![]() The word derives from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat". ![]() The name "Sauerbraten" is of German origin and means "sour roast". Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. 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. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. Before cooking, the raw meat is marinated for three to ten days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. There should be a good balance between the sugar and tartness of the the ginger snaps and vinegar.Sauerbraten is a traditional German roast of heavily marinated meat. (I haven’t tried brown sugar, but I bet it would be even better. ![]() Sugar: I use plain white table sugar, and a little less than what’s called for. Boxed ginger snaps are smaller than what my great grandmother probably used. The recipe says 15, I usually use more for a large pot of marinade, 20 – 25. Ginger Snaps: I use boxed, name brand ginger snaps. For a 3-4 pound roast, I usually use a 14.5oz can of stewed tomatoes AND an 8oz. Tomatoes: My father’s transcription of this recipe (which is the only “original” I have), doesn’t mention what size can of tomatoes to use. Vinegar: Use apple cider vinegar or red wine vinegar (or both). Anything that makes a good pot roast will work well. Roast: We’ve used bottom round roast and rolled roast. Sides can include red cabbage and pretzel rolls (as pictured) and a green vegetable (not pictured) Add all of the little chunks of meat that fall off when slicing too! Let that stand on a warm burner while you put everything else on the table, to give the flavors a little time to infuse the sliced meat. Slice the meat across the grain into 1/4″ slices and add back to the gravy. Thicken the gravy using whatever method you like (flour/water, corn starch/water). This will help add body and flavor to the gravy. Use a spoon to press some of the solids (onion, tomato) through the sieve. Strain the broth through a sieve onto another pot (large enough to hold the gravy and meat). Remove meat and let stand while you prepare the gravy. Cook for 3 hours, or until meat is tender. Heat to boiling then cover and reduce heat to simmer. Turn the meat occasionally.Īfter 3 days, add the tomatoes, onion, sugar, salt & pepper. We make this in the winter, so we put it on the porch. Cover the pot and refrigerate for 3 full days. Add more water if needed so meat is submerged. Heat and stir to dissolve gingersnaps then carefully add the meat. In a large pot (large enough to submerge meat) add the vinegar, pickling spices, ginger snaps and enough water to cover the meat.
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