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36:
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162:
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
451:
with the strained marinade in a covered dish in a medium oven or on the stovetop. After simmering for four hours or more, depending on the size of the roast, the marinade will continue to flavor the roast and, as the meat cooks, its juices will also be released resulting in a very tender roast.
316:
and other varieties can be used as a base. Recipes from eastern regions of
Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. In many regions, wine and vinegar are used together.
125:
285:
There are many regional variants of sauerbraten. Many of the variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking.
488:
used crushed gingersnap cookies to season and thicken the gravy of its sauerbraten, one of the favored dishes. This style was made popular in the U.S. after the publication of
354:
Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef.
251:. According to this legend, this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated.
184:
Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. Regional variants of the dish include those from
808:
427:. The marinade may also include vegetables such as onions, celery, and carrots. The acidic marinade helps tenderize the meat before it cooks.
439:
container rather than one made of bare metal, as the acidic marinade would react with a metal vessel during the extended marinating.
138:, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from
262:, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century.
909:
999:
460:
After the roast is cooked, the marinade is strained and returned to a saucepan where it is thickened (often with crushed
383:
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as
897:
668:
360:
or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat.
431:
is also used as a marinade in certain regional varieties. It is frequently advised to marinate the meat in an
500:
Packaged sauerbraten seasonings are available. Cooked sauerbraten in marinade is sold in some supermarkets.
265:
Horse meat was not originally used for the dish, although it has become commonly used in restaurants in the
99:
503:
While sauerbraten is most traditionally eaten with beer, it pairs well with the following wine varietals:
281:
Rheinischer
Sauerbraten, in which sweetness from raisins balances the sourness and acidity of the marinade
984:
942:
843:
Luchow's German
Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant
490:
Luchow's German
Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant
85:
Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices.
994:
989:
447:
After the meat is removed from the marinade and dried, it is first browned in oil or lard and then
118:
703:
768:
259:
8:
313:
20:
512:
135:
850:
New York
Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
915:
905:
648:
340:
are added in cooking to provide sweetness to complement the sourness of the marinade.
516:
301:
35:
469:
337:
436:
388:
165:
147:
862:
Saekel, Karola (December 28, 2005). "Sauerbraten recipe surfaces just in time".
380:
or rump is marinated for three or four days, or as many as ten, before cooking.
968:
508:
130:) is a traditional German roast of heavily marinated meat. It is regarded as a
19:
This article is about a roast meat dish from German cuisine. For the game, see
481:
978:
919:
504:
485:
236:
131:
816:
Spoonfuls of
Germany: Culinary Delights of the German Regions in 170 Recipes
885:
The German
Cookbook: A Complete Guide to Mastering Authentic German Cooking
416:
408:
309:
606:
The
American Heritage Dictionary of the English Language (4th Ed.). (2006)
956:
904:(9th ed.). Hoboken, New Jersey: John Wiley & Sons. p. 587.
473:
461:
432:
384:
377:
255:
57:
368:
520:
428:
400:
293:
277:
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has been assigned a role in the inspiration for sauerbraten as he sent
155:
769:
Sauerbraten Wine
Pairing | Food and Wine Pairings | Pair Food and Wine
177:
465:
404:
325:
266:
197:
193:
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480:) which add body and flavor to the sauce. Before it closed in 1982,
292:, vinegar, or a combination of both. While Germany largely produces
171:
524:
412:
305:
297:
289:
201:
159:
269:. Most other areas in which the dish is found currently use beef.
896:
448:
357:
258:
in the 9th century AD as a means of using leftover roasted meat.
248:
240:
205:
143:
67:
220:
The name "Sauerbraten" is of German origin, and is derived from
420:
396:
392:
333:
209:
95:
857:
Quantity
Cookery: Menu Planning and Cooking for Large Numbers
528:
424:
329:
185:
951:
163:
its roasting and is most often served with potato pancakes (
477:
244:
151:
139:
304:, regions of Germany that are closer to France often use
891:
The American Heritage Dictionary of the English Language
823:
Bull Cook and Authentic Historical Recipes and Practices
681:
679:
677:
845:. Garden City, New York: Doubleday & Company, Inc.
554:
552:
940:
614:
612:
570:
568:
566:
564:
821:
Herter, George Leonard & Herter, Berthe (1995).
674:
626:
624:
254:
Several sources believe sauerbraten was invented by
878:
German Pride: 101 Reasons to Be Proud You're German
549:
798:The Complete Venison Cookbook: From Field to Table
609:
593:
591:
589:
561:
40:Sauerbraten with Kartoffelklöße (potato dumplings)
621:
976:
586:
77:Throughout Germany and German-speaking regions.
243:filled with beef marinated in wine over the
893:(4th ed.). (2006) Houghton Mifflin Company.
855:Richards, Lenore & Treat, Nola (1966).
34:
476:, flour, sour cream, brown sugar, and/or
288:Generally, the marinade's base is either
228:meaning "roast meat", thus "sour roast".
930:. Farrar, Straus and Giroux, p. 95.
803:Garrett, Theodore Francis (ed.) (1898).
367:
276:
977:
796:Casada, Jim & Casada, Ann (1996).
649:April 2 Today's Events in Food History
272:
937:(4th ed.). B. G. Youngkrantz Company.
811:, 170, Strand, W.C. London. Vol. III.
805:The Encyclopedia of Practical Cookery
776:
247:to the newly founded Roman colony of
117:
935:Authentic German Home Style Recipes
859:(4th ed.). Little, Brown, & Co.
