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Sauerbraten
EntityQ153352· pop 27· linked from 54 articles

Sauerbraten

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Also known as Zoervleis

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 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.

via Wikipedia infobox

~8 min read

Encyclopedic overview

11 sections
Contents
  • 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.

Excerpted from Wikipedia’s “Sauerbraten” article, available under the CC BY-SA 4.0 licence.

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