[souuh
r-braht-n, sou-er-; Ger. zou-uhr-braht-n] 
| a pot roast of beef, marinated before cooking in a mixture of vinegar, sugar, and seasonings. |
| sau·er·bra·ten (sour'brät'n) n. A pot roast of beef marinated in vinegar, water, wine, and spices before being cooked. [German : sauer, sour (from Middle High German sūr, from Old High German) + Braten, roast meat (from Middle High German brāte, edible meat, from Old High German brāto; see bhreu- in Indo-European roots).] |
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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