Sauerbraten

About Sauerbraten

Sauerbraten is a traditional German roast of heavily marinated meat that is regarded as a national dish of Germany. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating process tenderizes the meat. The dish can be cooked from a variety of meats, most often beef, but also chicken, lamb, pork, and even horse in some traditional preparations. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle. Regional variants exist across different areas of Germany including Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia, each with their own traditional ingredients and preparation methods.