The longer the meat is able to marinade, the softer and more flavorful it will become. The marinade serves both as a flavoring agent and as a tenderizer. Also, Sauerbraten should be very tender and soft. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. However, it is served with a complementing sauce that balances this out nicely. Variations also include Sauerbraten of pork (known as Pepse) and turkey.Ĭommon spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.Īs the name suggests, Sauerbraten has a slightly sour flavor. However, today beef or venison is most often used.

Historically, horse meat was used to make Sauerbraten.

Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate ( Rheinland Pfalz) and North Rhine-Westphalia ( Nordrhein-Westfalen), is the most well known version. There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat. It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S.

German sauerbraten with spaetzle