Germany
Photo: Dr. Bernd Gross, CC BY-SA 4.0, croppedSauerbraten
/ˈzaʊ̯ɐˌbʁaːtn̩/ZOW-er-brah-ten
Recording: Jeuwre, CC BY-SA 4.0
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- When
- Lunch & dinnerFestive
- Taste
- SourSavory
- Made with
- Beef
History
Sauerbraten means "sour roast". A tough cut of beef, or in the Rhineland traditionally horse, is marinated for several days in vinegar or wine with onions, juniper, cloves and bay leaves, then braised slowly. In the Rhineland the gravy is sweetened and thickened with raisins and crushed spiced gingerbread, while in Swabia and Franconia it is different. Long marinating was a way to preserve and tenderise meat before refrigeration. Legends link it to Charlemagne, but there is no evidence. It is Sunday food, served with red cabbage and potato dumplings.
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