You will also find sometimes some dried fruit or cranberry sauce (affiliate link) in the recipe. Here the famous Nürenberger Elisenlebkuchen is used. Of course, here they like to serve their Sauerbraten with Spätzle and Red Cabbage.įränkischer Sauerbraten: (Bavaria - Franconia) In the Franconian recipe the star ingredient is the Lebkuchen Sauce. I also found a lot of recipes using sour cream. Instead of thickening the sauce with biscuits or gingerbread cake, they often use rye bread. The dish often includes garlic and very dry wine. A favorite lebkuchen for the sauce to use is Aachener Printen.īadische Sauerbraten: (Swabia) Here the recipe is less sweet but a little spicier. They like to serve their Sauerbraten with potato dumplings and apple sauce. The meat is marinated in vinegar and red wine, and the sauce is sweetened with raisins and often also with beet syrup (affiliate link). Rheinische Sauerbraten: It is probably the sweetest of the recipes. Not only are differences in the recipes but also differences in the sides that are served with the Sauerbraten. Similar recipes can be found in Baden, Bavaria, Westfalia, and Saxony. Regional DifferencesĪlthough the Rheinische Sauerbraten is the most famous dish, it is not the only way to prepare it. However nowadays beef is the cut of meat of choice. Originally they used horsemeat or game for this dish. Locals loved this dish and so the Rheinische Sauerbraten was born.

The raisins for the sauce he already had in his pockets, as he brought them with him from Tuscany. So he asked to conserve his meat in vinegar. During their march from Bonn and Cologne to Aachen, his army encountered unexpected hot weather. According to a popular legend, no one less but Julius Cesar came up with the idea. The origin of the Sauerbraten recipe is believed to have a Roman influence. The name 'Sauerbraten' literally translates as 'Sour Roast', where 'Sauer' is the word for 'sour' in German and 'Braten' is the word for 'roast meat'. To achieve the sweet and sour taste it is additionally sweetened with sugar, honey, or lebkuchen (gingerbread cake). Once the meat is cooked, the roasting juices and marinade are boiled down to a delicious sauce. The meat is slowly roasted in the marinade which is thinned with broth. Sauerbraten is a traditional German dish, where the meat is marinated in vinegar and wine marinade for up to 10 days. This recipe was brought to me by my friend Dana who comes from Düsseldorf, which lies in the Rhineland - one of the regions associated with Sauerbraten. Yes, you need to marinate it for a minimum of four days and it takes about 2.5 hours in the oven, but apart from that the recipe is actually really easy to make! A slow-cooked marinated beef roast served with a delicious sweet and sour sauce. Thank you.This German Rheinischer Sauerbraten recipe has been a hit ever since I introduced it to my family. I run a personal chef business based out of Frederick, MD. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I don’t see why this recipe won’t work, but I guess I’ll see in a few days. I’ve been using that brine recipe for years. If you’re looking for a great sauerbraten recipe, check out this one from Woodberry Kitchen’s Spike Gjerde over on Food Arts. Add enough hot water to make a smooth paste, and whisk it into your favorite dijon or whole grain mustard. Grind gingersnap cookies in a food processor. To incorporate the gingersnap element, I decided on a gingersnap mustard. Peel them and let them cool in the cooking liquid. They will be braised in the cooking liquid for 2-3 hours. With Oktoberfest on my mind, I had a breakthrough.īeef tongues were cleaned and jaccarded, and will brine for the three days. I knew I wanted to serve cold beef tongue. As part of the dinner, there will be a grand charcuterie buffet with around a dozen items I’ve made. Next week I’m cooking a benefit dinner for our local food bank. The cooking liquid is thickened with gingersnaps to make a delicious gravy. You take a lean cut of beef and marinate it in a spiced vinegar brine for 3 days, and then cook it in the brine with some beef stock. One of my favorite dishes is sauerbraten, or sour beef.

I think many of those dishes are great for fall whether or not you’re a German restaurant. Having just finished Oktoberfest, I’m still thinking a lot about German food.

Perfect sauerbraten recipe