled potatoes

Related Pages

• German cuisine
• Pot roast
• Marinade
• Red cabbage
• Potato dumplings
• Spätzle

See Also

• List of German dishes
• List of beef dishes