Dish

Sauerbraten

The beef is marinated in a mixture of vinegar, wine, and spices for several days before being slow-cooked in the oven. The gravy is made from the marinade, along with sugar, gingerbread, and raisins. The dish is typically served with potato dumplings or spaetzle, which are small egg noodles.

European cuisine› German cuisine

Meat Dish› Beef Dish

Origins and history

Sauerbraten is a traditional German dish that has been around for centuries. It is believed to have originated in the Rhineland region of Germany and was originally served as a dish for the aristocracy. Today, it is a popular dish in German cuisine and is often served at special occasions such as Christmas.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of beef. It may also not be suitable for those with gluten intolerance due to the use of gingerbread in the gravy.

Variations

There are many variations of Sauerbraten, with different regions and families having their own unique recipes. Some variations may include the addition of prunes or cranberries to the gravy, or the use of different spices in the marinade.

Presentation and garnishing

Sauerbraten is typically served on a large platter with the sliced beef arranged in a circular pattern and the gravy poured over the top. The potato dumplings or spaetzle are arranged around the edge of the platter. The dish is often garnished with a sprig of parsley.

Tips & Tricks

To make the dish even more flavorful, try adding a tablespoon of cranberry sauce to the gravy mixture. This will give it a slightly sweet and tangy flavor. Be sure to marinate the beef for at least 3 days to ensure it is tender and flavorful.

Side-dishes

Potato dumplings or spaetzle are the traditional side dishes for Sauerbraten, but it can also be served with boiled potatoes or red cabbage. A side salad of cucumber and tomato is also a common accompaniment.