FAQs
Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.
Why is my sauerbraten tough? ›
If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness.
What does sauerbraten mean in German? ›
The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".
What is the national dish of Germany a roast is also called? ›
Sauerbraten: A pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. Sauerbraten is considered one of Germany's national dishes and is rich in flavor.
What wine to serve with sauerbraten? ›
Wine Pairing: With Sauerbraten, opt for a Riesling from Germany to complement the sweet and sour notes. For roast goose, a medium to full-bodied red wine such as Spätburgunder (Pinot Noir) or a rich Riesling can be an excellent choice.
Was sauerbraten originally made from mutton horsemeat mature meat pigs? ›
Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or pasta. Sauerbraten was originally made with horse meat but today it is almost always made with beef .
Is Sauerbraten good for you? ›
Nutritional highlights
This meal has a heavy ingredient list which means it is packed with protein, carbohydrates and micronutrients. Two vegetables that deliver a vast number of vitamins and minerals are carrots and celery.
What is the most popular meat eaten in Germany? ›
In Germany, the most consumed meat is pork. Germans are known for their love of pork, and it is a staple in many traditional dishes. Some popular examples of pork dishes in Germany include schnitzel, which is a breaded and fried pork cutlet, and bratwurst, a type of sausage made from pork, veal, or beef.
Can you marinate sauerbraten too long? ›
Making sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Afterward, the meat is both tenderized and deeply flavored. Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat.
Will my roast get more tender the longer I cook it? ›
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Historically, horse meat was used to make Sauerbraten. However, today beef or venison is most often used. Variations also include Sauerbraten of pork (known as Pepse) and turkey.
What is a Ritter in Germany? ›
Ritter (German for "knight") is a designation used as a title of nobility in German-speaking areas. Traditionally it denotes the second-lowest rank within the nobility, standing above "Edler" and below "Freiherr" (Baron).
What is the German word for onion? ›
[ˈʌnjən] Zwiebel f. he knows his onions (Brit inf) er kennt seinen Kram (inf)
What is Germany's most famous dish? ›
Sauerbraten. Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.
What beer goes best with sauerbraten? ›
Authentic German Sauerbraten
You'll most likely see this dish served with spaetzle, potato dumplings, or mashed potatoes and cabbage. Oktoberfest beer pairing: Choose a dunkelweiss, märzen, or weissbier to go with this rich German dish.
What red wine is best for sauerbraten? ›
Red wine (normally a Pinot Noir with high acidity) pairs well with vinegar-marinated veal sauerbraten.
What is the German version of Pinot Noir? ›
Spätburgunder is the German name for Pinot Noir, and means literally 'late Burgundy', in reference to its ripening time and origin.
What is the national food in Germany? ›
A popular German dish is Sauerbraten which is considered one of the country's national dishes. It is essentially a German pot roast and is made with beef, veal, or venison as the main meat.
What is wild pig meat called? ›
Wild boar meat is similar to pork, but there are a few differences worth noting. As a game meat, wild boar meat is leaner and tends to be darker red than ordinary pork. Wild boar meat has an intense, sweet and nutty flavor, due in part to its wild diet of grasses and nuts and forage.
What is piglet meat called? ›
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.
The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.
What kind of meat is a rump roast? ›
A rump roast is a cut of beef from the top of the back end of a cow, as far back as you can go before reaching the tail. The entire rump and top of the back leg is called the round, but only the top is rump.
What cut is German roast beef? ›
The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook.
What is traditional German raw meat? ›
Mett (German: [mɛt]), also known as Hackepeter (Northern Germany, Eastern Germany, Bavaria and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top.