Sauerbraten is a dish that definitely requires some advance planning as the roast has to marinate for about a week before it’s ready to cook. It has been one of Germany’s most popular dishes for generations and as such has become one of its official national dishes.īeautiful Berchtesgaden in Bavaria, a favorite family vacation spot while growing up in the Swabia region of Southern Germany. This quintessential German dish is found on the menus of many German restaurants both in and outside of Germany. Sometimes it’s also made with venison or lamb. Originally the dish was most commonly made with horse and there are a few restaurants that still serve it, but today it’s primarily made with beef. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century. The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. The addition of ginger snaps also serves to thicken the gravy. There is always the addition of a sweet ingredient to balance the acidity and sourness of the sauce and some regions do this by adding ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. Sauerbraten recipes vary by region, each adding their own touches. Wherever we went it was made a little differently, but always delicious. It was also a dish we loved to order at restaurants. Both my German mother and my Oma would make it served with Rotkohl, Knödle and potatoes, sometimes Spätzle, and it was a memorable feast every time. Growing up in southern Germany until my mid-20’s, Sauerbraten was a dish I always looked forward to. Slice the meat and serve with the sauce poured over the top.One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Knödel or Spätzle and you’re all set for a memorable feast!.Let the sauce reduce slightly then either strain or blend to make it relatively smooth. Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir.
Remove the meat from the pan, tent with foil to keep warm and set aside.Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides.When ready to cook, remove the meat from the marinade and pat dry.Leave to marinade for 3 to 5 days, turning once or twice a day. Pour the cooled marinade over the meat, cover and refrigerate.Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged.Bring the mixture to a boil then turn off heat and let it cool. Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion.Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut.Ginger snap cookies are crumbled into the gravy! It might sound odd, I know, but the sweetness takes the edge off the acidity and adds a smoothness and depth to the sauce as well. In fact the name sauerbraten comes from the German words "sauer" meaning "sour" and "braten" meaning "roast meat".īut maybe even more unusual is the finishing touch to this dish. You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast. And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten. I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day.
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