Sauerbraten

From Wikipedia, the free encyclopedia

You have new messages (last change).
This article does not adequately cite its references or sources.
Please help improve this article by adding citations to reliable sources. (help, get involved!)
Any unsourced material that has been or is likely to be challenged may be removed at any time.
This article has been tagged since March 2007.
This article is about the food item. For the game engine, see Sauerbraten (game).
Sauerbraten marinating
Sauerbraten marinating

Sauerbraten (German, from sauer sour + Braten roast meat) is a roast from Rhineland, Saarland, Silesia, and Swabia. While Rhineland Sauerbraten is sweetish and contains raisins and gingerbread, Swabian Sauerbraten contains neither sweetening nor raisins. Sauerbraten was originally made from horse meat, but today beef is more commonly used, except by traditionalists.

Sauerbraten with raisins
Sauerbraten with raisins

For the Rhineland version the meat is marinated in vinegar, a sweetening agent such as sugar beet syrup, apple syrup, or sugar, and seasonings containing juniper cones and cloves, and then braised. The sauce contains raisins and often a kind of gingerbread. The town of Eschweiler has a long horse butcher tradition, and sauerbraten is one of its culinary specialities.

For the Swabian Sauerbraten the meat is marinated in vinegar, water, salt, cloves, and bay leaf. The meat is then pan-fried and braised in the oven in a sauce of beef broth and white wine. Swabian Sauerbraten is traditionally served with Spätzle.

Retrieved from "http://en.wikipedia.org../../../s/a/u/Sauerbraten.html"
In other languages