German Food Guide
 
Home About Us
German Food Guide
Untitled Document
Find German
Food Near You

Search our directory of German restaurants, delicatessens,
Biergartens, bakeries, and markets.
Start here by selecting your state




Find German
Food Events

NEW!  We're building a nationwide Events Calendar with German food events: holiday festivals, special food events, special menus, special entertainment, etc.
Events Calendar





Sauerbraten

Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S.  It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat.

There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate (Rheinland Pfalz) and North Rhine-Westphalia (Nordrhein-Westfalen), is the most well known version. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins.

Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian.

Region:  Throughout Germany

Main Ingredients
Historically, horse meat was used to make Sauerbraten. However, today beef or venison is most often used. Variations also include Sauerbraten of pork (known as Pepse) and turkey.

Common spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.

Characteristics
As the name suggests, Sauerbraten has a slightly sour flavor. However, it is served with a complementing sauce that balances this out nicely. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. Also, Sauerbraten should be very tender and soft. The marinade serves both as a flavoring agent and as a tenderizer. The longer the meat is able to marinade, the softer and more flavorful it will become.

Serving Suggestions
Sauerbraten is traditionally served with potato dumplings (Klöße or Knödel), red cabbage, and apple sauce. If you don't care for potato dumplings, Sauerbraten also goes very well with Spätzle, potato pancakes (Kartoffelpuffer or Reibekuchen), and boiled potatoes.

History
The origins of Sauerbraten date back over 2000 years to the time of the Romans. Meat was preserved in red wine to be transported to the many Roman settlements and cities.

Recipes
Sauerbraten 
Rheinischer Sauerbraten  (Rhineland Sauerbraten)








Untitled Document
Home  |  Directory  |  Events  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Business Services:  Join Our Business Directory  |  Business Login       Got an Invitation Code? Log in here

Copyright © 2014 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.