Sauerbraten

One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a wonderfully flavorful, and sweet-sour gravy.

The key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. and spices, which tenderizes the meat infusing it with sharp, tangy flavors. cabbage.

There are many regional variants of Sauerbraten, Bavarian sauerbraten, Baden Sauerbraten, Rhineland Sauerbraten.

Sauerbraten recipes vary by region, each adding their own touches. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. 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. The addition of ginger snaps also serves to thicken the gravy.