SAUERBRATEN (2024)

FAQs

What cut of meat is sauerbraten made of? ›

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.

The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

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.

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.

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.

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.

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.

Red wine (normally a Pinot Noir with high acidity) pairs well with vinegar-marinated veal sauerbraten.

Spätburgunder is the German name for Pinot Noir, and means literally 'late Burgundy', in reference to its ripening time and origin.

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.

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 we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.

There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher!

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.