Authentic Sauerbraten Recipe Germany, Europe

A traditional dish of German cuisine, sauerbraten is considered a quintessential fall comfort food. The preparation starts with marinating the meat — traditionally horsemeat, but nowadays most often beef, but also lamb, venison, mutton, rabbit and pork meat — anywhere from three to up to ten days. The marinade base made with red wine vinegar and wine is enriched with various spices and herbs such as peppercorns, bay leaves, mace, coriander, juniper berries, cloves, nutmeg, and many more. It will also often include vegetables like carrots, onions, and celery. After marination, the meat is pat dried and seared in oil or lard, then braised with the leftover marinade for four hours or more, until the meat is succulent and tender. The marinade is strained and thickened with roux, and/or ingredients like crushed gingerbread, lebkuchen, sour cream, and apfelkraut (apple jam). Best when enjoyed with a glass of dark beer, the meat is served ladled over with gravy and ... Read more