Sauerbraten

Sauerbraten is considered one of Germany's national dishes, and regional variations can be found in Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. This authentic German Sauerbraten is marinated, cooked until tender, and served with a rich and flavorful sweet-tangy gravy.! Serve it with homemade Rotkohl and potatoes, as well as Knödel or Spätzle, for a memorable meal.

This pot roast takes a long time to make, but the end result, which is often served as a Sunday family dinner, is well worth the effort. Sauerbraten (literally "sour roast") is traditionally made with horse meat, but beef and venison are becoming more popular in recent years.

The meat is marinated in a mixture of red wine vinegar, herbs, and spices for several days before cooking. Sauerbraten is traditionally served with red cabbage, potato dumplings, or boiled potatoes, and is drenched in a dark gravy made with beetroot sugar sauce and rye bread to balance the sourness of the vinegar.