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[souuh r-braht-n, sou-er-; German zou-uh r-braht-n] /ˈsaʊərˌbrɑt n, ˈsaʊ ər-; German ˈzaʊ ərˌbrɑt n/
a pot roast of beef, marinated before cooking in a mixture of vinegar, sugar, and seasonings.
1885-90, Americanism; < German, equivalent to sauer sour + Braten roast Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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British Dictionary definitions for sauerbraten


/ˈsaʊəˌbrɑːtən; German ˈzauərˌbraːtən/
beef marinated in vinegar, sugar, and seasonings, and then braised
Word Origin
German, from sauersour + Braten roast
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Encyclopedia Article for sauerbraten

in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. After being dried and browned, the beef is braised in the strained marinade. Gingersnap crumbs are often used to thicken the pan juices; in the Rhenish version raisins are also added to the sauce. A buttermilk marinade is sometimes used. Traditional accompaniments to sauerbraten are noodles or potato dumplings.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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