Sauerbraten
Germany's great marinated roast: beef rested for days in vinegar, wine and spices, then braised and served in a sweet-sour gravy thickened with gingerbread crumbs.
What it is
Germany's great marinated roast: beef rested for days in vinegar, wine and spices, then braised and served in a sweet-sour gravy thickened with gingerbread crumbs. Ingredients: beef rump or topside, red wine vinegar, red wine, onions, carrots, celery, bay, juniper, cloves, peppercorns, raisins, lebkuchen or pumpernickel crumbs, sour cream (optional). Recipe: 1) Marinate the beef 3-7 days in the spiced vinegar mixture, turning daily. 2) Pat dry; sear hard. 3) Braise in the strained marinade 3-4 hours until it surrenders. 4) Blend the braising liquid with crumbs and raisins into a glossy sweet-sour gravy. Serve: sliced over red cabbage and potato dumplings (Klöße) or Spätzle. Flavor: tangy, dark, gently sweet — winter on a plate. History: the Rhineland's answer to tough beef (and, legend says, horse meat after Napoleon's retreat); Aachen's version with printen cookies is protected by proud local tradition. See also: Bratwurst, Pretzel (Brezel).
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World Cuisines
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