Sauerbraten is a German pot roast made from beef, lamb, mutton, pork, venison, or other roasted meats. It is marinated in red wine vinegar and spices for 3-10 days before cooking and served with traditional side dishes. The acidic marinade helps tenderize the meat, and the sauce is thickened with gingerbread or flour. It is considered a national dish of Germany and is served in German restaurants worldwide.
Sauerbraten, literally “sour roast” in German, is a German form of pot roast, usually made from beef. However, it can also use lamb, mutton, pork, venison and other roasted meats. Originally, sauerbraten was made with horse meat. The meat is marinated in red wine vinegar and water with spices and other seasonings before cooking.
Sauerbraten is considered a national dish of Germany, and different regions have their own variations, differing in the spices and other ingredients used in the traditional marinade and side dishes. It is traditionally served with cabbage, boiled potatoes, potato dumplings, soft egg noodles called Spaetzle, and potato pancakes in some areas. It is often enjoyed with beer, but can also be served with wines such as Burgundy, Gewurtztraminer, Pinot Noir, Riesling and Shiraz.
Sauerbraten is usually marinated for three to ten days before cooking. The acidic marinade helps toughen cuts of meat. Meat should not be marinated in a metal container, as the acid in the marinade can react with the metal.
Spices in the marinade often include bay leaves, cloves, nutmeg, juniper berries and peppercorns. Less common ingredients include cinnamon, coriander, ginger, mace, mustard seeds and thyme. Some recipes add buttermilk, wine, or beer to the marinade, and sometimes vegetables such as carrots, celery, and onions are marinated alongside the meat. Adding apples or raisins can create a more tart-sweet flavor.
When removed from the marinade, the meat is dried, then browned in lard or oil. Next, it is either braised or slowly simmered for at least four hours in the marinade in a covered dish, on the stovetop or in the oven. Finally, the marinade is strained and thickened in a saucepan, usually with gingerbread or gingernaps, flour, sour cream, brown sugar, or a blend of any of these. A roux, a cooked mixture of wheat flour and butter, can also be used to thicken the sauce. The thickened marinade is poured over the roast slices before serving.
Sauerbraten is served in German restaurants around the world. It’s a hearty, comforting dish that’s perfect for cold weather. Legend claims it was invented by Charlemagne as a way to use leftover roasted meat, but there is no historical evidence for this story. Julius Caesar and St Albert Magnus are also sometimes credited with inventing the dish.
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