It takes 3 days to prepare and a good afternoon or morning in the kitchen. This recipe isn’t for the faint of heart. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. The smell coming out of the kitchen while. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Once youve tried it I know it will become a part of your recipe repertoire forever, its that uniquely delicious. Sauerbraten (German: “sour roast” from sauer for “sour” or “pickled” and Braten for “roast meat”) is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.

HERE IS WHAT WIKIPEDIA SAYS ABOUT SAUERBRATEN: I still can’t tell you so I went to Wikipedia. I for the longest time had no idea either. I am sure you are wondering what “Sauerbraten” is. I am happy that my aunt passed down this recipe to us and I can share it to you! I make it for our family gatherings we have every 5 years, each time the meal is a huge success. I have only personally made this recipe 3 times in my lifetime. I have family back in Germany and when we used to visit a long time ago, my great Aunt used to make this recipe on a sunday, I guess it’s there version of a sunday roast.

Sauerbraten recipies