Most other areas in which the dish is found currently use beef. Horse meat was not originally used for the dish, although it has become commonly used in restaurants in the Rhineland. Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century. Several sources believe sauerbraten was invented by Charlemagne in the 9th century AD as a means of using leftover roasted meat. While quite common, these claims are largely unsubstantiated. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. The word derives from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat". The name "Sauerbraten" is of German origin and means "sour roast". Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes ( Kartoffelpuffer), potato dumplings ( Kartoffelklöße), or Spätzle. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. Before cooking, the raw meat is marinated for three to ten days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. Slice the meat and serve with the sauce.Sauerbraten is a traditional German roast of heavily marinated meat. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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