Sauerbraten
Sign in to saveSauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. 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 tenderizes the meat. A Sauerbraten dinner is almost a
Key facts
- Prepared food.name
- Sauerbraten
- Prepared food.name_lang
- de
- Prepared food.name_italics
- true
- Prepared food.image
- File:Heldrunger Sauerbraten 2.JPG
- Prepared food.caption
- Sauerbraten with Kartoffelklöße (potato dumplings)
- Prepared food.country
- Germany
- Prepared food.region
- Throughout Germany and German-speaking regions.
- Prepared food.course
- main course
- Prepared food.type
- Meat course
- Prepared food.main_ingredient
- Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices.
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Article
11 sectionsContents
- Etymology
- History
- Regional variations
- Preparation
- Meat selection
- Marination
- Cooking
- Gravy
- Other
- Citations
- General references
Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. 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 tenderizes the meat. 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.
Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.