the.com/sauerbraten
meat so patient it marinates for days, just to taste like Germany's grudge tastes wonderful
means A German pot roast, traditionally beef, marinated for days in a tangy mixture of vinegar, wine, and spices before being slow-braised into tender, sour-sweet submission.
from Straight from German: sauer ('sour') plus Braten ('roast'), the name doing exactly what it says on the pot. Braten descends from the same old Germanic root behind English 'breed' and 'brood' in the sense of applying heat, and is a cousin of words for roasting across the Germanic family. The 'sour' half points to the dish's defining trick: a long acidic marinade that both flavors and tenderizes tougher cuts — a thrifty, medieval-minded way to make humble meat magnificent.
- marinade time
- often soaked three to ten full days
- secret thickener
- crushed gingersnap cookies finish the gravy
- old recipe
- some traditions used horse meat originally
- national status
- considered one of Germany's national dishes
- name meaning
- literally translates to sour roast
sauerbraten rheinland — german pot roast marinated in vinegar and spices, traditional to the rhineland region since the 16th century
sauerbraten swabian style — swabian version served with egg noodles and raisins, popular in baden-württemberg, germany