‘Sauerbraten’ is considered among the national dish of Germany. ‘Sauer’ means pickled and ‘Braten’ means roast meat in German. The Sauerbraten recipe is a pot roast made with beef, which is marinated with vinegar, spices, and seasonings before cooking. The important aspect of the Sauerbraten recipe is that the meat is marinated for several days before cooking. The traditional Sauerbraten was made with Horse meat.
Origin of Sauerbraten
Sauerbraten is believed to have originated in the ninth century AD by ‘Charlemagne’ in Germany. It was initially made with leftover roasted meat. In the thirteenth century, Saint Albert the Great and Albert of Cologne were known to popularize the dish. There are related stories which claim to provide inspirations for the Sauerbraten recipe. Julius Caesar is believed to have sent across amphoras containing marinated beef in wine to the Roman colony of Cologne. The inmates of Cologne soon imitated the Roman dish.
Ingredients used and Popular Method of preparing Sauerbraten
The traditional Sauerbraten is made from boneless meat which is marinated with peppercorns, cloves, vinegar, carrots and onions. Water or red wine can be used along with the other marinades. The meat is always left to be marinated with the above mentioned ingredients for 2 -3 days. Once the meat is marinated properly, sieve the marinade and collect the juices from it. The meat is then seared and put on high flames along with pepper and salt. The marinade mixture is added to the meat and made to boil for nearly 2 hours. Honey cake is added to the Sauerbraten recipe along with raisins and almonds.
Serving the Sauerbraten
Sauerbraten is authentically served with Potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles, or with red cabbage. In the United States, Sauerbraten is usually served with Potato Pancakes, since it is followed in fewer regions in Germany. The Sauerbraten is considered as a good combination with wines like- Burgundy, Gewürztraminer, Riesling, Cabernet Franc, Cabernet Sauvignon, Pinot Noir, and Shiraz.
Popular Sauerbraten Variations
Though Sauerbraten is one of the national dishes of Germany, there are many regional variations to this dish. It includes variation from the regions of Franconia, Rhineland, Saarland, Silesia, and Swabia. Among these variations the Rhineland Sauerbraten is the most popular, as it is sweeter and has raisins and gingerbread. Whereas the Swabian Sauerbraten recipe holds no raisins, hence it is not sweeter. There are also variations in meat used for the Sauerbraten recipe that includes- Venison, Horse, Lamb, Mutton, and Pork.
Nutritional Facts of Sauerbraten
A normal Sauerbraten holds nearly 440 calories with 29% of fat, 114% cholesterol, and a very high amount of Sodium up to 655%.
Various facts about of Sauerbraten
· The marinade of the Sauerbraten can be made thick in the saucepan with crushed Gingerbread, Lebkuchen, or Gingersnaps, Corn flour, Sour cream, Brown sugar or Roux.
· The Sauerbraten was a popular dish at the Luchow's German restaurant in New York from 1882 – 1982.
· The Luchow's famous German restaurant in New York City used crushed Gingersnap cookie to thicken and season the gravy of the Sauerbraten.
· Seasonings for the Sauerbraten recipe are available in the markets by Unilever, which provides Knorr Sauerbraten (Pot Roast) recipe mix.