While many German-style restaurants in America pair potato pancakes (either Kartoffelpuffer or Reibekuchen) with sauerbraten, this is common only in a small part of Germany. Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. Several regions’ variations on the dish are well known including those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Thanks to widespread German immigration to the New World (the United States, Argentina, etc.), it is frequently found on the menus of German-style restaurants outside Germany. Sauerbraten is regarded as one of the national dishes of Germany and is one of the best known German meals. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy.
GERMAN SAUERBRATEN RECIPE LICENSE
( ) Sauerbraten Image Used Under Creative Commons License From Ĭitizens, Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.īefore cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings.
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