13:
784:Rika's Stories from the Other Side
158:. Before cooking, the raw meat is
14:
1011:
928:Through Europe with a Jug of Wine
898:The Culinary Institute of America
704:Sauerbraten Blend of Whole Spices
669:The Culinary Institute of America
349:
962:
950:
224:meaning "sour" or "pickled" and
94:
762:
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328:region—along the valley of the
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344:
308:as the base for the marinade.
1:
852:. Workman Publishing Company.
782:Babcock, Erika M. L. (2002).
363:
838:. Andrews McMeel Publishing.
789:Barer-Stein, Thelma (1999).
534:
376:A solid cut from the bottom
215:
7:
1000:Foods with alcoholic drinks
10:
1016:
933:Youngkrantz, Gini (1997).
876:Schmidt, Gretchen (2003).
442:
231:
18:
828:Jackson, Michael (1998).
732:Youngkrantz 1997, p. 105.
492:by Jan Mitchell in 1952.
324:is prepared in Germany's
89:
81:
73:
63:
53:
45:
33:
27:
834:Kummer, Madison (2007).
830:Ultimate Beer. DK ADULT.
495:
455:
119:[ˈzaʊ̯ɐˌbʁaːtn̩]
16:German roast meat entree
926:Wood, Morrison (1983).
883:Sheraton, Mimi (1965).
869:Sales, Georgia (1977).
864:San Francisco Chronicle
848:O'Neill, Molly (1992).
814:Hassani, Nadia (2004).
671:Publisher 2006, p. 178.
322:Rheinischer Sauerbraten
841:Mitchell, Jan (1953).
836:1,001 Foods to Die For
800:. Krause Publications.
723:Richards 1966, p. 182.
685:Mitchell 1953, p. 106.
558:Sheraton 1965, p. 147.
468:– in particular
373:
372:Sauerbraten marinating
282:
169:), potato dumplings (
100:Media: Sauerbraten
902:The Professional Chef
871:The Clay Pot Cookbook
759:Mitchell 1953, p. 107
741:O'Neill 1992, p. 181.
618:Hassani 2004, p. 156.
484:German restaurant in
435:, glass, plastic, or
371:
280:
260:Saint Albertus Magnus
791:You Eat What You Are
659:Babcock 2002 p. 248.
574:Kummer 2007, p. 553.
873:. Wiley & Sons.
818:. Hippocrene Books.
750:Jackson 1998, p.53.
694:Sales 1977, p. 176.
630:Schmidt 2003, p.94.
583:Casada 1996, p. 30.
314:apple cider vinegar
273:Regional variations
30:
21:Cube 2: Sauerbraten
985:German meat dishes
777:General references
513:Cabernet Sauvignon
403:and less commonly
374:
283:
26:
911:978-0-470-42135-2
793:. A FireFly Book.
597:Saekel 2005, F-5.
108:
107:
1007:
995:Wild game dishes
967:
966:
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923:
880:. Citadel Press.
825:(9th ed.). Ecco.
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470:Aachener Printen
338:sugar beet syrup
142:, but also from
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82:Main ingredients
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990:National dishes
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887:. Random House.
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389:juniper berries
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166:Kartoffelpuffer
148:lamb and mutton
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74:Region or state
64:Place of origin
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509:Cabernet Franc
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350:Meat selection
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336:and sometimes
302:Gewürztraminer
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172:Kartoffelklöße
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486:New York City
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786:. IUniverse.
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639:Herter 1995.
635:
602:
579:
546:Garrett 1898
542:
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499:
489:
472:–, or
459:
446:
409:mustard seed
382:
375:
356:
353:
321:
310:Wine vinegar
287:
284:
264:
253:
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183:
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110:
109:
49:Meat course.
474:gingersnaps
462:gingerbread
433:earthenware
385:peppercorns
345:Preparation
294:white wines
256:Charlemagne
111:Sauerbraten
58:main course
28:Sauerbraten
979:Categories
521:Pinot noir
429:Buttermilk
401:bay leaves
364:Marination
115:pronounced
920:707248142
535:Citations
466:lebkuchen
405:coriander
326:Rhineland
267:Rhineland
216:Etymology
198:Rhineland
194:Thuringia
190:Franconia
160:marinated
900:(2011).
525:Riesling
505:Burgundy
482:Lüchow's
413:cinnamon
306:red wine
298:Riesling
296:such as
290:red wine
241:amphoras
202:Saarland
969:Germany
943:Portals
449:braised
443:Cooking
358:Venison
334:Raisins
249:Cologne
232:History
206:Silesia
178:Spätzle
144:chicken
136:Germany
68:Germany
918:
908:
866:, F-5.
527:, and
437:enamel
423:, and
421:ginger
399:, and
397:nutmeg
393:cloves
226:Braten
210:Swabia
208:, and
175:), or
93:
54:Course
529:Syrah
496:Other
456:Gravy
425:thyme
378:round
330:Rhine
222:Sauer
186:Baden
156:horse
957:Food
916:OCLC
906:ISBN
478:roux
417:mace
300:and
245:Alps
154:and
152:pork
140:beef
46:Type
134:of
981::
914:.
807:.
676:^
623:^
611:^
588:^
563:^
551:^
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523:,
519:,
515:,
511:,
507:,
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411:,
407:,
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387:,
332:.
312:,
212:.
204:,
200:,
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192:,
188:,
181:.
150:,
146:,
945::
922:.
113:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
