Updated: Mar 21, 2019
Origin - Germany
Sauerbraten is a German pot roast that can be prepared with a variety of meats, most often beef, but with also lamb, mutton, pork, and traditionally, horse. It is highly regarded as one of the national dishes of Germany and served in most German restaurants throughout the world.
Sauerbraten is an ideal candidate for the slow cooker. A hearty cut of meat is transformed into a tender meal, flavored with aromas of warm red wine, fresh herbs, spices, vinegar, and seasonings. Marinating the meat acts as a tenderizer, resulting in soft and juicy meat. The longer the meat is able to marinade, the softer and more flavorful it’ll become. Sauerbraten is traditionally served with Knodel (potato dumplings), Rotkohl (red cabbage), and Spaetzle (egg and flour noodle).
[ History ]
Sauerbraten is believed to have originated in the ninth century AD by “Charlemagne” in Germany as a means of using leftover roasted meat. In the thirteen century, Saint Albert the Great and Albert of Cologne is also known to have popularized the dish.
Sauerbraten was originally made from horse meat and is still done in some traditional restaurants in Western Germany. However in other places, beef is the most common meat to use for Sauerbraten.
[ How to Eat ]Sauerbraten is most traditionally enjoyed with beer, but it also pairs well with a glass of your favorite wine!